ArticleFoods (Basel, Switzerland)2022
Aromatic Characteristics of Passion Fruit Wines Measured by E-Nose, GC-Quadrupole MS, GC-Orbitrap-MS and Sensory Evaluation.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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13 citing papers in PubMed, 28 citations in OpenAlex.
- A Dual Approach Combining Metal-Organic Frameworks and Commercial Solid-Phase Microextraction Coatings for Monitoring Volatiles in Passion Fruit.Journal of separation science · 2026Article
- In-depth analysis of the characteristics of volatile organic compounds in wines: a systematic study integrating intelligent sensory and metabolomics techniques with chemometrics and machine learning models.Food chemistry: X · 2025Article
- Characterization of the Flavors and Organoleptic Attributes of Petit Manseng Noble Rot Wines from the Eastern Foothills of Helan Mountain in Ningxia, China.Foods (Basel, Switzerland) · 2025Article
- Qualitative Proteomic Profiling ofFoods (Basel, Switzerland) · 2025Article
- Effects of Different Fermentation and Clarification Methods on the Color, Physicochemical Characteristics, and Aroma Profile of Healthcare Cornus-Kiwifruit Composite Wine.Foods (Basel, Switzerland) · 2025Article
- Characterization of volatile profiles in cherry fruits: Integration of E-nose and HS-SPME-GC-MS.Food chemistry: X · 2025Article
- [Determination of four classes of 34 chlorinated persistent organic pollutants in seawater by solid-phase extraction and gas chromatography-electrostatic field orbitrap high resolution mass spectrometry].Se pu = Chinese journal of chromatography · 2025Article
- The Antioxidant Capacity and Flavor Diversity of Strawberry Wine Are Improved Through Fermentation with the Indigenous Non-Foods (Basel, Switzerland) · 2025Article
- The formation of volatiles in fruit wine process and its impact on wine quality.Applied microbiology and biotechnology · 2024Review
- Volatile Profile Characterization of Jujube Fruit via HS-SPME-GC/MS and Sensory Evaluation.Plants (Basel, Switzerland) · 2024Article
- Volatilomics of Fruit Wines.Molecules (Basel, Switzerland) · 2024Review
- Sensory Determination of Peach and Nectarine Germplasms with Instrumental Analysis.Foods (Basel, Switzerland) · 2023Article
- Investigation of aroma characteristics of seven Chinese commercial sunflower seed oils using a combination of descriptive Analysis, GC-quadrupole-MS, and GC-Orbitrap-MS.Food chemistry: X · 2023Article
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6 authors at 3 institutions in 2 countries.
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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.
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