Comprehensive study of chemical and sensory profiles of hawthorn wines from China

Xinyue Zhang; Yixin Chen; Jiani Liu; Yibin Lan; Xu Qian; Baoqing Zhu

doi:10.1016/j.fochx.2025.102277

Food Chemistry: X (Feb 2025)

Comprehensive study of chemical and sensory profiles of hawthorn wines from China

Xinyue Zhang,
Yixin Chen,
Jiani Liu,
Yibin Lan,
Xu Qian,
Baoqing Zhu

Affiliations

Xinyue Zhang: School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China; Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; Institute of Forest Food and Health, Beijing Forestry University, Beijing 100083, China
Yixin Chen: Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; Institute of Forest Food and Health, Beijing Forestry University, Beijing 100083, China
Jiani Liu: Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; Institute of Forest Food and Health, Beijing Forestry University, Beijing 100083, China
Yibin Lan: Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Xu Qian: School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China; Corresponding author at: School of Biology and Food Engineering, Changshu Institute of Technology, No.99 South Third Ring Road (Donghu Campus), Changshu 215500, Jiangsu Province, China.
Baoqing Zhu: Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; Institute of Forest Food and Health, Beijing Forestry University, Beijing 100083, China; Corresponding author at: College of Biological Sciences and Technology, Beijing Forestry University, No. 35 Tsinghua East Road, Beijing 100083, China.

DOI: https://doi.org/10.1016/j.fochx.2025.102277
Journal volume & issue: Vol. 26
p. 102277

Abstract

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Hawthorn wine has gained increasing popularity in China, but comprehensive research on its sensory and chemical characteristics is still limited. This study established a sensory lexicon using Pivot Profile to describe and differentiate Chinese hawthorn wines. Based on the sensory data, 13 hawthorn wines presented three different styles, namely ‘Sweet’, ‘Fruity’ and ‘Alcohol’. A total of 129 volatile compounds were identified and quantified in all hawthorn wines using headspace solid-phase microextraction (HS-SPME) combined with both gas chromatography-Orbitrap mass spectrometry (GC-Orbitrap-MS) and gas chromatography-Quadrupole mass spectrometry (GC-Quadrupole-MS). Partial least-squares regression revealed that ‘sweet’, ‘hawthorn’, and ‘honey’ attributes were positively correlated with several terpenes, volatile phenols, lactones, ethyl cinnamate, nonanal and phenylacetaldehyde, as well as sugar content, while negatively correlated with alcohol content. Furthermore, a salting-out effect of certain terpenes and volatile phenols was observed with increasing sucrose concentration, potentially enhancing the perceived intensity of these above attributes.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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