Characterization of flavor frame in grape wines detected by HS-SPME-GC-MS coupled with HPLC, electronic nose, and electronic tongue

Xia Fan; Leiqing Pan; Rongshun Chen; Xia Fan; Leiqing Pan; Rongshun Chen

doi:10.48130/FMR-2023-0009

Figures (3) Tables (3)

Figure 1.
The relative contents of volatile compounds classes of seventeen wine samples.
Figure 2.
(a) PCA plot, (b) LDA plot, (c) loading analysis of E-nose for 17 grape wines and (d) graph of sensory scores of the 17 grape wines.
Figure 3.
(a) Radar fingerprint chart of the sensory score, (b) PCA plot of E-tongue data for 17 grape wines.

Sample number	Grape wine varieties	Country of origin	Alcohol content (V/V %)
1	Cabernet Sauvignon-A	China	12.0
2	Cabernet Sauvignon-B	China	13.0
3	Cabernet Sauvignon-C	China	12.5
4	Cabernet Sauvignon-D	China	12.0
5	Cabernet Sauvignon-E	France	12.0
6	Cabernet Gernischt-A	China	12.5
7	Cabernet Gernischt-B	China	12.5
8	Shiraz-A	China	13.0
9	Shiraz-B	Australia	14.5
10	Pinot Noir-A	China	13.0
11	Pinot Noir-B	China	12.0
12	Merlot-A	Australia	13.5
13	Merlot-B	Australia	14.0
14	Merlot-C	Australia	13.8
15	Merlot-D	China	12.5
16	Tempranillo	Spain	13.0
17	Chardonnay	Australia	13.0

Table 1.

The details of the grape wines utilized in the experiment.

Phenolic acids	Contents of phenolic acids (mg/L)
Phenolic acids	Cabernet Sauvignon-A	Cabernet Sauvignon-B	Cabernet Sauvignon-C	Cabernet Sauvignon-D	Cabernet Sauvignon-E	Cabernet Gernischt-A	Cabernet Gernischt-B	Shiraz-A	Shiraz-B	Merlot-A	Merlot-B	Merlot-C	Merlot-D	Pinot Noir-A	Pinot Noir-B	Tempranillo	Chardonnay
gallic acid	22.322 ± 2.408fg	19.224 ± 2.945h	19.187 ± 0.882h	30.553 ± 4.171cd	34.722 ± 0.512b	22.912 ± 0.691f	18.660 ± 1.355h	39.721 ± 1.848a	32.877 ± 0.162bc	23.673 ± 0.179f	27.293 ± 0.031e	28.391 ± 0.055de	31.806 ± 0.626c	41.739 ± 1.206a	15.424 ± 0.126i	19.900 ± 0.039gh	3.108 ± 0.068j
protocatechuic acid	21.171 ± 1.289bc	9.788 ± 1.216kl	12.985 ± 0.209fgh	19.860 ± 2.938cd	10.796 ± 0.168jk	11.607 ± 0.127hijk	14.315 ± 1.597f	10.949 ± 1.008ijk	27.230 ± 1.376a	8.658 ± 0.114l	17.858 ± 0.134e	18.319 ± 0.021de	26.639 ± 0.207a	22.171 ± 0.631b	12.739 ± 0.985fghi	13.551 ± 0.056fg	12.295 ± 0.163ghij
vanillic acid	6.851 ± 0.202h	8.362 ± 0.201g	9.792 ± 0.756f	2.150 ± 0.151j	4.939 ± 0.042i	2.117 ± 0.368j	9.495 ± 1.301f	2.832 ± 0.225j	14.841 ± 0.188d	2.980 ± 0.150j	22.551 ± 0.327a	16.620 ± 0.201c	17.987 ± 1.514b	17.272 ± 0.975bc	9.006 ± 0.515fg	11.034 ± 0.133e	5.999 ± 0.705h
catechin	34.540 ± 2.871h	20.991 ± 1.712l	29.309 ± 1.03i	33.886 ± 1.693h	55.238 ± 0.983c	45.555 ± 0.632d	24.244 ± 1.062k	46.814 ± 0.439d	40.728 ± 0.448ef	34.660 ± 0.965h	42.315 ± 0.987e	37.839 ± 0.482g	39.583 ± 1.280fg	58.853 ± 0.347b	63.725 ± 1.595a	26.547 ± 0.947j	13.135 ± 0.109m
caffeic acid	1.565 ± 0.293i	1.498 ± 0.106ij	3.313 ± 0.029h	9.050 ± 0.149b	11.735 ± 0.008a	6.262 ± 0.557d	5.050 ± 0.430f	7.807 ± 0.480c	3.991 ± 0.281g	7.644 ± 0.026c	5.588 ± 0.469e	7.342 ± 0.243c	4.098 ± 0.249g	6.198 ± 0.201d	1.026 ± 0.149j	6.008 ± 0.428de	2.010 ± 0.045i
syringic acid	10.954 ± 1.501d	9.369 ± 0.537ef	10.348 ± 1.127de	15.011 ± 0.497b	8.751 ± 0.007f	17.211 ± 0.249a	12.294 ± 0.786c	13.370 ± 0.877c	9.908 ± 0.359edf	5.360 ± 0.019g	5.755 ± 0.133g	9.205 ± 0.283ef	8.966 ± 0.623f	14.902 ± 0.713b	3.925 ± 0.372h	5.416 ± 0.070g	6.217 ± 0.683g
p-coumaric acid	6.128 ± 0.305cde	4.327 ± 0.495fg	5.560 ± 0.233e	7.353 ± 0.480b	6.309 ± 0.024cd	6.351 ± 0.657cd	4.311 ± 0.306fg	7.897 ± 0.469b	1.420 ± 0.301h	5.828 ± 0.143de	8.792 ± 0.055a	4.733 ± 0.079f	4.879 ± 0.013f	4.229 ± 0.622fg	6.697 ± 0.630c	3.848 ± 0.087g	0.741 ± 0.042i
ferulic acid	1.444 ± 0.250f	0.643 ± 0.101h	0.956 ± 0.078g	0.954 ± 0.075g	1.023 ± 0.022g	1.616 ± 0.079ef	1.612 ± 0.164ef	1.876 ± 0.131de	1.596 ± 0.035f	3.080 ± 0.177b	1.903 ± 0.172d	2.063 ± 0.054d	2.011 ± 0.030d	2.377 ± 0.171c	0.999 ± 0.070g	2.517 ± 0.191c	4.817 ± 0.347a
Total	104.975 ± 3.850g	74.204 ± 5.231j	91.450 ± 2.602i	118.816 ± 0.709e	133.513 ± 0.701bc	113.631 ± 1.378f	89.982 ± 3.098i	131.267 ± 3.470c	132.591 ± 1.132bc	99.539 ± 1.254h	132.055 ± 1.331bc	124.512 ± 0.298d	135.969 ± 1.285b	167.743 ± 2.395a	113.542 ± 2.107f	88.821 ± 1.140i	48.321 ± 1.628k
Each value is expressed as mean ± SD (n=3) and data in the same row with different letters are significantly different (P < 0.05).

Table 2.

Phenolic acids in seventeen grape wines using HPLC.

FAAs	Contents of FAAs (mg/L)
FAAs	Cabernet Sauvignon-A	Cabernet Sauvignon-B	Cabernet Sauvignon-C	Cabernet Sauvignon-D	Cabernet Sauvignon-E	Cabernet Gernischt-A	Cabernet Gernischt-B	Shiraz-A	Shiraz-B	Merlot-A	Merlot-B	Merlot-C	Merlot-D	Pinot Noir-A	Pinot Noir-B	Tempranillo	Chardonnay
Aspartic acid (Asp)	21.525 ± 1.519c	13.433 ± 1.031f	17.666 ± 0.575d	14.921 ± 0.762e	25.437 ± 0.502b	15.846 ± 1.601e	11.094 ± 0.09g	15.391 ± 0.05d	13.668 ± 0.06f	8.076 ± 0.168h	22.347 ± 0.339c	7.850 ± 0.210h	6.347 ± 0.451i	33.736 ± 0.464a	24.744 ± 0.267b	7.291 ± 0.152hi	24.332 ± 1.113b
Threonine (Thr^*)	16.269 ± 1.056c	12.063 ± 0.853ef	10.578 ± 0.714g	11.488 ± 0.611gf	13.503 ± 0.262d	12.406 ± 0.507ef	8.693 ± 1.461h	13.749 ± 0.110d	9.002 ± 0.039h	8.181 ± 0.056h	13.022 ± 0.231de	5.339 ± 0.144i	3.458 ± 0.251j	27.163 ± 0.401b	13.234 ± 0.121de	6.562 ± 0.139i	31.053 ± 2.011a
Serine (Ser)	16.291 ± 0.906c	10.945 ± 0.827g	12.117 ± 1.050f	10.472 ± 0.498g	14.156 ± 0.282d	12.004 ± 0.791f	8.572 ± 0.105h	13.099 ± 0.113e	7.701 ± 0.038hi	6.924 ± 0.119i	13.434 ± 0.189de	6.768 ± 0.180i	4.393 ± 0.314j	22.375 ± 0.321b	13.233 ± 0.142de	5.119 ± 0.095j	37.086 ± 1.283a
Glutamic acid (Glu)	49.592 ± 1.962c	29.761 ± 1.331i	37.523 ± 0.552f	33.494 ± 1.637h	42.911 ± 0.879d	36.752 ± 1.665e	29.229 ± 0.262i	40.975 ± 0.0918de	22.722 ± 0.097j	24.139 ± 0.344j	35.406 ± 0.557g	22.510 ± 0.547j	19.312 ± 1.210k	82.522 ± 0.901a	35.544 ± 0.415g	17.984 ± 0.270k	78.470 ± 1.532b
Proline (Pro)	47.364 ± 1.523c	44.537 ± 1.459d	41.971 ± 1.562e	36.592 ± 0.454f	12.211 ± 0.253j	40.114 ± 1.500e	36.604 ± 0.997f	40.966 ± 0.212e	35.376 ± 1.341fg	33.374 ± 0.677g	45.784 ± 2.334cd	37.380 ± 1.495f	22.142 ± 0.251i	65.491 ± 0.840a	33.837 ± 1.868g	30.493 ± 0.151h	59.197 ± 1.503b
Glycine (Gly)	23.421 ± 2.099b	14.103 ± 0.939f	16.887 ± 0.242de	16.110 ± 0.835e	18.429 ± 0.352c	15.579 ± 1.300e	13.557 ± 0.137f	16.509 ± 0.188e	12.292 ± 0.054g	10.829 ± 0.127h	18.142 ± 0.337cd	10.299 ± 0.289h	10.842 ± 0.771h	32.777 ± 0.752a	18.313 ± 0.188c	7.6452 ± 0.142i	18.943 ± 0.631c
Alanine (Ala)	39.205 ± 1.851bc	26.972 ± 1.254g	30.702 ± 1.026e	35.004 ± 1.763d	38.996 ± 1.659bc	34.357 ± 1.659d	28.894 ± 0.451f	38.139 ± 0.197c	27.647 ± 0.134fg	22.450 ± 0.235h	40.208 ± 1.078b	20.594 ± 0.587i	18.195 ± 1.326j	75.277 ± 0.950a	37.903 ± 0.413c	16.628 ± 0.304j	16.820 ± 0.008j
Cysteine (Cys)	5.540 ± 0.104cd	1.783 ± 0.082g	1.354 ± 0.095h	2.178 ± 0.084f	1.465 ± 0.021hg	5.280 ± 0.511ed	1.401 ± 0.084hg	5.873 ± 0.100c	1.281 ± 0.025h	5.126 ± 0.084e	1.352 ± 0.148h	1.131 ± 0.061h	1.132 ± 0.62h	7.094 ± 0.151b	1.467 ± 0.039hg	5.095 ± 0.041e	9.678 ± 0.677a
Valine (Val^*)	17.734 ± 0.779b	11.333 ± 0.920g	10.746 ± 0.591g	11.000 ± 0.547g	12.718 ± 0.219ef	12.414 ± 0.624f	8.266 ± 0.139h	14.721 ± 0.071c	7.854 ± 0.042h	8.522 ± 0.194h	13.401 ± 0.334de	6.770 ± 0.183i	4.781 ± 0.329j	27.156 ± 0.393a	13.798 ± 0.141d	8.534 ± 0.065h	17.712 ± 0.611b
Methionine (Met^*)	8.801 ± 0.302b	4.274 ± 0.253f	3.833 ± 0.311g	4.509 ± 0.208ef	5.550 ± 0.272d	2.976 ± 0.332hi	3.393 ± 0.090h	7.962 ± 0.039c	2.733 ± 0.011ij	2.167 ± 0.603k	4.914 ± 0.144e	2.118 ± 0.055k	1.543 ± 0.11l	11.846 ± 0.131a	4.765 ± 0.056e	2.429 ± 0.026jk	5.465 ± 0.466d
Isoleucine (Ile^*)	7.964 ± 0.353b	5.198 ± 0.235hg	5.155 ± 0.258hg	4.997 ± 0.249hg	6.017 ± 0.111de	5.337 ± 0.677fg	3.611 ± 0.044i	5.623 ± 0.045ef	3.388 ± 0.026i	1.805 ± 0.066k	6.385 ± 0.113cd	2.878 ± 0.081j	1.708 ± 0.118k	9.591 ± 0.158a	6.544 ± 0.083c	1.776 ± 0.003k	4.836 ± 0.329h
Leucine (Leu^*)	17.252 ± 0.553d	16.345 ± 0.735e	14.193 ± 0.407g	15.124 ± 0.783f	21.805 ± 0.425b	11.825 ± 0.750h	10.729 ± 0.104i	14.612 ± 0.025fg	11.344 ± 0.057hi	5.575 ± 0.073k	18.994 ± 0.339c	8.527 ± 0.262j	5.383 ± 0.400k	25.117 ± 0.451a	17.209 ± 0.215d	5.225 ± 0.162k	17.531 ± 0.642d
Tyrosine (Tyr)	ND	13.138 ± 0.663d	12.427 ± 0.839e	10.907 ± 0.445g	9.98 ± 0.156h	ND	16.776 ± 0.129c	12.025 ± 0.019e	6.011 ± 0.012k	7.871 ± 0.062i	23.243 ± 0.342b	6.382 ± 0.130k	7.041 ± 0.463j	ND	10.059 ± 0.06g	4.621 ± 0.338l	28.734 ± 0.508a
Phenylalanine (Phe^*)	17.956 ± 0.721d	15.889 ± 0.609f	14.612 ± 0.535g	16.983 ± 0.871e	23.974 ± 0.416c	14.005 ± 0.601g	11.978 ± 0.104h	17.690 ± 0.060de	12.123 ± 0.083h	10.386 ± 0.083i	18.076 ± 0.293d	10.289 ± 0.263i	5.070 ± 0.367j	29.293 ± 0.341b	18.266 ± 0.184	10.089 ± 0.107i	33.473 ± 1.008a
Lysine (Lys^*)	25.432 ± 0.979b	17.212 ± 0680f	18.807 ± 0.749	19.639 ± 0.963e	26.293 ± 0.475b	21.102 ± 0.684d	14.359 ± 0.082h	23.706 ± 0.062c	15.486 ± 0.053g	14.371 ± 0.189h	23.719 ± 0.378c	11.691 ± 0.339i	9.576 ± 0.613j	35.700 ± 0.679a	21.965 ± 0.276d	12.052 ± 0.061i	25.346 ± 0.916b
Histidine (His)	3.439 ± 0.038j	3.164 ± 0.157j	3.604 ± 0.145j	6.410 ± 0.276g	11.158 ± 0.181b	1.513 ± 0.130l	2.186 ± 0.10k	10.079 ± 0.033c	5.502 ± 0.022h	6.711 ± 0.060fg	4.287 ± 0.052i	7.488 ± 0.195ed	7.033 ± 0.423ef	4.784 ± 0.137i	7.797 ± 0.091d	3.409 ± 0.076j	27.230 ± 1.189a
Arginine (Arg)	21.602 ± 1.500f	23.530 ± 0.928e	14.266 ± 0.564h	34.958 ± 1.719b	12.218 ± 0.282j	23.194 ± 1.510e	31.221 ± 0.515c	17.041 ± 0.141h	25.002 ± 0.318d	23.730 ± 0.317de	17.294 ± 0.242h	10.844 ± 0.304j	16.746 ± 1.144h	20.205 ± 0.315g	46.065 ± 0.512a	13.638 ± 0.313i	16.389 ± 0.768h
Essential amino acids	111.389 ± 3.63c	82.317 ± 3.414ef	77.924 ± 3.549f	83.739 ± 1.636e	109.860 ± 1.636c	80.0643 ± 3.377ef	61.030 ± 2.024g	98.063 ± 0.178d	61.931 ± 0.305g	51.007 ± 0.474h	98.511 ± 1.831d	47.612 ± 1.328h	31.519 ± 2.177i	165.887 ± 2.473a	95.782 ± 1.076d	46.668 ± 0.543h	135.415 ± 5.299b
MSG-like	71.118 ± 3.171c	43.195 ± 2.346h	55.189 ± 1.059ef	48.415 ± 2.400g	68.348 ± 1.382c	52.597 ± 3.263f	40.323 ± 0.356i	56.365 ± 0.142e	36.390 ± 0.159j	32.216 ± 0.492k	57.753 ± 0.896de	30.363 ± 0.757k	25.659 ± 1.661l	116.256 ± 1.241a	60.288 ± 0.682d	25.275 ± 0.420l	102.806 ± 2.626b
Bitter	94.728 ± 3.420d	80.185 ± 3.159f	66.410 ± 3.045h	93.981 ± 4.683d	93.439 ± 1.361d	71.264 ± 4.026g	71.264 ± 4.026g	87.728 ± 0.060e	67.946 ± 0.342gh	58.895 ± 0.430i	83.351 ± 1.516f	48.914 ± 1.343j	42.264 ± 2.879k	128.010 ± 1.877a	114.444 ± 1.282c	45.101 ± 0.744jk	122.636 ± 3.935b
Sweet	95.186 ± 5.489c	64.083 ± 3.794f	70.283 ± 1.930e	73.073 ± 3.707e	85.084 ± 1.674d	74.346 ± 4.020e	59.716 ± 2.155fg	81.496 ± 0.587d	56.643 ± 0.264g	48.384 ± 0.521h	84.384 ± 1.834d	43.001 ± 1.200i	36.888 ± 2.661j	157.592 ± 2.405a	82.684 ± 0.863d	35.961 ± 0.672j	103.903 ± 3.889b
Total	339.369 ± 13.086c	264.133 ± 8.793h	266.442 ± 6.253h	284.785 ± 11.827g	296.221 ± 5.321fg	264.703 ± 12.407h	240.567 ± 4.807i	308.159 ± 0.947ef	219.133 ± 0.527j	200.237 ± 1.429k	320.009 ± 7.448de	178.862 ± 5.324l	144.702 ± 8.589n	510.153 ± 6.708a	324.744 ± 1.333d	158.597 ± 2.238m	452.296 ± 13.074b
Each value is expressed as mean ± SD (n = 3) and data in the same row with different letters are significantly different (P < 0.05). ^a ND: not detected. * Means essential amino acids.

Table 3.

Comparison of free amino acids (FAAs) in different kinds of grape wines.