Progress 05/01/04 to 09/30/07
Outputs
Understanding the effect of vineyard cultural practice, including nutritional status, water management, and fruit maturation, on grape and wine quality has been the top research priority for both grape viticulture research and wine processing research. Many research projects have been funded to study various viticultural practices on grapevine physiology, yield and grape quality. The most commonly used parameters for evaluating grape quality are phenolics, brix and titratable acidity. However, it is well known that Brix and TA are not necessary related to wine quality, thus, most of the research so far has been evaluating the parameters that are only remotely related to grape quality. It has been very frustrating for both the researchers and the wine makers to understand the research results based Brix and TA for grape quality. Aroma is one of the most important attributes for wine quality. Although many aromas (secondary aromas) are formed through fermentation, most
of the aromas (primary aromas) are directly from grape. These aromas exsit either as free forms in the grape and are carried into wine during fermentaion, or as glycoside bound precursors which are released by glycosidic enzymes during fermentation. They are responsible for the varietal aroma and wine quality Since these aroma and aroma precursors (mainly glycosides) are the secondary metabolites of plants, their formation and accumulation are directly inflenced by viticultural practice. It is obvious that aroma and aroma precursors in grapes should be included in any of the grape quality study. Although grape quality direct affects the finished wine, very few researches carried from viticulture to the final wine quality, and the results are often inconclusive. This is due to fragmentated funding and lack of integrated research and team work. Witholding supplemental water to induce vine water stress is a common commercial practice to control grape canopy size and density and achieve
optimum berry composition for premium wine production (Jackson and Lombard, 1993). The vine water stress induced by intentional witholding of supplemental water limits canopy size and may leave fruit and leaves more vulnerable to heat stress and solar injury. Kaolin-based commercial particle film material, Surround (Englhard Corp., Iselin, New Jersey) is used in about 90% of the Pacific Northwest pear market for disease control and 20% of the Washington State apple market to reduce heat stress and sunburn damage. It is possible that this film can be used commercially in grapes to reduce solar damage. A project invesitigating the effect of Kaolin film on vine physiology and grape quality (Brix, TA) started this year, however, the actual aroma and aroma precursors have not been studied either in wine or in grapes. A detailed aroma composition study in both wine and grape will provide important information about the plant physiology as how the deficiet irrigation will affect aroma
formation. A successful correlation between the aroma composition in grape and wine aroma quality will be a major milestone for evaluating grape quality.
Impacts
A preliminary study investigated the impact of deficit irrigation on wine aroma composition. Own-rooted Merlot vines grown in a commercial vineyard in Idaho were supplied throughout berry development with 100 or 35% of their estimated crop evapotranspiration needs. Wines were produced from 2002, 2003 and 2004 growing seasons. Thirty aroma-active compounds in the wines were quantified using stir bar sorptive extraction-gas chromatograph-mass spectrometry (SBSE-GC-MS) technique. The results demonstrated that despite annual differences in amount of all aroma volatiles, in each of three years of this study, deficit irrigation during berry development had a consistent effect on the aroma composition of the wine, especially on C13 norisoprenoids. Wine produced from deficit irrigated vines had an increased amount of beta-damasnone and decreased amount of beta-ionone relative to wine produced from well-watered vines. This observation as well as their implication to wine
quality will be further studied.
Publications
- Issa Javisipour and Michael C. Qian. Off-flavor development in WPC during storage investigated by headspace solid-phase microextraction-gas chromatography. The 9th Annual Dairy Ingredients symposium and 3rd International Spray Dried Milk Conference, Feb 28, 2007, San Francisco, CA, USA
- Yan Xu, Wenlai Fan, and Michael C. Qian. Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction. J. Agric. Food Chem. 2007, 55, 3051-3057
- Qian, Michael C. and Helen Burbank. 2007. Volatile sulfur compounds in Cheddar cheese determined by headspace SPME-PFPD in Flavor of Dairy Products. Keith R. Cadwallader, MaryAnn Drake and Robert McGorrin Eds. pp 135-154
- Balassubramanian Ganesan, Michael C. Qian, Helen M. Burbank and Bart C. Weimer. 2007 Compounds associated with cheese flavor in Improve the flavor of cheese. Bart Weimer Eds pp26-51
- Qian, Michael C.; Burbank, Helen. 2007 Hard cheese-Parmesan cheese in Improve the flavor of cheese. Bart Weimer Eds pp 421-443
- Qian, Michael C.; Vazquez-Landaverde, Pedro. Thermal generation of volatile off-aroma compounds under high hydrostatic pressure. Abstracts of Papers, 234th ACS National Meeting, Boston, MA, United States, August 19-23, 2007, AGFD-225.
- Qian, Michael C.; Fang Yu. Developments of aroma and aroma precursor in Pinot Noir grapes and their contribution to wine aroma determined by stir bar sorptive extraction. Abstracts of Papers, 233rd ACS National Meeting, Chicago, IL, United States, March 25-29, 2007 AGFD-039.
- Vazquez-Landaverde, P.A.; Qian, M.C. Antioxidant effects on volatile formation in high-pressure-processed milk. J. Agric. Food Chem. 2007, 55, 9183-9188
- Vazquez-Landaverde, P.A.; Qian, M.C.;Torres, J.A. Kinetic analysis of volatile formation in milk subjected to pressure-assited thermal treatment. J. Food Sci. 2007, 72(7),E389-E398
- R.R. Jetti, E. Yang, A. Kurnianta, C. Finn, and M.C. Qian. Quantification of selected aroma-active compounds in strawberries by headpace solid-phase microextraction gas chromatography and correlation with sensory descriptive analysis. J. Food Sci. 2007, 72,S487-S495
- Wenlai Fan, I-Min Tsai, Michael C. Qian. Analysis of 2-aminoacetophenone by direct-immersion solid-phase microextraction and gas chromatography-mass spectrometry and its sensory impact in Chardonnay and Pinot gris wines. Food Chem. 2007, 105, 1144-150
- Michael Qian, Yu Fang, Krista Shellie, Impact of deficit irrigation on aroma composition of Merlot wine. The 58th ASEV Annual meeting. June 19-22, 2007 Reno, Nevada
- Qian, Michael; Burbank Helen Volatile sulfur development in raw and pasteurized milk cheese 5th NIZO Dairy Conference, prospects for flavour formation and perception, June 13-15, 2007, Papendal, The Netherlands
- Qian, Michael. Tackle the monster of sulfur off-flavor in beer and wine. 2007 Annual Brewers and Vintners Scientific Symposium on April 3, 2007 in Sonoma, CA (invited)
|
Progress 01/01/06 to 12/31/06
Outputs
Four raspberry cultivars Chilliwack, Tulameen, Willamette and Yellow Meeker grown in Washington during 2005 were compared to Meeker red raspberries commercially grown in different locations in Washington state during 2005 for components important to flavor, including: brix, titratable acidity, sugar, organic acid concentrations, volatile aroma compound concentration and chiral compound ratios. Sugar analysis found sucrose levels to be low in Meeker raspberries, but these levels were considerably higher for the other cultivars studied. Thirty volatile aroma compounds ((Z)-3-hexenol, 4-isopropylbenzyl alcohol, 6-methyl-5-hepten-2-ol, 2-nonanol, hexanal,(E)-2-hexenal, (Z)-3-hexenyl acetate, ethyl hexanoate, methyl nonanoate, 2-heptanone, 2-nonanone, raspberry ketone, zingerone, δ-octalactone, δ-decalactone, para-cymene, geraniol, α-ionone, β-ionone, limonene, linalool, myrcene, nerol, α-phellandrene, α-pinene, sabinene, α-terpinene,
γ-terpinene, α-terpineol, terpinen-4-ol and terpinolene) were quantified using stir bar sorptive extraction (SBSE) paired with gas chromatography-mass spectrometry (GC-MS).α-Ionone, β-ionone, geraniol, linalool, (Z)-3-hexenol and raspberry ketone are particularly useful in separating raspberry cultivars. These compounds showed all of the cultivars to vary considerably from Meeker, particularly for α-ionone, (Z)-3-hexenol and linalool. Several chiral compounds were separated using a CyclosilB column to analyze the isomeric ratios of several aroma compounds. Variation from the Meeker cultivar for the chiral ratios was seen for 6-methyl-5-hepten-2-ol and linalool for all cultivars studied.Raspberry bushy dwarf virus (RBDV)resistant transgenic and wild-type Meeker plants were grown in Oregon and Washington and harvested in 2004 and 2005 for fruit analysis. These raspberries were analyzed for brix, titratable acidity, volatile aroma compound concentration and
chiral compound ratios. Year-to-year and site-to-site variations were seen for brix and titratable acidity, with Oregon raspberries having slightly higher brix and lower titratable acidity than Washington raspberries. Thirty volatile aroma compounds ((Z)-3-hexenol, 4-isopropylbenzyl alcohol, 6-methyl-5-hepten-2-ol, 2-nonanol, hexanal, (E)-2-hexenal, (Z)-3-hexenyl acetate, ethyl hexanoate, methyl nonanoate, 2-heptanone, 2-nonanone, raspberry ketone, zingerone, δ-octalactone, δ-decalactone, para cymene, geraniol, α-ionone, β-ionone, limonene, linalool, myrcene, nerol, α-phellandrene, α-pinene, sabinene, α-terpinene, γ-terpinene, α-terpineol, terpinen-4-ol and terpinolene) were quantified using stir bar sorptive extraction (SBSE) paired with gas chromatography-mass spectrometry (GC-MS).
Impacts
Raspberry bushy dwarf virus (RBDV) causes significant reduction in yield and crumbly fruit in raspberries and raspberry-blackberry hybrids, there is no effective treatment once a plant is infected and the only effective prevention is the use of resistant cultivars. Genetic modifications were made to Meeker red raspberries in order to impart resistance to RBDV while maintaining the desirable marketing characteristics of Meeker including the sweetness, aroma profile and machine harvestability.None of the variations between the transgenic lines and wild-type Meeker seen within a site and year were repeated in the other site or year, indicating that the differences were due to environmental rather than genetic factors. Variations between harvest locations and season were larger than variation between wild-type Meeker and the transgenic lines. Chiral analysis revealed very little variation between lines, locations or years for the compounds studied. The results suggested
that those RDBV-resistant raspberry lines could be planted in the Pacific Northwest to replace wild meeker.
Publications
- Pedro Vazquez-Landaverde, J. Antonio Torres and Michael. C. Qian. Quantification of trace volatile sulfur compounds in milk by solid-phase micro-extraction and gas chromatography-pulsed flame photometric detection. J. Dairy Sci. 2006, 89, 2919-2927
- Fan, Wenlai and Michael C. Qian. Characterization of aroma compounds of Chinese Wuliangye and Jiannanchun liquors by aroma extract dilution analysis. J. Agric. Food Chem. 2006, 54, 2695-2704
- Fan, Wenlai and Qian, Michael C. Identification of aroma compounds in Chinese Yanghe Daqu liquor by normal phase chromatography fractionation followed by gas chromatography olfactometry. Flavour Fragrance J. 2006, 21, 333-342
- Qian, Michael C.; Burbank, Helen; Wang, Yuanyuan. 2006. Pre-separation technique for flavor analysis in Sensory Directed Flavor Analysis, Marsili Eds pp 111-154
- Pedro Vazquez-Landaverde, J. Antonio Torres and Michael. C. Qian Effect of high pressure-moderate temperature processing on the volatile off-flavor profile of milk. J. Agric. Food Chem. 2006, 54, 9184-9192
- Yu Fang and Michael. C. Qian. Quantification of selected aroma-active compounds in Pinot noir wines from different grape maturity. J. Agric. Food Chem. 2006, 54(22); 8567-8573
|
Progress 01/01/05 to 12/31/05
Outputs
GC-olfactometry analysis indicated that furaneol could be one of the most important aroma compounds for Marionberry. A reliable and accurate quantitative method was developed to quantify this compound in blackberry. In addition, sugars, acids and the ratio of sugar to acid were used to determine which cultivars were similar to Marion in taste and flavor. Although the data varied from year to year due to varying growing conditions, the general trend was very similar. For the year of 2002, 1380-1, 1843-3 and 9351-4 and Marion had high concentration of furaneol while Chester, Thornless Evergreen, Waldo, 1486-2, 1489-1 and 9128-1 all had low furaneol content. This trend was observed in both 2003 and 2004 with exception that Waldo had high furaneol contents in both year 2003 and 2004 while 1380 had low furaneol in year 2004. This result is in good agreement with a sensory PCA that grouped Marion, Waldo, 1380-1, 1843-3, 2198-1 and 9351-4 together. Brix, TA and sugar to acid
ratio also varied considerably from year to year. Selection 1486-2 had high acids in all three years and low sugar acid ratio. The cultivars of 9351-4 had a high concentration of furaneol. Group1380-1 and 1843-3 had almost the same quantities of furaneol, but 1380-1 had higher ratio of sugar to acid. Marion had middle quantities of furaneol. Group 1486-2, 1489-1, Waldo and 9128-1 almost grouped together well in quantitative furaneol, but 1486-2 and 1489-1 had higher acids than other two. The last cultivar, Evergreen, was particular different from the other cultivars with the lowest quantitative furaneol, acid and the ratio of sugar to acid. In summary, selections 1380-1 and 9128-1 had the closest sugar to acid ratio to Marion, which coincidently in agreement with sensory descriptive analysis. Furaneol analysis was in good agreement of sensory term of fresh strawberry, raspberry and citrus of Marion, Waldo, 1380-1, 1843-3, 2198-1 and 9351-4. Flavor quality of raspberry cultivars
including Meeker, Chilliwack, Yellow Meeker, Willamette, Coho and Tulameen were studied. Meeker fruits from four different commercial growing sites were studied for the flavor quality variation. The RBDV resistant Meeker selections were compared with the wild type Meeker in both Oregon and Washington for three years. Brix and titratable acidity had significant differences for both growing location and year. In general, Meeker samples from Oregon sites have higher Brix and lower TA than those from Washington sites for both 2004 and 2005. Fruits from 2004 had higher Brix and lower acidity than the fruits from 2005. The flavor quality of RBDV resistant selections and the wild type from the same location in the same year were very similar. Statistical analysis showed that all of the flavor quality parameters performed so far did not distinguish the RBDV-resistant lines from the wild type Meeker. However, these tests did separate all other cultivars of red raspberry studied from the Meeker
acceptability interval for at least one characteristic. The results showed that the values of RBDV-resistant selections were not different from the wild type Meeker.
Impacts
Combination of sensory descriptive analysis and chemical flavor analysis provides a powerful tool to evaluate similarity of thornless blackberry selections to Marion. Through the PCA plot, a clear picture of groups was shown, thus the similarity and difference could be demonstrated between Marionberry and other cultivars and selections. Flavor analysis provides backup for sensory analysis, and provides us better understanding of flavor chemistry and consumer flavor preference of blackberries, so the results can be used as a guideline for blackberry industry to evaluate and market new cultivars. This work contributed to the successful commercial release of three new thornless cultivars. The study evaluate fruit quality of Meeker as well as other commercially grown raspberry cultivars. The objective of this research was to develop a flavor evaluation system to analyze raspberry flavor and the RBDV resistant selections. The research was focused on flavor evaluation
including aroma compound identification, confirmation of the most important of aroma compounds in wild type Meeker, construction of wild type Meeker volatile composition and aroma profiling. This objective fruit quality evaluation system will be used to compare the RBDV resistant selections with the wild type Meeker. The results so far demonstrated that the RDBV resistant selections were not different from the wild type Meeker raspberry. The data will enable use to apply to FDA for further testing and commercial release of these RBDV resistant lines.
Publications
- Chad E. Finn, Brian M. Yorgey, Bernadine C. Strik, Harvey K. Hall, Robert R. Martin, Michael Qian. Black Diamond Thornless Trailing Blackberry. HortScience. 2005 40(7):2175-2178
- Chad E. Finn, Brian M. Yorgey, Bernadine C. Strik, Robert R. Martin, Michael Qian. Black Pearl Thornless Trailing Blackberry. HortScience. 2005 40(7):2179-2181
- Yu Fang; Michael C. Qian. Sensitive quantification of sulfur compounds in wine by headspace solid-phase microextraction technique. J. of Chromatography A. 2005, 1180:177-185
- Qian, Michel C.; Fang, Yu. Volatile sulfur compounds in Oregon wines determined by solid phase microextraction-pulsed flame photometric detection. 56th ASEV annual meeting, June 22-24, 2005 E16.
- Wang, Yuanyuan; Finn, Chad; Qian, Michael C. Impact of Growing Environment on Chickasaw Blackberry (Rubus L.) Aroma Evaluated by Gas Chromatography Olfactometry Dilution Analysis. J. Agric. Food Chem. 2005, 53, 3563-3571
- Yu Fang and Michael Qian. Aroma compounds in Oregon Pinot noir wine determined by aroma extract dilution analysis. Flavour Fragrance J. 2005, 20(1):22-29
- Michael Qian and Yuanyuan Wang. Seasonal variation of volatile composition and odor activity value of Marion (Rubus spp. hyb) and Thornless Evergreen (R. laciniatus L.) blackberries. J. Food Sci. 2005, 70(1):13-20
- V. Phongtonkulphanit , Y. Wang, M. C. Qian. 2005. Normal phase fractionation and GC/O analysis of Marion blackberry aroma, 18C-12, 2005 IFT Annual Meeting, July 15-20, New Orleans, Louisiana
- Fang, Yu. Qian, Michael C. Effect of irrigation, tillage and nitrogen supplementation in the vineyard on the formation of sulfur compounds in Pinot noir wine. 56th ASEV annual meeting, June 22-24, 2005. SV3
- Qian, Michael C.; Fang, Yu. 2005. Sensitive quantification of volatile sulfur compounds in wines by headspace SPME-GC-pulsed flame photometric detection. Abstracts of Papers, 229th ACS National Meeting, San Diego, CA, United States, March 13-17, 2005, AGFD-191.
|
Progress 01/01/04 to 12/31/04
Outputs
The goal to study blackberry flavor is to assist USDA-ARS breeding program, particularly in request to develop thornless blackberry cultivars with Marion or superior flavor. To achieve this goal, we need to first understand the chemical composition responsible for Marion flavor so that the advanced thornless blackberry selections can be evaluated against. Significant progress has been made to identify the most important characteristic aroma compounds in Marionberry flavor. Marion and Thornless Evergreen blackberry aromas were analyzed with dynamic headspace-GC/Osme and aroma extract dilution analysis. Eighty-four compounds were identified; seventy-seven were in Marion, and sixty-eight in Thornless Evergreen. Fourteen volatiles out of eighty-four were described with aroma descriptors specific to bramble fruit (berry, blackberry, bramble, raspberry). Quantification of the most significant aromas continues, as well as determination of OAV. Advanced selection blackberry
fruits from 2002 were evaluated by an expert panel in the Spring 2003. In addition, fruits from 18 different blackberry cultivars were collected in 2003. Preliminary volatile composition study identified 96 major compounds by GC-MS. Alcohols, especially 2-heptanol, p-cymen-8-ol, hexanol and octanol, are the predominant chemical class found in blackberries. Four ketones (2-heptanone, 3-methyl -3-buten-2-one, carvone, acetoin) and two aldehydes (hexanal and t-2-hexenal) also have high amount and interesting odor qualities. Blackberries contain relatively high amount acids. They are acetic acid, butyric acid, isovaleric acid, hexonic acid, t-2- hexenoic acid, octanoic acid, decanoic acid, and 2-methyl butanoic acid. These acids were considered to contribute the sour, pungent, rancid note to the blackberries. Terpenes, camphene, limonene, a-terpinolene, sabinene, and t-caryophyllene, phenols, elemicin, eugenol and vanillin were also found in various amounts in these blackberries. Fruits
from 2004 growing season have been collected, sensory and chemical analysis are underway. Our raspberry flavor study will evaluate fruit quality of RDBV resistant transgenic raspberry lines, and compare these selections with wild type Meeker cultivar. Our research efforts started with the identification of aroma compound in the wild Meeker raspberry. Seventy-five aromas were identified (some tentatively). The potentially important aroma compounds in wild type Meeker raspberry included 2,5-dimethyl-4-hydroxy-3-(2H)-furanone, hexanal, alpha-ionone,beta-ionone, beta-damascenone, cis-3-hexenal, methional, cis-3-hexenol, linalool, butanoic acid, ethyl 2-methylpropanoate, geraniol, and 4-(p-hydroxyphenyl)-2-butanone. In addition, comparison of volatile composition of transgenic lines with wild type Meeker raspberry has been attempted. Preliminary results showed that out of the five transgenic lines, some variations were observed in some lines. It appeared that there were 3 transgenic lines
having similar volatile compositions as the wild types. Fruits from 2004 are under study to confirm the results.
Impacts
This study will provide us better understanding of flavor chemistry and consumer flavor preference of blackberries, so the results can be used as a guideline for blackberry industry to evaluate and market new cultivars. In addition, the study will lead us to construct a blackberry flavor database related to aroma chemistry and volatile composition. The database could be very useful in planning breeding, plant management, determination of optimum harvesting time and product quality improvement. The raspberry flavor study will provide a better understanding of fruit quality of wild type Meeker raspberry fruits and build up a baseline for Meeker raspberry volatile composition and aroma profile, and finally, the volatile composition and aroma profile of transgenic lines with wild type Meeker raspberry can be compare. Since it appears we have multiple lines with good resistance to RBDV, we can pick and choose among these lines to target a plant with the best fruit quality.
The fruit quality evaluation directly help raspberry industry to develop cultivars with summer-bearing, high-yield, winter hardy, machine harvestable, disease resistance, virus resistance and have superior processed fruit quality.
Publications
- Keith Klesk, Michael Qian and Robert Martin. Aroma extract dilution analysis of cv. Meeker red raspberries from Oregon and Washing. J. Agric. Food Chem. 2004, 52,5155-5161
- Klesk, K.; Qian, M. Aroma Extract Dilution Analysis of Cv Marion (Rubus spp. Hyb) and Cv. Evergreen (R. laciniatus L.) Blackberries. J. Agric. Food Chem. 2003, 51,3436-3441
- Klesk, K.; Qian, M. Preliminary Aroma Comparison of Marion (Rubus spp. hyb) and Evergreen (R. laciniatus L.) Blackberries by Dynamic Headspace/OSME Technique [RH: Marion and Evergreen Volatiles]. J. Food Sci. 2003, 68, 697-700.
- Michael C. Qian and Robert Martin. Aroma evaluation of raspberry bushy dwarf virus resistant transgenic Meeker red raspberries. AGFD 17.The 228th ACS National Meeting, Philadelphia, PA, August 22-26, 2004
- M. C. QIAN, K. Klesk, R. R. Martin. Volatile compound evaluation of raspberry bushy dwarf virus resistant transgenic Meeker red raspberries. 110-2, 2004 IFT Annual Meeting, July 12-16 - Las Vegas, NV
- Klesk, K. and M. Qian. Aroma extract dilution analysis of Marion and Evergreen blackberries. 2003 IFT annual meeting, abstract 86-4. Chicago, IL. July 12-16, 2003
- Klesk, K. and M. Qian 2002. Aroma Comparison of Marion (Rubus spp. hyb) and Evergreen (R. laciniatus L.) Blackberries by Dynamic Headspace/OSME Technique. 2002 IFT annual meeting book of abstracts.
|
|