Acidic electrolyzed water efficiently improves the flavour of persimmon (Diospyros kaki L. cv. Mopan) wine

Food Chem. 2016 Apr 15;197(Pt A):141-9. doi: 10.1016/j.foodchem.2015.10.106. Epub 2015 Oct 23.

Abstract

The ability of acidic (AcW) and alkaline electrolyzed waters (AlW) to improve the flavour of persimmon (Diospyros kaki L.) wine was evaluated. Wines made with AcW (WAcW) were significantly better than wines made with AlW or pure water (PW) in aroma, taste, and colour. Volatile analysis showed that WAcW has high alcohol and ester contents, including 2-phenylethanol, isopentanol, isobutanol, ethyl dodecanoate, phenethyl acetate, and butanedioic acid diethyl ester. The total amino acid content of persimmon slurry soaked with AcW reached 531.2 mg/l, which was much higher than those of the slurries soaked in AlW (381.3 mg/l) and PW (182.7 mg/l). The composition of major amino acids in the AcW-soaked slurry may contribute to the strong ester flavour of WAcW. This is the first report to suggest that electrolyzed functional water (EFW) can be used to improve wine flavour, leading to the possible use of EFW in food processing.

Keywords: 2-Phenylethanol (PubChem CID: 6054); 4-Methyl-2-pentanol (PubChem CID: 7910); Amino acids; Arginine (PubChem CID: 6322); Electrolyzed functional water; Ester; Ethyl acetate (PubChem CID: 8857); Ethyl dodecanoate (PubChem CID: 7800); Ethyl octanoate (PubChem CID: 7799); Fruit wine; GC–MS; Isoamyl acetate (PubChem CID: 31276); Isobutanol (PubChem CID: 6560); Isopentanol (PubChem CID: 31260); Threonine (PubChem CID: 6288); Volatiles.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Diospyros / chemistry*
  • Electrolysis
  • Esters / analysis
  • Flavoring Agents / analysis
  • Food Handling
  • Fruit / chemistry
  • Hydrogen-Ion Concentration
  • Odorants
  • Phenylethyl Alcohol / analysis
  • Taste
  • Water / analysis
  • Water / chemistry*
  • Wine / analysis*

Substances

  • Esters
  • Flavoring Agents
  • Water
  • Phenylethyl Alcohol