| Title: | "Effects of boiling, ultra-high temperature and high hydrostatic pressure on free amino acids, flavor characteristics and sensory profiles in Chinese rice wine" |
| Author(s): | Yang Y; Xia Y; Wang G; Tao L; Yu J; Ai L; |
| Address: | "Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China; School of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China. Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China. School of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China. Shanghai Jinfeng Wine Co., Ltd., Shanghai 200120, PR China. Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China. Electronic address: ailianzhong@hotmail.com" |
| DOI: | 10.1016/j.foodchem.2018.09.128 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Traditional sterilization leads to poor vinosity of Chinese rice wine (CRW). Effects of boiling, ultra-high temperature (UHT) and high hydrostatic pressure (HHP) on CRW quality were investigated. Thermal treatment resulted in a decrease of total free amino-acids (FAA), whereas HHP-treatment caused an increase. However, UHT and HHP treatments had little effect on FAA with sweet and umami-like flavor. HHP-treated CRW contained 7.35% higher content of flavors relative to untreated wine, while thermally-treated CRW revealed 4.68-8.61% losses. Based on principal component analysis, CRW processed at 400 or 600?ª+MPa for 10?ª+min exhibited similar flavor to the untreated wine, which was highly associated with long-chain fatty acid ethyl esters (C(13)-C(18)). Moreover, partial least squares regression demonstrated that sensory attributes of cereal aroma and astringency were highlighted after thermal treatment, while fruit aroma, continuation and full body were dominant after HHP treatment. HHP treatment effectively enhanced the quality of CRW, which could be applied in other alcoholic beverages" |
| Keywords: | Adult Amino Acids/*analysis Female Hot Temperature Humans Hydrostatic Pressure Least-Squares Analysis Male Middle Aged Odorants/analysis *Oryza/chemistry *Taste Temperature Volatile Organic Compounds/analysis *Wine/analysis/microbiology Chinese rice wine; |
| Notes: | "MedlineYang, Yijin Xia, Yongjun Wang, Guangqiang Tao, Leren Yu, Jianshen Ai, Lianzhong eng England 2019/02/07 Food Chem. 2019 Mar 1; 275:407-416. doi: 10.1016/j.foodchem.2018.09.128. Epub 2018 Sep 21" |
