Metabolomics and HS-SPME-GC-MS-based analysis of quality succession patterns and flavor characteristics changes during the fermentation of Lycium barbarum and Polygonatum cyrtonema compound wine

Jian-Guo Zhang; Jing-Jing Wang; Wang-Wei Zhang; Zi-Jing Guan; Kiran Thakur; Fei Hu; Mohammad Rizwan Khan; Zhao-Jun Wei

doi:10.1016/j.foodres.2024.114270

Metabolomics and HS-SPME-GC-MS-based analysis of quality succession patterns and flavor characteristics changes during the fermentation of Lycium barbarum and Polygonatum cyrtonema compound wine

Food Res Int. 2024 May:184:114270. doi: 10.1016/j.foodres.2024.114270. Epub 2024 Mar 28.

Authors

Jian-Guo Zhang¹, Jing-Jing Wang², Wang-Wei Zhang³, Zi-Jing Guan⁴, Kiran Thakur⁵, Fei Hu⁶, Mohammad Rizwan Khan⁷, Zhao-Jun Wei⁸

Affiliations

¹ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China. Electronic address: zhangjianguo@hfut.edu.cn.
² School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China. Electronic address: 2508194133@qq.com.
³ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
⁴ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China. Electronic address: guanzj@mail.hfut.edu.cn.
⁵ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China. Electronic address: kumarikiran@hfut.edu.cn.
⁶ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China. Electronic address: hufei@hfut.edu.cn.
⁷ Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia. Electronic address: mrkhan@KSU.EDU.SA.
⁸ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China. Electronic address: zjwei@hfut.edu.cn.

PMID: 38609246
DOI: 10.1016/j.foodres.2024.114270

Abstract

This work set out to investigate how the physicochemical markers, volatiles, and metabolomic characteristics of mixed fermented the fermentation of Lycium barbarum and Polygonatum cyrtonema compound wine (LPCW) from S. cerevisine RW and D. hansenii AS2.45 changed over the course of fermentation. HS-SPME-GC-MS combined with non-targeted metabolomics was used to follow up and monitor the fermentation process of LPCW. In total, 43 volatile chemical substances, mostly alcohols, esters, acids, carbonyl compounds, etc., were discovered in LPCW. After 30 days of fermentation, phenylethyl alcohol had increased to 3045.83 g/mL, giving off a rose-like fresh scent. The biosynthesis of valine, leucine, and isoleucine as well as the metabolism of alanine, aspartic acid, and glutamic acid were the major routes that led to the identification of 1385 non-volatile components in total. This study offers a theoretical foundation for industrial development and advances our knowledge of the fundamental mechanism underlying flavor generation during LPCW fermentation.

Keywords: Flavor; HS-SPME-GC–MS; Intrinsic mechanism; Lycium barbarum and Polygonatum cyrtonema compound wine (LPCW); Untargeted metabolomics.

MeSH terms

Fermentation
Gas Chromatography-Mass Spectrometry
Lycium*
Polygonatum*
Solid Phase Microextraction
Wine*