Zhou Bingde, Liu Xiaochen, Lan Qiuyu, Wan Fang, Yang Zhibo, Nie Xin, Cai Zijian, Hu Bin, Tang Junni, Zhu Chenglin, Laghi Luca
College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China.
Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy.
Foods. 2024 May 31;13(11):1729. doi: 10.3390/foods13111729.
Kiwi wine (KW) is tipically made by fermenting juice from peeled kiwifruit, resulting in the disposal of peel and pomace as by-products. However, the peel contains various beneficial compounds, like phenols and flavonoids. Since the peel is edible and rich in these compounds, incorporating it into the fermentation process of KW presents a potential solution to minimize by-product waste. This study compared the aroma and taste profiles of KW from peeled (PKW) and unpeeled (UKW) kiwifruits by combining intelligent sensory technology, GC-MS, and H-NMR. Focusing on aroma profiles, 75 volatile organic compounds (VOCs) were identified in KW fermented with peel, and 73 VOCs in KW without peel, with 62 VOCs common to both. Among these compounds, rose oxide, D-citronellol, and bornylene were more abundant in UKW, while hexyl acetate, isoamyl acetate, and 2,4,5-trichlorobenzene were significantly higher in PKW. For taste profiles, E-tongue analysis revealed differences in the taste profiles of KW from the two sources. A total of 74 molecules were characterized using H-NMR. UKW exhibited significantly higher levels of tartrate, galactarate, N-acetylserotonin, 4-hydroxy-3-methoxymandelate, fumarate, and N-acetylglycine, along with a significantly lower level of oxypurinol compared to PKW. This study seeks to develop the theoretical understanding of the fermentation of kiwifruit with peel in sight of the utilization of the whole fruit for KW production, to increase the economic value of kiwifruit production.
奇异果酒（KW）通常是通过发酵去皮奇异果的果汁制成的，这会导致果皮和果渣作为副产品被丢弃。然而，果皮含有多种有益化合物，如酚类和黄酮类。由于果皮可食用且富含这些化合物，将其纳入KW的发酵过程是一种潜在的解决方案，可最大限度减少副产品浪费。本研究结合智能感官技术、气相色谱 - 质谱联用（GC - MS）和氢核磁共振（H - NMR），比较了去皮（PKW）和未去皮（UKW）奇异果制成的KW的香气和风味特征。聚焦于香气特征，在带皮发酵的KW中鉴定出75种挥发性有机化合物（VOCs），在不带皮的KW中鉴定出73种VOCs，两者共有62种VOCs。在这些化合物中，氧化玫瑰、D - 香茅醇和龙脑烯在UKW中含量更高，而乙酸己酯、乙酸异戊酯和2,4,5 - 三氯苯在PKW中含量显著更高。对于风味特征，电子舌分析揭示了两种来源的KW在风味特征上的差异。使用H - NMR共表征了74种分子。与PKW相比，UKW中酒石酸盐、半乳糖酸盐、N - 乙酰血清素、4 - 羟基 - 3 - 甲氧基扁桃酸盐、富马酸盐和N - 乙酰甘氨酸的含量显著更高，而氧嘌呤醇的含量显著更低。本研究旨在从利用整个果实生产KW的角度，深入了解带皮奇异果的发酵理论，以提高奇异果生产的经济价值。
