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. 2024 May 31;13(11):1729.
doi: 10.3390/foods13111729.

Comparison of Aroma and Taste Profiles of Kiwi Wine Fermented with/without Peel by Combining Intelligent Sensory, Gas Chromatography-Mass Spectrometry, and Proton Nuclear Magnetic Resonance

Bingde Zhou  1 , Xiaochen Liu  1 , Qiuyu Lan  1   2 , Fang Wan  1 , Zhibo Yang  1   3 , Xin Nie  4 , Zijian Cai  1 , Bin Hu  3 , Junni Tang  1 , Chenglin Zhu  1 , Luca Laghi  2
Affiliations

Comparison of Aroma and Taste Profiles of Kiwi Wine Fermented with/without Peel by Combining Intelligent Sensory, Gas Chromatography-Mass Spectrometry, and Proton Nuclear Magnetic Resonance

Bingde Zhou et al. Foods. .

Abstract

Kiwi wine (KW) is tipically made by fermenting juice from peeled kiwifruit, resulting in the disposal of peel and pomace as by-products. However, the peel contains various beneficial compounds, like phenols and flavonoids. Since the peel is edible and rich in these compounds, incorporating it into the fermentation process of KW presents a potential solution to minimize by-product waste. This study compared the aroma and taste profiles of KW from peeled (PKW) and unpeeled (UKW) kiwifruits by combining intelligent sensory technology, GC-MS, and 1H-NMR. Focusing on aroma profiles, 75 volatile organic compounds (VOCs) were identified in KW fermented with peel, and 73 VOCs in KW without peel, with 62 VOCs common to both. Among these compounds, rose oxide, D-citronellol, and bornylene were more abundant in UKW, while hexyl acetate, isoamyl acetate, and 2,4,5-trichlorobenzene were significantly higher in PKW. For taste profiles, E-tongue analysis revealed differences in the taste profiles of KW from the two sources. A total of 74 molecules were characterized using 1H-NMR. UKW exhibited significantly higher levels of tartrate, galactarate, N-acetylserotonin, 4-hydroxy-3-methoxymandelate, fumarate, and N-acetylglycine, along with a significantly lower level of oxypurinol compared to PKW. This study seeks to develop the theoretical understanding of the fermentation of kiwifruit with peel in sight of the utilization of the whole fruit for KW production, to increase the economic value of kiwifruit production.

Keywords: fermentation; flavoromics; kiwi wine; kiwifruit peel; metabolomics.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
Veen plot (a) of the number of species of VOCs in UKW and PKW. The letters A, B, C, D, E, and F represent the classes of VOCs, namely esters, alcohols, ketones, aldehydes, acids, and others, respectively. Bar plot (b) of the contents of VOCs in UKW and PKW.
Figure 2
Figure 2
Score plot (a) and Pearson correlation plot (b) of the loadings of an rPCA model based on molecule concentrations for which significant differences were found by GC-MS.
Figure 3
Figure 3
Score plot (a) and Pearson correlation plot (b) of the loadings of an rPCA model based on E-tongue response data. The sensors are AHS (sourness), CTS (saltiness), NMS (umami), ANS (sweetness), SCS (bitterness), PKS and CPS (reference electrodes).
Figure 4
Figure 4
A representative 1H-NMR spectrum of KW.
Figure 5
Figure 5
Score plot (a) and Pearson correlation plot (b) of the loadings of an rPCA model based on molecule concentrations measured by 1H-NMR.
Figure 6
Figure 6
Correlation analysis conducted between the sensors of the E-tongue and molecules quantified by 1H-NMR showing differences between the two wines.
See this image and copyright information in PMC

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