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The Xinjiang region is a major grape- and wine-production area in China, but the region's notably high temperatures in the summer and year-round intense sun exposure play negative roles in the aroma, complexity, and elegance of Cabernet Sauvignon wine. In this study, Cabernet Sauvignon grapes harvested in this region were fermented on an industrial scale using four commercial yeast strains (L2323, D254, RVA, and CECA) and spontaneous yeast (NF). The results showed that a total of 123 volatile compounds were detected and 15 volatile compounds significantly contributed their flavor notes to the wine's overall aroma. The use of RVA and CECA strains resulted in wine with higher concentrations of higher alcohols, terpenes and norisoprenoids. However, the D254-fermented wine showed high level of esters and carbonyl compounds. Wine fermented with the L2323 and D254 strain possessed a stronger fruity aroma, whereas the RVA strain enhanced the herbaceous, chemical, and fatty aromas in wine. Principal component analysis revealed that a significant aromatic feature difference was observed in these wines after alcoholic and malolactic fermentation. The use of different commercial yeast strains altered the aromatic profile of Cabernet Sauvignon wine. [ABSTRACT FROM AUTHOR]

Xinjiang is the main production area of figs in China. In this work, three different methods (SDE, SAFE, and SPME) were employed to extract the volatile compounds from Xinjiang dried figs. The exactions were then analyzed using aroma extract dilution analysis (AEDA) based on gas chromatography-mass spectrometry (GC−MS) and gas chromatography–olfactometry (GC−O). Seventy-five aroma-active compounds were identified with flavor dilutions (FD) factors ranging from 1 to 2187. Aroma compounds with odor activity value (OAV) greater than 10 were subsequently used in aroma reconstitution and omission experiments. Based on instrumental analysis and sensory evaluation, 22 compounds were identified as the key aroma compounds and eight of these were evaluated as the most important aroma contributors of Xinjiang dried figs, including heptanal, nonanal, linalool, benzyl benzoate, styrene, eugenol, 2-methoxy-4-vinylphenol, and vanillin. Moreover, three volatile components, including 2-methoxy-4-methylphenol, 2-methoxy-4-vinylphenol and ortho-guaiacol, were identified as key aroma compounds of dried figs and have not been reported previously. ● SAFE, SPME and SDE were used to extract volatile compounds of Xinjiang dried figs. ● Key aroma compounds were identified by GC−MS/O/AEDA and sensory evaluation. ● 2-methoxy-4-methylphenol, 2-methoxy-4-vinylphenol, and ortho-guaiacol were classified as the key aroma compounds. [ABSTRACT FROM AUTHOR]