Effects of boiling, ultra-high temperature and high hydrostatic pressure on free amino acids, flavor characteristics and sensory profiles in Chinese rice wine

•Chinese rice wine treated at 400/600 MPa for 10 min exhibited similar flavor to untreated wine.•After wine was processed by thermal treatment, cereal aroma and astringency were highlighted.•Fruit aroma, continuation and full body were dominant in high-hydrostatic-pressure-treated wines.•600 MPa for...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2019-03, Vol.275, p.407-416
Main Authors: Yang, Yijin, Xia, Yongjun, Wang, Guangqiang, Tao, Leren, Yu, Jianshen, Ai, Lianzhong
Format: Article
Language:English
Subjects:
Adult
Amino Acids - analysis
Chinese rice wine
Female
Flavor characteristic
Free amino acids
High hydrostatic pressure
Hot Temperature
Humans
Hydrostatic Pressure
Least-Squares Analysis
Male
Middle Aged
Odorants - analysis
Oryza - chemistry
Sensory profile
Taste
Temperature
Ultra-high temperature
Volatile Organic Compounds - analysis
Wine - analysis
Wine - microbiology
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:•Chinese rice wine treated at 400/600 MPa for 10 min exhibited similar flavor to untreated wine.•After wine was processed by thermal treatment, cereal aroma and astringency were highlighted.•Fruit aroma, continuation and full body were dominant in high-hydrostatic-pressure-treated wines.•600 MPa for 10 min could notably enhance the sensory profile of wine. Traditional sterilization leads to poor vinosity of Chinese rice wine (CRW). Effects of boiling, ultra-high temperature (UHT) and high hydrostatic pressure (HHP) on CRW quality were investigated. Thermal treatment resulted in a decrease of total free amino-acids (FAA), whereas HHP-treatment caused an increase. However, UHT and HHP treatments had little effect on FAA with sweet and umami-like flavor. HHP-treated CRW contained 7.35% higher content of flavors relative to untreated wine, while thermally-treated CRW revealed 4.68–8.61% losses. Based on principal component analysis, CRW processed at 400 or 600 MPa for 10 min exhibited similar flavor to the untreated wine, which was highly associated with long-chain fatty acid ethyl esters (C13–C18). Moreover, partial least squares regression demonstrated that sensory attributes of cereal aroma and astringency were highlighted after thermal treatment, while fruit aroma, continuation and full body were dominant after HHP treatment. HHP treatment effectively enhanced the quality of CRW, which could be applied in other alcoholic beverages.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2018.09.128