Effects of Glutathione-Enriched Inactive Dry Yeast on the Flavor Profile of Kiwi Wine
This study aimed to explore the influence of glutathione-enriched inactive dry yeast (g-IDY) addition on the changes in aroma and taste compounds in kiwi wine (KW), produced from green-, red-, and yellow-flesh kiwifruits. In total, 42 aroma compounds and 67 taste compounds were characterized using G...
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2025-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/10/1760 |
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| author | Zhibo Yang Chuan Song Qiuyu Lan Bin Hu Zonghua Ao Suyi Zhang Junni Tang Xin Du Chenglin Zhu Luca Laghi |
| author_facet | Zhibo Yang Chuan Song Qiuyu Lan Bin Hu Zonghua Ao Suyi Zhang Junni Tang Xin Du Chenglin Zhu Luca Laghi |
| author_sort | Zhibo Yang |
| collection | DOAJ |
| description | This study aimed to explore the influence of glutathione-enriched inactive dry yeast (g-IDY) addition on the changes in aroma and taste compounds in kiwi wine (KW), produced from green-, red-, and yellow-flesh kiwifruits. In total, 42 aroma compounds and 67 taste compounds were characterized using GC-IMS and <sup>1</sup>H-NMR, respectively. Among them, six aroma compounds and thirty-one taste compounds were determined as key compounds based on a <i>t</i>-test, variable importance in projection scores, and relative odor activity value. Results indicated that g-IDY addition significantly decreased the concentration of hexyl acetate and increased the concentrations of 1-hexanol-M and pentanal in KW produced from green- and yellow-flesh kiwifruits. Pearson correlation analysis revealed strong associations between key aroma and taste compounds, particularly highlighting significant negative correlations between amino acids and aroma compounds. The findings could shed light on KW processing optimization and provide theoretical support for integrating g-IDY into KW industrial production. |
| format | Article |
| id | doaj-art-58d51e97304e41ed9ac7ffd93f655889 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-58d51e97304e41ed9ac7ffd93f6558892025-08-20T03:48:01ZengMDPI AGFoods2304-81582025-05-011410176010.3390/foods14101760Effects of Glutathione-Enriched Inactive Dry Yeast on the Flavor Profile of Kiwi WineZhibo Yang0Chuan Song1Qiuyu Lan2Bin Hu3Zonghua Ao4Suyi Zhang5Junni Tang6Xin Du7Chenglin Zhu8Luca Laghi9College of Pharmacy and Food, Southwest Minzu University, Chengdu 610041, ChinaLuzhou Laojiao Co., Ltd., Luzhou 646000, ChinaDepartment of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, ItalyCollege of Food Science, Sichuan Agricultural University, Ya’an 625014, ChinaLuzhou Laojiao Co., Ltd., Luzhou 646000, ChinaLuzhou Laojiao Co., Ltd., Luzhou 646000, ChinaCollege of Pharmacy and Food, Southwest Minzu University, Chengdu 610041, ChinaCollege of Chemistry and Life Sciences, Chengdu Normal University, Chengdu 611130, ChinaCollege of Pharmacy and Food, Southwest Minzu University, Chengdu 610041, ChinaDepartment of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, ItalyThis study aimed to explore the influence of glutathione-enriched inactive dry yeast (g-IDY) addition on the changes in aroma and taste compounds in kiwi wine (KW), produced from green-, red-, and yellow-flesh kiwifruits. In total, 42 aroma compounds and 67 taste compounds were characterized using GC-IMS and <sup>1</sup>H-NMR, respectively. Among them, six aroma compounds and thirty-one taste compounds were determined as key compounds based on a <i>t</i>-test, variable importance in projection scores, and relative odor activity value. Results indicated that g-IDY addition significantly decreased the concentration of hexyl acetate and increased the concentrations of 1-hexanol-M and pentanal in KW produced from green- and yellow-flesh kiwifruits. Pearson correlation analysis revealed strong associations between key aroma and taste compounds, particularly highlighting significant negative correlations between amino acids and aroma compounds. The findings could shed light on KW processing optimization and provide theoretical support for integrating g-IDY into KW industrial production.https://www.mdpi.com/2304-8158/14/10/1760kiwi wineglutathione-enriched inactive dry yeastaroma compoundstaste compoundsmultivariate analysis |
| spellingShingle | Zhibo Yang Chuan Song Qiuyu Lan Bin Hu Zonghua Ao Suyi Zhang Junni Tang Xin Du Chenglin Zhu Luca Laghi Effects of Glutathione-Enriched Inactive Dry Yeast on the Flavor Profile of Kiwi Wine Foods kiwi wine glutathione-enriched inactive dry yeast aroma compounds taste compounds multivariate analysis |
| title | Effects of Glutathione-Enriched Inactive Dry Yeast on the Flavor Profile of Kiwi Wine |
| title_full | Effects of Glutathione-Enriched Inactive Dry Yeast on the Flavor Profile of Kiwi Wine |
| title_fullStr | Effects of Glutathione-Enriched Inactive Dry Yeast on the Flavor Profile of Kiwi Wine |
| title_full_unstemmed | Effects of Glutathione-Enriched Inactive Dry Yeast on the Flavor Profile of Kiwi Wine |
| title_short | Effects of Glutathione-Enriched Inactive Dry Yeast on the Flavor Profile of Kiwi Wine |
| title_sort | effects of glutathione enriched inactive dry yeast on the flavor profile of kiwi wine |
| topic | kiwi wine glutathione-enriched inactive dry yeast aroma compounds taste compounds multivariate analysis |
| url | https://www.mdpi.com/2304-8158/14/10/1760 |
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