Wenyue Yu , Yuanlong Wei , Feiwu Long , Shuang Zhao , Yue Xiao , Hong Gao
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引用次数: 0
摘要
从紫杉树(Taxus spp.)中提取的红色假种皮因其食用和营养特性而闻名。本研究生产了一种新型的红假种皮(RA)葡萄酒,并对其质量特性和感官属性进行了评估。红假种皮酒中的风味化合物在发酵过程中发生了动态变化,共鉴定出 26 种不同的挥发性物质。PLSR 分析表明,酮对柑橘气味有积极作用。此外,RA 葡萄酒在发酵后表现出高水平的有机酸、多酚和氨基酸,影响了其苦味和酸味特征。分子对接显示,6-甲基-5-庚烯-2-酮(一种关键的酮类挥发物)对受体 OR1G1 的激活产生了 RA 葡萄酒的柑橘气味。此外,RA 葡萄酒的口感偏向于苦味和酸味。分子对接分析还证明了主要的差异味觉化合物与苦味受体 TAS2R14 和酸味受体 OTOP1 之间的相互作用。此外,通过整体代谢图谱揭示了 RA 葡萄酒错综复杂的代谢概况,为深入了解促成 RA 葡萄酒品质的潜在形成机制提供了依据。
Insights into the dynamic evolution of quality and sensory attributes in red aril wine during fermentation
Red arils, derived from the yew tree (Taxus spp.), are renowned for their edible and nutritional properties. In this study, a novel red aril (RA) wine was produced and evaluated for its quality characteristics and sensory attributes. The flavor compounds in RA wine changed dynamically during fermentation, with a total of 26 differential volatiles identified. PLSR analysis indicated that ketones positively contributed to the citrus odor. Furthermore, RA wine exhibited high levels of organic acids, polyphenols, and amino acids after fermentation, influencing its bitterness and sourness profile. Molecular docking revealed that the activation of receptor OR1G1 by 6-methyl-5-hepten-2-one, a key ketone volatile, generated the citrus odor in RA wine. Furthermore, the taste profile of RA wine was inclined towards bitterness and sourness. Molecular docking analysis also demonstrated interactions between the key differential taste compounds with bitter-taste receptor TAS2R14 and sour-taste receptor OTOP1. Moreover, an intricate metabolic profile of RA wine was revealed through an overall metabolic map, providing insights into the underlying formation mechanisms contributing to RA wine quality.
期刊介绍:
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.