Work

Analysis of Flavor Characteristics in Lemon-Fermented Fruit Wines from Three Distinct Varieties Using Odor Activity Values Combined with Multivariate Statistical Approaches

Year: 2026

Type: article

Abstract: Fruit wines fermented from citrus fruits are highly popular worldwide. The flavor profiles of fruit wines (ELFW, SLFW, PLFW) fermented from three different varieties of lemons (Eureka lemon, ELFW; Sweet lemon, SLFW; and Perfume lemon, PLFW) were investigated by odor activity values combined with multivariate statistical analysis. Volatile compounds in fruit wines were qualitatively and quantitatively analyzed using solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS) and multidimensional GC-MS (MDGC-MS). A total of 85 volatile compounds were identified across the samples, with ELFW containing the highest number (67), followed by SLFW (65) and PLFW (58). Alcohols (51.25-73.50%) dominated the volatiles, followed by hydrocarbons and esters. α-Terpineol, 4-terpineol, and d-limonene dominated ELFW, SLFW, and PLFW respectively. Forty-six characteristic flavor compounds were screened, and fenchol showed the highest OAVs. Using OPLS-DA combined with variable importance in projection (VIP), 17 key flavor markers were identified to distinguish flavor difference among three lemon cultivar-based fermented fruit wines.

Source: Foods

DOI: 10.3390/foods15162922