The Effects of Ultrasonic and Gamma Irradiation on the Flavor of Potato Wines Investigated by Sensory Omics

Aroma is one of the most fascinating and least-known mysteries of Baijiu research. The volatile compounds (VOCs) of potato wine were evaluated by sensory omics techniques in order to comprehend their overall flavor characteristics and investigate the effects of ultrasonic treatment and gamma irradiation therapy on the aroma of the wine. The findings revealed that a total of 14 flavor compounds were identified by GC-MS. Isoamyl alcohol, ethyl octanoate, and 1,1-diethoxyethane were the key aroma components, according to GC-O analysis. A total of 50 volatile substances were identified by GC-IMS. After being subjected to irradiation and ultrasonic treatment, the alcohol level of the potato wine reduced while the esters content increased. By calculating the relative odor activity value, a total of 29 aroma components were classified as key aroma compounds (ROAV > 1). According to the results of the sensory evaluation-fruity, Fen-flavor, and sweet-and the acceptability of the irradiated and ultrasonicated potato wine were improved. Therefore, the use of ultrasonic and irradiation therapy in potato wine, as well as the overall aroma building of potato wine, can be supported theoretically by this study.

Automated summary

The volatile compounds of potato wine were analyzed using sensory omics techniques to understand its overall flavor characteristics and evaluate the effects of ultrasonic treatment and gamma irradiation therapy. The study identified 14 flavor compounds through GC-MS and determined isoamyl alcohol, ethyl octanoate, and 1,1-diethoxyethane as key aroma components through GC-O analysis. Additionally, 50 volatile substances were identified through GC-IMS. The alcohol content of the potato wine decreased while the esters content increased after irradiation and ultrasonic treatment. Sensory evaluation indicated improved fruity, Fen-flavor, and sweet notes, suggesting the theoretical support for the use of ultrasonic and irradiation therapy in potato wine and the overall aroma building of potato wine.