Comprehensive study of chemical and sensory profiles of hawthorn wines from China
Year: 2025
Type: article
Abstract: 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. • A sensory lexicon of 12 aroma descriptors for Chinese hawthorn wine was developed. • 13 Chinese hawthorn wines exhibited three types of aroma profile. • 129 volatiles were detected using GC-Orbitrap-MS and GC-Quadrupole-MS. • Increasing sugar content reduced esters release, and increased terpenes and VPs. • Relationships between chemical and aroma profile of hawthorn wine were explored.
Source: Food Chemistry X
Authors: Xinyue Zhang, Yixin Chen, Jiani Liu, Yibin Lan, Xu Qian, Baoqing Zhu
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,330
Award: G5766636326
OpenAlex ID: W4407386718