Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME-GC-MS

被引：100

作者：

Cai, Wenchao ^{[1
,2
]}

Tang, Fengxian ^{[1
]}

Guo, Zhuang ^{[2
]}

Guo, Xin ^{[1
]}

Zhang, Qin ^{[1
]}

Zhao, Xinxin ^{[1
,2
]}

Ning, Ming ^{[1
]}

Shan, Chunhui ^{[1
]}

机构：

[1] Shihezi Univ, Sch Food Sci, Shihezi, Xinjiang Autono, Peoples R China

[2] Hubei Univ Arts & Sci, Sch Chem Engn & Food Sci, Northwest Hubei Res Inst Fermented Food, Xiangyang, Hubei, Peoples R China

来源：

FOOD CHEMISTRY | 2020年 / 330卷

关键词：

Electronic tongue; Electronic nose; Headspace solid-phase microextraction-gas; chromatography-mass spectrometry; Jujube wine; Multivariate statistical analysis; ANTIOXIDANT ACTIVITY; GAS-CHROMATOGRAPHY; VOLATILE COMPONENTS; PHENOLIC-COMPOUNDS; MASS-SPECTROMETRY; COLOR; ANTHOCYANINS; FERMENTATION; ENHANCEMENT; ASTRINGENCY;

D O I：

10.1016/j.foodchem.2020.127330

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Conventional analysis, electronic senses and HS-SPME-GC-MS were applied to evaluate the effects of pre-treatment methods and leaching methods on jujube wine quality. Significant differences (p < 0.05) in the levels of alcohol content, color, taste and aroma were observed among all the jujube wine samples, in which the pulp and pectase fermented jujube wine was the best among all. Moreover, rather than taste, aroma is the most significantly (p < 0.05) affected. In regard to aroma, a total of 182 volatile compounds were identified by HS-SPME-GC-MS. It was found that the blended-into-pulp treatment and the leached-by-pectase treatment had notable positive effects on jujube wine. The pulp and pectase fermented jujube wines exhibited the highest concentration of total volatile compounds as well as alcohols, esters, acids and aldehydes. Thus, the optimal pretreatment method and leaching method for jujube wine fermentation are blended-into-pulp and leached-by-pectase respectively.

引用

页数：12

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