Aromatic Characteristics of Passion Fruit Wines Measured by E-Nose, GC-Quadrupole MS, GC-Orbitrap-MS and Sensory Evaluation

Abstract

This study investigated the volatile composition and aromatic features of passion fruit wines using a combination of gas chromatography-quadrupole mass spectrometry (GC-qMS), gas chromatography-Orbitrap-mass spectrometry (GC-Orbitrap-MS), electronic nose (E-nose) and sensory evaluation. The results showed that these passion fruit wines possessed different aromatic features confirmed by E-nose. Seventeen sulfur compounds and seventy-eight volatiles were detected in these passion fruit wines using GC-Orbitrap-MS and GC-qMS, respectively. Forty-four volatiles significantly contributed to the overall wine aroma. These wines possessed passion fruit, mango, green apple, lemon and floral aromas confirmed by sensory evaluation. The partial least squares regression analysis indicated that sulfides, esters and terpenes, and terpenes mainly correlated to the passion fruit, mango and green apple aroma, respectively. Sulfur compounds significantly affected the aroma of passion fruit wine. The findings in this study could provide useful insight toward the quality control of passion fruit wine.

Keywords: Saccharomyces cerevisiae; aroma; passion fruit wine; sensory attributes; volatiles.

Figure 1

Principal component analysis of passion fruit wine fermented by commercial yeast strain ES488 (ES), BV818 (BV), VIC (VI) and CY3079 (CY). (A) The scores plot of passion fruit wine samples and (B) the loadings analysis of different metal oxide semiconductor (MOS) − type chemical sensors: 1 (aromatic), 2 (broad range), 3 (aromatic), 4 (hydrogen), 5 (arom − aliph), 6 (broad − methane), 7 (sulfur − organic), 8 (broad − alcohol), 9 (sulph − chlor) and 10 (methane − aliph).

Figure 2

Sensory attributes of passion fruit wine fermented by commercial yeast strain ES488 (ES), BV818 (BV), VIC (VI) and CY3079 (CY) using a professional panel. The geometric mean (GM%) was used to assess the aromatic features of these passion fruit wine samples.

Figure 3

Partial least squares regression (PLSR) analysis using volatile compounds (OAV > 1 or esters OAV > 0.1, as listed in Table 4) and aroma descriptors (passion fruit, mango, green apple, lemon and floral with GM% > 20%) in passion fruit wine fermented by commercial yeast strain ES488 (ES), BV818 (BV), VIC (VI) and CY3079 (CY).