Lan Qiuyu, Yang Zhibo, Lin Lu, Song Chuan, Tang Junni, Liu Yuan, Ao Zonghua, Zhang Suyi, Du Xin, Zhu Chenglin, Laghi Luca
College of Pharmacy and Food, Southwest Minzu University, Chengdu, Sichuan, 610041, China.
Department of Agricultural and Food Sciences, University of Bologna, Cesena, 47521, Italy.
NPJ Sci Food. 2025 May 28;9(1):88. doi: 10.1038/s41538-025-00438-3.
The study explores the effect of pre-fermentation heat treatment (PFHT) on the flavor and metabolomic profiles of kiwi wine (KW) derived from three kiwifruit cultivars. Six KW groups were involved, namely with/without PFHT for green (GWH/GW), yellow (YWH/YW), and red (RWH/RW) kiwifruit. E-tongue analysis effectively distinguished the taste profiles across these KW groups, identifying significant variations. A total of 97 volatile components were characterized using GC-MS and GC-IMS, 12 of them were identified as key volatile compounds based on a combination of t-tests (p < 0.05) and variable importance in projection (VIP) scores. GC-MS and GC-IMS results demonstrated that PFHT significantly altered volatile profiles, specifically decreasing ester content while increasing aldehyde levels in comparison to untreated samples. Furthermore, 71 non-volatile compounds were identified by H-NMR, with 10 key metabolites (p < 0.05, VIP > 1) contributing to the observed differences. PFHT notably influenced metabolomic profiles, particularly in carbohydrate and organic acid levels, displaying cultivar-specific differences. Green kiwifruit-derived KW showed the most pronounced sensitivity to PFHT, as reflected in both flavor and metabolic profiles. These findings offer valuable insights for optimizing KW production processes and scaling up industrial production.
该研究探讨了预发酵热处理（PFHT）对源自三个猕猴桃品种的猕猴桃酒（KW）风味和代谢组学特征的影响。研究涉及六个KW组，即绿色（GWH/GW）、黄色（YWH/YW）和红色（RWH/RW）猕猴桃经PFHT处理和未经PFHT处理的组。电子舌分析有效地辨别了这些KW组之间的味觉特征，发现了显著差异。使用气相色谱-质谱联用仪（GC-MS）和气相色谱-离子迁移谱仪（GC-IMS）对总共97种挥发性成分进行了表征，其中12种基于t检验（p < 0.05）和投影变量重要性（VIP）得分的组合被确定为关键挥发性化合物。GC-MS和GC-IMS结果表明，与未处理的样品相比，PFHT显著改变了挥发性成分，特别是降低了酯类含量，同时提高了醛类水平。此外，通过核磁共振氢谱（H-NMR）鉴定了71种非挥发性化合物，其中10种关键代谢物（p < 0.05，VIP > 1）导致了观察到的差异。PFHT显著影响了代谢组学特征，特别是在碳水化合物和有机酸水平上，表现出品种特异性差异。绿色猕猴桃衍生的KW在风味和代谢特征方面对PFHT表现出最明显的敏感性。这些发现为优化KW生产工艺和扩大工业化生产提供了有价值的见解。
