Targeted quantitative analysis of the effect of hawthorn leaves on volatiles and nonvolatile polyphenols and amino acids in hawthorn wine.

ABSTRACT: This study investigates the effects of hawthorn leaves treatment and preheating on the physicochemical properties, aromatic profiles, and nutritional components of hawthorn wine. Three application strategies were implemented: (1) direct leaves addition to preheated/unheated pulp pre-fermentation, (2) leaves extract incorporation into preheated/unheated pulp pre-fermentation, and (3) post-fermentation leaves immersion in preheated/unheated wine. Results indicated that preheating combined with leaves treatment enhanced polyphenol content and antioxidant capacity. However, heat treatment led to a notable reduction in terpenes, aldehydes, and ketones, along with umami- and sweet-associated amino acids, while increasing certain bitter amino acids, ultimately diminishing sensory quality. Leaves

SUBMITTER: Li L 

PROVIDER: S-EPMC12391678 | biostudies-literature | 2025 Aug

REPOSITORIES: biostudies-literature