School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China; Northwest Hubei Research Institute of Fermented Food, School of Chemical Engineering and Food Science, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China.
School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China.
Food Chem. 2020 Nov 15;330:127330. doi: 10.1016/j.foodchem.2020.127330. Epub 2020 Jun 12.
Conventional analysis, electronic senses and HS-SPME-GC-MS were applied to evaluate the effects of pretreatment methods and leaching methods on jujube wine quality. Significant differences (p < 0.05) in the levels of alcohol content, color, taste and aroma were observed among all the jujube wine samples, in which the pulp and pectase fermented jujube wine was the best among all. Moreover, rather than taste, aroma is the most significantly (p < 0.05) affected. In regard to aroma, a total of 182 volatile compounds were identified by HS-SPME-GC-MS. It was found that the blended-into-pulp treatment and the leached-by-pectase treatment had notable positive effects on jujube wine. The pulp and pectase fermented jujube wines exhibited the highest concentration of total volatile compounds as well as alcohols, esters, acids and aldehydes. Thus, the optimal pretreatment method and leaching method for jujube wine fermentation are blended-into-pulp and leached-by-pectase respectively.
采用常规分析、电子感官和 HS-SPME-GC-MS 方法评价预处理方法和浸提方法对枣酒品质的影响。所有枣酒样品的酒精含量、颜色、口感和香气水平均存在显著差异（p<0.05），其中浆和果胶酶发酵的枣酒是所有枣酒中最好的。此外，香气比口感受影响更大。通过 HS-SPME-GC-MS 共鉴定出 182 种挥发性化合物。发现浆和果胶酶混合处理对枣酒有显著的积极影响。浆和果胶酶发酵的枣酒总挥发性化合物以及醇类、酯类、酸类和醛类的浓度最高。因此，枣酒发酵的最佳预处理方法和浸提方法分别为浆和果胶酶混合处理和果胶酶浸提处理。
