Sensory and chemical characterization of Chinese bog bilberry wines using Check-all-that-apply method and GC-Quadrupole-MS and GC-Orbitrap-MS analyses

The sensory and chemical profiles of commercial bog bilberry (BB) wines were investigated using a multi-analytical approach. Sensory test included scaling and check-all-that-apply (CATA) method with questions on liking of BB wine. The sensory data was correlated with their volatile compound profiles determined using gas chromatography coupled with quadrupole and orbitrap mass spectrometry (GC-Quadrupole/Orbitrap-MS). In general, all BB wines were characterized with fruity, blueberry and floral odors and sour, mouth puckering and sweet flavors. Samples more frequently characterized as fruity and floral in CATA were preferred by the panelists (n = 93). High relative proportions of o-cymene, p-cymenene, 1-octen-3-one and 3-ethylphenol in a sample (described as ginger and chili) resulted in a lower liking rating. Similarly, generally disliked sample described with Chinese herbs and licorice was characterized by compounds 3-methylpentan1-ol, 1,1,6-trimethyl-1,2-dihydronaphthalene, and 4-vinylphenol. The data will give novel information for berry wine and beverage industry on the quality factors of BB wines linked to higher acceptance.

Automated summary

The study investigated the sensory and chemical profiles of commercial bog bilberry wines, showing a correlation between sensory data and volatile compound profiles. Most bog bilberry wines were characterized by fruity, blueberry, and floral aromas, with sour, mouth-puckering, and sweet flavors. Panelists preferred samples described as fruity and floral, while samples containing specific compounds such as ginger and chili received lower liking ratings.