| Title: | Novel Insight into the Formation of Odour-Active Compounds in Sea Buckthorn Wine and Distilled Liquor Based on GC-MS and E-Nose Analysis |
| Author(s): | Xia Y; Zha M; Liu H; Shuang Q; Chen Y; Yang X; |
| Address: | "Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China. College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "Sea buckthorn wine (SW) and distilled liquor (DL) are fruit wines with beneficial health effects. However, their unpleasant flavour limits their development and widespread acceptance. Therefore, it is necessary to analyse their flavour composition and changes. In this study, differential metabolites of sea buckthorn DL during processing were analysed, and the relationships between E-nose sensor values and key volatile organic compounds (VOCs) were established. The results show that 133 VOCs were identified, with 22 aroma-contributing components. Fermentation significantly increased the content of VOCs, especially esters. A total of seven and 51 VOCs were significantly upregulated after fermentation and distillation, respectively. Meanwhile, seven sensors were positively correlated with the increased level of alcohols and esters, and reflected the increasing trends of 10 key VOCs" |
| Keywords: | Oav VOCs differential metabolites differential pathways sea buckthorn wine; |
| Notes: | "PubMed-not-MEDLINEXia, Yanan Zha, Musu Liu, Hao Shuang, Quan Chen, Yongfu Yang, Xujin eng SPKJ202002, NDYB2018-45/Excellent Doctoral Research Project of IMAU/ 2020BS03012/Natural Science Foundation of Inner Mongolia/ 2022YFHH0119/Natural Science Foundation of Inner Mongolia/ Switzerland 2023/07/11 Foods. 2022 Oct 20; 11(20):3273. doi: 10.3390/foods11203273" |
