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Food Chem

Title:		Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME-GC-MS
Author(s):		Cai W; Tang F; Guo Z; Guo X; Zhang Q; Zhao X; Ning M; Shan C;
Address:		"School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China; Northwest Hubei Research Institute of Fermented Food, School of Chemical Engineering and Food Science, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China. School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China. Northwest Hubei Research Institute of Fermented Food, School of Chemical Engineering and Food Science, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China. School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China. Electronic address: sch_food@shzu.edu.cn"
Journal Title:		Food Chem
Year:		2020
Volume:		20200612
Issue:
Page Number:		127330 -
DOI:		10.1016/j.foodchem.2020.127330
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Conventional analysis, electronic senses and HS-SPME-GC-MS were applied to evaluate the effects of pretreatment 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"
Keywords:		Alcohols/analysis Aldehydes/analysis Color Electronic Nose Esters/analysis Fermentation Food Analysis/*methods/statistics & numerical data *Food Quality Fruit/chemistry Gas Chromatography-Mass Spectrometry/methods Multivariate Analysis Odorants/analysis S;
Notes:		"MedlineCai, Wenchao Tang, Fengxian Guo, Zhuang Guo, Xin Zhang, Qin Zhao, Xinxin Ning, Ming Shan, Chunhui eng England 2020/06/23 Food Chem. 2020 Nov 15; 330:127330. doi: 10.1016/j.foodchem.2020.127330. Epub 2020 Jun 12"