Fu Xun, Fu Qingqing, Wang Zhirong, Nie Qingyu, Yin Xiaoqing, Zhang Wenling
Chongqing Three Gorges Vocational College, Wanzhou, Chongqing 404160, PR China.
School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, PR China.
Food Chem X. 2025 Jul 2;29:102726. doi: 10.1016/j.fochx.2025.102726. eCollection 2025 Jul.
This study comprehensively investigated the physicochemical and functional properties, and flavor profiles of citrus wines brewed from five distinct cultivars: cv. 'Dahongpao' (CRDW), 'Chun Jian' (CRCW), L. Osbeck 'Jincheng' (CSOJW), L. Osbeck 'Tarocco' (CSOTW), and L. Osbeck 'Navel Orange' (CSONW). There were significant variations in phytochemical and volatile profiles with minor differences in basic physicochemical properties. Notably, CRCW exhibited the highest concentrations of citric acid, didymin, rutin, isoquercitrin, nobiletin, and limonin, and the greatest antioxidant activities. Furthermore, CSOTW displayed the highest total antioxidant capacity, and the maximum concentrations of 4-hydroxybenzoic, ferulic acids, naringenin, hesperetin, luteolin, and quercitrin, along with a rich array of volatile compounds. Synephrine, -methyltyramine, and gentisic acid were predominantly abundant in CSONW. However, with a few significant exceptions, CRDW and CSOJW did not exhibit noteworthy bioactive compounds, volatile components, or antioxidant activities. Consequently, selecting appropriate citrus wines can be customized to meet specific requirements.
本研究全面调查了由五个不同品种酿造的柑橘酒的理化性质、功能特性和风味特征，这五个品种分别是：‘大红袍’（CRDW）、‘春见’（CRCW）、锦橙（CSOJW）、塔罗科血橙（CSOTW）和脐橙（CSONW）。植物化学和挥发性成分存在显著差异，基本理化性质差异较小。值得注意的是，CRCW的柠檬酸、地奥明、芦丁、异槲皮苷、川陈皮素和柠檬苦素浓度最高，抗氧化活性也最强。此外，CSOTW的总抗氧化能力最高，4-羟基苯甲酸、阿魏酸、柚皮素、橙皮苷、木犀草素和槲皮苷的浓度最高，还含有丰富的挥发性化合物。辛弗林、对甲基酪胺和龙胆酸在CSONW中含量较高。然而，除了一些显著的例外，CRDW和CSOJW没有表现出值得注意的生物活性化合物、挥发性成分或抗氧化活性。因此，可以根据特定需求选择合适的柑橘酒。
