Uncovering changes in mulberry brandy during artificial aging using flavoromics

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2024-04-13 DOI:10.1007/s00217-024-04502-2

Baolin Han, Shulin Tian, Shenhai Zheng, Yuqi Jiang, Minghong Bian

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引用次数: 0

Abstract

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.

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利用风味组学揭示桑葚白兰地在人工陈酿过程中的变化

添加橡木片是白兰地人工陈酿的基本技术之一，但其对桑树白兰地风味的影响尚不清楚。本研究采用风味组学技术研究了添加橡木片对桑树白兰地陈酿的影响以及陈酿过程中挥发性化合物的演变。结果表明，在 30 °C 的陈酿条件下，15 g/l 橡木片的乙酸乙酯含量最高，感官评分最高，单宁和总酚含量分别为 233.7 ± 6.4 mg/l 和 15.83 ± 1.18 mg/l。通过偏最小二乘判别分析（PLS-DA）和相关分析，确定了 12 种陈酿过程中的必需化合物，其中乙酸乙酯、威士忌内酯、糠醛和香兰素还与香气强度呈正相关，对桑葚白兰地的品质产生了积极影响，使白兰地的风味更加丰富。研究结果为桑树白兰地的人工陈酿技术提供了理论依据和参考。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

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.