From lexicon to molecular: decoding vegetal aroma of Ningxia Cabernet wines through the approaches of survey, sensory and GC-MS analysis

Abstract

Vegetal aroma constitutes an important sensory classification for wine. However, its precise terminology and corresponding molecular basis remain poorly defined. This study aimed to refine the differentiation of vegetal aroma descriptors and identify their chemical correlates, with a specific focus on characterizing the profile of Cabernet wines from Ningxia. The vegetal aroma profile was established as a typical aromatic descriptor for Ningxia Cabernet wines through survey, napping, and Quantitative Descriptive Analysis (QDA). A Check-All-That-Apply (CATA) task defined a specific vegetal lexicon for Ningxia Cabernet Gernischt wines, comprising green pepper, Chinese medicinal herbs, and stemmy notes, thereby distinguishing dried from fresh vegetal characters. Furthermore, vegetal aroma was found to differ significantly in wines produced from GLRaV-3-infected vines; these wines were uniquely characterized by a Chinese medicinal herbs note, as identified through triangle tests and Free Choice Profiling (FCP). Overall, this study provides new insights into vegetal aroma classification, identifies a novel aroma descriptor associated with GLRaV-3 infection, and establishes a framework for investigating the molecular mechanism underlying the Chinese medicinal herbs attribute.

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