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KMID : 1134820150440091347
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 9 p.1347 ~ p.1355
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Quality Characteristics and Volatile Flavor Compounds of Oriental Melon Wine Using Freeze Concentration
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Hwang Hee-Young
Hwang In-Wook
Chung Shin-Kyo
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Abstract
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In this study, the physicochemical properties, antioxidant capacities, and volatile flavor compounds of oriental melon wine prepared by freeze concentration after heat treatment (HA), ascorbic acid treatment (AAT), and heat and ascorbic acid treatment (HAAT) were investigated. During fermentation period, the melon wine by HAAT showed greater reduction of soluble solids and reducing sugar contents compared to other treatments. In addition, the melon wine treated with HAAT also showed a higher L value and lower browning index compared to other treatments. After aging, free sugar including fructose, and organic acids including citric acid, succinic acid, and malic acid were detected in all samples. For antioxidant activities and contents, HAAT treated wine showed greater antioxidant activities and total phenolic contents than those of others. In GC/MS analysis, a total of 33 volatile flavor compounds were identified. In the principal component analysis of volatile flavor compounds, principal components 1 and 2 represented 88.15% of the whole date distribution and showed opposite tendencies. Taken together, HAAT enhanced the antioxidant activities and sensory properties of oriental melon wine. Moreover, freeze concentration gave the different volatile flavor characteristics in oriental melon wine.
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KEYWORD
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oriental melon wine, freeze concentration, volatile flavor compound, principal component analysis, browning inhibition
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