Key Compounds and Metabolic Pathway Responsible for the Browning in Dangshan Pear (Pyrus spp.) Wine

Abstract

Based on hydrophilic interaction liquid chromatography (HILIC) liquid chromatography−mass spectrometry (LC− MS), untargeted differential metabolomics analysis was performed on the pear wine samples before and after browning to determine the key compounds that affect the browning of Dangshan pear wine. A total of 196 significantly differential metabolites were found, 22 of which might be related to the browning of Dangshan pear wine. D-(+)-glucose, L-phenylalanine, L-norleucine, methionine, D-(+)-proline, aloin, and rutin were the key differential metabolites in pear wine before and after browning. The Maillard reaction of D-(+)-glucose, L-norleucine, methionine, and the oxidation of aloin played critical roles in the browning of Dangshan pear wine. The reaction of aloin and glucose to form 5-hydroxyaloin A, 7-hydroxyaloin B, and elgonica-dimer A was one of the important metabolic pathways in which the phenolic compounds formed anthraquinone during the browning process of Dangshan pear wine.

Preparation of spore‐immobilized glutathione reductase and its application in inhibiting browning of pear wine

“…6(e)). Aloin and rutin are two important phenolic compounds that affect the browning of Dangsan pear wine 34 . The effects of adding chs3∆ ‐GR on the contents of aloin and rutin in the storage of pear wine showed the same trend, as shown in Fig.…”

“…The combination of high‐yield GSH S. cerevisiae JN32‐9 and chs3∆ ‐GR avoided the Maillard reaction of l ‐norleucine, which slowed down the browning of pear wine to a certain extent. Methionine affects the browning of Dangshan pear wine 34 . However, during the storage process of pear wine, adding chs3∆ ‐GR had almost no effect on the content of methionine (Fig.…”

“…The results of differential metabolomics analysis before and after browning of pear wines indicated that the Maillard reaction and the oxidative polymerization of phenols involving d ‐(+)‐glucose, l ‐phenylalanine, l ‐norleucine, methionine, d ‐(+)‐proline, aloin and rutin were the key factors leading to browning of Dangshan pear wine 34 . During the 13‐week storage, the regulation effect of adding chs3∆ ‐GR on the seven critical compounds that affect the browning of Dangshan pear wine was investigated.…”

“…After 13 weeks of storage, l ‐norleucine could not be detected in SY‐FPW, while the contents of l ‐norleucine in JN32‐9‐FPW and JN32‐9‐FPW‐GR were 3.57 and 5.15 mg L −1 , respectively. l ‐Norleucine is one of the key compounds involved in the browning of pear wine 34 . The combination of high‐yield GSH S. cerevisiae JN32‐9 and chs3∆ ‐GR avoided the Maillard reaction of l ‐norleucine, which slowed down the browning of pear wine to a certain extent.…”

Effects of 5 antibrowning agents on the color parameters of Dangshan pear (Pyrus spp.) wine during storage

“…The output of Dangshan pear was about 1 billion kilograms in China in 2019/2020, while the wholesale price of Dangshan pear was only about US$0.4/kg. Using pear fruit as the raw material to produce pear wine can greatly increase the added‐value of pears, promote the income of pear farmers, and accelerate the transformation of pear resource advantages to economic advantages (Yang et al, 2021). However, browning is the key issue hindering the industrialization of pear wine.…”