Effects of different roasting temperatures on the flavor characteristics of jujube wine: Analysis based on HPLC, HS-GC-IMS, and HS-SPME-GC-MS.

ABSTRACT: The effects of jujube pretreatment at different roasting temperatures (80-160 °C) on the dynamic changes in free amino acids and volatile organic compounds in jujube wine were evaluated using HPLC, HS-GC-IMS, HS-SPME-GC-MS, and sensory analysis. The results revealed that roasting at 80-100 °C enhanced the accumulation of sweet amino acids in jujube wine, whereas roasting at 140-160 °C increased the bitter amino acid content. As the roasting temperature increased, the contents of esters, alcohols, acids, aldehydes, and ketones in jujube wine rose initially before declining thereafter. Meanwhile, the furan compound content exhibited a continuous increase. Through multivariate statistical analyses, including orthogonal partial least squares-discriminant analysis (OPLS-DA), relative odor activ

SUBMITTER: Li B 

PROVIDER: S-EPMC12362083 | biostudies-literature | 2025 Aug

REPOSITORIES: biostudies-literature