Aroma Components and Sensory Properties of Fermented Jujube Wine

被引：1
|
作者：
Ma T. [1 ]
Gong P. [1 ]
Shi X. [1 ]
Niu J. [1 ]
Wang C. [1 ]
Zhai W. [1 ]
Zhang B. [1 ]
Han S. [1 ]
机构：
[1] Gansu Key Laboratory of Viticulture and Enology, Research and Development Center of Wine Industry in Gansu Province, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou
来源：
Han, Shunyu (gsndhsy@163.com) | 1600年 / Chinese Chamber of Commerce卷 / 42期
关键词：
Aroma wheel; Jujube varieties; Jujube wine; Sensory evaluation; Volatile compounds;
D O I：
10.7506/spkx1002-6630-20200131-293
中图分类号：
学科分类号：
摘要：
In this study, Chinese jujube fruit from three varieties (Linzexiaozao, Xiaokouzao and Minqinyuanzao) produced in Gansu province were used to brew jujube wine. The physicochemical parameters, volatile components and sensory properties were analyzed, aiming to provide technical support for jujube wine production and quality analysis. The results showed that physiochemical parameters of all wine samples met the requirements of the national standard of China. Among these, Linzexiaozao jujube wine contained the highest total acid content and highest chroma value. Volatile composition analysis and aroma profile analysis displayed that the contents of esters, alcohols and terpenes were higher in Xiaokouzao wine while the contents of acids, aldehydes and ketons were higher in Minqinyuanzao wine. Damascenone, phenyl acetaldehyde, hexanoate ethyl, acetate isoamyl, butyrate ethyl and isoamyl alcohol could be the main compounds which contribute to the floral, fruity and solvent-like aroma notes of jujube wine. Sensory evaluation indicated that Xiaokouzao wine presented the most intense and elegant aroma, while Linzexiaozao wine showed better color and typicality, and both wines had good sensory quality. The two varieties could be used for the production of domestic jujube wine in Gansu province. © 2021, China Food Publishing Company. All right reserved.
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页码：247 / 253
页数：6
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