Optimizing Sensory Experience and Aroma Profile Through Novel Blending: A Dual GC‐MS/GC‐IMS Approach to Characterize Nitraria tangutorum Bobrov.–Blended Wine

Key Points

• This research aims to enhance the sensory experience and aroma profile of wine using a new blending technique.
• Utilized dual GC-MS/GC-IMS to analyze aroma compounds in nitraria tangutorum blended wine.
• Employed a novel blending technique to enhance flavor diversity.
• Investigated market potential for the transformed product.
• Significant improvement in aroma complexity observed in the blended wines.
• Market analysis indicates positive consumer reception for the newly developed product.
• Enhanced flavor profile suggests increased market viability.