Effects of sulfur dioxide on the volatile composition and aroma of blueberry wine

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-12-22 DOI:10.1007/s13197-024-06171-1

Bo Liu, Menghan Zhao, Yangyi Ai, Xiaoru Liu, Ye Sun, Zhaoxia Wu, Chi-Tang Ho, Tingcai Yan

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Abstract

Blueberry wine is a nutritional wine which aroma is affected severely by the fermenting condition. In this study, the influence of sulfur dioxide on the volatile composition and aroma of blueberry wine was comprehensively explored. The results indicated that in normal blueberry wine (NBW) fermented with sulfur dioxide, the titratable acid (TA) and total soluble solids content (TSSC) decreased slightly, whereas the ethanol, total phenolic, and vitamin C (Vc) contents increased significantly. The amount of volatile compounds declined significantly to 575 compared to 670 in traditional blueberry wine (TBW), and the relative concentrations of alcohols, acids, esters, and aldehydes markedly reduced. The relative odor activity value (ROAV) of 2,3-butanedione was the highest, and the number of the key aroma compounds shrunk obviously. The sweet, green, and fruity odors declined mainly ascribing to the reduction of 2-heptanol, acetic acid hexyl ester and 2-methyl-butanoic acid ethyl ester. The herbal, woody and floral odor mainly attributed to high contents of linalool, cyclohexene, 4-dimethyl-3-cyclohexene-1-ethanol, and ethyl nonanoate. These results indicated that sulfur dioxide retained some nutritional components, while it decreased the variety of the volatile compounds and affected the aroma of blueberry wine.

Graphical abstract

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二氧化硫对蓝莓酒挥发性成分及香气的影响

蓝莓酒是一种营养酒，其香气受发酵条件的影响较大。本研究全面探讨了二氧化硫对蓝莓酒挥发性成分及香气的影响。结果表明，普通蓝莓酒（NBW）经二氧化硫发酵后，可滴定酸（TA）和总可溶性固形物（TSSC）含量略有下降，而乙醇、总酚和维生素C （Vc）含量显著升高。与传统蓝莓酒（TBW）的670相比，挥发性化合物的数量显著下降至575，醇、酸、酯和醛的相对浓度显著降低。2,3-丁二酮的相对气味活性值（ROAV）最高，关键香气化合物数量明显减少。甜味、绿色和果味的减少主要是由于2-庚醇、乙酸己酯和2-甲基丁酸乙酯的减少。草本、木质和花卉气味主要是由于芳樟醇、环己烯、4-二甲基-3-环己烯-1-乙醇和壬酸乙酯含量高。结果表明，二氧化硫保留了部分营养成分，但减少了挥发性物质的种类，影响了蓝莓酒的香气。图形抽象

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来源期刊

Journal of Food Science and Technology

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期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.