Effect of Different Harvest Time and Microwave Aging on Aroma Characteristics of Japanese Apricot Wine

The aroma and nutrition of Japanese apricot fruit change continuously as the fruit ripens. The differences in fruit aroma and nutrition can affect the resulting wine, which is produced by steeping the Japanese apricot fruit. In this study, we used HS-SPME-GC-MS to examine the aromatic compositions o...

Full description

Saved in:
Bibliographic Details
Main Authors: Aoting Li, Jiangfeng Song, Yike Wang, Xiao Huang, Silas Segbo, Zhihong Gao
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Molecules
Subjects:
Online Access:https://www.mdpi.com/1420-3049/30/2/392
Tags: Add Tag
No Tags, Be the first to tag this record!
_version_ 1832587810155003904
author Aoting Li
Jiangfeng Song
Yike Wang
Xiao Huang
Silas Segbo
Zhihong Gao
author_facet Aoting Li
Jiangfeng Song
Yike Wang
Xiao Huang
Silas Segbo
Zhihong Gao
author_sort Aoting Li
collection DOAJ
description The aroma and nutrition of Japanese apricot fruit change continuously as the fruit ripens. The differences in fruit aroma and nutrition can affect the resulting wine, which is produced by steeping the Japanese apricot fruit. In this study, we used HS-SPME-GC-MS to examine the aromatic compositions of Japanese apricot fruit and wine produced from its macerated fruit at different levels of ripeness. We employed UPLC to examine the nutritional components such as organic acids, amygdalin, and phenolics to support the identification of the optimal ripening time. The microwave aging technology was also used to treat the steeped mume wine in order to explore the optimal conditions for microwave aging. We found that the optimum aroma period for the ‘Nannong Longxia’ fruit was 81 d after flowering. Furthermore, the changes in the aroma of mume wine after steeping in 65%vol base wine were closer to those of the fruit than those of 42%vol base wine, and the optimum period for the aroma of mume wine after steeping was the same as the fruit. Analysis showed that the optimum nutritional period for the fruit coincided with the optimum aromatic period. The best aromatic and nutritional components of the finished wine were obtained when the fruit was picked 81 days after flowering and the steeped mume wine was made with a 65%vol base wine. Microwave aging technology can significantly increase the proportion of esters in the aroma composition and reduce the content of acids. Among them, 500 W treatment at 50 °C for 80 min had the best effect on improving aroma components. These findings represent a theoretical foundation for exploring the aroma optimum period for Japanese apricot fruit and steeped mume wine, and for determining the optimum harvest periods for production.
format Article
id doaj-art-a45cf881d52f43459eb0528f9e93cbdf
institution Kabale University
issn 1420-3049
language English
publishDate 2025-01-01
publisher MDPI AG
record_format Article
series Molecules
spelling doaj-art-a45cf881d52f43459eb0528f9e93cbdf2025-01-24T13:43:53ZengMDPI AGMolecules1420-30492025-01-0130239210.3390/molecules30020392Effect of Different Harvest Time and Microwave Aging on Aroma Characteristics of Japanese Apricot WineAoting Li0Jiangfeng Song1Yike Wang2Xiao Huang3Silas Segbo4Zhihong Gao5College of Horticulture, Nanjing Agricultural University, Nanjing 210095, ChinaInstitute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, ChinaCollege of Horticulture, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Horticulture, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Horticulture, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Horticulture, Nanjing Agricultural University, Nanjing 210095, ChinaThe aroma and nutrition of Japanese apricot fruit change continuously as the fruit ripens. The differences in fruit aroma and nutrition can affect the resulting wine, which is produced by steeping the Japanese apricot fruit. In this study, we used HS-SPME-GC-MS to examine the aromatic compositions of Japanese apricot fruit and wine produced from its macerated fruit at different levels of ripeness. We employed UPLC to examine the nutritional components such as organic acids, amygdalin, and phenolics to support the identification of the optimal ripening time. The microwave aging technology was also used to treat the steeped mume wine in order to explore the optimal conditions for microwave aging. We found that the optimum aroma period for the ‘Nannong Longxia’ fruit was 81 d after flowering. Furthermore, the changes in the aroma of mume wine after steeping in 65%vol base wine were closer to those of the fruit than those of 42%vol base wine, and the optimum period for the aroma of mume wine after steeping was the same as the fruit. Analysis showed that the optimum nutritional period for the fruit coincided with the optimum aromatic period. The best aromatic and nutritional components of the finished wine were obtained when the fruit was picked 81 days after flowering and the steeped mume wine was made with a 65%vol base wine. Microwave aging technology can significantly increase the proportion of esters in the aroma composition and reduce the content of acids. Among them, 500 W treatment at 50 °C for 80 min had the best effect on improving aroma components. These findings represent a theoretical foundation for exploring the aroma optimum period for Japanese apricot fruit and steeped mume wine, and for determining the optimum harvest periods for production.https://www.mdpi.com/1420-3049/30/2/392Japanese apricotsteeped mume winearoma componentnutritional qualitymicrowave aging
spellingShingle Aoting Li
Jiangfeng Song
Yike Wang
Xiao Huang
Silas Segbo
Zhihong Gao
Effect of Different Harvest Time and Microwave Aging on Aroma Characteristics of Japanese Apricot Wine
Molecules
Japanese apricot
steeped mume wine
aroma component
nutritional quality
microwave aging
title Effect of Different Harvest Time and Microwave Aging on Aroma Characteristics of Japanese Apricot Wine
title_full Effect of Different Harvest Time and Microwave Aging on Aroma Characteristics of Japanese Apricot Wine
title_fullStr Effect of Different Harvest Time and Microwave Aging on Aroma Characteristics of Japanese Apricot Wine
title_full_unstemmed Effect of Different Harvest Time and Microwave Aging on Aroma Characteristics of Japanese Apricot Wine
title_short Effect of Different Harvest Time and Microwave Aging on Aroma Characteristics of Japanese Apricot Wine
title_sort effect of different harvest time and microwave aging on aroma characteristics of japanese apricot wine
topic Japanese apricot
steeped mume wine
aroma component
nutritional quality
microwave aging
url https://www.mdpi.com/1420-3049/30/2/392
work_keys_str_mv AT aotingli effectofdifferentharvesttimeandmicrowaveagingonaromacharacteristicsofjapaneseapricotwine
AT jiangfengsong effectofdifferentharvesttimeandmicrowaveagingonaromacharacteristicsofjapaneseapricotwine
AT yikewang effectofdifferentharvesttimeandmicrowaveagingonaromacharacteristicsofjapaneseapricotwine
AT xiaohuang effectofdifferentharvesttimeandmicrowaveagingonaromacharacteristicsofjapaneseapricotwine
AT silassegbo effectofdifferentharvesttimeandmicrowaveagingonaromacharacteristicsofjapaneseapricotwine
AT zhihonggao effectofdifferentharvesttimeandmicrowaveagingonaromacharacteristicsofjapaneseapricotwine