Aroma enhancement of blueberry wine by postharvest partial dehydration of blueberries

Yu, Wenwen; Zhang, Qi; Cui, Meng-Yao; Fu, Yu; Wang, Xiaohan; Yang, Qiyun; Yu, Zhu; Yang, Xiaohui; Bi, Haijun; Gao, Xueling

doi:10.1016/j.foodchem.2023.136593

Cited by 18 publications

(12 citation statements)

References 40 publications

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“…Phenylethanol in blueberry wines could be produced either from blueberries or from phenylalanine degradation via yeast metabolism during fermentation. Our previous studies suggested that phenylalanine content in dehydrated blueberries was significantly decreased by postharvest dehydration (Wang et al, 2023b). Consistently, a previous study also reported a declining trend of phenylalanine content in ‘Beibinghong’ grapes during postharvest on-vine dehydration (Li et al, 2023).…”

Section: Resultsmentioning

confidence: 99%

“…Full scan mode was applied to collect electron ionization mass data from m/z 30-350. The identification and quantification of volatile compounds in blueberries and blueberry wines were followed the methods described by Wang et al (2023b).…”

Section: Methodsmentioning

confidence: 99%

“…Liu et al (2019) confirmed that terpenes derived from blueberries can be gradually extracted into the blueberry wines, shaping the terpenoid profile of blueberry wines. Our previous study also suggested that the enhancement of floral and fruity aroma of blueberry wines produced from the dehydrated blueberries was highly associated with the increased terpene content (Wang et al, 2023b).…”

Section: Introductionmentioning

confidence: 90%

“…However, the weak pleasant aromas and less complex flavor of blueberry wines limit the development of blueberry winemaking (Wang et al, 2023a). Our previous research suggested that postharvest partial dehydration of blueberries substantially enhanced aroma of blueberry wines, especially sweet, floral and fruity odors, showing the possibility in innovating blueberry wine products and improving their flavor quality (Wang, et al, 2023b). However, the contribution of odor-active components to the aroma enhancement of blueberry wines should be further investigated.…”

Section: Introductionmentioning

confidence: 99%

“…It has been reported that phenylacetaldehyde and phenylethanol have important biological functions in plants, and their synthesis can be induced by multiple stresses (Tieman et al, 2006). Our previous study found that phenylalanine content significantly decreased in partially dehydrated blueberries, while phenylacetaldehyde, phenylethanol and phenethyl acetate levels increased (Wang et al, 2023b). Similarly, Chen et al (2019) reported that off-vine grapes underwent postharvest dehydration retained higher content of phenylethanol.…”

Section: Introductionmentioning

confidence: 99%

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Postharvest partial dehydration of blueberries enhanced blueberry wine aroma via upregulating phenylalanine metabolism and terpene biosynthesis

Wang,

Zhang,

Yang

et al. 2024

Preprint

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Postharvest partial dehydration of blueberries can enhance blueberry wine aroma, while the underlying mechanisms remain unclear. In this study, the key odor-active volatiles in blueberry wines fermented from dehydrated blueberries (30% weight loss) were identified via aroma extract dilution analysis. Results showed that increased levels of phenylalanine-derived compounds such as phenylethanol, and terpenes such as linalool and geraniol, primarily led to the enhancement of sweet, floral, and fruity aromas of blueberry wines. Postharvest partial dehydration increased the contents of these compounds, which could be linked to the upregulation of VcGOT2 and VcPAR involved in phenylalanine metabolism, and the upregulation of VcDXS, VcHDR and VcTPS involved in terpene biosynthesis. Notably, the upregulated VcTPS encoded a monoterpene synthase responsible for producing linalool. These findings provided insight into the impact of postharvest dehydration on phenylalanine and terpene metabolism in blueberries, offering a reference for improving blueberry wine aroma through postharvest partial dehydration techniques.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%