Multivariate analysis reveals effect of glutathione-enriched inactive dry yeast on amino acids and volatile components of kiwi wine

Liú, Dan; Qi, Yiman; Zhao, Ning; Cao, Yangchun; Xu, Junnan; Fan, Mingtao

doi:10.1016/j.foodchem.2020.127086

Cited by 39 publications

(9 citation statements)

References 37 publications

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“…The method of making kiwi wine was referred to Liu et al ( Liu, Qi, Zhao, Cao, Xu, & Fan, 2020 ) with some modifications. The fresh kiwis, which were non-rotting, were washed with water, peeled, and then blended into a liquid using a domestic juicer.…”

Section: Methodsmentioning

confidence: 99%

Cultivar difference characterization of kiwifruit wines on phenolic profiles, volatiles and antioxidant activity

et al. 2023

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Section: Methodsmentioning

confidence: 99%

Cultivar difference characterization of kiwifruit wines on phenolic profiles, volatiles and antioxidant activity

et al. 2023

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“…Ten sensors based on various sensing materials have been embedded in the E-nose apparatus (AIRSENSE, Schwerin, Mecklenburg, Germany) ( Liu et al, 2020 ). A sealed beaker (100 mL) containing 20 mL supernatants was used to equilibrate the mixture for 1 h. E-nose sensors were exposed to the VOCs for 80s at a flow rate of 400 ml/min.…”

Section: Methodsmentioning

confidence: 99%

Evaluation of the nutritional value, umami taste, and volatile organic compounds of Hypsizygus marmoreus by simulated salivary digestion in vitro

Zhao,

Lin,

Yan

et al. 2023

Current Research in Food Science

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“…The conventional methods for analyzing volatile substances in food include gas chromatography–mass spectrometry, headspace solid-phase microextraction, and gas chromatography–mass spectrometry [ 9 , 10 ]. An ion mobility spectrometer (IMS) is ultra-sensitive with ultra-high analytical speed.…”

Section: Introductionmentioning

confidence: 99%

Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis

Cao

Shu

Wen

et al. 2022

Foods

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During this study, the physicochemical properties, color, and volatile aroma compounds of the original wines produced from the grape varieties ‘Hassan’, ‘Zuoshaner’, ‘Beibinghong’, ‘Zuoyouhong’, ‘Beta’, ‘Shuanghong’, ‘Zijingganlu’, ‘Cabernet Sauvignon’, and ‘Syrah’ were determined and sensory evaluation was performed. Results indicated that ‘Hassan’ contained the most solids, ‘Zuoshaner’ produced the most total acid, residual sugar, total anthocyanin, and total phenol, and ‘Shuanghong’ produced the most tannin. Calculation of the chroma and hue of the wines according to the CIEL*a*b* parameters revealed that the ‘Cabernet Sauvignon’ wines were the brightest of the nine varieties and that the ‘Zuoshaner’ wines had the greatest red hue and yellow hue and the greatest saturation’. A total of 52 volatile compounds were identified and quantified in nine wine samples by HS-GC-IMS analysis, with the most significant number of species detected being 20 esters, followed by 16 alcohols, 8 aldehydes, four ketones, one terpene, and one furan, with the highest total volatile compound content being ‘Beta’. A total of 14 volatile components with OAV (odor activity value) >1 were calculated using the odor activity value (OAV) of the threshold of the aromatic compound, and the OPLS-DA analysis was performed by orthogonal partial least squares discriminant analysis (OPLS-DA) using the OAV values of the compounds with OAV values >1 as the Y variable. The VIP (Variable Importance in Projection) values of six compounds, ethyl isobutyrate, ethyl hexanoate-D, 2-methylpropanal, ethyl octanoate, ethyl butanoate-D, and Isoamyl acetate-D, were calculated to be higher than one between groups, indicating that these six compounds may influence aroma differences. It is essential to recognize that the results of this study have implications for understanding the quality differences between different varieties of wines and for developing wines that have the characteristics of those varieties.

show abstract

Multivariate analysis reveals effect of glutathione-enriched inactive dry yeast on amino acids and volatile components of kiwi wine

Cited by 39 publications

References 37 publications

Cultivar difference characterization of kiwifruit wines on phenolic profiles, volatiles and antioxidant activity

Cultivar difference characterization of kiwifruit wines on phenolic profiles, volatiles and antioxidant activity

Evaluation of the nutritional value, umami taste, and volatile organic compounds of Hypsizygus marmoreus by simulated salivary digestion in vitro

Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis

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