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Tan J, Ji M, Gong J, Chitrakar B. The formation of volatiles in fruit wine process and its impact on wine quality. Appl Microbiol Biotechnol 2024; 108:420. [PMID: 39017989 PMCID: PMC11254978 DOI: 10.1007/s00253-024-13084-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 02/16/2024] [Accepted: 02/21/2024] [Indexed: 07/18/2024]
Abstract
Fruit wine is one of the oldest fermented beverages made from non-grape fruits. Owing to the differences in fruit varieties, growing regions, climates, and harvesting seasons, the nutritional compositions of fruits (sugars, organic acids, etc.) are different. Therefore, the fermentation process and microorganisms involved are varied for a particular fruit selected for wine production, resulting in differences in volatile compound formation, which ultimately determine the quality of fruit wine. This article reviews the effects of various factors involved in fruit wine making, especially the particular modifications differing from the grape winemaking process and the selected strains suitable for the specific fruit wine fermentation, on the formation of volatile compounds, flavor and aroma profiles, and quality characteristics of the wine thus produced. KEY POINTS: • The volatile profile and fruit wine quality are affected by enological parameters. • The composition and content of nutrients in fruit must impact volatile profiles. • Yeast and LAB are the key determining factors of the volatile profiles of fruit wines.
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Affiliation(s)
- Jianxin Tan
- College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, People's Republic of China.
| | - Mingyue Ji
- College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, People's Republic of China
| | - Jiangang Gong
- College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, People's Republic of China
| | - Bimal Chitrakar
- College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, People's Republic of China.
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Sarkar T, Salauddin M, Roy A, Sharma N, Sharma A, Yadav S, Jha V, Rebezov M, Khayrullin M, Thiruvengadam M, Chung IM, Shariati MA, Simal-Gandara J. Minor tropical fruits as a potential source of bioactive and functional foods. Crit Rev Food Sci Nutr 2022; 63:6491-6535. [PMID: 35164626 DOI: 10.1080/10408398.2022.2033953] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Tropical fruits are defined as fruits that are grown in hot and humid regions within the Tropic of Cancer and Tropic of Capricorn, covering most of the tropical and subtropical areas of Asia, Africa, Central America, South America, the Caribbean and Oceania. Depending on the cultivation area covered, economic value and popularity these tropical fruits are divided into major and minor tropical fruits. There is an annual increment of 3.8% in terms of commercialization of the tropical fruits. In total 26 minor tropical fruits (Kiwifruit, Lutqua, Carambola, Tree Tomato, Elephant apple, Rambutan, Bay berry, Mangosteen, Bhawa, Loquat, Silver berry, Durian, Persimon, Longan, Passion fruit, Water apple, Pulasan, Indian gooseberry, Guava, Lychee, Annona, Pitaya, Sapodilla, Pepino, Jaboticaba, Jackfruit) have been covered in this work. The nutritional composition, phytochemical composition, health benefits, traditional use of these minor tropical fruits and their role in food fortification have been portrayed.
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Affiliation(s)
- Tanmay Sarkar
- Department of Food Processing Technology, Malda Polytechnic, West Bengal State Council of Technical Education, Malda, India
| | - Molla Salauddin
- Department of Food Processing Technology, Mir Madan Mohanlal Govt. Polytechnic, West Bengal State Council of Technical Education, Nadia, India
| | - Arpita Roy
- Department of Biotechnology, School of Engineering and Technology, Sharda University, Greater Noida, India
| | - Nikita Sharma
- Department of Biotechnology, Delhi Technological University, Delhi, India
| | - Apoorva Sharma
- Department of Biotechnology, Delhi Technological University, Delhi, India
| | - Saanya Yadav
- Department of Biotechnology, Delhi Technological University, Delhi, India
| | - Vaishnavi Jha
- Department of Biotechnology, Delhi Technological University, Delhi, India
| | - Maksim Rebezov
- Liaocheng University, Liaocheng, Shandong, China
- V. M. Gorbatov Federal Research Center for Food Systems, Moscow, Russian Federation
- K.G. Razumovsky Moscow State University of Technologies, and Management (The First Cossack University), Moscow, Russian Federation
| | - Mars Khayrullin
- K.G. Razumovsky Moscow State University of Technologies, and Management (The First Cossack University), Moscow, Russian Federation
| | - Muthu Thiruvengadam
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul, Republic of Korea
| | - Ill-Min Chung
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul, Republic of Korea
| | - Mohammad Ali Shariati
- Liaocheng University, Liaocheng, Shandong, China
- K.G. Razumovsky Moscow State University of Technologies, and Management (The First Cossack University), Moscow, Russian Federation
| | - Jesus Simal-Gandara
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
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Yang L, Liu J, Wang X, Wang R, Ren F, Zhang Q, Shan Y, Ding S. Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry. Molecules 2019; 24:molecules24213904. [PMID: 31671527 PMCID: PMC6864690 DOI: 10.3390/molecules24213904] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Revised: 10/28/2019] [Accepted: 10/28/2019] [Indexed: 11/16/2022] Open
Abstract
Volatile components in jujube fruits from Zizyphus jujuba Mill. cv. Dongzao (DZ) and Zizyphus jujuba Mill. cv. Jinsixiaozao (JS) were analyzed under different cold storage periods via headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Results identified 53 peaks that corresponded to 47 compounds and were mostly alcohols, aldehydes, esters, and ketones. Differences in the volatile components of jujube fruits were revealed in topographic plots and fingerprints. For DZ, 3-pentanone was the characteristic component of fresh fruits. After storage for 15 days, dipropyl disulfide became the most special substance. Moreover, when stored for 30 and 45 days, the fruits had some same volatile components, like 2-pentyl furan and diallyl sulfide. However, for DZ stored for 60 days, esters were the prominent constituent of the volatile components, simultaneously, some new alcohols appeared. For JS, 2-ethyl furan was the representative of fresh fruits, and 2-butoxyethanol content was the most abundant after 15 and 30 days of storage. Different from that in DZ, the content of ester in JS increased after storage for 45 days. Substances such as amyl acetate dimer, methyl salicylate, and linalool greatly contributed to the jujube flavor during the late storage period. Principal component analysis (PCA) showed that fresh samples and refrigerated fruits were effectively distinguished. Heat map clustering analysis displayed the similarity of volatile components in different samples and was in accordance with PCA results. Hence, the volatile components of jujube fruits can be readily identified via HS-GC-IMS, and jujube fruits can be classified at different periods based on the difference of volatile components.
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Affiliation(s)
- Lvzhu Yang
- Longping Branch Graduate School, Hunan University, Changsha 410125, China.
- Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China.
| | - Jie Liu
- Longping Branch Graduate School, Hunan University, Changsha 410125, China.
- Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China.
| | - Xinyu Wang
- Longping Branch Graduate School, Hunan University, Changsha 410125, China.
- Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China.
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
| | - Fang Ren
- G.A.S. Department of Shandong Hanon Science Instrument Co., Ltd., Jinan 253000, China.
| | - Qun Zhang
- Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China.
| | - Yang Shan
- Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China.
| | - Shenghua Ding
- Longping Branch Graduate School, Hunan University, Changsha 410125, China.
- Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China.
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Lin X, Hu X, Wu W, Liu S, Li C. Evaluation of the volatile profile of wax apple ( Syzygium samarangense) wines fermented with different commercial Saccharomyces cerevisiae strains. Food Sci Biotechnol 2019; 28:657-667. [PMID: 31093423 DOI: 10.1007/s10068-018-0511-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2018] [Revised: 08/12/2018] [Accepted: 11/11/2018] [Indexed: 10/27/2022] Open
Abstract
The effect of four commercial Saccharomyces cerevisiae strains (D254, VIC, BV818, and RV100) on the volatile profile of wax apple (Syzygium samarangense) wine was investigated in this study. Alcohols and esters were the most two abundant groups of identified volatiles in wax apple wines. However, different S. cerevisiae strains possess various capacities in releasing/synthesizing volatiles with varied mRNA levels of genes involved in volatiles metabolism during wax apple wine fermentation. VIC, which yielded the highest total concentration of volatiles and largest number of volatiles with odor activity value (OAV) > 1, could be used as a starter culture to produce wax apple wine characterized with intense aroma. D254 and RV100, which produced the greatest variety of volatiles and scored the highest in global aroma, respectively, could be used to enhance the wine complexity. Four wax apple wines could be differentiated by their main volatile compounds.
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Affiliation(s)
- Xue Lin
- 1College of Food Science and Technology, Hainan University, Haikou, 570228 Hainan People's Republic of China
| | - Xiaoping Hu
- 1College of Food Science and Technology, Hainan University, Haikou, 570228 Hainan People's Republic of China
| | - Wuyang Wu
- 1College of Food Science and Technology, Hainan University, Haikou, 570228 Hainan People's Republic of China
| | - Sixin Liu
- 2College of Materials and Chemical Engineering, Hainan University, Haikou, 570228 Hainan People's Republic of China
| | - Congfa Li
- 1College of Food Science and Technology, Hainan University, Haikou, 570228 Hainan People's Republic of China
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Wang L, Zhu J, Wang Y, Wang X, Chen F, Wang X. Characterization of aroma-impact compounds in dry jujubes (Ziziphus jujube Mill.) by aroma extract dilution analysis (AEDA) and gas chromatography-mass spectrometer (GC-MS). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2016.1273234] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Lina Wang
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
| | - Jiancai Zhu
- School of Perfume and Aroma Technology; Shanghai Institute of Technology, Shanghai, China
| | - Yaqi Wang
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
- School of Perfume and Aroma Technology; Shanghai Institute of Technology, Shanghai, China
| | - Xi Wang
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
| | - Feng Chen
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
- Food Science and Engineering College, Shanxi Agricultural University, Taigu, China
| | - Xiaowen Wang
- Food Science and Engineering College, Shanxi Agricultural University, Taigu, China
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Sun JY, Yin ZT, Zhao DR, Sun BG, Zheng FP. Qualitative and quantitative research of propyl lactate in brewed alcoholic beverages. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1466325] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Jin-yuan Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Zhong-tian Yin
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Dong-rui Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Bao-guo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Fu-ping Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
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Zhu J, Wang L, Xiao Z, Niu Y. Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography–olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC–MS) and flame photometric detection (FPD). Food Chem 2018; 245:775-785. [DOI: 10.1016/j.foodchem.2017.11.112] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2017] [Revised: 11/11/2017] [Accepted: 11/29/2017] [Indexed: 10/18/2022]
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Lopes LMDM, Costa Batista LH, Gouveia MJ, Leite TCC, de Mello MRF, de Assis SA, de Sena AR. Kinetic and thermodynamic parameters, and partial characterization of the crude extract of tannase produced by Saccharomyces cerevisiae CCMB 520. Nat Prod Res 2017; 32:1068-1075. [PMID: 28931328 DOI: 10.1080/14786419.2017.1380010] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Tannase can be used in different industrial sectors such as in food (juices and wine) and pharmaceutical production (trimethoprim) because it catalyses the hydrolysis of hydrolysable tannins. The aim of the current study is to assess the tannase found in the crude extract of Saccharomyces cerevisiae CCMB 520, and to set its catalytic and thermodynamic properties. The enzyme was optimally active at pH 6.0 and temperature 30 °C. Tannase was activated by Na+, Ca2+, K+ at 5 × 10-3 mol/L. The half-life at 30 °C was 3465.7 min. The activation energy was 40.32 kJ/mol. The Gibbs free energy, enthalpy and entropy at 30 °C were 85.40, 48.10 and -0.12 kJ/mol K, respectively. Our results suggest that the tannase found in the crude extract of S. cerevisiae is an attractive enzyme for industrial applications, such as for beverage manufacturing and gallic acid production, due its catalytic and thermodynamic properties (heat-stable and resistant to metal ions).
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Affiliation(s)
- Lúzia Morgana de Melo Lopes
- a Microbiology Laboratory, Federal Education , Science and Technology Institute of Pernambuco , Barreiros , Brazil
| | | | - Marcos Juliano Gouveia
- a Microbiology Laboratory, Federal Education , Science and Technology Institute of Pernambuco , Barreiros , Brazil
| | - Tonny Cley Campos Leite
- a Microbiology Laboratory, Federal Education , Science and Technology Institute of Pernambuco , Barreiros , Brazil
| | | | - Sandra Aparecida de Assis
- b Enzymology Laboratory, Department of Health , State University of Feira de Santana , Feira de Santana , Brazil
| | - Amanda Reges de Sena
- a Microbiology Laboratory, Federal Education , Science and Technology Institute of Pernambuco , Barreiros , Brazil
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Niu Y, Chen X, Xiao Z, Ma N, Zhu J. Characterization of aroma-active compounds in three Chinese Moutai liquors by gas chromatography-olfactometry, gas chromatography-mass spectrometry and sensory evaluation. Nat Prod Res 2016; 31:938-944. [DOI: 10.1080/14786419.2016.1255892] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Yunwei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China
| | - Xiaomei Chen
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China
| | - Zuobing Xiao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China
- Shanghai Research Institute of Fragrance and Flavor Industry, Shanghai Institute of Technology, Shanghai, PR China
| | - Ning Ma
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China
| | - Jiancai Zhu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China
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Alkema W, Boekhorst J, Wels M, van Hijum SAFT. Microbial bioinformatics for food safety and production. Brief Bioinform 2015; 17:283-92. [PMID: 26082168 PMCID: PMC4793891 DOI: 10.1093/bib/bbv034] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2015] [Indexed: 12/14/2022] Open
Abstract
In the production of fermented foods, microbes play an important role. Optimization of fermentation processes or starter culture production traditionally was a trial-and-error approach inspired by expert knowledge of the fermentation process. Current developments in high-throughput 'omics' technologies allow developing more rational approaches to improve fermentation processes both from the food functionality as well as from the food safety perspective. Here, the authors thematically review typical bioinformatics techniques and approaches to improve various aspects of the microbial production of fermented food products and food safety.
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