Optimizing Sensory Experience and Aroma Profile Through Novel Blending: A Dual GC-MS/GC-IMS Approach to Characterize...

Nitraria tangutorum Bobrov. (N. tangutorum) is a drought-tolerant and salt-loving plant with high nutrient value, native to northwest China. Its distribution in the Qaidam Basin covers nearly 1000 square kilometers, yielding 0.5-10 × 10⁵ tons of industrial juice by-products annually. However, the bitter and fishy taste of the plant limits its industrial application. Blending is an effective technique to enhance the sensory qualities of wine. In this study, eight blended wines were prepared by mixing N. tangutorum-fermented wine (NT) with either Meili rosé wine (ML) or a combination of highland barley wine (QK) and "Shine Muscat" grape juice (SM) in different proportions. The results showed that both blending methods significantly reduced titratable acidity and volatile acidity of NT, while increasing its flavanol and tannin contents as well as brightness. Sensory evaluation revealed that the blended samples NT-QK-SM-2 (30%:35%:35%) and NT-ML-2 (15%:85%) received higher scores in appearance, aroma, taste, and overall quality. Analyses by gas chromatography-ion mobility spectrometry (GC-IMS) and GC-mass spectrometry (GC-MS) indicated that NT-QK-SM-2 contained higher levels of ethyl lactate, 2-methyl-1-propanol, 1-butanol, and other compounds, contributing to its unique aromatic profiles. In contrast, NT-ML-2 showed elevated concentrations of acetaldehyde, isobutyl acetate, and other compounds, imparting a more pronounced floral and fruity flavor. Partial least squares discriminant analysis (PLS-DA) identified ten key biomarkers for distinguishing the blended wines: ethyl caproate, ethyl butyrate, ethyl isobutyrate, octanal, ethyl succinate, β-ionone, 2-methyl-4-ethylphenol, (E)-3-hexen-1-ol, 1-hexanol, and 1-propanol. These findings demonstrate that blending can significantly improve the aroma and sensory quality of N. tangutorum wine, offering a viable approach to transform this nutrient-rich but otherwise single-flavored resource into a product with market potential.