Optimization of fermentation technology for composite fruit and vegetable wine by response surface methodology and analysis of its aroma components

作者：Yanbo Liu, Yafei Wei, Haideng Li, Feifei Li, Mengjiao Song, Zihong Li, Taotao Zhang, Suna Han, Chunmei Pan · 发表于：RSC Advances · 年份：2022 · DOI：10.1039/d2ra04294k · 被引用次数：19 · 研究领域：Phytochemicals and Antioxidant Activities、Fermentation and Sensory Analysis、Food Industry and Aquatic Biology

). In the fermented fruit and vegetable wine, a total of 30 aroma components were detected; 21 composites (such as bornyl acetate, caryophyllene and 3-(2-nitrophenylmethyl)-2-thiazolidinone) were newly generated. The relative content of alcohol flavor composites (such as propionic acid 2-methyl-3-hydroxy-2,2,4-trimethylpentan-1-ol, 2-methyl-2-ethyl-3-hydroxycyclohexyl propanoate and terpinene-4-ol) showed an upward trend, and the relative content of alkene components increased significantly after fermentation. The findings of this study provide an experimental foundation for optimizing fermentation technology and for improving the product quality of composite carrot and pomegranate wine.