Changes in Flavor- and Aroma-Related Fermentation Metabolites and Antioxidant Activity of Glutinous Rice Wine Supplemented with Chinese Chestnut (Castanea mollissima Blume)

Fermentation

Xuedong Chang¹  Jing Zou¹  Yinan Ge¹  Yinglan Lin¹  Kuo Li¹  Min Ding¹  Yue Zhang¹  Fei Cao²  Yunkai Qian³ 

[1] College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066600, China;Engineering Research Center of the Ministry of Education of Chestnut Industry Technology, Qinhuangdao 066000, China;Technique Centre of Qinhuangdao Customs, Qinhuangdao 066000, China;

关键词: chestnut;    rice wine;    amino acid;    antioxidant activity;    phenols;    sensory components;   

DOI  :  10.3390/fermentation8060266

来源: DOAJ

【 摘 要 】

Traditional glutinous rice wine (TGRW) has been fermented in China for over 9000 years. Recently, an innovative regional variation of TGRW, chestnut rice wine, banli mijiu (BLMJ), was developed by adding Chinese chestnut (Castanea mollissima Blume) into the fermentation brew. The objective of this study was to characterize the effects of chestnut on the nutritional, aromatic, and antioxidant properties of TGRW. To compare the aromatic sensory profiles between TGRW and BLMJ, the free amino acids and ethyl carbamate, phenolic, and flavonoid contents were determined. In addition, the antioxidant properties, including reducing power, metal chelation, and free radical scavenging activities, were also compared. A total of 98 distinct flavor components were identified in BLMJ, among which 38 were detected by sniffing instrument, compared to 77 distinct flavor components in TGRW. BLMJ thus contains a wider range of flavor components, but similar alcohol, acid and reducing sugar profiles compared with TGRW. Twenty-five free amino acids were detected in both wines, with lower contents of each in BLMJ compared with TGRW. BLMJ also exhibited stronger antioxidant properties than TGRW. The findings of this study suggest that chestnut can increase the diversity of aromatic components and improve antioxidant qualities of traditional rice wine.

【 授权许可】

Unknown