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.

Non-grapefruits with unique sensory properties and potential health benefits provide added value to fruit wine production. This study aimed to explore consumers’ fruit wine preferences and descriptors for the varied fruit wines. First, 234 consumers participated in an online survey concerning their preferences for different wines (grape, blueberry, hawthorn, goji, Rosa roxburghii, and apricot). In addition, their attitudes towards general health interests, food neophobia, alcoholic drinks, and sweetness were collected. Grape wine and blueberry wine were the most favored wines, and goji wine was the least liked fruit wine sample. Moreover, 89 consumers were invited to evaluate 10 commercial fruit wines by using partial projective mapping based on appearance, aroma, and flavor (including taste and mouthfeel) to obtain a comprehensive sensory characterization. Multifactor analysis results showed that consumers could differentiate the fruit wines. Participants preferred fruit wines with “sweet”, “sour”, and “balanced fragrance”, whereas “bitter”, “astringent”, “deep appearance”, and “medicinal fragrance” were not preferred. Attitudes toward health, food neophobia, alcohol, and sweetness had less influence than taste and aroma (sensory attributes) on the preferences for fruit wine products. More frequent self-reported wine usage resulted in higher consumption frequency and liking ratings compared to non-users. Overall, the main factors influencing consumer preference for fruit wines were the sensory characteristics of the products, especially the taste.

Many customers prefer goji berry pulp, well-known for its high nutritional content, over fresh goji berries. However, there is limited research on its sensory lexicon and distinctive flavor compounds. This study focused on developing a sensory lexicon for goji berry pulp and characterizing its aroma by sensory and instrumental analysis. Sensory characteristics of goji berry pulp were evaluated by our established lexicon. A total of 83 aromatic compounds in goji berry pulp were quantified using HS-SPME-GC-Orbitrap-MS. By employing OAV in combination, we identified 17 aroma-active compounds as the key ingredients in goji berry pulp. Then, we identified the potentially significant contributors to the aroma of goji berry pulp by combining principal component analysis and partial least squares regression (PLSR) models of aroma compounds and sensory attributes, which included 3-ethylphenol, methyl caprylate, 2-hydroxy-4-methyl ethyl valerate, benzeneacetic acid, ethyl ester, hexanal, (E,Z)-2,6-nonadienal, acetylpyrazine, butyric acid, 2-ethylhexanoic acid, 2-methyl-1-propanol, 1-pentanol, phenylethyl alcohol, and 2-nonanone. This study provides a theoretical basis for improving the quality control and processing technology of goji berry pulp.

This study assessed the chemosensory characteristics of Chardonnay wines from the eastern foothills of the Ningxia Helan Mountain, China. Using Check-All-That-Apply (CATA) and Descriptive Analysis (DA), 29 wines were categorized into lively (QTX and XX sub-regions, marked by citrus and floral aroma) and implicit (YN sub-region, marked by truffle and kerosene aroma) aroma styles. GC-Quadrupole-MS and GC-Orbitrap-MS identified 191 volatile compounds. Subsequent OPLS-DA analysis underscored those volatile compounds, including 1-hexanol, 2-phenylethyl ester, butanedioic acid, diethyl ester, and phenylacetaldehyde, likely form the fundamental volatile framework of the distinct aroma styles. HPLC-QqQ-MS/MS analysis identified 26 non-volatile phenolic compounds. Wines from the YN region exhibited a notable yellowish hue, likely due to their higher flavanol content. This study offers insights into Chardonnay wines' chemistry and sensory traits, guiding vintners to optimize viticulture and oenology practices, and empowering consumers to select wines based on unique aromas and quality.

Consumption of non-alcoholic beer (NAB) is continuously increasing in many countries. NABs are produced with varying technologies, resulting in different sensory properties. Previous studies have focused on understanding the consumers’ acceptance and preferences among different types of NAB. However, few studies have focused on the sensory characterization of commercial NABs produced with different methods. This study aimed to find key sensory characteristics in lager, Indian pale ale, and pilsner-type NABs with untrained panels by conducting tests in Finland and China. Participants were asked to Check-All-That-Apply for odors and Rate-All-That-Apply for flavors. Additionally, hedonic responses to odor and flavor pleasantness were rated. Chinese participants used more different and more often-used attributes to describe NABs. More varying descriptors were used on the NAB samples chosen as the most pleasant ones, indicating more complex sensory properties. Participants from both locations preferred lager-type beers characterized as ‘fresh’ odor and ‘fruity’, ‘floral’, and ‘sweet’ flavors and less frequently found Indian-pale-ale-type NABs pleasant, describing them as ‘sour’, ‘bitter’, ‘fermented’, and ‘pungent’ flavors. The flavor pleasantness correlated more with the samples frequently chosen as the most pleasant than odor pleasantness. No clear connection was found between the production method of NAB and consumers’ acceptance, demonstrating that all production methods can be used to produce non-alcoholic beers with sensory properties acceptable to consumers.