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Comprehensive evaluation of icewine aroma quality based on ROAV and PCA-TOPSIS method

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Title: Comprehensive evaluation of icewine aroma quality based on ROAV and PCA-TOPSIS method
Authors: ZHANG Yang, QU Yilin, SUN Yongde, KONG Weifu, LI Hongjuan
Source: Zhongguo niangzao, Vol 44, Iss 1, Pp 258-268 (2025)
Publisher Information: Editorial Department of China Brewing, 2025.
Publication Year: 2025
Collection: LCC:Biotechnology
LCC:Food processing and manufacture
Subject Terms: icewine, aroma quality evaluation, relative odor activity value, principal component analysis, technique for order preference by similarity to ideal solution, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456
Description: Using 4 representative domestic icewines (numbered No.1-No.4) as research subjects, the volatile aroma components in the icewines were determined using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). The aroma quality of icewines was analyzed and evaluated by constructing principal component analysis (PCA)-technique for order preference by similarity to ideal solution (TOPSIS) model. The results showed that a total of 118 volative aroma components were detected in the 4 icewines, including 18 fatty acid ethyl esters, 8 acetate esters, 24 other esters, 13 alcohols, 12 terpenes, 4 norisoprenoids, 5 acids, 9 aldehydes and ketones, 15 aromatic compounds, and 10 other compounds. The aroma composition and content of 4 icewines exhibited significant differences. 22 important aroma compounds (ROAV>0.1) and 10 key aroma compounds (ROAV>1) were selected through the relative odor activity value (ROAV). The correlation results showed that ethyl octanoate showed a significant negative correlation with phenylacetaldehyde (Pi (relative closeness), were 0.804 (No.4), 0.572 (No.2), 0.411 (No.1), and 0.229 (No.3), indicating that icewine No.4 had the optimal aroma quality.
Document Type: article
File Description: electronic resource
Language: English
Chinese
ISSN: 0254-5071
Relation: https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-258.pdf; https://doaj.org/toc/0254-5071
DOI: 10.11882/j.issn.0254-5071.2025.01.038
Access URL: https://doaj.org/article/ac4ce3da96b54b2eab8e70f26f72ede7
Accession Number: edsdoj.4ce3da96b54b2eab8e70f26f72ede7
Database: Directory of Open Access Journals
Description
Abstract:Using 4 representative domestic icewines (numbered No.1-No.4) as research subjects, the volatile aroma components in the icewines were determined using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). The aroma quality of icewines was analyzed and evaluated by constructing principal component analysis (PCA)-technique for order preference by similarity to ideal solution (TOPSIS) model. The results showed that a total of 118 volative aroma components were detected in the 4 icewines, including 18 fatty acid ethyl esters, 8 acetate esters, 24 other esters, 13 alcohols, 12 terpenes, 4 norisoprenoids, 5 acids, 9 aldehydes and ketones, 15 aromatic compounds, and 10 other compounds. The aroma composition and content of 4 icewines exhibited significant differences. 22 important aroma compounds (ROAV>0.1) and 10 key aroma compounds (ROAV>1) were selected through the relative odor activity value (ROAV). The correlation results showed that ethyl octanoate showed a significant negative correlation with phenylacetaldehyde (Pi (relative closeness), were 0.804 (No.4), 0.572 (No.2), 0.411 (No.1), and 0.229 (No.3), indicating that icewine No.4 had the optimal aroma quality.
ISSN:02545071
DOI:10.11882/j.issn.0254-5071.2025.01.038