ArticleFrontiers in nutrition2025
Analysis of key flavor compounds in commercial cherry wines by HS-SPME-GC-MS, HS-GC-IMS, and sensory evaluation.
Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Fruit Quality Assessments of Six Sweet Cherry Cultivars Grown in the Arid Northwest China.Foods (Basel, Switzerland) · 2026Article
- Volatile Fingerprinting and Interpretable Machine Learning for Quality Differentiation of Astragali Radix from Different Cultivation Patterns.Foods (Basel, Switzerland) · 2026Article
- Comprehensive Analysis of Volatile Flavor Components in 'Hujing Milu' Peach from Different Regions Using HS-SPME-GC-MS and HS-GC-IMS.Foods (Basel, Switzerland) · 2026Article
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8 authors.
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Abstract
To investigate the characteristic flavor compounds and their differences in commercially available cherry wines, this study employed headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), and sensory evaluation techniques to comprehensively analyze the volatile flavor compounds and sensory characteristics of 11 commercial cherry wines. The results showed that HS-SPME-GC-MS and HS-GC-IMS identified 74 and 49 volatile compounds, respectively. The combined use of both techniques detected a total of 101 compounds, identifying 15 additional key compounds compared to a single method, significantly improving the comprehensiveness of flavor characterization. Through odor activity value (OAV), relative odor activity value (ROAV), and variable importance in projection (VIP), 28 key flavor compounds were screened. Among them, esters (such as ethyl acetate, ethyl hexanoate, and ethyl octanoate) and alcohols (such as phenethyl alcohol) were the main contributors to the fruity and floral aroma of cherry wines, while benzaldehyde and 3-furfural were significantly associated with woody characteristics. Sensory evaluation indicated that sample C
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