New process of goji fermented wine: effect of goji residue degradation to generate norisoprenoid aroma compounds

CHEN, Keyu; ZHAO, Lu; YUE, Yangyang; NAI, Guoya; ZHANG, Huiling; LEE, Bingfeng

doi:10.1590/fst.126522

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Original Article • Food Sci. Technol 43 • 2023 • https://doi.org/10.1590/fst.126522 copy

New process of goji fermented wine: effect of goji residue degradation to generate norisoprenoid aroma compounds

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

In the present study, we compared the color, flavor, and sensory attributes of wines prepared from undegraded (GW1), and physically (GW2) and biologically (GW3) degraded goji residue. Change in wine color showed a similar trend during the aging period; the color gradually became darker, with an increasing red and yellow hue. The wine obtained using the biological method was more clarified, transparent, and lustrous after 30 days of aging. Headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) detected 7 norisopreniod aroma compounds in GW1 and 9 additional compounds including dihydro-β-ionone, dihydrojasmone, safranal, α-cyclocitral, β-cyclocitral, octanoic acid, 2-octenal, β-damascenon, and geraniol propionate in GW2 and GW3. However, the content of GW3 compounds was higher than GW2 and GW1 compounds. Compared to GW1 and GW2, GW3 compounds showed a more intense floral and fruity aroma with typical wolfberry notes. Sensory evaluation revealed that panelists preferred GW3, followed by GW1 and GW2. Altogether, biodegradation of goji residue produced goji wine with the best color, flavor, and organoleptic qualities. We believe this study will contribute to a better understanding of the brewing and aging process of goji wine and improve its quality.

Keywords:
goji wine; carotenoids; degradation; norisoprenoids; fermentation

Compound	Standard curve	Correlation coefficient (R²)
β-carotenoid	Y = 53.478X - 3.669	0.9996
zeaxanthin	Y = 465.74X - 58.517	0.9987
zeaxanthin dipalmitate	Y = 1045.32X - 371.482	0.9997
Total carotenoids	Y = 0.025X + 0.015	0.9998

	Scoring Standards	Score
Appearance (30)	Clear, transparent, shiny and attractively, with a vivid light orange color.	28-30
	Clear, transparent, with the color of this product, light orange.	25-28
	Clear, without inclusions, poor color, orange-yellow or yellow.	22-25
	Slightly mixed, matte, artificially colored	20-22
Aroma (25)	The flavor is pleasant and rich, with a complex aroma that highlights the aroma of the raw material of goji berries and fermented wine.	22-25
	The flavor is pleasant and soft, with a variety of aromas	20-22
	The aroma is light, and the characteristic aroma is not prominent.	18-20
	Uncomfortable smell.	15-18
Texture (25)	The palate is harmonious and balanced, refreshing on the palate, full bodied and flavorful.	22-25
	The taste is not refreshing, and the body is pretty full.	20-22
	The taste is not refreshing, and the flavor is average	18-20
	The taste is poor and incongruous, and the flavor is lack.	15-18
Typicality (20)	It has a pleasant style and unique typicality of goji fermented wine.	18-20
	Pretty typical and well-styled.	15-18
	Unclearly Typica, the style is average.	13-15
	Not typical.	10-13

Name	GJ	GW1	GW2	GW3
Residual sugar (g/L)	20.00 ± 0.02 ^a	10.62 ± 0.02 ^c	11.10 ± 0.1 ^c	11.54 ± 0.06 ^b
pH	4.20 ± 0.01 ^a	3.93 ± 0.01 ^b	3.88 ± 0.01 ^c	3.84 ± 0.02 ^d
Volatile acidity (g/L)	0.52 ± 0.01 ^b	0.67 ± 0.01 ^a	0.66 ± 0.01 ^a	0.66 ± 0.01 ^a
Alcohol content (%,v/v)	0 ^a	13.75 ± 0.06 ^c	13.00 ± 0.04 ^b	13.50 ± 0.04 ^c

Name	GJ	GW1	GW2	GW3
L*	53.24 ± 0.01 ^d	93.72 ± 0.02 ^b	90.65 ± 0.02 ^c	94.58 ± 0.01 ^a
a*	-22.36 ± 0.02 ^d	-12.71 ± 0.01 ^a	-13.77 ± 0.01 ^c	-13.58 ± 0.01 ^b
b*	82.59 ± 0.01 ^d	79.32 ± 0.02 ^c	66.59 ± 0.03 ^b	57.83 ± 0.02 ^a
ΔE	44.03 ± 0.02 ^a	0 ^d	13.14 ± 0.02 ^c	21.52 ± 0.01 ^b

carotenoids	GJ
carotenoids	Content (mg/L)	Content (mg/L)	Degradation rate (%)	Content (mg/L)	Degradation rate (%)	Content (mg/L)	Degradation rate (%)
β-carotenoid	236.56 ± 0.79 ^d	197.57 ± 0.84 ^c	16.48	115.40 ± 0.69 ^b	51.22	52.98 ± 0.36 ^a	77.60
zeaxanthin	249.04 ± 0.27 ^d	208.87 ± 0.55 ^c	16.13	95.04 ± 0.48 ^b	61.84	55.64 ± 0.12 ^a	77.66
zeaxanthin dipalmitate	506.21 ± 0.74 ^d	354.97 ± 0.11 ^c	29.88	156.64 ± 0.09 ^b	69.06	79.83 ± 0.22 ^a	84.23
Total carotenoids	1255.36 ± 3.32 ^d	913.24 ± 0.53 ^c	27.25	542.63 ± 0.43 ^b	56.77	191.68 ± 0.02 ^a	84.73

Compound	Formula	RI	Content (mg/L)				Descriptor
Compound	Formula	RI	GJ	GW1	GW2	GW3	Descriptor
2-Ethylbutyl methacrylate	C₈H₁₄O	982	ND	13.72 ± 0.54 ^a	20.10 ± 0.73 ^b	23.28 ± 0.92 ^c	Lemon, grass
2,4-Nonadienal	C₉H₁₄O	1210	ND	28.85 ± 0.39 ^a	41.64 ± 0.76 ^b	61.02 ± 0.83 ^c	Flower, fusel, fatty
Dihydro-β-ionone	C₁₃H₂₂O	1435	ND	ND	6.72 ± 0.35	24.78 ± 0.78	Wood, fruity, flower
β-Ionone	C₁₃H₂₀O	1483	1.36 ± 0.02 ^a	26.73 ± 0.45 ^b	40.38 ± 0.52 ^c	45.24 ± 0.85 ^d	Violet, wood
Dihydrojasmone	C₁₁H₁₈O	1214	ND	ND	13.50 ± 0.68 ^a	19.98 ± 0.62 ^b	Jasmine, fruity
Safranal	C₁₀H₁₄O	1196	ND	ND	11.34 ± 0.92 ^a	15.15 ± 0.98 ^b	Wood, spicy, medicinal, pollen
α-Cyclocitral	C₁₀H₁₆O	1121	ND	ND	15.96 ± 1.32 ^a	25.26 ± 0.98 ^b	Fruity
β-Cyclocitral	C₁₀H₁₆O	1217	ND	ND	32.82 ± 0.63 ^a	57.84 ± 0.82 ^b	Fruity
Geranylacetone	C₁₃H₂₂O	1450	3.59 ± 0.03 ^a	35.72 ± 1.05 ^b	59.04 ± 0.43 ^c	89.16 ± 1.12 ^d	Green, grass, wax, wood
2,2,6-trimethyl-Cyclohexanone	C₉H₁₆O	1029	0.61 ± 0.01 ^a	29.14 ± 0.88 ^b	34.38 ± 1.23 ^c	40.62 ± 1.53 ^d	Fruity
Limonene	C₁₀H₁₆	1031	ND	3.26 ± 0.15 ^a	6.66 ± 0.36 ^b	12.36 ± 1.06 ^c	Lemon, orange
Octanoic acid	C₈H₁₆O₂	1013	ND	ND	6.38 ± 0.25 ^a	9.82 ± 0.36 ^b	Sweat
Dihydroactinidiolide	C₁₁H₁₆O₂	1525	ND	4.31 ± 0.24 ^a	6.12 ± 0.32 ^b	20.52 ± 0.62 ^c	Wood, toast, tea, peach
2-Octenal	C₈H₁₄O	1053	ND	ND	38.28 ± 0.92 ^a	58.92 ± 1.03 ^b	Fatty, meat
β-Damascenon	C₁₃H₂₀O	1378	ND	ND	19.92 ± 0.86 ^a	38.88 ± 0.53 ^b	Peach, apple
Geraniol propionate	C₁₃H₂₂O₂	1708	ND	ND	7.50 ± 0.51 ^a	8.52 ± 0.54 ^b	Fruity, flowery

Compound	Odor threshold (µg/L)	Relative content (%)
Compound	Odor threshold (µg/L)	GW1	GW2	GW3	GW1	GW2	GW3
2-Ethylbutyl methacrylate	100 ^D	2.89 ± 0.01 ^a	3.35 ± 0.01 ^b	3.88 ± 0.01 ^c	0.036	0.029	0.023
2,4-Nonadienal	0.06 ^F	4.81 ± 0.01 ^a	6.94 ± 0.12 ^b	10.17 ± 0.02 ^c	100	100	100
Dihydro-β-ionone	461 ^A	ND	1.12 ± 0.00 ^a	4.13 ± 0.01 ^b	-	0.002	0.005
β-Ionone	0.09 ^B	4.46 ± 0.02 ^b	6.73 ± 0.02 ^c	7.54 ± 0.10 ^d	61.816	64.649	49.426
β-Cyclocitral	5 ^C	ND	5.47 ± 0.01 ^a	9.64 ± 0.03 ^b	-	0.946	1.137
Geranylacetone	60 ^C	5.93 ± 0.05	9.84 ± 0.03 ^a	14.86 ± 0.69 ^b	0.123	0.142	0.146
Limonene	10 ^C	0.54 ± 0.01 ^a	1.11 ± 0.00^b	2.06 ± 0.01 ^c	0.067	0.096	0.122
Octanoic acid	500 ^B	ND	1.06 ± 0.00 ^a	1.64 ± 0.01 ^b	-	0.002	0.002
Dihydroactinidiolide	3800 ^A	0.72 ± 0.00 ^a	1.02 ± 0.00 ^b	3.42 ± 0.02 ^c	0.000	0.000	0.001
2-Octenal	500 ^F	ND	6.38 ± 0.01 ^a	9.82 ± 0.49 ^b	-	0.011	0.012
β-Damascenon	0.0514 ^B	ND	3.32 ± 0.01 ^a	6.48 ± 0.70 b	-	55.843	74.378

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