Exploring jujube wine flavor and fermentation mechanisms by HS-SPME-GC–MS and UHPLC-MS metabolomics
The fermentation metabolites significantly influence the quality of jujube wine. However, the dynamics of these metabolites during fermentation are not well understood. In this study, a total of 107 volatile and 1758 non-volatile compounds were identified using a flavor-directed research strategy an...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-03-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524000026 |
| _version_ | 1797244892523528192 |
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| author | Xinxin Zhao Zhouping Wang Fengxian Tang Wenchao Cai Bo Peng Chunhui Shan |
| author_facet | Xinxin Zhao Zhouping Wang Fengxian Tang Wenchao Cai Bo Peng Chunhui Shan |
| author_sort | Xinxin Zhao |
| collection | DOAJ |
| description | The fermentation metabolites significantly influence the quality of jujube wine. However, the dynamics of these metabolites during fermentation are not well understood. In this study, a total of 107 volatile and 1758 non-volatile compounds were identified using a flavor-directed research strategy and non-targeted metabolomics. The increase in esters and alcohols during fermentation shifted the aroma from grassy, mushroomy, and earthy to a floral and fruity flavor in the jujube wine. Leucine and phenylalanine were notably enriched during fermentation, potentially benefiting human health and enriching the flavor of fruit wines. Moreover, pathway analysis identified four key metabolic pathways and two crucial metabolic substrates, pyruvate and l-aspartate. This study provides a theoretical reference for optimizing the fermentation process and enhancing the quality of jujube wine. |
| first_indexed | 2024-03-08T14:49:39Z |
| format | Article |
| id | doaj.art-1ca7bf8bec3740558e39c5d1ab2e8d56 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-24T19:18:14Z |
| publishDate | 2024-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-1ca7bf8bec3740558e39c5d1ab2e8d562024-03-26T04:27:14ZengElsevierFood Chemistry: X2590-15752024-03-0121101115Exploring jujube wine flavor and fermentation mechanisms by HS-SPME-GC–MS and UHPLC-MS metabolomicsXinxin Zhao0Zhouping Wang1Fengxian Tang2Wenchao Cai3Bo Peng4Chunhui Shan5School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi 832000, PR China; Shihezi University, Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Xinjiang Autonomous Region, Shihezi 832000, PR ChinaSchool of Food Science and Technology, Jiangnan University, Jiangsu Autonomous Region, Wuxi 214000, PR ChinaSchool of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi 832000, PR China; Shihezi University, Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Xinjiang Autonomous Region, Shihezi 832000, PR ChinaSchool of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi 832000, PR China; Shihezi University, Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Xinjiang Autonomous Region, Shihezi 832000, PR ChinaSchool of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi 832000, PR China; Shihezi University, Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Xinjiang Autonomous Region, Shihezi 832000, PR ChinaSchool of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi 832000, PR China; Shihezi University, Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Xinjiang Autonomous Region, Shihezi 832000, PR China; Corresponding author at: School of Food Science, Shihezi University, No. 211, North 4th Road, Xinjiang Autonomous Region, Shihezi, PR China.The fermentation metabolites significantly influence the quality of jujube wine. However, the dynamics of these metabolites during fermentation are not well understood. In this study, a total of 107 volatile and 1758 non-volatile compounds were identified using a flavor-directed research strategy and non-targeted metabolomics. The increase in esters and alcohols during fermentation shifted the aroma from grassy, mushroomy, and earthy to a floral and fruity flavor in the jujube wine. Leucine and phenylalanine were notably enriched during fermentation, potentially benefiting human health and enriching the flavor of fruit wines. Moreover, pathway analysis identified four key metabolic pathways and two crucial metabolic substrates, pyruvate and l-aspartate. This study provides a theoretical reference for optimizing the fermentation process and enhancing the quality of jujube wine.http://www.sciencedirect.com/science/article/pii/S2590157524000026Jujube wineFermentation metabolitesVolatile flavor compoundsAromaMetabolomics |
| spellingShingle | Xinxin Zhao Zhouping Wang Fengxian Tang Wenchao Cai Bo Peng Chunhui Shan Exploring jujube wine flavor and fermentation mechanisms by HS-SPME-GC–MS and UHPLC-MS metabolomics Food Chemistry: X Jujube wine Fermentation metabolites Volatile flavor compounds Aroma Metabolomics |
| title | Exploring jujube wine flavor and fermentation mechanisms by HS-SPME-GC–MS and UHPLC-MS metabolomics |
| title_full | Exploring jujube wine flavor and fermentation mechanisms by HS-SPME-GC–MS and UHPLC-MS metabolomics |
| title_fullStr | Exploring jujube wine flavor and fermentation mechanisms by HS-SPME-GC–MS and UHPLC-MS metabolomics |
| title_full_unstemmed | Exploring jujube wine flavor and fermentation mechanisms by HS-SPME-GC–MS and UHPLC-MS metabolomics |
| title_short | Exploring jujube wine flavor and fermentation mechanisms by HS-SPME-GC–MS and UHPLC-MS metabolomics |
| title_sort | exploring jujube wine flavor and fermentation mechanisms by hs spme gc ms and uhplc ms metabolomics |
| topic | Jujube wine Fermentation metabolites Volatile flavor compounds Aroma Metabolomics |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524000026 |
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