Impact of UV-C treatment and thermal pasteurization of grape must on sensory characteristics and volatiles of must and resulting wines

Golombek, Patricia; Wacker, Michael; Buck, Nina; Durner, Dominik

doi:10.1016/j.foodchem.2020.128003

Cited by 15 publications

(11 citation statements)

References 61 publications

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“…These metabolites include eight esters, ten aldehydes, twelve alcohols, six fatty acids, five terpenes, two ketones, and one furan based on their chemical nature ( Table 1 ). We found that this chemical classification agreed with the major constituents for grape volatiles that have been reported so far (Lee et al, 2016 ; Mencarelli and Bellincontro, 2018 ; Lin et al, 2019 ; Wu et al, 2020 ; Golombek et al, 2021 ; Ju et al, 2021 ).…”

Section: Resultssupporting

confidence: 87%

“…The cultivar (Ju et al, 2021 ), cultural practices (Golombek et al, 2021 ), and postharvest biological control (Mencarelli and Bellincontro, 2018 ) were the most influential factors affecting the volatile compositions and the production of grapes. In the present study, all vines were grown under the same conditions using the same horticultural practices.…”

Section: Resultsmentioning

confidence: 99%

“…The cultivar (Ju et al, 2021), cultural practices (Golombek et al, 2021), and postharvest biological control (Mencarelli and Bellincontro, 2018) were the most influential factors affecting of volatiles was negligible. Therefore, by bringing together these extensive factors, we demonstrated in our study that the main source of variance is closely related to the cultivar.…”

Section: Characterization Of the Fruit Vocs Of The Five Mg Cultivarsmentioning

confidence: 95%

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Comparison of the Fruit Volatile Profiles of Five Muscadine Grape Cultivars (Vitis rotundifolia Michx.) Using HS-SPME-GC/MS Combined With Multivariate Statistical Analysis

Deng

Long

et al. 2021

Front. Plant Sci.

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Fruit aromas are composed of a complex mixture of volatile organic compounds, which are essential attributes associated with the overall flavor and consumer preference. Muscadine grape (MG; Vitis rotundifolia Michx.) is an aroma-dense fruit crop. However, there is very scarce information on its volatile profiles. In this study, the volatile constituents of five newly introduced MG cultivars, including Alachua, Carlos, Fry, Granny Val, and Noble, were profiled using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC/MS) combined with multivariate statistical analysis. A total of 44 compounds, including esters, aldehydes, alcohols, fatty acids, terpenes, ketones, and furan, were identified and relatively quantified. Principal component analysis (PCA) and partial least-squares discriminant analysis (PLS-DA) evidently discriminated against the five MG cultivars based on their volatile profiles. The specific volatiles that contributed the most to this discrimination were highlighted. Geraniol and cinnamyl alcohol were demonstrated to be essential for characterizing the Alachua MG cultivar, whereas ethyl trans-2-butenoate and propyl acetate were shown to be important compounds to characterize the Noble MG cultivar. The results further showed that 2-Ethyl-1-hexanol, (Z)-3-hexenal, and (E)-2-hexenol were closely related to Carlos, Fry, and Granny Val cultivars, respectively. This investigation is the first in-depth exploration of the volatile profiles of the aroma-dense muscadine grape, which is essential for future genetic or biotechnological improvements to attain a cultivar with the desired flavor.

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Section: Resultssupporting

confidence: 87%

Section: Resultsmentioning

confidence: 99%

“…The cultivar (Ju et al, 2021), cultural practices (Golombek et al, 2021), and postharvest biological control (Mencarelli and Bellincontro, 2018) were the most influential factors affecting of volatiles was negligible. Therefore, by bringing together these extensive factors, we demonstrated in our study that the main source of variance is closely related to the cultivar.…”

Section: Characterization Of the Fruit Vocs Of The Five Mg Cultivarsmentioning

confidence: 95%

See 1 more Smart Citation

Comparison of the Fruit Volatile Profiles of Five Muscadine Grape Cultivars (Vitis rotundifolia Michx.) Using HS-SPME-GC/MS Combined With Multivariate Statistical Analysis

Deng

Long

et al. 2021

Front. Plant Sci.

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“…There are no relevant reports regarding the application of thyme essential oil in preserving the postharvest quality of fresh blueberries. Using ultraviolet rays of appropriate wavelength, UV-C destroys the molecular structure of deoxyribonucleic acid (DNA) or ribonucleic acid (RNA) in microbial cells, resulting in the death of growing cells [ 17 ]. In this context, Villagra et al found that UV-C treatment can delay the blueberries’ quality decline during storage and improve their antioxidant activity [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Chitosan/Thyme Oil Coating and UV-C on the Softening and Ripening of Postharvest Blueberry Fruits

Sun

Hao

Tian

et al. 2022

Foods

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This study investigated the possible mechanism of softening and senescence of blueberry after harvest using chitosan/thyme oil coating combined with UV-C (short wave ultraviolet irradiation) treatment. On the 56th day of storage, the CBP, cellulose, and hemicellulose contents in the chitosan/thyme oil coating +UV-C-treated group were 1.41, 1.65, and 1.20 times higher than those in the control group. Compared with the control group, the activities of polygalacturonase (PG), pectin methylesterase (PME), β-glucosidase (β-Gal), and cellulose (Cx) were significantly reduced (p < 0.05) after chitosan/thyme oil coating +UV-C, and their maximum values decreased by 5.41 μg/h g, 5.40 U/g, 12.41 U/g, and 3.85 μg/h g, respectively. Moreover, chitosan/thyme oil coating combined with UV-C treatment inhibited the gene expression of PG, PME, Cx, and β-Gal and then regulated the decrease in PG, PME, Cx, and β-Gal activities, inhibited the degradation of cell wall polysaccharides, and delayed the softening and senescence of postharvest blueberries. The results showed that chitosan/thyme oil coating, UV-C, and chitosan/thyme oil coating + UV-C could significantly inhibit postharvest softening of blueberry; chitosan/thyme oil coating +UV-C had the best effect.

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“…Generally, the shelf life of fresh grape juice is short, because of the reproduction of microorganisms. The bacteria and yeasts easily lead to off‐flavors, turbidity, gas, and spoilage of grape juice (Golombek et al., 2021). To resolve this problem, pasteurization is widely used in food industry for inactivation pathogens.…”

Section: Introductionmentioning

confidence: 99%

Decontamination and quality assessment of freshly squeezed grape juice under spiral continuous flow‐through pulsed light (SCFPL) treatment

Wang

Wei

Zhang

et al. 2021

Food Processing Preservation

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The objective of the study was to investigate the effect of a spiral continuous flow‐through pulsed light (SCFPL) system on decontamination of Escherichia coli in freshly squeezed grape juice. The impacts of pulsed light fluence and liquid flow rate on the disinfection effect of E. coli were investigated. The physical properties and nutritional quality of the treated grape juice were measured. The results showed that at conditions of a liquid flow rate of 60 ml/min and PL fluences of 13, 40, and 66 J/cm2 treatment, E. coli reductions were 1.3, 1.7, and 2.6 log‐cycles, respectively. When PL fluence was set at 66 J/cm2 and sample flow rates of 0, 30, and 60 ml/min, E. coli reductions of 0.8, 2.9, and 2.6 log CFU/ml were achieved, respectively. The TSS and pH of values were not affected. No visual difference of the juice color was observed after treatment. The ascorbic acid, anthocyanins, and total phenolic content (TPC) were slightly affected. Novelty impact statement A new spiral continuous flow pulsed strong light (SCFPL) decontamination system has been developed in this work. Different from the previous continuous flow‐through decontamination system, this SCFPL system can greatly improve the utilization of light energy and increase the heat dissipation of juice during treatment. The results showed that the E. coli reduction of 2.9 log CFU/ml could be achieved, and the physical properties and nutritional quality of the grape juice were slightly affected. This new system can provide reference value for the application of pulsed light in food industry for liquid food.

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Impact of UV-C treatment and thermal pasteurization of grape must on sensory characteristics and volatiles of must and resulting wines

Cited by 15 publications

References 61 publications

Comparison of the Fruit Volatile Profiles of Five Muscadine Grape Cultivars (Vitis rotundifolia Michx.) Using HS-SPME-GC/MS Combined With Multivariate Statistical Analysis

Comparison of the Fruit Volatile Profiles of Five Muscadine Grape Cultivars (Vitis rotundifolia Michx.) Using HS-SPME-GC/MS Combined With Multivariate Statistical Analysis

Effect of Chitosan/Thyme Oil Coating and UV-C on the Softening and Ripening of Postharvest Blueberry Fruits

Decontamination and quality assessment of freshly squeezed grape juice under spiral continuous flow‐through pulsed light (SCFPL) treatment

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