数字农科院2.0

Characterisation of aroma compounds, sensory characteristics, and bioactive components of a new type of huangjiu fermented with Chinese wild rice (Zizania latifolia)

文献类型： 外文期刊

作者： Yuzong Zhao;Mingyue Gu;Peng Jiang;Song Fang;Ning Yan;Fanyu Kong;Donglin Ma;Dongliang Ren;Xueli Pang;Jun Qiu

作者机构：

关键词： Aroma compounds;Bioactive components;Chinese wild rice (Zizania latifolia);Huangjiu;Overall quality;Sensory analysis

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2024 年 452 卷

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： Chinese wild rice (CWR) is a nutritious and healthy whole grain, worth developing. To develop and use its value, a new type of huangjiu was brewed with CWR, and the flavour characteristics, sensory quality, functional and bioactive components were evaluated. CWR (67 flavour substances) and glutinous rice (GR)-CWR huangjiu (62 flavour substances) had a better flavour than GR huangjiu (54 flavour substances), and the overall style of GR-CWR huangjiu was more skewed towards GR. The fruity, honey, caramel-like, herb and smoky aroma attributes of CWR huangjiu were higher than those of GR huangjiu (P < 0.05), while only the alcoholic was weaker (P < 0.05) due to the lower alcohol content. The huangjiu brewed using CWR had a better taste than that brewed using only GR. Furthermore, CWR huangjiu had the highest content of total dietary fiber (732.0 ± 15.2 mg/100 g), followed by GR-CWR (307.0 ± 8.5 mg/100 g), and GR (127.0 ± 2.3 mg/100 g). CWR huangjiu also had the highest total phenolic compounds (3.32 ± 0.05 mg/100 g/%vol) and total saponins (2.46 ± 0.03 mg/100 g/%vol) contents, followed by GR-CWR and GR. This study provides guidance for exploring further possibilities for CWR in the future.

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