To explore the volatile markers of typical sweet berry flavors in dry red wine, Marselan, Cabernet Sauvignon, Merlot, and Cabernet Franc wines were pretreated using solid-phase microextraction (SPME) and liquid-liquid extraction-solvent-assisted flavor evaporation (LLE-SAFE), and key odorants were analyzed using sensomics approach. Results indicated that Marselan wines exhibited intense sweet berry aromas compared to other varieties wines. Omission tests on one- and four-year-aged wines identified β-damascenone, isoamyl acetate, 2,3-butanediol, phenylethanol as sweet aroma markers, while geranyl acetone, ethyl isobutyrate, ethyl 2-methylbutyrate as berry aroma markers, which were verified by partial least squares regression. Meanwhile, optimal flavor intensity prediction models between sweet/berry aroma and volatile markers natural logarithms concentration were created with all wines. Moreover, consistent with aroma intensity, most berry markers content increased during aging while sweet markers decreased. This study completes the analytical methodology for volatile markers of wine typical aroma and provides theoretical support for wine flavor prediction.

中文翻译：

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基于挥发性香气化合物的干红葡萄酒中甜浆果香气的解码与预测


为探究干红葡萄酒中典型甜浆果风味的挥发性标志物，采用固相微萃取 （SPME） 和液-液萃取-溶剂辅助风味蒸发 （LLE-SAFE） 对马瑟兰、赤霞珠、梅洛和品丽珠葡萄酒进行预处理，并使用传感经济学方法分析关键气味物质。结果表明，与其他品种的葡萄酒相比，马瑟兰葡萄酒表现出浓郁的甜浆果香气。对 1 年和 4 年陈酿葡萄酒的遗漏测试确定 β-大马士酮、乙酸异戊酯、2,3-丁二醇、苯乙醇是甜味标志物，而香叶酰丙酮、异丁酸乙酯、2-甲基丁酸乙酯是浆果香气标志物，通过偏最小二乘回归验证。同时，对所有葡萄酒创建了甜味/浆果香气与挥发性标志物自然对数浓度之间的最佳风味强度预测模型。此外，与香气强度一致，大多数浆果标志物含量在衰老过程中增加，而甜标志物含量降低。本研究完善了葡萄酒典型香气挥发性标志物的分析方法，为葡萄酒风味预测提供了理论支持。