{"title":"不同品种酿造的柑桔酒理化、植物化学、挥发性特征及生物活性的比较。","authors":"Xun Fu, Qingqing Fu, Zhirong Wang, Qingyu Nie, Xiaoqing Yin, Wenling Zhang","doi":"10.1016/j.fochx.2025.102726","DOIUrl":null,"url":null,"abstract":"<p><p>This study comprehensively investigated the physicochemical and functional properties, and flavor profiles of citrus wines brewed from five distinct cultivars: <i>Citrus reticulata</i> cv. 'Dahongpao' (CRDW), <i>C. reticulata</i> 'Chun Jian' (CRCW), <i>C. sinensis</i> L. Osbeck 'Jincheng' (CSOJW), <i>C. sinensis</i> L. Osbeck 'Tarocco' (CSOTW), and <i>C. sinensis</i> L. Osbeck 'Navel Orange' (CSONW). There were significant variations in phytochemical and volatile profiles with minor differences in basic physicochemical properties. Notably, CRCW exhibited the highest concentrations of citric acid, didymin, rutin, isoquercitrin, nobiletin, and limonin, and the greatest antioxidant activities. Furthermore, CSOTW displayed the highest total antioxidant capacity, and the maximum concentrations of 4-hydroxybenzoic, ferulic acids, naringenin, hesperetin, luteolin, and quercitrin, along with a rich array of volatile compounds. Synephrine, <i>N</i>-methyltyramine, and gentisic acid were predominantly abundant in CSONW. However, with a few significant exceptions, CRDW and CSOJW did not exhibit noteworthy bioactive compounds, volatile components, or antioxidant activities. Consequently, selecting appropriate citrus wines can be customized to meet specific requirements.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102726"},"PeriodicalIF":6.5000,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12275130/pdf/","citationCount":"0","resultStr":"{\"title\":\"Comparison of physicochemical, phytochemical, and volatile profiles, and bioactivities of citrus wines brewed from different varieties.\",\"authors\":\"Xun Fu, Qingqing Fu, Zhirong Wang, Qingyu Nie, Xiaoqing Yin, Wenling Zhang\",\"doi\":\"10.1016/j.fochx.2025.102726\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>This study comprehensively investigated the physicochemical and functional properties, and flavor profiles of citrus wines brewed from five distinct cultivars: <i>Citrus reticulata</i> cv. 'Dahongpao' (CRDW), <i>C. reticulata</i> 'Chun Jian' (CRCW), <i>C. sinensis</i> L. Osbeck 'Jincheng' (CSOJW), <i>C. sinensis</i> L. Osbeck 'Tarocco' (CSOTW), and <i>C. sinensis</i> L. Osbeck 'Navel Orange' (CSONW). There were significant variations in phytochemical and volatile profiles with minor differences in basic physicochemical properties. Notably, CRCW exhibited the highest concentrations of citric acid, didymin, rutin, isoquercitrin, nobiletin, and limonin, and the greatest antioxidant activities. Furthermore, CSOTW displayed the highest total antioxidant capacity, and the maximum concentrations of 4-hydroxybenzoic, ferulic acids, naringenin, hesperetin, luteolin, and quercitrin, along with a rich array of volatile compounds. Synephrine, <i>N</i>-methyltyramine, and gentisic acid were predominantly abundant in CSONW. However, with a few significant exceptions, CRDW and CSOJW did not exhibit noteworthy bioactive compounds, volatile components, or antioxidant activities. Consequently, selecting appropriate citrus wines can be customized to meet specific requirements.</p>\",\"PeriodicalId\":12334,\"journal\":{\"name\":\"Food Chemistry: X\",\"volume\":\"29 \",\"pages\":\"102726\"},\"PeriodicalIF\":6.5000,\"publicationDate\":\"2025-07-02\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12275130/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry: X\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1016/j.fochx.2025.102726\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2025/7/1 0:00:00\",\"PubModel\":\"eCollection\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.fochx.2025.102726","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/7/1 0:00:00","PubModel":"eCollection","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Comparison of physicochemical, phytochemical, and volatile profiles, and bioactivities of citrus wines brewed from different varieties.
This study comprehensively investigated the physicochemical and functional properties, and flavor profiles of citrus wines brewed from five distinct cultivars: Citrus reticulata cv. 'Dahongpao' (CRDW), C. reticulata 'Chun Jian' (CRCW), C. sinensis L. Osbeck 'Jincheng' (CSOJW), C. sinensis L. Osbeck 'Tarocco' (CSOTW), and C. sinensis L. Osbeck 'Navel Orange' (CSONW). There were significant variations in phytochemical and volatile profiles with minor differences in basic physicochemical properties. Notably, CRCW exhibited the highest concentrations of citric acid, didymin, rutin, isoquercitrin, nobiletin, and limonin, and the greatest antioxidant activities. Furthermore, CSOTW displayed the highest total antioxidant capacity, and the maximum concentrations of 4-hydroxybenzoic, ferulic acids, naringenin, hesperetin, luteolin, and quercitrin, along with a rich array of volatile compounds. Synephrine, N-methyltyramine, and gentisic acid were predominantly abundant in CSONW. However, with a few significant exceptions, CRDW and CSOJW did not exhibit noteworthy bioactive compounds, volatile components, or antioxidant activities. Consequently, selecting appropriate citrus wines can be customized to meet specific requirements.
期刊介绍：
Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.
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