Multivariate analysis reveals effect of glutathione-enriched inactive dry yeast on amino acids and volatile components of kiwi wine

被引：44

作者：

Liu, Dan ^{[1
]}

Qi, Yiman ^{[1
]}

Zhao, Ning ^{[1
]}

Cao, Youfang ^{[1
]}

Xu, Junnan ^{[1
]}

Fan, Mingtao ^{[1
]}

机构：

[1] Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China

来源：

FOOD CHEMISTRY | 2020年 / 329卷

关键词：

Kiwi wine; Glutathione-enriched inactive dry yeast; Amino acids; Volatile components; Principal component analysis; Partial least squares regression; AROMA ATTRIBUTES; ELECTRONIC NOSE; GRAPE; FERMENTATION; DIVERSITY; ADDITIONS; TERPENES; STORAGE; IMPACT;

D O I：

10.1016/j.foodchem.2020.127086

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Principal component analysis (PCA) and partial least squares (PLS) regression were applied to investigate the effect of glutathione-enriched inactive dry yeast (g-IDY) on the amino acids and volatile components of kiwi wine. Results indicated that the addition of g-IDY had positive effect on most amino acids of kiwi wine, especially glutamine and glycine. In case of pure juice fermentation, the concentrations of ethyl decanoate, 2-methylbutyric acid, trans-2-nonenal and hexyl butyrate had notably positive correlation with the addition of g-IDY. PLS regression indicated that the amino acids were highly interrelated to the volatile compositions, and glycine had the strongest positive impact on the concentrations of esters and total volatile components. This might explain the similar effect of g-IDY on the amino acids and volatile components of kiwi wine. Besides, PLS regression showed that E-nose was a good method to predict volatile compositions of kiwi wine, especially esters.

引用

页数：8