Comparative study of aromatic compounds in fruit wines from raspberry, strawberry, and
mulberry in central Shaanxi area
Sammanfattning
Background: Although grape wines have firmly dominated the production and consumption
markets of fruit wines, raspberry, strawberry, and mulberry have been utilized to make wines
because of their joyful aroma and high contents of polyphenolic phytochemicals and essential fatty
acids. However, little is known about aromatic compounds of the wines produced from these three
fruits.
Methods: The aromatic composition of fruit wines produced from raspberry, strawberry, mulberry, and
red grape was analyzed by GC-MS. Odor activity values (OAVs) and relative odor contributions
(ROCs) were used to estimate the sensory contribution of the aromatic compounds to the overall
flavor of the wines.
Results: In strawberry, raspberry, and mulberry wines, 27, 30, and 31 odorants were detected,
respectively. Alcohols formed the most abundant group, followed by esters and acids. The grape
wine contained a wider variety (16 types) of alcohols, and 4-methyl-2-pentanol and 2,3-butanediol
were not present in the three fruit wines. The quantity of esters in raspberry (1.54%) and mulberry
wines (2.08%) were higher than those of strawberry wine (0.78%), and mulberry wine contained more
types of esters. There were no significant differences of acids between the three fruit wines and the
control wine. In addition, 2-heptanone, 2-octanone, 2-nonanone, and 2-undecanone were unique to
raspberry wine, and nonanal was present only in mulberry wine. The indistinguishable aroma of the
three fruit wines was attributed to the dominance of fruity and floral odor components derived from
ethyl esters of fatty acids and their contributions to the global aroma of the three fruit wines.
Conclusion: The present study demonstrated that there were significant differences in the volatile
components of fruit wines made from raspberry, strawberry, and mulberry. The aroma compounds
were more abundant in the raspberry and mulberry wines than in the strawberry wine, but the quality
of strawberry wine was superior to raspberry and mulberry wines.