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Food Res Int

Title:		Changes in anthocyanins and volatile components of purple sweet potato fermented alcoholic beverage during aging
Author(s):		Li S; An Y; Fu W; Sun X; Li W; Li T;
Address:		"College of Food Science, Shenyang Agricultural University, Shenyang 110866, China. College of Biological Science and Technology, Shenyang Agricultural University, Shenyang 110866, China. Shenyang Women's and Children's Hospital, Shenyang 110011, China. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China. Electronic address: Ltp0401@126.com"
Journal Title:		Food Res Int
Year:		2017
Volume:		20170819
Issue:		Pt 2
Page Number:		235 - 240
DOI:		10.1016/j.foodres.2017.08.041
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Purple sweet potato was fermented into alcoholic beverage. By using LC-MS analysis, 12 types of anthocyanins were found in the purple sweet potato alcoholic beverage (PSPFAB); these were based on cyanidin and peonidin as aglycones. The anthocyanins in young PSPFAB mainly consisted of acylates. The acylated anthocyanins, however, degraded gradually with aging. Cyanidin 3-sophoroside-5-glucoside and peonidin 3-sophoroside-5-glucoside were found to be major anthocyanins in the PSPFAB after two years of aging. Moreover, 52 kinds of volatile components were detected in PSPFAB by GC-MS analysis. Alcohol and ester substances constituted a major proportion of these volatile components of PSPFAB. After two years of aging, levels of high-alcohols such as 1-pentanol remarkably decreased to below the detection limit, while the level of total esters increased significantly. Such variation of aromas enriched and improved the flavor of PSPFAB"
Keywords:		"Alcoholic Beverages/*analysis Anthocyanins/*analysis Chromatography, Liquid Fermentation Food Analysis Food Handling Glucosides/analysis Ipomoea batatas/*chemistry Mass Spectrometry Plant Extracts/analysis Volatile Organic Compounds/*analysis 1-Pentanol (;"
Notes:		"MedlineLi, Suhong An, Yingfeng Fu, Weina Sun, Xiao Li, Wenjie Li, Tuoping eng Research Support, Non-U.S. Gov't Canada 2017/09/11 Food Res Int. 2017 Oct; 100(Pt 2):235-240. doi: 10.1016/j.foodres.2017.08.041. Epub 2017 Aug 19"