Ma Tengzhen, Sam Faisal Eudes
College of Food Science and Engineering, Gansu Agricultural University, Research and Development Center of Wine Industry in Gansu Province, Lanzhou 730070, China.
Food Chem X. 2024 Nov 16;24:102015. doi: 10.1016/j.fochx.2024.102015. eCollection 2024 Dec 30.
This study explores the impact of natural flower extracts from , , and to enhance the aroma of dealcoholized Chardonnay wine, addressing the sensory deficiencies commonly associated with dealcoholized wine beverages (DWBs). The investigation revealed a richer bouquet of aromatic compounds, particularly higher alcohols, esters, and terpenes, which significantly elevated the aromatic profile of treated wines without altering their physicochemical properties. Principal Component Analysis (PCA) showed distinct aroma profiles between control and flower extract-DWBs, with the latter exhibiting enhanced floral and fruity characteristics. Additionally, Partial Least Squares Regression (PLSR) showed a positive correlation between specific volatile classes especially terpenes and esters, sensory attributes of floral and fruity notes, highlighting the crucial role of these compounds in enhancing overall aroma. These findings not only present a promising opportunity to improve the appeal of DWBs, but also suggest a potential for broader applications in the beverage industry.
本研究探讨了来自[具体花朵名称1]、[具体花朵名称2]和[具体花朵名称3]的天然花卉提取物对提升脱醇霞多丽葡萄酒香气的影响，以解决脱醇葡萄酒饮料（DWBs）常见的感官缺陷问题。调查发现，经处理的葡萄酒中芳香化合物（尤其是高级醇、酯类和萜烯类）的香气更为浓郁，这显著提升了处理后葡萄酒的香气特征，且未改变其理化性质。主成分分析（PCA）显示，对照葡萄酒和添加花卉提取物的脱醇葡萄酒之间具有明显不同的香气特征，后者表现出更浓郁的花香和果香。此外，偏最小二乘回归（PLSR）表明，特定挥发性成分（尤其是萜烯类和酯类）与花香和果香的感官属性之间存在正相关，突出了这些化合物在增强整体香气方面的关键作用。这些发现不仅为提升脱醇葡萄酒饮料的吸引力提供了一个有前景的机会，还暗示了其在饮料行业更广泛应用的潜力。
