Effect of Chinese bayberry residue on quality of Chinese quinoa ( Chenopodium quinoa Willd.) Rice wine
文献类型： 外文期刊
作者： Ma, Jian 1 ; Huang, Wuyang 1 ; Ma, Yanhong 1 ; Li, Jian 3 ; Feng, Naihong 4 ; Wen, Bo 1 ; Jia, Feihong 1 ; Wang, Yu 5 ; Gao, Zhiqiang 2 ;
作者机构： 1.Inst Agroprod Proc, Jiangsu Acad Agr Sci, 50 Zhongling St, Nanjing 210014, Peoples R China
2.Shanxi Agr Univ, Agr Coll, Ministerial & Prov Coinnovat Ctr Endem Crops Prod, Taigu 030801, Shanxi, Peoples R China
3.Beijing Technol & Business Univ, China Natl Light Ind Council, Key Lab Green & Low carbon Proc Technol Plant base, Beijing 100048, Peoples R China
4.Shanxi Agr Univ, Shanxi Inst Funct Food, Taiyuan 030031, Shanxi, Peoples R China
5.Shanxi Agr Univ, Coll Food Sci & Engn, Taigu 030801, Shanxi, Peoples R China
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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