A comparative study of the flavor characteristics and active ingredients of fermented and blended orange wines based on sensory omics and non-targeted metabolomics

文献类型： 外文期刊

第一作者： Guo, Yayun

作者： Guo, Yayun;Gao, Deyan;Wang, Zhe;He, Yi;Wang, Shan;Shi, Hongmei;Wang, Hengzhen

作者机构：

关键词： Orange wine; Flavor characteristics; Sensory omics; Non-targeted metabolomics

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 223 卷

页码：

收录情况： SCI

摘要： This study aimed to comprehensively investigate the flavor and metabolite profile characteristics and differences between fermented orange wine (FW) and blended orange wine (BW) using advanced analytical techniques. A total of 90 volatile compounds and 1245 non-volatile compounds were identified in the two types of orange wines. The total content of volatile compounds reached 474.9 mg/L in FW and 89.8 mg/L in BW. Esters (32 species, 291.7 mg/L) were most abundant in FW, while terpenes (27 species, 83.2 mg/L) were most abundant in BW. Amino acids and organic acids were the primary non-volatile differential metabolites in both FW and BW, with organic acids being notably more abundant in FW compared to BW. The intensities of bitterness, umami, richness, astringency, and sweetness were significantly higher in BW than in FW, which exhibited a higher antioxidant capacity and a more acidic and dry taste.

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