title: Acidic electrolyzed water efficiently improves the flavour of persimmon (Diospyros kaki L. cv. Mopan) wine.
abstract: The ability of acidic (AcW) and alkaline electrolyzed waters (AlW) to improve the flavour of persimmon (Diospyros kaki L.) wine was evaluated. Wines made with AcW (WAcW) were significantly better than wines made with AlW or pure water (PW) in aroma, taste, and colour. Volatile analysis showed that WAcW has high alcohol and ester contents, including 2-phenylethanol, isopentanol, isobutanol, ethyl dodecanoate, phenethyl acetate, and butanedioic acid diethyl ester. The total amino acid content of persimmon slurry soaked with AcW reached 531.2 mg/l, which was much higher than those of the slurries soaked in AlW (381.3 mg/l) and PW (182.7 mg/l). The composition of major amino acids in the AcW-soaked slurry may contribute to the strong ester flavour of WAcW. This is the first report to suggest that electrolyzed functional water (EFW) can be used to improve wine flavour, leading to the possible use of EFW in food processing.
authors.affiliation: Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China.
authors.forename: Wanqi
authors.initials: W
authors.lastname: Zhu
authors.affiliation: Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China.
authors.forename: Baoqing
authors.initials: B
authors.lastname: Zhu
authors.affiliation: Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China.
authors.forename: Yao
authors.initials: Y
authors.lastname: Li
authors.affiliation: Food Science and Engineering College, Beijing University of Agriculture, Beijing, China.
authors.forename: Yanyan
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China.
authors.forename: Bolin
authors.initials: B
authors.lastname: Zhang
authors.affiliation: Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China. Electronic address: fanjunfeng@bjfu.edu.cn.
authors.forename: Junfeng
authors.initials: J
authors.lastname: Fan
mesh_terms: D029788:Diospyros / Q000737:chemistry*; D004572:Electrolysis; D004952:Esters / Q000032:analysis; D005421:Flavoring Agents / Q000032:analysis; D005511:Food Handling; D005638:Fruit / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D009812:Odorants; D010626:Phenylethyl Alcohol / Q000032:analysis; D013649:Taste; D014867:Water / Q000032:analysis / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
chemical_list: D004952:Esters; D005421:Flavoring Agents; D014867:Water; D010626:Phenylethyl Alcohol
keywords: 2-Phenylethanol (PubChem CID: 6054); 4-Methyl-2-pentanol (PubChem CID: 7910); Amino acids; Arginine (PubChem CID: 6322); Electrolyzed functional water; Ester; Ethyl acetate (PubChem CID: 8857); Ethyl dodecanoate (PubChem CID: 7800); Ethyl octanoate (PubChem CID: 7799); Fruit wine; GC–MS; Isoamyl acetate (PubChem CID: 31276); Isobutanol (PubChem CID: 6560); Isopentanol (PubChem CID: 31260); Threonine (PubChem CID: 6288); Volatiles