Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME–GC–MS

Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME–GC–MS

•Effects of pretreatment methods and leaching methods on jujube wine were measured and compared.•Taste and aroma were profiled detected by electronic senses and HS-SPME–GC–MS.•Multivariate statistical analysis is effective for the analysis of wine flavor.•Blended-into-pulp and leached-by-pectase are...

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Veröffentlicht in:Food chemistry 2020-11, Vol.330, p.127330-127330, Article 127330
Hauptverfasser: Cai, Wenchao, Tang, Fengxian, Guo, Zhuang, Guo, Xin, Zhang, Qin, Zhao, Xinxin, Ning, Ming, Shan, Chunhui
Format: Artikel
Sprache:eng
Schlagworte:
Electronic nose
Electronic tongue
Headspace solid-phase microextraction–gas chromatography-mass spectrometry
Jujube wine
Multivariate statistical analysis
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Zusammenfassung:•Effects of pretreatment methods and leaching methods on jujube wine were measured and compared.•Taste and aroma were profiled detected by electronic senses and HS-SPME–GC–MS.•Multivariate statistical analysis is effective for the analysis of wine flavor.•Blended-into-pulp and leached-by-pectase are most beneficial to jujube wine flavor. Conventional analysis, electronic senses and HS-SPME–GC–MS were applied to evaluate the effects of pretreatment methods and leaching methods on jujube wine quality. Significant differences (p 
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2020.127330