Lan Tian, Wang Jiaqi, Yuan Quyu, Lei Yushan, Peng Wen, Zhang Min, Li Xinyi, Sun Xiangyu, Ma Tingting
College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China.
Shaanxi Rural Science and Technology Development Center, Xi'an 710054, China.
Food Chem X. 2022 Aug 12;15:100427. doi: 10.1016/j.fochx.2022.100427. eCollection 2022 Oct 30.
As a deeply processing product of kiwifruit, kiwifruit wine (KW) has also shown promising commercial development prospects. In this study, the color and aroma characteristics of 14 commercially available KW were evaluated using intelligent sensory technologies (electronic nose (E-nose) and colorimeter) and gas chromatography-mass spectrometry (GC-MS). Different types of KW had similar color trends, namely, yellow-green or yellow; however, individual samples showed a bright green color and had a high transparency. E-nose and GC-MS reached a relatively consistent conclusion that fermented wine and Lu Jiu were closer and significantly differed from those of distilled wine and beer. A total of 215 volatile organic compounds were identified in all KW. 50 key odor-active compounds were identified, of which ethyl caprylate, which had high OAVs in all samples (30-565.17), was considered the key odor-active compound of KW; likewise, damascenone also made a prominent aroma contribution in the different types of KW. Moreover, β-ionone, ethyl undecanoate, ethyl 2-methylvalerate were outstanding in different fermented wines. Acids and terpenoids were prominent in beer. The study could provide a data support and market information for the quality control, research, production and development of KW.
作为猕猴桃的深加工产品，猕猴桃酒（KW）也展现出了良好的商业发展前景。在本研究中，使用智能感官技术（电子鼻（E-nose）和色度计）以及气相色谱-质谱联用仪（GC-MS）对14种市售猕猴桃酒的色泽和香气特征进行了评估。不同类型的猕猴桃酒具有相似的颜色趋势，即黄绿色或黄色；然而，个别样品呈现亮绿色且透明度较高。电子鼻和GC-MS得出了相对一致的结论，即发酵酒和露酒更为接近，与蒸馏酒和啤酒差异显著。在所有猕猴桃酒中共鉴定出215种挥发性有机化合物。确定了50种关键气味活性化合物，其中辛酸乙酯在所有样品中均具有较高的气味活性值（30 - 565.17），被认为是猕猴桃酒的关键气味活性化合物；同样，大马酮在不同类型的猕猴桃酒中也对香气有显著贡献。此外，β-紫罗兰酮、十一烷酸乙酯、2-甲基戊酸乙酯在不同的发酵酒中表现突出。酸类和萜类在啤酒中较为突出。该研究可为猕猴桃酒的质量控制、研究、生产和开发提供数据支持和市场信息。
