Metabolic Dynamics and Sensory Impacts of Aging on Peony Mead: Insights into Nonenzymatic Reactions
Peony mead, an emerging fermented beverage, has attracted attention because of its unique flavor and health benefits. The dynamic changes in sensory quality and the molecular mechanisms involved during post-fermentation are still unclear, limiting its industrial production. In this study, GC-IMS (ga...
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MDPI AG
2025-03-01
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| author | Yuqian Ban Yanli Zhang Yongrui Ti Ruiwen Lu Jiaoling Wang Zihan Song |
| author_facet | Yuqian Ban Yanli Zhang Yongrui Ti Ruiwen Lu Jiaoling Wang Zihan Song |
| author_sort | Yuqian Ban |
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| description | Peony mead, an emerging fermented beverage, has attracted attention because of its unique flavor and health benefits. The dynamic changes in sensory quality and the molecular mechanisms involved during post-fermentation are still unclear, limiting its industrial production. In this study, GC-IMS (gas chromatography-ion mobility spectrometry) and UHPLC-MS/MS (ultrahigh-performance liquid chromatography–tandem mass spectrometry) were employed to systematically analyze the variations in aroma and quality of peony mead across aging stages. During the aging process, titratable acid content increased significantly, while soluble solids and reducing sugars decreased. Total phenol content initially rose but subsequently declined. Sensory analysis demonstrated that the sweet–acid balance and polyphenol content were critical in shaping the sensory characteristics of the product. Seventeen key volatile metabolites were identified via GC-IMS, with the 2-methyl-1-propanol dimer/polymer and 3-methyl-1-butanol dimer/polymer serving as potential characteristic markers. These key volatile metabolites underwent physicochemical reactions, yielding complex and coordinated aroma characteristics. UHPLC–MS/MS analysis revealed that nonvolatile metabolites changed significantly, which were driven by nonenzymatic reactions such as redox reactions, hydrolysis, and condensation. In addition, correlation analysis identified mechanisms by which key metabolites potentially contributed to sensory properties such as floral aroma, fruit fragrance, sweetness, sourness, etc. This study provided insights into quality changes during aging and supported the development of high-quality fermented beverages. |
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| institution | Kabale University |
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| publishDate | 2025-03-01 |
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| spelling | doaj-art-5da4e7264f184e818b3da1e6287ed1132025-08-20T03:32:28ZengMDPI AGFoods2304-81582025-03-01146102110.3390/foods14061021Metabolic Dynamics and Sensory Impacts of Aging on Peony Mead: Insights into Nonenzymatic ReactionsYuqian Ban0Yanli Zhang1Yongrui Ti2Ruiwen Lu3Jiaoling Wang4Zihan Song5College of Horticulture, Shanxi Agricultural University, No. 1 Mingxian South Road, Jinzhong 030801, ChinaState Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, ChinaState Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, ChinaState Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, ChinaNanjing Institute of Agricultural Mechanization, Ministry of Agriculture and Rural Affairs, Nanjing 210014, ChinaCollege of Horticulture, Shanxi Agricultural University, No. 1 Mingxian South Road, Jinzhong 030801, ChinaPeony mead, an emerging fermented beverage, has attracted attention because of its unique flavor and health benefits. The dynamic changes in sensory quality and the molecular mechanisms involved during post-fermentation are still unclear, limiting its industrial production. In this study, GC-IMS (gas chromatography-ion mobility spectrometry) and UHPLC-MS/MS (ultrahigh-performance liquid chromatography–tandem mass spectrometry) were employed to systematically analyze the variations in aroma and quality of peony mead across aging stages. During the aging process, titratable acid content increased significantly, while soluble solids and reducing sugars decreased. Total phenol content initially rose but subsequently declined. Sensory analysis demonstrated that the sweet–acid balance and polyphenol content were critical in shaping the sensory characteristics of the product. Seventeen key volatile metabolites were identified via GC-IMS, with the 2-methyl-1-propanol dimer/polymer and 3-methyl-1-butanol dimer/polymer serving as potential characteristic markers. These key volatile metabolites underwent physicochemical reactions, yielding complex and coordinated aroma characteristics. UHPLC–MS/MS analysis revealed that nonvolatile metabolites changed significantly, which were driven by nonenzymatic reactions such as redox reactions, hydrolysis, and condensation. In addition, correlation analysis identified mechanisms by which key metabolites potentially contributed to sensory properties such as floral aroma, fruit fragrance, sweetness, sourness, etc. This study provided insights into quality changes during aging and supported the development of high-quality fermented beverages.https://www.mdpi.com/2304-8158/14/6/1021peony meadagingnonenzymaticGC-IMSUHPLC–MS/MS |
| spellingShingle | Yuqian Ban Yanli Zhang Yongrui Ti Ruiwen Lu Jiaoling Wang Zihan Song Metabolic Dynamics and Sensory Impacts of Aging on Peony Mead: Insights into Nonenzymatic Reactions Foods peony mead aging nonenzymatic GC-IMS UHPLC–MS/MS |
| title | Metabolic Dynamics and Sensory Impacts of Aging on Peony Mead: Insights into Nonenzymatic Reactions |
| title_full | Metabolic Dynamics and Sensory Impacts of Aging on Peony Mead: Insights into Nonenzymatic Reactions |
| title_fullStr | Metabolic Dynamics and Sensory Impacts of Aging on Peony Mead: Insights into Nonenzymatic Reactions |
| title_full_unstemmed | Metabolic Dynamics and Sensory Impacts of Aging on Peony Mead: Insights into Nonenzymatic Reactions |
| title_short | Metabolic Dynamics and Sensory Impacts of Aging on Peony Mead: Insights into Nonenzymatic Reactions |
| title_sort | metabolic dynamics and sensory impacts of aging on peony mead insights into nonenzymatic reactions |
| topic | peony mead aging nonenzymatic GC-IMS UHPLC–MS/MS |
| url | https://www.mdpi.com/2304-8158/14/6/1021 |
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