| Title: | "Fruit Wine Obtained from Melon by-Products: Physico-Chemical and Sensory Analysis, and Characterization of Key Aromas by GC-MS" |
| Author(s): | Salas-Millan JA; Aznar A; Conesa E; Conesa-Bueno A; Aguayo E; |
| Address: | "Postharvest and Refrigeration Group, Universidad Politecnica de Cartagena (UPCT), 30202 Cartagena, Spain. Food Quality and Health Group, Institute of Plant Biotechnology, Universidad Politecnica de Cartagena (UPCT), Campus Muralla del Mar, 30202 Cartagena, Spain. JimboFresh International SLL, C/Mina Buena Suerte, 1, 30360 Murcia, Spain. Department of Agronomical Engineering, Institute of Plant Biotechnology, Universidad Politecnica de Cartagena (UPCT), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "About 20% of fresh fruits and vegetables are rejected for not meeting the superficial aesthetic standards (color, shape, and size). Part of the food production is not used in the human food chain. The transformation of these fresh products into novel re-valuable ones is a challenge for a sustainable food industry. This research studies an alcoholic fermentation fruit-based wine from two melon (Cucumis melo L.) cultivars: Jimbee(R) (smooth and yellow skin with orange flesh) and Okashi(R) (netted yellow-orange skin with pale green flesh). The melon juice (must) was fermented by Saccharomyces cerevisiae and enriched in sucrose and organic acids to achieve alcoholic fermentation, acidity, and flavors, obtaining a fruity-flavored and dry melon-based wine with 10 degrees alcoholic grade, in both melon cultivars. The volatile compounds were measured by GC-MS and the odor activity value (OAV) was calculated. The Jimbee and Okashi melon wines increased their aromatic profile due to an increment in medium-chain fatty acid ethyl esters such as ethyl hexanoate, ethyl octanoate, and ethyl decanoate (OAV > 1), which contributed to the fruity aroma. Other volatile compounds such as ethyl 9-decenoate and phenethyl acetate (OAV > 1) appeared in the Okashi wine, which brought a floral aroma. For sensory evaluation (40-100), the Jimbee cultivar, with its orange flesh, scored 68.2 and the Okashi cultivar, with pale green flesh, scored 82.8, which was the preferred melon-based wine. This is an example of a circular economy model to produce a fruit-based wine with commercial potential and satisfactory sensory evaluation" |
| Keywords: | aroma beverage cosmetic defects fermentative process food loss waste; |
| Notes: | "PubMed-not-MEDLINESalas-Millan, Jose Angel Aznar, Arantxa Conesa, Encarnacion Conesa-Bueno, Andres Aguayo, Encarna eng RTI2018-099139-B-C21/Ministry of Science and Innovation (Spain)/ MCIN/AEI/10.13039/501100011033/National Research Agency/ RTI2018-099139-B-C21/ERDF A way of making Europe (UE)/ 21645/PDC/21/Fundacion Seneca' of Murcia Region (Spain)./ DIN2019-010837/Ministry of Science and Innovation (Spain)/ Switzerland 2022/11/27 Foods. 2022 Nov 13; 11(22):3619. doi: 10.3390/foods11223619" |
