Effect of Chinese bayberry residue on quality of Chinese quinoa ( Chenopodium quinoa Willd.) Rice wine

文献类型： 外文期刊

第一作者： Ma, Jian

作者： Ma, Jian;Huang, Wuyang;Ma, Yanhong;Wen, Bo;Jia, Feihong;Ma, Jian;Ma, Yanhong;Gao, Zhiqiang;Ma, Jian;Li, Jian;Feng, Naihong;Ma, Yanhong;Wen, Bo;Jia, Feihong;Wang, Yu

作者机构：

关键词： Chinese quinoa rice wine; Chinese bayberry residue; Metabolism; Antioxidant; Taste trait; Aroma

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.5； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2024 年 23 卷

页码：

收录情况： SCI

摘要： Chinese bayberry residue (CBR) is a by-product of processing, which can be used as an auxiliary material during the processing of quinoa rice wine. In this study, the effects of CBR on the chemical profile, bioactive function, taste traits, and flavor of Chinese quinoa rice wine (CQRW) were investigated. The results showed that adding CBR increased the total phenolics, the total flavonoids, and antioxidant capacity. Malic acid content was the highest in Chinese rice wine (CRW), while the total content of components detected in HPLC-MS/MS was the highest in 10%CBR + CQRW. The CQRW exhibited the highest amino acid content, followed by 20%CBR + CQRW. E-tongue analysis results showed that 10%CBR + CQRW, 20%CBR + CQRW, and CQRW had the closest taste traits. Moreover, GC-MS analysis identified 72 aroma compounds in 10%CBR + CQRW sample, more than other samples. In summary, adding 10% CBR significantly improved the quality of CQRW.

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