Aroma profile and sensory characteristics of a sulfur dioxide-free mulberry (Morus nigra) wine subjected to non-thermal accelerating aging techniques

Abstract

The present study was undertaken to assess accelerating aging effects of high pressure, ultrasound and manosonication on the aromatic profile and sensorial attributes of aged mulberry wines (AMW). A total of 166 volatile compounds were found amongst the AMW. The outcomes of the investigation were presented by means of geometric mean (GM), cluster analysis (CA), principal component analysis (PCA), partial least squares regressions (PLSR) and principal component regression (PCR). GM highlighted 24 organoleptic attributes responsible for the sensorial profile of the AMW. Moreover, CA revealed that the volatile composition of the non-thermal accelerated aged wines differs from that of the conventional aged wines. Besides, PCA discriminated the AMW on the basis of their main sensorial characteristics. Furthermore, PLSR identified 75 aroma compounds which were mainly responsible for the olfactory notes of the AMW. Finally, the overall quality of the AMW was noted to be better predicted by PLSR than PCR.

Keywords: 2-Furaldehyde (PubChem CID: 7362); 3-Hydroxy-2-butanone (PubChem CID: 179); 3-Methyl-1-butanol (PubChem CID: 31260); 4-Ethylguaiacol (PubChem CID: 62465); 4-Vinylphenol (PubChem CID: 62453); 5-Methyl-2-furaldehyde (PubChem CID: 12097); Benzaldehyde (PubChem CID: 240); Geraniol (PubChem CID: 637566); High pressure; Manosonication; Mulberry; Octanal (PubChem CID: 454); Ultrasound; Volatile compounds; Wine; β-Damascenone (PubChem CID: 5366074).