Xia Yanan, Zha Musu, Liu Hao, Shuang Quan, Chen Yongfu, Yang Xujin
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China.
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
Foods. 2022 Oct 20;11(20):3273. doi: 10.3390/foods11203273.
Sea buckthorn wine (SW) and distilled liquor (DL) are fruit wines with beneficial health effects. However, their unpleasant flavour limits their development and widespread acceptance. Therefore, it is necessary to analyse their flavour composition and changes. In this study, differential metabolites of sea buckthorn DL during processing were analysed, and the relationships between E-nose sensor values and key volatile organic compounds (VOCs) were established. The results show that 133 VOCs were identified, with 22 aroma-contributing components. Fermentation significantly increased the content of VOCs, especially esters. A total of seven and 51 VOCs were significantly upregulated after fermentation and distillation, respectively. Meanwhile, seven sensors were positively correlated with the increased level of alcohols and esters, and reflected the increasing trends of 10 key VOCs.
沙棘酒（SW）和蒸馏酒（DL）是具有有益健康功效的果酒。然而，它们令人不悦的风味限制了其发展和广泛接受度。因此，有必要分析它们的风味成分及变化。本研究分析了沙棘蒸馏酒加工过程中的差异代谢产物，并建立了电子鼻传感器值与关键挥发性有机化合物（VOCs）之间的关系。结果表明，共鉴定出133种VOCs，其中有22种香气贡献成分。发酵显著增加了VOCs的含量，尤其是酯类。发酵和蒸馏后分别有7种和51种VOCs显著上调。同时，7个传感器与醇类和酯类水平的增加呈正相关，并反映了10种关键VOCs的增加趋势。
