Effect of Chinese bayberry residue on quality of Chinese quinoa (Chenopodium quinoa Willd.) Rice wine

Jian Ma; Wuyang Huang; Yanhong Ma; Jian Li; Naihong Feng; Bo Wen; Feihong Jia; Yu Wang; Zhiqiang Gao

Food Chemistry: X (Oct 2024)

Effect of Chinese bayberry residue on quality of Chinese quinoa (Chenopodium quinoa Willd.) Rice wine

Jian Ma,
Wuyang Huang,
Yanhong Ma,
Jian Li,
Naihong Feng,
Bo Wen,
Feihong Jia,
Yu Wang,
Zhiqiang Gao

Affiliations

Jian Ma: Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, PR China; Ministerial and Provincial Co-Innovation Center for Endemic Crops Production with High-quality and Effciency in Loess Plateau, Agriculture College of Shanxi Agricultural university, Taigu, Shanxi 030801, PR China; Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, Beijing Technology and Business University, Beijing, 100048, PR China
Wuyang Huang: Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, PR China
Yanhong Ma: Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, PR China; Ministerial and Provincial Co-Innovation Center for Endemic Crops Production with High-quality and Effciency in Loess Plateau, Agriculture College of Shanxi Agricultural university, Taigu, Shanxi 030801, PR China; College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, PR China; Corresponding author at: No. 50 Zhongling Street, Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
Jian Li: Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, Beijing Technology and Business University, Beijing, 100048, PR China
Naihong Feng: Institute of Economic Crops, Shanxi Agricultural University, Taiyuan, Shanxi 030031, PR China
Bo Wen: Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, PR China; College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, PR China
Feihong Jia: Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, PR China; College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, PR China
Yu Wang: College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, PR China
Zhiqiang Gao: Ministerial and Provincial Co-Innovation Center for Endemic Crops Production with High-quality and Effciency in Loess Plateau, Agriculture College of Shanxi Agricultural university, Taigu, Shanxi 030801, PR China

Journal volume & issue: Vol. 23
p. 101584

Abstract

Read online

Chinese bayberry residue (CBR) is a by-product of processing, which can be used as an auxiliary material during the processing of quinoa rice wine. In this study, the effects of CBR on the chemical profile, bioactive function, taste traits, and flavor of Chinese quinoa rice wine (CQRW) were investigated. The results showed that adding CBR increased the total phenolics, the total flavonoids, and antioxidant capacity. Malic acid content was the highest in Chinese rice wine (CRW), while the total content of components detected in HPLC-MS/MS was the highest in 10%CBR + CQRW. The CQRW exhibited the highest amino acid content, followed by 20%CBR + CQRW. E-tongue analysis results showed that 10%CBR + CQRW, 20%CBR + CQRW, and CQRW had the closest taste traits. Moreover, GC–MS analysis identified 72 aroma compounds in 10%CBR + CQRW sample, more than other samples. In summary, adding 10% CBR significantly improved the quality of CQRW.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

About the journal

Abstract

Keywords