Dynamic changes of quality characteristics during fermentation of orange-fleshed sweet potato alcoholic beverage
文献类型： 外文期刊
作者： Wu, Huimin 1 ; Fu, Qinquan 1 ; Tang, Tiantian 1 ; Liu, Yinqi 1 ; Ma, Xinyi 1 ; Zhao, Min 1 ; Zhou, Xin 1 ; Yang, Yiling 2 ; Wang, Zhangying 2 ; Wang, Bin 1 ; Shi, Xuewei 1 ;
作者机构： 1.Shihezi Univ, Food Coll, Shihezi 832000, Xinjiang, Peoples R China
2.Guangdong Acad Agr Sci, Crops Res Inst, Guangdong Prov Key Lab Crop Genet Improvement, Guangzhou 510640, Guangdong, Peoples R China
3.Key Lab Crop Genet Improvement Guangdong Prov, Guangzhou 510640, Guangdong, Peoples R China
4.Coconstruct Minist & Prov, Key Lab Agr Prod Proc & Qual Control Specialty, Shihezi 832000, Xinjiang, Peoples R China
5.Key Lab Food Nutr & Safety Control Xinjiang Prod &, Shihezi 832000, Xinjiang, Peoples R China
6.Minist Educ, Engn Res Ctr Storage & Proc Xinjiang Characterist, Shihezi 832000, Xinjiang, Peoples R China
关键词： Orange-fleshed sweet potato (OFSP); Alcoholic beverage; Antioxidant properties; Physicochemical indicators; Volatile compounds
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 218 卷
页码：
收录情况： SCI
摘要： Orange-fleshed sweet potato (OFSP) is a high-yield sweet potato widely planted in China. Through fermentation, the flavor and nutritional value of OFSP can be preserved, obtain a highly nutritious alcoholic beverage. To elucidate the quality transformations of OFSP alcoholic beverage (OFSPAB) throughout the fermentation process, the dynamic variations in various key indices were monitored by high-performance liquid chromatography (HPLC) and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS/ SPME-GC/MS) technology. The results showed, after fermentation, the OFSPAB beverage exhibited an alcohol content of 10.2 %vol, a total phenol content of 458.67 mg/L, a total flavonoids content of 230.42 mg/L, and an in vitro free radical scavenging rate exceeding 50%. Thirteen phenolic compounds were identified, and the total content increased from 17.75 mg/L to 91.45 mg/L. A total of 77 volatile compounds were identified. The main compounds in raw materials were alcohols and aldehydes, such as heptanol, decanal. After fermentation, a large number of esters, including ethyl acetate, propyl lactate, were produced, which enriched the aroma of OFSPAB. The results will provide a novel perspective for the deep processing of OFSP and establishes a theoretical foundation for the development of OFSPAB.
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