Journal
FOOD CHEMISTRY
Volume 308, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.125665
Keywords
Analysis; Factors; Browning; Pear wine
Funding
- National Natural Science Foundation of China [31701730, 31701588]
- Program of Introducing Talents of Discipline to Universities (111 project) [111-2-06]
- Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)
- Collaborative Innovation Center of Jiangsu Modern Industrial Fermentation
- Jiangnan University Postgraduate Overseas Research Project
- Fundamental Research Funds for the Central Universities [JUSRP21914]
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The effects of different dissolved oxygen concentrations (DOC) on the browning degree, amino acids, total phenols, reducing sugars, polyphenoloxidase (PPO), peroxidase (POD), phenylalanine ammonia-lyase (PAL) of pear wine, and the relationship between various quality indicators and browning degree were investigated. Dynamic model fitting analysis of the changes of physiochemical indicators of pear wine in the storage process were performed. The importance of the physiochemical indicators effect on the browning of pear wine during the storage process was analyzed by OPLS (orthogonal partial least squares discriminant analysis), and the effect of dissolved oxygen on the browning of pear wine was systematically revealed. The results showed that dissolved oxygen, total phenols and amino acids had the greatest influence on the browning degree of pear wine. It provided a theoretical basis for revealing the browning mechanism and inhibiting the browning of pear
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