Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME–GC–MS

Cai, Wenchao; Tang, Fengxian; Guo, Zhuang; Guo, Xin; Zhang, Qin; Zhao, Xinxin; Ning, Ming; Shan, Chunhui

doi:10.1016/j.foodchem.2020.127330

Cited by 76 publications

(44 citation statements)

References 34 publications

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“…The results were compared by Student’s t -test. Principal component analysis (PCA) was carried out with R software (version 3.6.1) ( Cai W. et al, 2020 ; Cai W. C. et al, 2020 ). Pearson’s correlation coefficients ( r ) were visualized through Python 3.…”

Section: Methodsmentioning

confidence: 99%

Identification of Glutathione S-Transferase Genes in Hami Melon (Cucumis melo var. saccharinus) and Their Expression Analysis Under Cold Stress

et al. 2021

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As a group of multifunctional enzymes, glutathione S-transferases (GSTs) participate in oxidative stress resistance and cellular detoxification. Here, we identified 39 CmGST genes with typical binding sites from the Hami melon genome, and they can be classified into seven subfamilies. Their molecular information, chromosomal locations, phylogenetic relationships, synteny relationships, gene structures, protein–protein interactions, structure of 3-D models, and expression levels under cold stress were analyzed. Expression analysis indicates that cold-tolerant Jia Shi-310 (JS) had higher GST enzyme activities and expression levels of 28 stress-related genes under cold stress. Some CmGSTs belonging to Tau, Phi, and DHAR classes play significant roles under cold stress, and they could be regarded as candidate genes for further studies. The present study systematically investigated the characterization of the Hami melon GST gene family, extending our understanding of Hami melon GST mediated stress-response mechanisms in this worldwide fruit.

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Section: Methodsmentioning

confidence: 99%

Identification of Glutathione S-Transferase Genes in Hami Melon (Cucumis melo var. saccharinus) and Their Expression Analysis Under Cold Stress

et al. 2021

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“…Table 3 shows the volatile compounds of dry‐cured mutton ham expressed by E‐nose at different stages of the processing. Besides the molecular composition of the flavor, the aroma also is dependent on the molecular concentration of the flavor (Cai, Tang, Guo, et al., 2020). As shown in Table 3, the response signal intensity in the 18 flavor sensors differed during the ham maturation process.…”

Section: Resultsmentioning

confidence: 99%

Monitoring quality changes in dry‐cured mutton ham during processing

Guo

Wang

Lü

et al. 2021

J. Food Process. Preserv.

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We monitored the production process of Xinjiang dry‐cured mutton ham, and recorded changes in physicochemical and sensory quality such as appearance, texture, and aroma using E‐nose, texture profile analysis (TPA), and gas chromatography‐mass spectrometer (GC‐MS). During dry‐cured mutton ham processing, the moisture content decreased from 76% to 34%, while the NaCl content increased from 0.18% to 9.85%. Lipid oxidation was observed throughout the processing of dry‐cured mutton ham. Moreover, the nitrite content rapidly declined and reaching a minimum value of 1.58 mg/kg. During processing, the hardness of ham increased and its texture becomes tight, the chewability and gumminess improved over time. The muscle appeared rosy red, and the surface fat gradually became yellowish. Notably, seven classes of volatile compounds were identified among which aldehydes were the highest. Correlation analysis revealed that unsaturated fatty acids have a significant contribution to the composition of volatile compounds. PCA and cluster analysis results showed that the separation trend of the overall aroma profile of the dry‐cured mutton ham is obvious at different processing times. The quality of dry‐cured mutton ham changed the most during fermentation which was the key process stage of quality stabilization and improvement in the processing of dry‐cured mutton ham. These results provide information regarding the changes in aroma and quality of dry‐cured mutton ham during processing and are important for promoting the industrial processing of dry‐cured mutton ham. Practical applications This study monitored the quality changes during the production of Xinjiang dry‐cured mutton ham. These results provide a basis for improving the quality of dry‐cured mutton ham and are important for promoting the industrial production of dry‐cured mutton ham. Developing high‐quality dry‐cured mutton ham will have a positive effect on promoting the added value of the mutton processing industry.

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“…Esters are the key compounds of flower and fruit aroma in alcoholic beverages (Cai et al, 2020). They are produced by S. cerevisiae fermentation and are one of the main reactions in fermentation.…”

Section: Discussionmentioning

confidence: 99%

Dynamic changes in quality of jujube wine during fermentation

Tang

Cai

Shan

et al. 2020

J Food Process Preserv

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Dynamic quality changes of jujube wine during 10 days (240 hr) fermentation were evaluated by electronic nose and electronic tongue combined with multivariate statistical analysis methods. Fermentation significantly reduced the relative content of aromatic compounds, but promoted the generation of alcohol, sour compounds, umami compounds, sulfur‐containing organics, and broad range sensitivity compounds. The results of principal component analysis and cluster analysis indicate that, according to the overall quality similarity, the whole fermentation process of jujube wine can be categorized into three stages: early stage (0–24 hr), middle stage (36–132 hr), and late stage (144–240 hr). By Multivariate Analysis of Variance, significant differences (p < .001) were observed among jujube wine samples in the three fermentation stages. Further analysis using Redundancy Analysis found that the major changes of jujube wine quality occurred in the middle stage of fermentation, particularly 36–132 hr. Practical applications In the case of the wine production, employing of the appropriate fermentation time throughout the process can be problematic. Hence, in this paper, electronic nose and electronic tongue technology combined with multivariate statistical analysis methods were applied to reveal the dynamic changes in quality of jujube wine, which provided a promising instruction for quality control of jujube wine.

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Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME–GC–MS

Cited by 76 publications

References 34 publications

Identification of Glutathione S-Transferase Genes in Hami Melon (Cucumis melo var. saccharinus) and Their Expression Analysis Under Cold Stress

Identification of Glutathione S-Transferase Genes in Hami Melon (Cucumis melo var. saccharinus) and Their Expression Analysis Under Cold Stress

Monitoring quality changes in dry‐cured mutton ham during processing

Dynamic changes in quality of jujube wine during fermentation

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