Influence of different carbohydrate sources on physicochemical properties and metabolites of fermented greengage (Prunus mume) wines

Food Science & Nutrition

Tian

et al. 2021

Self Cite

Pyracantha fortuneana, belonging to the Rosaceae family, is an Asian species of the genus Pyracantha, and mainly distributes in China and Japan. From September to February, P. fortuneana sets small orange or scarlet fruits throughout the southern and northwestern in China.In the past, the fruits were ground into flour by the local people and used as food substitutes during the period of food shortage. P. fortuneana fruit (PFF) is rich in protein and starch, and has certain health benefits. The medicinal value of PFF was recorded by Li

Section: Methodsmentioning

confidence: 96%

Effect of the joint fermentation of pyracantha powder and glutinous rice on the physicochemical characterization and functional evaluation of rice wine

Wang

Food Science & Nutrition

Tian

et al. 2021

Self Cite

J. Food Process. Preserv.

“…Thus, 5.2% vol of alcohol in the PBW came from the initial reducing sugar (109 g/L) in the BJ, also, some sugars were used to produce cell mass, glycerol, and other products, which was similar to results reported by Wattanakul, Morakul, Lorjaroenphon, and Na Jom (2020). The content of total acid has a great influence on the flavor of fermented products, reflecting the quality of wine to a certain extent, thus, it was one of the most important quality indicators of wine (Han et al., 2020). Seen from Table 1, the PBW presented a low content of total acid, which might be due to the use of wine yeast.…”

Section: Resultsmentioning

confidence: 99%

“…Fruit wine with low alcohol content is a kind of nutritious beverage, which is favored by the elderly and teenagers due to special benefits on health (Han et al., 2020). In the last few years, researchers began to concern banana wines.…”

Section: Introductionmentioning

confidence: 99%

Study on chemical compositions, sensory properties, and volatile compounds of banana wine

Chen

Hao

et al. 2020

Banana is one of the most popular fruits worldwide because of its unique aroma and taste (de Jesus Filho et al., 2018). It contains abundant nutrients such as vitamins, minerals, compositions of energy sources which all provide health-promoting benefits (Adão & Glória, 2005; de Jesus Filho et al., 2018). However, bananas are climacteric fruits with short shelf life, rapid deterioration, and perishability, most of which are used for fresh eating. Thus, it is necessary to explore new healthy banana products and meet the needs of customers and markets. Fruit wine with low alcohol content is a kind of nutritious beverage, which is favored by the elderly and teenagers due to special benefits on health (Han et al., 2020). In the last few years, researchers began to concern banana wines. Wattanakul, Morakul, Lorjaroenphon, and Na Jom (2020) pointed the alcohol and sugar contents had effects on sensory and physicochemical characteristics of banana liqueurs. Nannyonga, Tchuenbou-Magaia, Goode, Fryer, and Robbins (2018) evaluated the growth kinetics of Saccharomyces cerevisiae (NCYC431) by a mathematical model to ascertain the optimum parameters for fermentation of banana wine. Pauline, Alexandre, Andoseh, Abeline, and Agatha (2017) evaluated effect of different amounts of the banana pulp as auxiliary materials on the production of traditional alcoholic beverages. The flavor is one of the most important quality attributes attracting consumer acceptance (Satora, Semik-Szczurak, Tarko, & Bułdys, 2018). Thus, it is necessary to characterize the aroma substances and their formation procedures during fermentation qualitatively and quantitatively. The commonly used analytical instruments include near-infrared (NIR) spectroscopy, FT-MIR spectroscopy, gas chromatography-mass spectrometry (GC-MS), and electronic tongue (E-nose)

“…Application of fingerprint technology in wine. GC-IMS fingerprints are widely used in wine classification [38] and origin traceability [39]. Li et al [40] used GC-MS and GC-IMS to analyze brandy volatile compounds, based on fingerprints combined with PLSR analysis method, studied the correlation between brandy volatiles and brandy age, and established a brandy age identification model.…”

Section: Othersmentioning

confidence: 99%

Application of gas chromatography-ion mobility spectrometry in the analysis of food volatile components

Zhang

et al. 2023

AChrom

Gas chromatography-ion mobility spectrometry (GC-IMS) is an emerging analytical technique that has the advantages of fast response, high sensitivity, simple operation, and low cost. The combination of the fast speed and resolution of GC with the high sensitivity of IMS makes GC-IMS play an important role in the detection of food volatile substances. This paper focuses on the basic principles and future development trend, and the comparative analysis of the functions, similarities and differences of GC-IMS, GC-MS and electronic nose in the detection of common volatile compounds. A comprehensive introduction to the main application of GC-IMS in food volatile components: fingerprint identification of sample differences and detection of characteristic compounds. On the basis of perfecting the spectral library, GC-IMS will have broad development prospects in food authentication, origin identification, process optimization and product classification, especially in the analysis and identification of trace volatile food flavor substances.