Identification of Key Aroma Compounds in Cranberry Juices as Influenced by Vinification

This study aimed to identify the key aroma-active volatiles in cranberry wines through three vinification methods (White, Red and Thermo) using GC-MS/O to identify the important aroma compounds. A total of 70 compounds were detected, with 67 in wines and 61 in juices. The esters was the most diversified class, while alcohols and acids were the most abundant, especially 3-methylbutanol, methylbutyric acid, and benzoic acid. The volatile profiles of cranberry wines are distinctive from their source juices. Most alcohols, esters, and acids are fermentation-derived, while terpenes, phenols, aldehydes and ketones are varietal. The Red vinification retained the most varietal volatiles from the must, while the White and Thermo vinifications produced more volatiles during fermentation. Thermovinification reduced the yield of benzoic acid and its derivatives after fermentation. Olfactory analysis identified 47 aroma-active compounds, among which 41 were considered as the major aroma contributors (ethyl benzoate had the highest modified detection frequency).