The Analysis of Changes in Nutritional Components and Flavor Characteristics of Wazu Rice Wine During Fermentation Process

文献类型： 外文期刊

第一作者： Zhang, Huijuan

作者： Zhang, Huijuan;Feng, Xuejia;Iftikhar, Maryam;Wang, Jing;Wang, Yue;Meng, Xiangyong;Wang, Jing;Meng, Xiangyong;Wang, Jing

作者机构：

关键词： Wazu rice wine; Amino acids; HS-GC-IMS; Flavor characteristics

期刊名称：FOOD ANALYTICAL METHODS （ 影响因子：3.498； 五年影响因子：3.226 ）

ISSN： 1936-9751

年卷期： 2022 年 15 卷 4 期

页码：

收录情况： SCI

摘要： Wazu rice wine, a typical Chinese rice wine with a high nutritional value and unique flavor, is worthy of further development but has rarely been studied. This study investigated the nutritional components and flavor characteristics of Wazu rice wine. During the fermentation, the wine yield, alcoholicity, and acidity were significantly (p < 0.05) increased by 34.1%, 700.0%, and 204.9%, respectively, while the reducing sugar content was significantly (p < 0.05) decreased to 93.1%. After 5-day fermentation, lactic acid and acetic acid were the main organic acids of Wazu rice wine, which contributed to about 60% of the total organic acids. Meanwhile, compared with the first day fermentation samples, the contents of the bitter, sweet, umami, and astringent amino acids were 25.8-, 4.6-, 40.5-, and 45.6-fold higher, respectively. The headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) was applied to determine the volatile compounds (VOCs) composition of Wazu rice wine. About 37 kinds of volatile flavor substances were qualitatively identified, which included 13 esters, 6 alcohols, 9 aldehydes, 7 ketones, and 2 acids. This study mainly analyzed the flavor components of Wazu rice wine in the fermentation process and provided a preliminary theoretical reference for the quality control of Wazu rice wine in actual production.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序