Food and Fermentation Industries >

2024 , Vol. 50 >Issue 8: 121 - 129

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035379

Optimization of high hydrostatic pressure treatment of Cabernet Sauvignon grapes and influence on volatile compounds

  • WANG Xueqing ,
  • ZHANG Bo ,
  • YANG Peiyu ,
  • ZHANG Yu ,
  • ZHANG Xiaofang ,
  • CHEN Jianjun ,
  • ZHANG Junqiang ,
  • ZHANG Zhulin ,
  • DU Jianmei
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Gansu Key Laboratory of Viticulture and Enology, Research and Development Center of Wine Industry in Gansu Province, Lanzhou 730000, China)
    2(Gansu Zhangye Guofeng Wine Industry Co.Ltd., Zhangye 734000, China)

Received date: 2023-03-06

  Revised date: 2023-03-23

  Online published: 2024-06-11

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Abstract

To explore the influence of high hydrostatic pressure processing on the volatile compounds of Cabernet Sauvignon grape, headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were used to optimize the high hydrostatic pressure conditions by single factor and response surface test.On this basis, the characteristic aroma was analyzed by combining the principal components analysis and aroma profile description.Results showed that Cabernet Sauvignon grapes had the best comprehensive score of volatile substances when the high hydrostatic pressure treatment pressure was 386 MPa, the treatment time was 24 min, and the treatment temperature was 33 ℃.A total of 43 volatile substances were detected in the treated grapes under the optimized conditions, and the total amount increased significantly compared with the control (P<0.05), and the principal component analysis could quite distinguish the treatment group from the control, aroma profile analysis showed that the high hydrostatic pressure treatment could significantly improve the herbaceous, fruity and floral intensity of Cabernet Sauvignon grapes.These test results will provide data reference and technical support for applying and promoting high hydrostatic pressure technology in wine production.

Key words： high hydrostatic pressure; volatile compounds; response surface analysis; principal component analysis; aroma profile analysis

Cite this article

WANG Xueqing , ZHANG Bo , YANG Peiyu , ZHANG Yu , ZHANG Xiaofang , CHEN Jianjun , ZHANG Junqiang , ZHANG Zhulin , DU Jianmei . Optimization of high hydrostatic pressure treatment of Cabernet Sauvignon grapes and influence on volatile compounds[J]. Food and Fermentation Industries, 2024 , 50(8) : 121 -129 . DOI: 10.13995/j.cnki.11-1802/ts.035379

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