Effects of Different Aging Treatments on Functional Components and Flavor Substances of Chrysanthemum Rice Wine
Three methods including ultrasound (US), microwave (MW), and a combination of ultrasound and microwave (SW), were used to treat rice wine and chrysanthemum rice wine for 3 and 7 d respectively. The basic physicochemical indicators, antioxidant activity, flavor substances, and sensory evaluation of w...
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The editorial department of Science and Technology of Food Industry
2025-02-01
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| author | Wei GAO Huaining YIN Aiyuan WANG Baokun DING Yunhao ZHANG Ling XIONG Xinyue FENG Maobin CHEN Yu ZHANG |
| author_facet | Wei GAO Huaining YIN Aiyuan WANG Baokun DING Yunhao ZHANG Ling XIONG Xinyue FENG Maobin CHEN Yu ZHANG |
| author_sort | Wei GAO |
| collection | DOAJ |
| description | Three methods including ultrasound (US), microwave (MW), and a combination of ultrasound and microwave (SW), were used to treat rice wine and chrysanthemum rice wine for 3 and 7 d respectively. The basic physicochemical indicators, antioxidant activity, flavor substances, and sensory evaluation of wine samples were analyzed to explore the effects of different aging treatments on the functional components and aromatic profile of chrysanthemum rice wine. The results showed that after 7 d of microwave treatment, chrysanthemum rice wine exhibited the highest reducing sugar content of 112.92±7.39 mg/mL. The total acid content of the samples increased under three different aging methods. Notably, 7 d of ultrasound treatment significantly increased the total acid content in chrysanthemum rice wine (P<0.05). After 3~7 d of microwave treatment, the polyphenol content of both rice wine and chrysanthemum rice wine increased, while the flavonoid content enhanced under ultrasound treatment conditions. Antioxidant activity assessments demonstrated that, in contrast to the control group, the DPPH radical scavenging capacity of chrysanthemum rice wine decreased from 60.49%±0.04% to 19.69%±1.78% after microwave treatment for 7d (P<0.05). Following a 3 d of combined ultrasound and microwave treatment, the ABTS+ radical scavenging rate of chrysanthemum rice wine rose, while it decreased under other treatments. All three methods improved the total antioxidant capacity of chrysanthemum rice wine, with microwave treatment for 7 d yielding the highest FRAP value. During the aging process, the free radical scavenging rate and total antioxidant capacity of chrysanthemum rice wine were stronger than those of rice wine. GC-MS analysis indicated that the types and relative contents of flavor substances in chrysanthemum rice wine decreased under three different aging treatments, but isobutanol increased under different conditions. After 3 d of combined ultrasonic microwave treatment, the relative content of ethyl palmitate increased significantly. The relative content of 3-hydroxy-2-butanone increased under three treatments of chrysanthemum rice wine. Ultrasound treatment for 3 d had the best retention effect on the flavor compounds in chrysanthemum rice wine, preserving 34 flavor substances. The sensory evaluation results showed that after 3 d of combined ultrasound and microwave treatment, chrysanthemum rice wine possessed a harmonious taste and exhibited a floral honey aroma. This suggests that appropriate aging techniques can enrich the flavor compounds, balance the nutritional constituents, and improve the taste of chrysanthemum rice wine. |
| format | Article |
| id | doaj-art-bed10141270e40d9a23fc9406f5d6522 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-02-01 |
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| spelling | doaj-art-bed10141270e40d9a23fc9406f5d65222025-02-08T08:06:21ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-02-0146419420410.13386/j.issn1002-0306.20240302282024030228-4Effects of Different Aging Treatments on Functional Components and Flavor Substances of Chrysanthemum Rice WineWei GAO0Huaining YIN1Aiyuan WANG2Baokun DING3Yunhao ZHANG4Ling XIONG5Xinyue FENG6Maobin CHEN7Yu ZHANG8School of Life and Health Sciences, Hubei University of Technology, Key Laboratory of Fermentation Engineering, Ministry of Education Collaborative Innovation Center for Industrial Fermentation, Hubei Provincial Key Laboratory of Industrial Microbiology, Wuhan 430068, ChinaSchool of Life and Health Sciences, Hubei University of Technology, Key Laboratory of Fermentation Engineering, Ministry of Education Collaborative Innovation Center for Industrial Fermentation, Hubei Provincial Key Laboratory of Industrial Microbiology, Wuhan 430068, ChinaSchool of Life and Health Sciences, Hubei University of Technology, Key Laboratory of Fermentation Engineering, Ministry of Education Collaborative Innovation Center for Industrial Fermentation, Hubei Provincial Key Laboratory of Industrial Microbiology, Wuhan 430068, ChinaSchool of Life and Health Sciences, Hubei University of Technology, Key Laboratory of Fermentation Engineering, Ministry of Education Collaborative Innovation Center for Industrial Fermentation, Hubei Provincial Key Laboratory of Industrial Microbiology, Wuhan 430068, ChinaSchool of Life and Health Sciences, Hubei University of Technology, Key Laboratory of Fermentation Engineering, Ministry of Education Collaborative Innovation Center for Industrial Fermentation, Hubei Provincial Key Laboratory of Industrial Microbiology, Wuhan 430068, ChinaSchool of Life and Health Sciences, Hubei University of Technology, Key Laboratory of Fermentation Engineering, Ministry of Education Collaborative Innovation Center for Industrial Fermentation, Hubei Provincial Key Laboratory of Industrial Microbiology, Wuhan 430068, ChinaSchool of Life and Health Sciences, Hubei University of Technology, Key Laboratory of Fermentation Engineering, Ministry of Education Collaborative Innovation Center for Industrial Fermentation, Hubei Provincial Key Laboratory of Industrial Microbiology, Wuhan 430068, ChinaSchool of Life and Health Sciences, Hubei University of Technology, Key Laboratory of Fermentation Engineering, Ministry of Education Collaborative Innovation Center for Industrial Fermentation, Hubei Provincial Key Laboratory of Industrial Microbiology, Wuhan 430068, ChinaSchool of Life and Health Sciences, Hubei University of Technology, Key Laboratory of Fermentation Engineering, Ministry of Education Collaborative Innovation Center for Industrial Fermentation, Hubei Provincial Key Laboratory of Industrial Microbiology, Wuhan 430068, ChinaThree methods including ultrasound (US), microwave (MW), and a combination of ultrasound and microwave (SW), were used to treat rice wine and chrysanthemum rice wine for 3 and 7 d respectively. The basic physicochemical indicators, antioxidant activity, flavor substances, and sensory evaluation of wine samples were analyzed to explore the effects of different aging treatments on the functional components and aromatic profile of chrysanthemum rice wine. The results showed that after 7 d of microwave treatment, chrysanthemum rice wine exhibited the highest reducing sugar content of 112.92±7.39 mg/mL. The total acid content of the samples increased under three different aging methods. Notably, 7 d of ultrasound treatment significantly increased the total acid content in chrysanthemum rice wine (P<0.05). After 3~7 d of microwave treatment, the polyphenol content of both rice wine and chrysanthemum rice wine increased, while the flavonoid content enhanced under ultrasound treatment conditions. Antioxidant activity assessments demonstrated that, in contrast to the control group, the DPPH radical scavenging capacity of chrysanthemum rice wine decreased from 60.49%±0.04% to 19.69%±1.78% after microwave treatment for 7d (P<0.05). Following a 3 d of combined ultrasound and microwave treatment, the ABTS+ radical scavenging rate of chrysanthemum rice wine rose, while it decreased under other treatments. All three methods improved the total antioxidant capacity of chrysanthemum rice wine, with microwave treatment for 7 d yielding the highest FRAP value. During the aging process, the free radical scavenging rate and total antioxidant capacity of chrysanthemum rice wine were stronger than those of rice wine. GC-MS analysis indicated that the types and relative contents of flavor substances in chrysanthemum rice wine decreased under three different aging treatments, but isobutanol increased under different conditions. After 3 d of combined ultrasonic microwave treatment, the relative content of ethyl palmitate increased significantly. The relative content of 3-hydroxy-2-butanone increased under three treatments of chrysanthemum rice wine. Ultrasound treatment for 3 d had the best retention effect on the flavor compounds in chrysanthemum rice wine, preserving 34 flavor substances. The sensory evaluation results showed that after 3 d of combined ultrasound and microwave treatment, chrysanthemum rice wine possessed a harmonious taste and exhibited a floral honey aroma. This suggests that appropriate aging techniques can enrich the flavor compounds, balance the nutritional constituents, and improve the taste of chrysanthemum rice wine.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030228chrysanthemum rice wineagingmicrowaveultrasoundgas chromatography-mass spectrometry (gc-ms) |
| spellingShingle | Wei GAO Huaining YIN Aiyuan WANG Baokun DING Yunhao ZHANG Ling XIONG Xinyue FENG Maobin CHEN Yu ZHANG Effects of Different Aging Treatments on Functional Components and Flavor Substances of Chrysanthemum Rice Wine Shipin gongye ke-ji chrysanthemum rice wine aging microwave ultrasound gas chromatography-mass spectrometry (gc-ms) |
| title | Effects of Different Aging Treatments on Functional Components and Flavor Substances of Chrysanthemum Rice Wine |
| title_full | Effects of Different Aging Treatments on Functional Components and Flavor Substances of Chrysanthemum Rice Wine |
| title_fullStr | Effects of Different Aging Treatments on Functional Components and Flavor Substances of Chrysanthemum Rice Wine |
| title_full_unstemmed | Effects of Different Aging Treatments on Functional Components and Flavor Substances of Chrysanthemum Rice Wine |
| title_short | Effects of Different Aging Treatments on Functional Components and Flavor Substances of Chrysanthemum Rice Wine |
| title_sort | effects of different aging treatments on functional components and flavor substances of chrysanthemum rice wine |
| topic | chrysanthemum rice wine aging microwave ultrasound gas chromatography-mass spectrometry (gc-ms) |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030228 |
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