Volatiles and antioxidant activity of fermented Goji (Lycium Chinese) wine: Effect of different oak matrix (barrel, shavings and chips)

Figures & data

Figure 1. Manufacture procedure of Goji wine samples.

Table 1. Contents of volatiles in Goji wine before and after maturation.

		Concentration (μg/L)^α
RI*	Compounds	AG0	AG1	AG2	AG3	AG4	AG5	AG6	AG7	OTS (μg/L)^η	Odour descriptor	OAV^&
	Alcohols
1260	1-Pentanol	16128.76±1307.25^a	15571.63±1247.17^a	8836.68±163.01^c	6672.64±515.35^d	7048.54±47.80^d	10106.07±383.29^b	9790.42±82.32^bc	6482.71±112.26^d	64000	Bitter, almond, balsamic	<1
1299	3-Methyl-1-butanol	352.34±38.66^b	330.70±13.43^bc	359.01±5.98^b	313.04±2.28^c	262.67±26.74^d	231.84±5.73^d	436.06±1.33^a	358.77±44.79^b	30000	Burnt, alcohol	<1
1307	3-Methyl-1-pentanol	115.23±4.05^a	112.93±1.08^a	65.78±6.45^c	50.84±0.22^d	44.46±1.00^e	37.01±4.04^f	80.54±6.69^b	47.62±4.42^de	50000	Vinous, herbaceous, cocoa	<1
1846	Benzyl alcohol	87997.16±3922.04^a	86478.81±4114.88^a	58479.15±592.64^e	70932.95±383.82^c	37227.23±313.39^g	52106.30±1755.58^f	62787.52±301.44^d	78926.99±2379.06^b	1000	Floral, rose	>1
	Total	104593.49	102494.06	67740.63	77969.47	44582.90	62481.22	73094.54	85816.09
	Esters
985	Butyrolactone	4.03±0.36^f	4.21±0.25^f	37.43±6.50^d	73.90±3.80^b	32.58±1.09^d	23.28±0.58^e	47.97±0.18^c	103.60±8.47^a	500	NF
1228	Ethyl caproate	13.11±5.00^d	14.61±6.04^d	8.26±0.06^d	200.09±13.49^b	4.26±0.01^d	92.43±3.48^c	19.50±1.86^d	218.11±31.41^a	14	Green apple	0.59–15.58
1364	Ethyl lactate	32.17±23.80^abcd	45.88±2.03^a	17.73±0.65^de	16.00±0.04^e	22.97±1.28^cde	40.53±0.74^ab	36.84±0.14^abc	25.53±0.44^bcde	154636	acid, medicinal	<1
1434	Ethyl caprylate	349.11±16.63^de	357.43±11.76^d	846.11±59.66^a	629.63±25.77^b	318.83±15.96^e	497.21±3.36^c	599.87±1.64^b	622.28±2.78^b	580	Sweet, fruity, pear	0.55–1.46
1486	Methyl nonanoate	25.51±2.75^d	26.89±1.94^d	44.37±3.56^b	52.93±5.64^a	36.06±0.66^c	36.63±3.08^c	37.73±0.97^c	49.11±2.12^a	NF	NF
1624	Methyl ethyl butanedioate	55.27±1.23^d	55.91±0.79^d	151.74±3.88^b	134.25±6.24^c	134.59±2.72^c	128.90±9.79^c	165.97±0.54^a	132.59±4.29^c	NF	NF
1668	Ethyl phenylacetate	174.20±2.44^a	175.42±1.72^a	84.25±6.72^c	95.08±2.78^b	48.31±2.02^d	82.28±4.22^c	84.42±5.33^c	90.33±4.09^b	1800	Flowery	<1
1690	Diethyl succinate	736.96±22.79^cd	750.12±0.42^bc	661.73±48.85^e	780.02±12.48^b	428.26±46.68^g	523.12±13.36^f	711.25±1.12^d	914.55±6.01^a	200000	Wine	<1
1770	Diethyl glutarate	289.93±43.66^a	313.98±18.52^a	66.83±7.12^e	192.18±3.59^c	19.33±1.06^f	141.84±19.48^d	49.40±0.40^e	237.53±10.52^b	760000	Over-ripe, peach, prune	<1
1792	2-Phenylethyl acetate	4085.23±15.20^g	4092.83±10.75^g	7120.28±229.78^c	5872.20±12.79^e	9610.98±14.14^a	6241.79±58.98^d	7478.41±260.63^b	4995.38±15.15^f	250	Floral	>1
1800	Methyl laurate	272.28±43.14^cd	295.90±19.40^c	247.27±1.89^de	345.71±4.78^b	210.72±4.83^e	225.48±6.39^e	221.92±2.07^e	429.58±45.85^a	NF	NF
1995	Ethyl palmitate	180.67±43.21^f	204.84±15.15^f	724.17±36.09^c	895.74±55.43^b	610.18±21.17^d	555.56±6.08^e	1039.39±80.26^a	900.78±7.71^b	1500	Fatty, fruity, sweet	<1
>2000	Isopropyl myristate	404.92±3.50^a	406.68±2.48^a	149.55±0.78^f	207.06±36.61^d	64.92±3.17^g	272.31±1.36^b	239.83±5.57^c	179.95±8.57^e	800	NF	<1
>2000	Ethyl myristate	6.12±0.93^d	6.63±0.42^d	6.77±0.31^d	31.45±4.49^b	2.87±0.28^e	7.30±0.48^d	61.52±0.18^a	25.53±4.82^c	4000	NF	<1
>2000	Ethyl cinnamate	254.58±22.23^d	265.21±17.62^d	339.70±13.77^b	301.42±8.35^c	172.96±4.55^f	217.77±2.57^e	362.33±0.12^a	189.82±0.89^f	NF	NF
>2000	Ethyl monosuccinate	73.93±2.35^a	75.11±1.66^a	45.47±0.59^d	51.32±1.95^c	28.83±2.37^e	49.82±0.40^c	61.17±2.28^b	76.43±3.90^a	1000000	caramel，coffee	<1
>2000	Ethyl oleate	14.19±0.78^g	14.58±0.55^g	81.85±1.03^d	151.59±0.11^b	72.00±1.26^e	59.60±1.77^f	107.23±1.78^c	165.20±0.37^a	NF	NF
>2000	Ethyl (2E)-3-(4-hydroxy-3-methoxyphenyl)-2-propenoate	53.79±0.41^bc	53.99±0.29^bcd	46.28±4.94^e	58.83±0.52^a	53.71±3.44^bc	57.38±4.01^bc	52.64±7.25^bc	50.33±3.07^cd	NF	NF
	Total	7026.02	7160.21	10679.80	10089.40	11872.37	9253.25	11377.39	9406.63
	Lactones
1861	trans-Whisky lactone	–	–	223.60±6.42^b	186.31±1.41^c	122.52±6.87^d	84.55±2.02^f	342.28±6.52^a	112.03±6.91^e	32	Woody, coconut notes, vanilla	>1
1928	cis-Whisky lactone	–	–	100.93±6.07^b	89.96±3.11^c	63.81±1.57^e	68.42±3.48^d	120.69±0.28^a	70.26±3.65^d	74	Woody, coconut notes, vanilla	0.86–1.63
	Total	–	–	324.53	276.26	186.33	152.98	462.97	182.29
	Acids
1407	Acetic acid	143.72±2.76^e	142.34±1.95^e	265.47±6.66^c	252.83±0.96^cd	656.50±6.78^b	228.85±5.89^d	161.55±4.46^e	906.25±56.86^a	200000	Sour, pungent, vinegar	<1
1655	Isobutyric acid	36.13±1.46^a	36.86±1.03^a	–	15.02±0.02^c	12.05±0.19^d	9.13±0.74^e	–	19.47±1.39^b	200000	Cheese	<1
1876	Hexanoic acid	411.05±8.59^b	414.23±9.30^b	188.53±0.62^e	352.00±2.58^c	207.01±5.27^d	184.21±1.53^e	177.76±4.07^e	670.94±23.43^a	420	Sweat	0.42–1.60
>2000	Nonanoic acid	1064.31±45.21^a	1086.91±31.97^a	121.96±0.51^de	168.59±2.92^c	100.99±5.95^e	176.24±1.72^bc	137.36±0.84^d	203.01±1.41^b	3000	Fatty	<1
>2000	Decanoic acid	2472.49±70.60^a	2494.59±83.89^a	1273.31±19.85^d	1673.13±15.96^b	1329.09±10.43^cd	1308.31±40.15^cd	1326.10±5.27^cd	1372.96±44.84^c	6	Fatty, rancid	>1
>2000	Dodecanoic acid	161.86±3.44^de	163.34±3.28^cde	152.52±3.45^e	321.02±5.75^b	176.87±0.57^cd	182.49±7.41^c	158.17±3.78^de	396.36±41.29^a	1000	Dry, metallic	<1
	Total	4289.56	4338.27	2001.79	2782.60	2482.51	2089.22	1960.93	3568.99
	Aldehydes
1260	2,5-Dimethoxy-benzaldehyde	497.24±11.93^c	503.75±5.52^c	287.25±15.79^e	523.62±3.76^b	259.63±1.58^f	330.99±3.89^d	157.06±9.11^g	602.00±15.76^a	NF	NF
1448	Furfural	–	–	271.55±4.05^e	287.91±1.41^e	626.97±4.26^d	1172.84±86.72^b	1514.34±46.06^a	969.86±32.83^c	20000	Burned almonds, incense, floral	<1
1551	5-Methyl-furfural	–	–	8.30±0.26^f	27.33±0.16^e	82.04±5.69^d	726.70±16.02^b	811.77±48.28^a	390.72±15.40^c	16000	Bitter almond, spice	<1
>2000	Vanillin	–	–	39.35±2.10^d	41.80±2.85^d	176.87±5.90^b	87.48±3.16^c	606.46±52.72^a	164.91±5.50^b	60	Vanillin	0.66–10.11
>2000	Syringaldehyde	–	–	627.43±9.83^f	913.64±26.58^e	1508.02±11.77^b	1453.92±14.09^c	1647.21±25.61^a	1188.62±27.68^d	25000	Vanilla	<1
	Total	497.24	503.75	1233.88	1794.30	2653.53	3771.94	4736.83	3316.12
	Ketones
1585	2-Methyl-cyclopentanone	2.76±0.13^g	2.83±0.09^g	7.66±0.62^e	4.42±0.03^f	11.61±0.54^c	9.95±0.31^d	26.23±0.14^a	14.19±2.07^b	NF	NF
	Total	2.76	2.83	7.66	4.42	11.61	9.95	26.23	14.19
	Phenols
>2000	Eugenol	–	–	117.47±3.03^e	125.35±1.63^d	159.85±3.91^a	152.22±1.41^b	161.94±5.28^a	133.09±3.71^c	6	Spices, clove, honey	>1
>2000	Isoeugenol	–	–	12.94±0.15^d	14.28±0.34^d	42.76±1.41^b	41.99±0.94^b	53.95±3.02^a	23.80±5.17^c	6	Clove	>1
>2000	4-Vinylguaiacol	–	–	26.63±0.31^f	38.56±2.47^e	219.98±0.51^b	76.52±0.14^c	258.37±25.17^a	53.77±1.89^d	40	Spicy, curry	0.67–6.46
	Total	–	–	157.03	178.19	422.59	270.73	474.26	472.17

Note: Different superscripted letters indicate significant differences (p < 0.05).

*: Retention indices (RI) are determined by using n-alkanes C₈-C₂₀.

α: Values are means of triplicate replicates ± SD (n = 3).

η: Odour threshold obtained from literature:^{[29,30,48,49]}

&: Odour activity value.

NF: Not Found, odour threshold or odour descriptors are not available in the literature.

–: No data.

Figure 2. Analysis of OAV profile of Goji wine treated with and without oak matrix.

Figure 3. Sensory scores of Goji wine treated with and without oak matrix.

Different letters indicate statistically significant differences for p < 0.05.

Table 2. Content of LBP, TF, TP, and free radicals scavenging capacities of Goji wine treated with and without oak matrix.

Samples	LBP (g/L) ^β	TF (g/L) ^γ	TP (g/L GAE) *	DPPH (TE) ^£	ABTS (TE) ^£
AG1	0.88 ± 0.02^a	0.27 ± 0.01^f	4.25 ± 0.05^g	1.27 ± 0.01^g	1.61 ± 0.02^f
AG2	0.90 ± 0.01^a	0.34 ± 0.01^bc	5.43 ± 0.01^b	1.78 ± 0.03^c	1.99 ± 0.03^b
AG3	0.91 ± 0.02^a	0.32 ± 0.03^c	4.43 ± 0.02^e	1.43 ± 0.02^d	1.89 ± 0.02^c
AG4	0.90 ± 0.01^a	0.30 ± 0.02^d	4.31 ± 0.03^f	1.40 ± 0.01^e	1.81 ± 0.04^d
AG5	0.89 ± 0.02^a	0.29 ± 0.01^ef	4.72 ± 0.02^d	1.37 ± 0.02^f	1.74 ± 0.01^e
AG6	0.91 ± 0.01^a	0.36 ± 0.01^a	5.47 ± 0.02^a	1.87 ± 0.02^a	2.13 ± 0.03^a
AG7	0.91 ± 0.02^a	0.35 ± 0.01^ab	5.30 ± 0.04^c	1.58 ± 0.01^b	1.97 ± 0.01^b

Note: Values are means of triplicate replicates ± SD, and different superscripted letters indicate significant differences (p < 0.05).

β: LBP expressed as glucose equivalents.

γ: TF expressed as rutin equivalents.

*: TP expressed as gallic-acid equivalents.

£: DPPH and ABTS expressed as g/L trolox equivalents.

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