ArticleFood chemistry: X2024
Exploring jujube wine flavor and fermentation mechanisms by HS-SPME-GC-MS and UHPLC-MS metabolomics.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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13 citing papers in PubMed, 42 citations in OpenAlex.
- Stage-dependent microbial succession and metabolite profiles ofFood chemistry: X · 2026Article
- Recent Advances in Omics Technology in Food Flavor.Foods (Basel, Switzerland) · 2026Review
- Effects of Different Yeast Strains on Fermentation Characteristics, Volatile Flavor Compounds, and Sensory Quality of XinjiangMicroorganisms · 2026Article
- Identification of Potential Bioactive Compounds in Strong-Flavor-Type Baijiu via Integration of Widely Targeted Metabolomics and Network Pharmacology.Foods (Basel, Switzerland) · 2026Article
- Phenolic Compounds inPlants (Basel, Switzerland) · 2026Review
- Optimization of the Probiotic Fermentation Process ofFoods (Basel, Switzerland) · 2026Article
- ZnFood chemistry. Molecular sciences · 2025Article
- Multi-Omics Elucidation of Flavor Characteristics in Compound Fermented Beverages Based on Flavoromics and Metabolomics.Foods (Basel, Switzerland) · 2025Article
- Untargeted metabolomics reveals flavor and metabolic changes in mixed Lactobacillus-fermented black mulberry juice.Food chemistry: X · 2025Article
- Microbiome Flora and Metabolomics Analysis of Mung Bean Sour Liquid in Luoyang, China.Foods (Basel, Switzerland) · 2025Article
- Analysis of key flavor compounds in commercial cherry wines by HS-SPME-GC-MS, HS-GC-IMS, and sensory evaluation.Frontiers in nutrition · 2025Article
- Study on the Mechanisms of Flavor Compound Changes During the Lactic Fermentation Process of Peach and Apricot Mixed Juice.Foods (Basel, Switzerland) · 2024Article
- An Overview on Flavor Extraction, Antimicrobial and Antioxidant Significance, and Production of Herbal Wines.ACS omega · 2024Review
Corrections and comments
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Authors and funding
6 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The fermentation metabolites significantly influence the quality of jujube wine. However, the dynamics of these metabolites during fermentation are not well understood. In this study, a total of 107 volatile and 1758 non-volatile compounds were identified using a flavor-directed research strategy and non-targeted metabolomics. The increase in esters and alcohols during fermentation shifted the aroma from grassy, mushroomy, and earthy to a floral and fruity flavor in the jujube wine. Leucine and phenylalanine were notably enriched during fermentation, potentially benefiting human health and enriching the flavor of fruit wines. Moreover, pathway analysis identified four key metabolic pathways and two crucial metabolic substrates, pyruvate and l-aspartate. This study provides a theoretical reference for optimizing the fermentation process and enhancing the quality of jujube wine.
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