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Cheng C, Liu P, Zhao P, Du G, Wang S, Liu H, Cao X, Zhao Q, Wang X. Developing novel oenological tannins from 44 plants sources by assessing astringency and color in model wine. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1499-1513. [PMID: 36189836 DOI: 10.1002/jsfa.12247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 09/06/2022] [Accepted: 10/03/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Oenological tannins are commercial natural products extracted from different botanical sources, which were widely reported as prominent contributors to wine quality. Research on wine quality affected by tannins extracts promoted the development of new oenological products with low cost and high accessibility. In the present study, the structure and concentration of tannin in polyphenol extracts, as well as their correlation with astringency and the color of model wine, was investigated by UV spectrophotometer, HPLC, fluorescence quenching, sodium dodecylsulfate-polyacrylamide gel electrophoresis, colorimeter and sensory evaluation. RESULTS Resource extracts from 16 of 44 plants were screened as wine oenological tannins, according to the total polyphenol and total flavanol, as well as the intensity of astringency and bitterness. Polyphenols extracted from grape seeds and green tea were more effective in increasing the wine astringency compared to other plant tannins. CONCLUSION Total flavanol content and tannin activity showed a strong correlation with wine astringency. Condensed tannins with mean degree of polymerization also exhibited strong color stability, and the concentrations of (-)-epigallocatechin were associated with the a* value, a negative qualitative factor for wine color. The present study provides new clues regarding the development of low-cost and highly accessible sources of polyphenol extracts and lays a theoretical foundation for the development of the oenological product. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Chenyaqiong Cheng
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Pei Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Pengtao Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Shaanxi Normal University, Xi'an, China
| | - Guorong Du
- School of Biological and Environmental Engineering, Xi'an University, Xi'an, China
| | - Shengnan Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Hui Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Xiaomeng Cao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Qinghao Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Xiaoyu Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Shaanxi Normal University, Xi'an, China
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2
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The Impact of Compounds Extracted from Wood on the Quality of Alcoholic Beverages. Molecules 2023; 28:molecules28020620. [PMID: 36677678 PMCID: PMC9866382 DOI: 10.3390/molecules28020620] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 12/30/2022] [Accepted: 01/05/2023] [Indexed: 01/11/2023] Open
Abstract
The production of some alcoholic beverages very often requires the use of wood from various tree species to improve the quality parameters (smell, taste, and color) of the drink. The review discusses the types of wood used in the production of wines, beers, and flavored vodkas. Changes occurring in wood during the process of toasting barrels or wood chips are described. The compounds derived from wood that shape the aroma, taste, and color of alcoholic beverages are presented. Depending on their origin, they were classified into compounds naturally occurring in wood and those formed as a result of the thermal treatment of wood. Next, the influence of the presence of wood on the quality of alcoholic beverages was described, with particular emphasis on wine, beer, whisky, and brandy. The final part of the article presents innovative techniques using wood to impart qualitative features to alcoholic beverages.
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Wang L, Chen S, Xu Y. Distilled beverage aging: A review on aroma characteristics, maturation mechanisms, and artificial aging techniques. Compr Rev Food Sci Food Saf 2023; 22:502-534. [PMID: 36527314 DOI: 10.1111/1541-4337.13080] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 10/12/2022] [Accepted: 11/01/2022] [Indexed: 12/23/2022]
Abstract
The market value of distilled beverage relies on its quality with a major contribution of distinctive and fascinating aromas. The aroma of distilled beverage is built on the basis of chemical components and can be modified through a series of physical and chemical processes such as aging. Revealing the hidden knowledge behind the evolution of numerous chemical components during these physicochemical processes in distilled beverages is not only significant but also challenging due to its complex system. In this review, the trends in the changes of associated aroma compounds over aging are proposed on the basis of understanding the relationship between chemical components and aroma profiles of numerous typical distilled beverages. The different aging systems, both classical platforms from Eastern countries (pottery jars) to Western countries (wood barrels), and modern platforms such as artificial aging technologies are outlined and compared with their respective applications. Optimizing aging processes is a challenging but imperative step, which warrants further fundamental knowledge from targeting aging-related molecules to the exploration of multitude physicochemical reaction mechanisms that occur during this process, such as the formation of potent odorant compounds in specific containers and environments, as well as mass transfer processes between solid and liquid interfaces. Understanding these maturation mechanisms of distilled beverages expressed by chemosensory signature holds promise for major improvements in future aging technologies that can efficiently yield stable and high-quality products.
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Affiliation(s)
- Lulu Wang
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Shuang Chen
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
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4
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Current Technologies to Accelerate the Aging Process of Alcoholic Beverages: A Review. BEVERAGES 2022. [DOI: 10.3390/beverages8040065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The aging process contributes to the sensory evolution of alcoholic beverages, producing changes in the color and flavor of the final product. Traditionally, aging has occurred by storing beverages in wooden barrels for several months or years. To meet the demand for aged beverages, there is a need for large storage areas, a large number of wooden barrels, and, consequently, large volumes of stored product. Evaporation losses can also occur. In addition to the reactions of the beverage itself, there is also a transfer of wood compounds to the drink, which is later modified by successive oxidation reactions. This study addresses the alternative methods for accelerating the aging stage of beverages. These include the use of wood fragments, ultrasound, micro-oxygenation, pulsed electric field, high hydrostatic pressure, and microwave and gamma irradiation. These methods can be applied to optimize the process of extracting wood compounds, promote free radical formation, reduce oxidation reaction time, and accelerate yeast autolysis time. This study provides examples of some of the aforementioned methods. These technologies add value to the aging process, since they contribute to the reduction of production costs and, consequently, can increase commercial competitiveness.
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Yang Y, Ai L, Mu Z, Liu H, Yan X, Ni L, Zhang H, Xia Y. Flavor compounds with high odor activity values (OAV > 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association. Food Chem 2022; 383:132370. [PMID: 35183960 DOI: 10.1016/j.foodchem.2022.132370] [Citation(s) in RCA: 33] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 01/22/2022] [Accepted: 02/04/2022] [Indexed: 11/04/2022]
Abstract
Aging is an essential operation to perfect the flavor quality of Hungjiu. In this study, formation mechanism of flavor compounds responsible for the characteristic flavor of aged Huangjiu was investigated. The contents of umami and bitter free amino acids (FAA) increased with the storage period prolonged, while that of sweet FAA showed downward trend. Gas chromatograph-mass spectrometry and principal component analysis indicated that the volatile flavor compounds with OAV exceed 1, especially middle-chain fatty-acid-ethyl-esters and aromatic compounds, dominated the characteristic flavor of aged Huangjiu. Low field-NMR was firstly applied to characterize the molecular association between water and dissolved flavor compounds in aged Huangjiu. The results showed that basic amino acids contributed greatly to the flavor formation of aged Huangjiu via molecular association. In addition, the molecular association significantly promoted the accumulation of flavor compounds with OAV > 1, especially ethyl esters.
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Affiliation(s)
- Yijin Yang
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, People's Republic of China
| | - Lianzhong Ai
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, People's Republic of China
| | - Zhiyong Mu
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, People's Republic of China
| | - Haodong Liu
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, People's Republic of China
| | - Xin Yan
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, People's Republic of China
| | - Li Ni
- Institute of Food Science and Technology, Fuzhou University, Fuzhou, Fujian 200093, People's Republic of China
| | - Hui Zhang
- Shanghai Jinfeng Wine Co., Ltd, Shanghai 200120, People's Republic of China
| | - Yongjun Xia
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, People's Republic of China.
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Solar S, Castro R, Guerrero ED. New Accelerating Techniques Applied to the Ageing of Oenological Products. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1934009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Soraya Solar
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Cadiz, Spain
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Cadiz, Spain
| | - Enrique Durán Guerrero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Cadiz, Spain
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Ntourtoglou GV, Drosou F, Enoch Y, Tsapou EA, Bozinou E, Athanasiadis V, Chatzilazarou A, Dourtoglou EG, Lalas SI, Dourtoglou VG. Extraction of volatile aroma compounds from toasted oak wood using pulsed electric field. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15577] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- George V. Ntourtoglou
- Department of Wine, Vine and Beverage Sciences University of West Attica Athens Greece
| | - Foteini Drosou
- Department of Wine, Vine and Beverage Sciences University of West Attica Athens Greece
| | - Yang Enoch
- Department of Wine, Vine and Beverage Sciences University of West Attica Athens Greece
| | - Evangelia A. Tsapou
- Department of Wine, Vine and Beverage Sciences University of West Attica Athens Greece
| | - Eleni Bozinou
- Department of Food Science and Nutrition University of Thessaly Karditsa Greece
| | | | | | | | - Stavros I. Lalas
- Department of Food Science and Nutrition University of Thessaly Karditsa Greece
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Delgado-González MJ, García-Moreno MV, Sánchez-Guillén MM, García-Barroso C, Guillén-Sánchez DA. Colour evolution kinetics study of spirits in their ageing process in wood casks. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107468] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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9
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Siddeeg A, Zeng XA, Rahaman A, Manzoor MF, Ahmed Z, Ammar AF. Effect of Pulsed Electric Field Pretreatment of Date Palm Fruits on Free Amino Acids, Bioactive Components, and Physicochemical Characteristics of the Alcoholic Beverage. J Food Sci 2019; 84:3156-3162. [PMID: 31599973 DOI: 10.1111/1750-3841.14825] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2019] [Revised: 08/17/2019] [Accepted: 08/28/2019] [Indexed: 12/16/2022]
Abstract
This research is aimed to observe the impact of pulsed electric field (PEF) application on the free amino acids, physicochemical characteristics, and bioactive components of alcoholic beverages processed from date palm fruits. The fruits were treated by PEF (frequency: 10 Hz, treatment time: 100 µs, pulses number: 40 µs for electric field: 1.38, 2.02, and 2.92 kV/cm, respectively). A significant increase (P < 0.05) in the total free amino acids and phenolic and flavonoid contents (2.92 > 2.02 > 1.38 kV/cm) was observed. There was a minor significant difference among the treated samples in the total soluble solid, alcohol, and total sugar contents, while there were no significant changes in the other parameters, including the color attributes. PRACTICAL APPLICATION: This study observed whether PEF treatment has a positive impact on the processing of alcoholic beverages of date palm fruits. PEF was found to improve the bioactive components and nutritional value of alcoholic beverages processed from date palm fruits. This finding suggests that PEF can be a better technique to enhance the quality characteristics of date palm fruit alcoholic beverages.
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Affiliation(s)
- Azhari Siddeeg
- School of Food Science and Engineering, South China Univ. of Technology, Guangzhou, 510640, China.,Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, 510640, China.,Dept. of Food Engineering and Technology, Faculty of Engineering and Technology, Univ. of Gezira, Wad Medani, 21111, Sudan
| | - Xin-An Zeng
- School of Food Science and Engineering, South China Univ. of Technology, Guangzhou, 510640, China.,Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, 510640, China
| | - Abdul Rahaman
- School of Food Science and Engineering, South China Univ. of Technology, Guangzhou, 510640, China.,Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, 510640, China
| | - Muhammad Faisal Manzoor
- School of Food Science and Engineering, South China Univ. of Technology, Guangzhou, 510640, China.,Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, 510640, China
| | - Zahoor Ahmed
- School of Food Science and Engineering, South China Univ. of Technology, Guangzhou, 510640, China.,Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, 510640, China
| | - Al-Farga Ammar
- College of Sciences, Biochemistry Dept., Univ. of Jeddah, Jeddah, 22244, Saudi Arabia
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10
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Siddeeg A, Zeng XA, Rahaman A, Manzoor MF, Ahmed Z, Ammar AF. Quality characteristics of the processed dates vinegar under influence of ultrasound and pulsed electric field treatments. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:4380-4389. [PMID: 31478007 PMCID: PMC6706503 DOI: 10.1007/s13197-019-03906-3] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/08/2019] [Accepted: 06/25/2019] [Indexed: 02/02/2023]
Abstract
This research aimed to evaluate the influences of the pulsed electric field (PEF), ultrasound (US), and combination between them (PEF + US) on the quality of vinegar processed from date palm fruits compared with untreated vinegar (UT). Physicochemical properties, free amino acids (FAA), volatile components, organic acids, total phenolics and flavonoids, and sensory analysis were determined. The results showed that there were no significant differences in pH, total titratable acidity, ethanol content, and total sugar in all treated vinegar compared with UT. However, the values were found to be decreased (PEF + US < PEF < US < UT). Twenty-eight compounds were identified in the vinegar treated by PEF + US as the highest number of components, followed by PEF and US (23 and 22 components, respectively), compared with 19 compounds identified in UT. Compared with UT, there was a significant increase (p < 0.05) in the total FAA in dates vinegar among all treated samples (UT < US < PEF < PEF + US). Total phenolic and flavonoids contents results indicated that there was a significant increase (p < 0.05) in the treated vinegar compared with UT. Sensory analysis results indicated that no significant difference (p < 0.05) in all the parameters, except for a quite significant difference (p < 0.05) in the overall acceptability between the treated vinegar. In this study, vinegar was successfully produced from date palm fruits. Therefore, PEF + US are capable not only in enhancing the extraction process but also in the production of vinegar with good quality.
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Affiliation(s)
- Azhari Siddeeg
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, China
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, China
| | - Abdul Rahaman
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Muhammad Faisal Manzoor
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Zahoor Ahmed
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Al-Farga Ammar
- College of Sciences, Biochemistry Department, University of Jeddah, Jeddah, Saudi Arabia
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Wang Q, Li Y, Sun DW, Zhu Z. Enhancing Food Processing by Pulsed and High Voltage Electric Fields: Principles and Applications. Crit Rev Food Sci Nutr 2018; 58:2285-2298. [PMID: 29393667 DOI: 10.1080/10408398.2018.1434609] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Improvements in living standards result in a growing demand for food with high quality attributes including freshness, nutrition and safety. However, current industrial processing methods rely on traditional thermal and chemical methods, such as sterilization and solvent extraction, which could induce negative effects on food quality and safety. The electric fields (EFs) involving pulsed electric fields (PEFs) and high voltage electric fields (HVEFs) have been studied and developed for assisting and enhancing various food processes. In this review, the principles and applications of pulsed and high voltage electric fields are described in details for a range of food processes, including microbial inactivation, component extraction, and winemaking, thawing and drying, freezing and enzymatic inactivation. Moreover, the advantages and limitations of electric field related technologies are discussed to foresee future developments in the food industry. This review demonstrates that electric field technology has a great potential to enhance food processing by supplementing or replacing the conventional methods employed in different food manufacturing processes. Successful industrial applications of electric field treatments have been achieved in some areas such as microbial inactivation and extraction. However, investigations of HVEFs are still in an early stage and translating the technology into industrial applications need further research efforts.
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Affiliation(s)
- Qijun Wang
- a School of Food Science and Engineering , South China University of Technology , Guangzhou 510641 , China.,b Academy of Contemporary Food Engineering , South China University of Technology, Guangzhou Higher Education Mega Center , Guangzhou 510006 , China.,c Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods , Guangzhou Higher Education Mega Center , Guangzhou 510641 , China
| | - Yifei Li
- a School of Food Science and Engineering , South China University of Technology , Guangzhou 510641 , China.,b Academy of Contemporary Food Engineering , South China University of Technology, Guangzhou Higher Education Mega Center , Guangzhou 510006 , China.,c Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods , Guangzhou Higher Education Mega Center , Guangzhou 510641 , China
| | - Da-Wen Sun
- a School of Food Science and Engineering , South China University of Technology , Guangzhou 510641 , China.,b Academy of Contemporary Food Engineering , South China University of Technology, Guangzhou Higher Education Mega Center , Guangzhou 510006 , China.,c Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods , Guangzhou Higher Education Mega Center , Guangzhou 510641 , China.,d Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre , University College Dublin, National University of Ireland , Belfield , Dublin 4 , Ireland
| | - Zhiwei Zhu
- a School of Food Science and Engineering , South China University of Technology , Guangzhou 510641 , China.,b Academy of Contemporary Food Engineering , South China University of Technology, Guangzhou Higher Education Mega Center , Guangzhou 510006 , China.,c Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods , Guangzhou Higher Education Mega Center , Guangzhou 510641 , China
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12
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Drosou F, Yang E, Marinea M, Dourtoglou EG, Chatzilazarou A, Dourtoglou VG. An assessment of potential applications with pulsed electric field in wines. BIO WEB OF CONFERENCES 2017. [DOI: 10.1051/bioconf/20170902010] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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13
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Effect of high pressure treatment on the aging characteristics of Chinese liquor as evaluated by electronic nose and chemical analysis. Sci Rep 2016; 6:30273. [PMID: 27484292 PMCID: PMC4971502 DOI: 10.1038/srep30273] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2016] [Accepted: 06/24/2016] [Indexed: 11/09/2022] Open
Abstract
Several high pressure (HP) treatments (100-400 MPa; 15 and 30 min) were applied to Chinese "Junchang" liquor, and aging characteristics of the liquor were evaluated. Results from the principal component analysis and the discriminant factor analysis of E-Nose demonstrated that HP treatment at 300 and 400 MPa resulted in significant (p < 0.05) changes in aroma components of the liquor. An increase in total ester content and a decrease in total acid content were observed for all treated samples (p < 0.05), which was verified by gas chromatography analysis. In addition, a slight decrease in alcohol content was found for HP treatment at 400 MPa for 30 min. These changes and trends were in accordance with the natural aging process of Chinese liquor. However, HP treatment caused a slight increase in solid content, which might be somewhat undesirable. Sensory evaluation results confirmed that favorable changes in color and flavor of Chinese liquor were induced by HP treatment; however, overall gaps still existed between the quality of treated and six-year aged samples. HP treatment demonstrated a potential to accelerate the natural aging process for Chinese liquor, but long term studies may be needed further to realize the full potential.
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Aadil RM, Zeng XA, Wang MS, Liu ZW, Han Z, Zhang ZH, Hong J, Jabbar S. A potential of ultrasound on minerals, micro-organisms, phenolic compounds and colouring pigments of grapefruit juice. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12767] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Rana Muhammad Aadil
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China
| | - Xin-An Zeng
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China
| | - Man-Sheng Wang
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China
| | - Zhi-Wei Liu
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China
| | - Zhong Han
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China
| | - Zhi-Hong Zhang
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China
| | - Jing Hong
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China
| | - Saqib Jabbar
- Institute of Food Science and Nutrition; University of Sargodha; Sargodha Pakistan
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Aadil RM, Zeng XA, Zhang ZH, Wang MS, Han Z, Jing H, Jabbar S. Thermosonication: a potential technique that influences the quality of grapefruit juice. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12766] [Citation(s) in RCA: 83] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Rana Muhammad Aadil
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China
| | - Xin-An Zeng
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China
| | - Zhi-Hong Zhang
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China
| | - Man-Sheng Wang
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China
| | - Zhong Han
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China
| | - Hong Jing
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China
| | - Saqib Jabbar
- Institute of Food Science and Nutrition; University of Sargodha; Sargodha Pakistan
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