College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
Food Chem. 2019 Dec 1;300:125130. doi: 10.1016/j.foodchem.2019.125130. Epub 2019 Jul 4.
To investigate the effect of reduced glutathione (GSH) on the quality characteristics of apple wine, 10, 20 and 30 mg/L of GSH were added to apple juice before alcoholic fermentation. Meanwhile, apple wine fermented by Saccharomyces cerevisiae which had been pre-incubated with GSH (100 mg/L) was another experimental group. Mono-phenols, GSH and oxidized glutathione (GSSG) were determined by HPLC. Aroma compounds were analysed by GC-MS. Further, E-nose was applied to monitor the odor. After fermentation, GSH content was the same in all of the samples. However, for the apple wine with GSH addition, GSSG content increased significantly. Notably, GSH could reduce the color index, protect chlorogenic acid and phloretin, decrease the content of epicatechin and catechin as well as change the profile of aroma compounds (higher levels of 2-methyl-1-propanol, 3-methyl-1-butanol, ethyl benzoate, linalool, etc.). GSH may be used for flavor enhancement and quality improvement of apple wine.
为了研究还原型谷胱甘肽（GSH）对苹果酒品质特性的影响，在酒精发酵前向苹果汁中添加了 10、20 和 30mg/L 的 GSH。同时，另一个实验组是用预先用 GSH（100mg/L）孵育的酿酒酵母发酵的苹果酒。采用 HPLC 测定了多酚、GSH 和氧化型谷胱甘肽（GSSG）。采用 GC-MS 分析了香气化合物。此外，还应用了电子鼻来监测气味。发酵后，所有样品中的 GSH 含量相同。然而，对于添加 GSH 的苹果酒，GSSG 含量显著增加。值得注意的是，GSH 可以降低色值，保护绿原酸和根皮苷，降低表儿茶素和儿茶素的含量，并改变香气化合物的分布（2-甲基-1-丙醇、3-甲基-1-丁醇、苯甲酸乙酯、芳樟醇等含量更高）。GSH 可用于增强苹果酒的风味和改善其质量。
