Comparing the Volatile and Soluble Profiles of Fermented and Integrated Chinese Bayberry Wine with HS-SPME GC-MS and UHPLC Q-TOF

To evaluate the flavor characteristics of Chinese bayberry alcoholic beverages, fermented bayberry wine (FBW) and integrated bayberry wine (IBW) were investigated for their volatile and soluble profiles using HS-SPME GC-MS and UHPLC Q-TOF and were analyzed with multidimensional statistical analysis, including PCA and OPLS-DA. The volatile compounds 1-pentanol, b-caryophyllene and isopentanol were only detected in IBW. b-caryophyllene, the key flavor component of bayberry, was found to be the most abundant volatile compound in IBW (25.89%) and was 3.73 times more abundant in IBW than in FBW. The levels of ethyl octanoate, ethyl nonanoate, and ethyl decanoate were also several times higher in IBW than in FBW. These compounds contributed to the strong bayberry aroma and better fruity flavor of IBW. On the other hand, high levels of ethyl acetate and octanoic acid in FBW, representing pineapple/overripe or sweat odor, were key contributors to the fermented flavor of FBW. Soluble sugars, such as sucrose, D-glucose, and D-tagatose, as well as amino acids, such as L-glutamate and L-aspartate, had much higher levels in IBW. The anthocyanin pigment cyanidin 3-glucoside, which generates red color, was also higher in IBW. On the other hand, most of the differentially expressed alcohols, acids, amino acids, purines/pyrimidines and esters were present in higher concentrations in FBW compared to IBW. This demonstrated that IBW has a much sweeter and more savory taste as well as a better color generated by more anthocyanins, while FBW presents a more acidic and drier taste as well as a complex formation of alcohols and esters. The study also prompts the need for further research on the flavor profiles of IBW and its potential application and market value.

Automated summary

The flavor characteristics of Chinese bayberry alcoholic beverages, including fermented bayberry wine (FBW) and integrated bayberry wine (IBW), were evaluated using analytical techniques such as HS-SPME GC-MS and UHPLC Q-TOF. The volatile compounds and soluble profiles were analyzed using multidimensional statistical analysis, revealing significant differences between FBW and IBW. IBW exhibited higher levels of key flavor components, such as b-caryophyllene, ethyl octanoate, ethyl nonanoate, and ethyl decanoate, contributing to its strong bayberry aroma and fruity flavor. On the other hand, FBW had higher concentrations of ethyl acetate and octanoic acid, which contribute to its fermented flavor. Soluble sugars, amino acids, and anthocyanin pigment cyanidin 3-glucoside were also found to be present in higher levels in IBW. This study highlights the importance of further research on the flavor profiles, potential applications, and market value of IBW.