title: Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries.
abstract: This study investigated the effect of raw material, pressing, and glycosidase on the aromatic profile of goji berry wine. The free-run and the pressed juice of dried and fresh goji berries were used for wine production, whereas glycosidase was applied to wine after fermentation. Dried goji berry fermented wine exhibited much stronger fruity, floral, caramel, and herbaceous odors due to higher levels of esters, β-ionone and methionol. However, fresh berry fermented wine possessed stronger chemical notes due to higher levels of 4-ethylphenol. Pressing treatment reduced the fruity and caramel odors in these fermented wines, and fresh berry free-run juice fermented wine exhibited the least floral aroma. Glycosidase addition did not alter the aromatic composition of wines. The principal component analysis indicated that goji raw material played a primary role in differentiating the aromatic profiles of the wines due to the difference on the content of 20 esters, nine benzenes, eight aldehydes/ketones, three acids, two alcohols and six other volatiles. The content differences on isopentyl alcohol, styrene, benzyl alcohol, 1-octanol, (E)-5-decen-1-ol, 1-hexanol, and β-cyclocitral resulted in the segregation of the wines with and without the pressing treatment, especially for fresh berry fermented wine.
authors.affiliation: Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China. guanshenyuan@126.com.
authors.forename: Guanshen
authors.initials: G
authors.lastname: Yuan
authors.affiliation: Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China. chxdyd2012@163.com.
authors.forename: Jie
authors.initials: J
authors.lastname: Ren
authors.affiliation: Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China. oyxy1993@sina.com.
authors.forename: Xiaoyu
authors.initials: X
authors.lastname: Ouyang
authors.affiliation: Ningxia Senmiao Goji Technology Development Co. Ltd., Yinchuan, Ningxia 750000, China. wangliying@senmiao.com.
authors.forename: Liying
authors.initials: L
authors.lastname: Wang
authors.affiliation: Ningxia Senmiao Goji Technology Development Co. Ltd., Yinchuan, Ningxia 750000, China. wangmengze@senmiao.com.
authors.forename: Mengze
authors.initials: M
authors.lastname: Wang
authors.affiliation: Ningxia Senmiao Goji Technology Development Co. Ltd., Yinchuan, Ningxia 750000, China. shenxiaodong@senmiao.com.
authors.forename: Xiaodong
authors.initials: X
authors.lastname: Shen
authors.affiliation: Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China. zhangbolin888@163.com.
authors.forename: Bolin
authors.initials: B
authors.lastname: Zhang
authors.affiliation: Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China. zhubaoqing@bjfu.edu.cn.
authors.forename: Baoqing
authors.initials: B
authors.lastname: Zhu
mesh_terms: D005285:Fermentation; D005421:Flavoring Agents / Q000032:analysis; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D006026:Glycoside Hydrolases / Q000378:metabolism*; D032305:Lycium / Q000737:chemistry*; D025341:Principal Component Analysis; D012903:Smell; D055549:Volatile Organic Compounds / Q000032:analysis*; D014920:Wine / Q000032:analysis*
chemical_list: D005421:Flavoring Agents; D055549:Volatile Organic Compounds; D006026:Glycoside Hydrolases
keywords: aromatic compounds; dried goji berry; free and pressed juice; fresh goji berry; glycosidase; goji wine; pressing