Zhao Xinxin, Wang Zhouping, Tang Fengxian, Cai Wenchao, Peng Bo, Shan Chunhui
School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi 832000, PR China.
Shihezi University, Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Xinjiang Autonomous Region, Shihezi 832000, PR China.
Food Chem X. 2024 Jan 3;21:101115. doi: 10.1016/j.fochx.2024.101115. eCollection 2024 Mar 30.
The fermentation metabolites significantly influence the quality of jujube wine. However, the dynamics of these metabolites during fermentation are not well understood. In this study, a total of 107 volatile and 1758 non-volatile compounds were identified using a flavor-directed research strategy and non-targeted metabolomics. The increase in esters and alcohols during fermentation shifted the aroma from grassy, mushroomy, and earthy to a floral and fruity flavor in the jujube wine. Leucine and phenylalanine were notably enriched during fermentation, potentially benefiting human health and enriching the flavor of fruit wines. Moreover, pathway analysis identified four key metabolic pathways and two crucial metabolic substrates, pyruvate and l-aspartate. This study provides a theoretical reference for optimizing the fermentation process and enhancing the quality of jujube wine.
发酵代谢产物显著影响枣酒的品质。然而，这些代谢产物在发酵过程中的动态变化尚不清楚。在本研究中，采用风味导向研究策略和非靶向代谢组学方法共鉴定出107种挥发性化合物和1758种非挥发性化合物。发酵过程中酯类和醇类的增加使枣酒的香气从青草味、蘑菇味和土腥味转变为花香和果香。亮氨酸和苯丙氨酸在发酵过程中显著富集，可能有益于人体健康并丰富果酒的风味。此外，通路分析确定了四条关键代谢通路以及两个关键代谢底物，即丙酮酸和L-天冬氨酸。本研究为优化枣酒发酵工艺和提高枣酒品质提供了理论参考。
