Yang Zhibo, Song Chuan, Lan Qiuyu, Hu Bin, Ao Zonghua, Zhang Suyi, Tang Junni, Du Xin, Zhu Chenglin, Laghi Luca
College of Pharmacy and Food, Southwest Minzu University, Chengdu 610041, China.
College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
Foods. 2025 May 15;14(10):1760. doi: 10.3390/foods14101760.
This study aimed to explore the influence of glutathione-enriched inactive dry yeast (g-IDY) addition on the changes in aroma and taste compounds in kiwi wine (KW), produced from green-, red-, and yellow-flesh kiwifruits. In total, 42 aroma compounds and 67 taste compounds were characterized using GC-IMS and H-NMR, respectively. Among them, six aroma compounds and thirty-one taste compounds were determined as key compounds based on a -test, variable importance in projection scores, and relative odor activity value. Results indicated that g-IDY addition significantly decreased the concentration of hexyl acetate and increased the concentrations of 1-hexanol-M and pentanal in KW produced from green- and yellow-flesh kiwifruits. Pearson correlation analysis revealed strong associations between key aroma and taste compounds, particularly highlighting significant negative correlations between amino acids and aroma compounds. The findings could shed light on KW processing optimization and provide theoretical support for integrating g-IDY into KW industrial production.
本研究旨在探讨添加富含谷胱甘肽的非活性干酵母（g-IDY）对由绿肉、红肉和黄肉猕猴桃制成的猕猴桃酒（KW）中香气和风味化合物变化的影响。分别使用气相色谱-离子迁移谱（GC-IMS）和氢核磁共振（H-NMR）对总共42种香气化合物和67种风味化合物进行了表征。其中，基于t检验、投影重要性变量得分和相对气味活性值，确定了6种香气化合物和31种风味化合物为关键化合物。结果表明，添加g-IDY显著降低了绿肉和黄肉猕猴桃制成的KW中乙酸己酯的浓度，并增加了1-己醇-M和戊醛的浓度。Pearson相关性分析揭示了关键香气和风味化合物之间的强关联，尤其突出了氨基酸与香气化合物之间的显著负相关。这些发现可为KW加工优化提供参考，并为将g-IDY整合到KW工业生产中提供理论支持。
