Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME-GC-MS
Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME-GC-MS
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DOI：
10.1016/j.foodchem.2020.127330
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发表时间：
2020-11-15
期刊：
影响因子：
8.8
通讯作者：
Shan, Chunhui
中科院分区：
文献类型：
--
作者：
Cai, Wenchao;Tang, Fengxian;Shan, Chunhui
采用常规分析、电子感官分析和顶空固相微萃取-气相色谱-质谱联用技术研究了红枣酒的前处理方法和浸提方法对红枣酒品质的影响。不同枣酒的酒精度、色、味、香差异显著（p < 0.05），其中果肉加果胶酶发酵枣酒的品质最好。此外，与味道相比，香气受到的影响最显著（p < 0.05）。香气成分方面，采用顶空固相微萃取-气相色谱-质谱联用技术共鉴定出182种挥发性成分。果肉发酵枣酒和果胶酶发酵枣酒的挥发性成分含量最高，醇类、酯类、酸类和醛类的含量也最高。因此，红枣酒发酵的最佳预处理方法和浸提方法分别为拌浆法和果胶酶浸提法。
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.