ArticleFood chemistry: X2023
Characterization of key odor-active compounds in Chinese Dornfelder wine and its regional variations by application of molecular sensory science approaches.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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6 citing papers in PubMed.
- Investigation of Volatile Compounds in Varied Types of Gardenia White Teas Utilizing HS-SPME-GC-MS and Multivariate Analysis.Metabolites · 2025Article
- Yeast extract foliar spray elicits divergent aroma-phenolics profiles in 'Cabernet Sauvignon' and 'Marselan' grapes and wines.Food chemistry: X · 2025Article
- Exploring the aroma profiles and color characteristics of chardonnay wines from the eastern foothills of Ningxia Helan Mountain in China: A Flavoromics approach.Food chemistry: X · 2024Article
- Aroma Identification and Traceability of the Core Sub-Producing Area in the Helan Mountain Eastern Foothills Using Two-Dimensional Gas Chromatography and Time-of-Flight Mass Spectrometry and Chemometrics.Foods (Basel, Switzerland) · 2024Article
- Typical Aroma of Merlot Dry Red Wine from Eastern Foothill of Helan Mountain in Ningxia, China.Molecules (Basel, Switzerland) · 2023Article
- Chemical and Sensory Characterization of Xinomavro Red Wine Using Grapes from Protected Designations of Northern Greece.Molecules (Basel, Switzerland) · 2023Article
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8 authors.
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Abstract
In this study, aroma characteristics and odor-active compounds in Dornfelder wines from three main production regions of China were comprehensively investigated for the first time. The leading features of Chinese Dornfelder wines were black fruit, violet, acacia/lilac, red fruit, spice, dried plum, honey, and hay based on check-all-that-apply. Wines from the Northern Foothills of Tianshan Mountains and Eastern Foothills of Helan Mountains were dominated by floral and fruity aromas, while wines from the Jiaodong Peninsula were characterized by mushroom/earth, hay, and medicinal material notes. Aroma profiles of Dornfelder wines in three regions were successfully reconstructed with 61 volatiles determined by AEDA-GC-O/MS and OAV. Through aroma reconstitution, omission tests, and descriptive analysis, terpenoids could be regarded as varietal characteristic compounds directly contributing to floral perception in Dornfelder wines. Guaiacol, eugenol, and isoeugenol were further revealed to have a synergistic effect with linalool and geraniol on violet, acacia/lilac, spice, and black fruit.
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