Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries

Abstract

This study investigated the effect of raw material, pressing, and glycosidase on the aromatic profile of goji berry wine. The free-run and the pressed juice of dried and fresh goji berries were used for wine production, whereas glycosidase was applied to wine after fermentation. Dried goji berry fermented wine exhibited much stronger fruity, floral, caramel, and herbaceous odors due to higher levels of esters, β-ionone and methionol. However, fresh berry fermented wine possessed stronger chemical notes due to higher levels of 4-ethylphenol. Pressing treatment reduced the fruity and caramel odors in these fermented wines, and fresh berry free-run juice fermented wine exhibited the least floral aroma. Glycosidase addition did not alter the aromatic composition of wines. The principal component analysis indicated that goji raw material played a primary role in differentiating the aromatic profiles of the wines due to the difference on the content of 20 esters, nine benzenes, eight aldehydes/ketones, three acids, two alcohols and six other volatiles. The content differences on isopentyl alcohol, styrene, benzyl alcohol, 1-octanol, (E)-5-decen-1-ol, 1-hexanol, and β-cyclocitral resulted in the segregation of the wines with and without the pressing treatment, especially for fresh berry fermented wine.

Discrimination of Malus Taxa with Different Scent Intensities Using Electronic Nose and Gas Chromatography–Mass Spectrometry

“…Studies have shown that a mixture of components with a low ODT has coordinated enhancement, while a mixture with a high ODT will have masking properties [ 42 ]. In terms of the aromatic substances detected in this study, the ODTs of 42 of the compounds were found in the literature [ 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 ], 32 of which had an ODT less than 1 ppm. Among the six compounds that contributed most highly to the aromatic properties of the taxa, the aromatic thresholds of 5-methyl-1,3-dihydro-2H-benzimidazol-2-one and 4-pyrrolidinopyridine are unknown; the threshold of benzyl alcohol is 5; while the other three compounds (α-cedrene, β-cedrene, and linalool) exhibit extremely low thresholds (ODT < 1 ppm), indicating that these four compounds contribute greatly to the aromatic intensity.…”

Raw Material Regulates Flavor Formation via Driving Microbiota in Chinese Liquor Fermentation

“…Moreover, many organic substances of raw material can be metabolized to flavors (Zhao et al, 2017). For instance, goji rawmaterial played a primary role in flavor production, such as esters, benzenes, aldehydes/ketones, acids, alcohols and other volatiles (Yuan et al, 2016). Apart from these, raw material can regulate the growth and metabolism of microbes.…”

Systematic Review of Chemical Constituents in the Genus Lycium (Solanaceae)

“…There are many goji derived-products on health food market, such as dried fruits, juice, goji wine and goji yoghurt. Many research papers were published focused on the phytochemical fingerprinting and antioxidant activity of these products [ 11 , 12 , 13 , 14 ].…”