{"title":"利用风味组学揭示桑葚白兰地在人工陈酿过程中的变化","authors":"Baolin Han, Shulin Tian, Shenhai Zheng, Yuqi Jiang, Minghong Bian","doi":"10.1007/s00217-024-04502-2","DOIUrl":null,"url":null,"abstract":"<div><p>The addition of oak chips is one of the basic techniques for artificial aging of brandy, but its effect on mulberry brandy flavor is unknown. In this study, the effect of oak chips addition on the aging of mulberry brandy and the evolution of volatile compounds during the aging process were investigated using flavoromics techniques. The results showed that the 15 g/l oak chips had the highest ethyl acetate content and the highest sensory scores at 30 °C aging conditions, with the tannin and total phenol contents at 233.7 ± 6.4 mg/l and 15.83 ± 1.18 mg/l, respectively. Through Partial least squares discriminant analysis (PLS-DA) and correlation analysis, 12 essential compounds during aging were identified, among which Ethyl acetate, Whiskey lactone, Furfural, and Vanillin also showed a positive correlation with aroma intensity, positively influencing the quality of mulberry brandy, resulting in a richer brandy flavor. The results of the study provide a theoretical basis and reference for the artificial aging technology of mulberry brandy.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 7","pages":"1959 - 1967"},"PeriodicalIF":3.0000,"publicationDate":"2024-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Uncovering changes in mulberry brandy during artificial aging using flavoromics\",\"authors\":\"Baolin Han, Shulin Tian, Shenhai Zheng, Yuqi Jiang, Minghong Bian\",\"doi\":\"10.1007/s00217-024-04502-2\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The addition of oak chips is one of the basic techniques for artificial aging of brandy, but its effect on mulberry brandy flavor is unknown. In this study, the effect of oak chips addition on the aging of mulberry brandy and the evolution of volatile compounds during the aging process were investigated using flavoromics techniques. The results showed that the 15 g/l oak chips had the highest ethyl acetate content and the highest sensory scores at 30 °C aging conditions, with the tannin and total phenol contents at 233.7 ± 6.4 mg/l and 15.83 ± 1.18 mg/l, respectively. Through Partial least squares discriminant analysis (PLS-DA) and correlation analysis, 12 essential compounds during aging were identified, among which Ethyl acetate, Whiskey lactone, Furfural, and Vanillin also showed a positive correlation with aroma intensity, positively influencing the quality of mulberry brandy, resulting in a richer brandy flavor. The results of the study provide a theoretical basis and reference for the artificial aging technology of mulberry brandy.</p></div>\",\"PeriodicalId\":549,\"journal\":{\"name\":\"European Food Research and Technology\",\"volume\":\"250 7\",\"pages\":\"1959 - 1967\"},\"PeriodicalIF\":3.0000,\"publicationDate\":\"2024-04-13\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"European Food Research and Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s00217-024-04502-2\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"European Food Research and Technology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s00217-024-04502-2","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Uncovering changes in mulberry brandy during artificial aging using flavoromics
The addition of oak chips is one of the basic techniques for artificial aging of brandy, but its effect on mulberry brandy flavor is unknown. In this study, the effect of oak chips addition on the aging of mulberry brandy and the evolution of volatile compounds during the aging process were investigated using flavoromics techniques. The results showed that the 15 g/l oak chips had the highest ethyl acetate content and the highest sensory scores at 30 °C aging conditions, with the tannin and total phenol contents at 233.7 ± 6.4 mg/l and 15.83 ± 1.18 mg/l, respectively. Through Partial least squares discriminant analysis (PLS-DA) and correlation analysis, 12 essential compounds during aging were identified, among which Ethyl acetate, Whiskey lactone, Furfural, and Vanillin also showed a positive correlation with aroma intensity, positively influencing the quality of mulberry brandy, resulting in a richer brandy flavor. The results of the study provide a theoretical basis and reference for the artificial aging technology of mulberry brandy.
期刊介绍：
The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections:
-chemistry and biochemistry-
technology and molecular biotechnology-
nutritional chemistry and toxicology-
analytical and sensory methodologies-
food physics.
Out of the scope of the journal are:
- contributions which are not of international interest or do not have a substantial impact on food sciences,
- submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods,
- contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
