Process Optimization and Aroma Composition Study of Wine from Buddha’s Hand, Citron, Galangal
Buddha’s hand, citron, and galangal are widely used in the food and pharmaceutical fields. In this study, the type of yeast, <i>Saccharomyces cerevisiae</i> addition, pH, extract content, and fermentation temperature were used as the investigating factors, and the sensory scores, alcohol...
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MDPI AG
2025-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/11/1936 |
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| author | Minglong Li Kaiyue Zheng Ling Li Yuxin He |
| author_facet | Minglong Li Kaiyue Zheng Ling Li Yuxin He |
| author_sort | Minglong Li |
| collection | DOAJ |
| description | Buddha’s hand, citron, and galangal are widely used in the food and pharmaceutical fields. In this study, the type of yeast, <i>Saccharomyces cerevisiae</i> addition, pH, extract content, and fermentation temperature were used as the investigating factors, and the sensory scores, alcohol, reducing sugar, total phenol content, and total flavonoid content of fermented wine were used as the investigating indexes. The fermentation conditions of fermented wine were optimized using the Box-Behnken design-response surface method combined with the entropy weighting method; HS-SPME-GC-MS performed the compositional analyses. The results demonstrated that the wine made from Buddha’s hand, citron, and galangal exhibited a unique aroma, seamlessly blending herbal and fruity notes. This product contained components at relatively high concentrations that are known to possess potential anti-inflammatory, antioxidant, and sleep-promoting properties, among others. These findings provide a valuable foundation for the further development and resource utilization of this innovative product. |
| format | Article |
| id | doaj-art-0a2a0776e7ec4e00a2d90e238d3afe99 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-0a2a0776e7ec4e00a2d90e238d3afe992025-08-20T03:11:32ZengMDPI AGFoods2304-81582025-05-011411193610.3390/foods14111936Process Optimization and Aroma Composition Study of Wine from Buddha’s Hand, Citron, GalangalMinglong Li0Kaiyue Zheng1Ling Li2Yuxin He3School of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaSchool of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaSchool of Comprehensive Health Management, Xihua University, Chengdu 610039, ChinaSchool of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaBuddha’s hand, citron, and galangal are widely used in the food and pharmaceutical fields. In this study, the type of yeast, <i>Saccharomyces cerevisiae</i> addition, pH, extract content, and fermentation temperature were used as the investigating factors, and the sensory scores, alcohol, reducing sugar, total phenol content, and total flavonoid content of fermented wine were used as the investigating indexes. The fermentation conditions of fermented wine were optimized using the Box-Behnken design-response surface method combined with the entropy weighting method; HS-SPME-GC-MS performed the compositional analyses. The results demonstrated that the wine made from Buddha’s hand, citron, and galangal exhibited a unique aroma, seamlessly blending herbal and fruity notes. This product contained components at relatively high concentrations that are known to possess potential anti-inflammatory, antioxidant, and sleep-promoting properties, among others. These findings provide a valuable foundation for the further development and resource utilization of this innovative product.https://www.mdpi.com/2304-8158/14/11/1936Buddha’s handcitrongalangalfermentation process optimizationcompositional analysis |
| spellingShingle | Minglong Li Kaiyue Zheng Ling Li Yuxin He Process Optimization and Aroma Composition Study of Wine from Buddha’s Hand, Citron, Galangal Foods Buddha’s hand citron galangal fermentation process optimization compositional analysis |
| title | Process Optimization and Aroma Composition Study of Wine from Buddha’s Hand, Citron, Galangal |
| title_full | Process Optimization and Aroma Composition Study of Wine from Buddha’s Hand, Citron, Galangal |
| title_fullStr | Process Optimization and Aroma Composition Study of Wine from Buddha’s Hand, Citron, Galangal |
| title_full_unstemmed | Process Optimization and Aroma Composition Study of Wine from Buddha’s Hand, Citron, Galangal |
| title_short | Process Optimization and Aroma Composition Study of Wine from Buddha’s Hand, Citron, Galangal |
| title_sort | process optimization and aroma composition study of wine from buddha s hand citron galangal |
| topic | Buddha’s hand citron galangal fermentation process optimization compositional analysis |
| url | https://www.mdpi.com/2304-8158/14/11/1936 |
| work_keys_str_mv | AT minglongli processoptimizationandaromacompositionstudyofwinefrombuddhashandcitrongalangal AT kaiyuezheng processoptimizationandaromacompositionstudyofwinefrombuddhashandcitrongalangal AT lingli processoptimizationandaromacompositionstudyofwinefrombuddhashandcitrongalangal AT yuxinhe processoptimizationandaromacompositionstudyofwinefrombuddhashandcitrongalangal |