A comparative study of the flavor characteristics and active ingredients of fermented and blended orange wines based on sensory omics and non-targeted metabolomics

This study aimed to comprehensively investigate the flavor and metabolite profile characteristics and differences between fermented orange wine (FW) and blended orange wine (BW) using advanced analytical techniques. A total of 90 volatile compounds and 1245 non-volatile compounds were identified in the two types of orange wines. The total content of volatile compounds reached 474.9 mg/L in FW and 89.8 mg/L in BW. Esters (32 species, 291.7 mg/L) were most abundant in FW, while terpenes (27 species, 83.2 mg/L) were most abundant in BW. Amino acids and organic acids were the primary non-volatile differential metabolites in both FW and BW, with organic acids being notably more abundant in FW compared to BW. The intensities of bitterness, umami, richness, astringency, and sweetness were significantly higher in BW than in FW, which exhibited a higher antioxidant capacity and a more acidic and dry taste. • Ethyl octanoate and D-limonene had the highest ROAV in FW and BW, respectively. • Esters and terpenes were most abundant in FW and BW, respectively. • FW displayed high antioxidant capacity and had an acidic, dry taste. • BW exhibited greater bitterness, umami, richness, astringency, and sweetness. • Amino acids and organic acids were key non-volatile differential metabolites.