文献类型：期刊文献

英文题名：Effects of dimethyl dicarbonate on improving the aroma of melon spirits by inhibiting spoilage microorganisms

作者：Zhang, Jiang Yu, Xiaobin Sun, Yuxia Guan, Xueqiang Qin, Weishuai Zhang, Xiang Ding, Yan Yang, Wenhua Zhou, Jianli

第一作者：Zhang, Jiang

通信作者：Yu, XB[1];Sun, YX[2]

机构：[1]Jiangnan Univ, Key Lab Carbohydrate Chem & Biotechnol, Minist Educ, Wuxi 214122, Jiangsu, Peoples R China;[2]Jiangnan Univ, Sch Biotechnol, Key Lab Ind Biotechnol, Minist Educ, Wuxi, Jiangsu, Peoples R China;[3]Shandong Acad Grape, Jinan 250014, Peoples R China;[4]Shandong Engn Technol Res Ctr Viticulture & Grape, Jinan, Peoples R China;[5]Taishan Univ, Sch Biol & Winemaking Engn, Tai An, Shandong, Peoples R China;[6]Guizhou Inst Technol, Sch Food & Pharmaceut Engn, Guiyang, Peoples R China

第一机构：Jiangnan Univ, Key Lab Carbohydrate Chem & Biotechnol, Minist Educ, Wuxi 214122, Jiangsu, Peoples R China

通信机构：corresponding author), Jiangnan Univ, Key Lab Carbohydrate Chem & Biotechnol, Minist Educ, Wuxi 214122, Jiangsu, Peoples R China;corresponding author), Shandong Acad Grape, Jinan 250014, Peoples R China.

年份：0

外文期刊名：JOURNAL OF FOOD PROCESSING AND PRESERVATION

收录：;EI(收录号：20221211828448);Scopus(收录号：2-s2.0-85126812640);WOS:【SCI-EXPANDED(收录号:WOS:000776146700001)】；

基金：This work was supported by the National first-class discipline program of the Light Industry Technology and Engineering under Grant [LITE 2018-11]; [open project of Key Laboratory of Carbohydrate Chemistry and Biotechnology under Grant Grant No. KLCCB-KF202007]; [Guizhou Science and Technology Plan Project] under Grant [[2020 1Y1441]; Agricultural Science and Technology Innovation Project of Shandong Academy of Agricultural Sciences] under Grant [CXGC2021A48]; Key Project of Natural Science Foundation of Shandong Province [grant number ZR2020KC023]

语种：英文

摘要：Melon is susceptible to spoilage microorganisms and contains heat-sensitive flavor. Therefore, an ideal spoilage inhibitor should be used in the production of melon spirits. The effects of dimethyl decarbonate (DMDC) on the changes in microorganisms and volatiles were systematically investigated during the fermentation of melon juice. More than 70 volatiles were detected, and most were related to fermentation. DMDC markedly inhibited the microorganisms and altered the types and quantities of flavor substances in final spirits. Isobutanol, isovaleraldehyde, acetal, and other undesirable volatiles related to abnormal fermentation were greatly reduced, while desirable volatiles, such as benzaldehyde and 2-heptanone, were enhanced. In particular, the relative contents of nine-carbon atom compounds, which are key flavor substances of melon, were significantly changed. These changes improved the sensory quality by increasing the melon and flower fragrances while decreasing the sour and pomace notes. Furthermore, adding DMDC did not allow methanol to reach exceed safety levels. Novelty impact statement DMDC markedly inhibited the microorganisms during fermentation and altered the types and quantities of flavor substance in final melon spirits. These changes improved the sensory quality of spirits by increasing the melon and flower fragrances and decreasing the sour and pomace notes. DMDC is an ideal spoilage inhibitor that can be used in the production of melon spirits.