Changes in the quality and antioxidant capacity of Msalais during storage

Figures & data

Figure 1. Standard curve of alcohol intensity.

Table 1. Chemical indices of Msalais at different storage times.

storage time/m	pH	Total sugar g/L	Total acid g/L	Alcohol content %
0	4.08 ± 0.00^a	0.041 ± 0.002^a	5.62 ± 0.02^a	14.40 ± 0.10^a
1	4.06 ± 0.00^b	0.035 ± 0.001^b	5.78 ± 0.02^b	14.31 ± 0.10^b
2	4.05 ± 0.00^bc	0.035 ± 0.003^b	5.71 ± 0.01^b	13.70 ± 0.10^c
3	4.04 ± 0.01^cd	0.031 ± 0.001^c	5.53 ± 0.03^a	13.61 ± 0.10^d
4	4.05 ± 0.00^de	0.029 ± 0.001^cd	5.85 ± 0.00^c	13.63 ± 0.06^d
5	4.06 ± 0.01^bc	0.028 ± 0.001^de	5.85 ± 0.01^c	13.57 ± 0.12^d
6	4.01 ± 0.01^f	0.026 ± 0.001^ef	5.81 ± 0.01^c	13.15 ± 0.05^e
7	4.01 ± 0.01^f	0.0025 ± 0.001^f	5.91 ± 0.01^c	13.05 ± 0.05^f
8	4.01 ± 0.01^f	0.0025 ± 0.001^ef	6.21 ± 0.01^d	13.05 ± 0.05^f
9	4.00 ± 0.01^ef	0.0025 ± 0.001^f	6.42 ± 0.02^e	13.02 ± 0.02^f

Figure 2. Antioxidant substances in Msalais during storage, with corresponding changes, DPPH radical scavenging activity, and ABTS radical scavenging activity.

Table 2. Analysis of aroma components in Msalais with different storage times.

NO.	aroma components	content（μg/L）
		0	1	2	3	4	5	6	7	8	9
	Alcohols
1	1-Butanol, 3-methyl-	6.09 ± 0.2	5.37 ± 0.4	22.59 ± 0.1	31.35 ± 0.8	14.27 ± 0.6	14.44 ± 0.4	7.01 ± 0.5	8.01 ± 0.3	9.02 ± 0.0	10.03 ± 0.5
2	1-Butanol, 2-methyl-, (S)-	–	0.96 ± 0.1	–	0.25 ± 0.1	2.74 ± 0.2	–	14.09 ± 0.4	9.08 ± 0.3	–	–
3	2,3-Butanediol, [R-(R*,R*)]-	3.94 ± 0.1	4.93 ± 0.3	3.39 ± 0.2	3.70 ± 0.4	4.08 ± 0.2	1.49 ± 0.1	1.57 ± 0.2	2.57 ± 0.2	3.57 ± 0.3	2.57 ± 0.4
4	3-Furanmethanol	6.84 ± 0.4	4.75 ± 0.2	–	–	–	–	–	–	1.41 ± 0.1	1.41 ± 0.4
5	Phenylethyl Alcohol	91.90 ± 0.5	90.69 ± 0.6	98.71 ± 0.6	83.49 ± 0.4	81.61 ± 0.7	92.56 ± 0.6	84.76 ± 0.3	73.76 ± 0.8	65.96 ± 0.5	60.96 ± 0.4
6	1-Propanol	1.31 ± 0.2	–	–	1.39 ± 0.4	–	–	1.13 ± 0.1	1.23 ± 0.2	1.27 ± 0.2	1.17 ± 0.0
	Esters
7	Acetic acid, 2-phenylethyl ester	5.74 ± 0.4	7.22 ± 0.3	7.36 ± 0.2	8.08 ± 0.4	10.44 ± 0.5	7.18 ± 0.6	11.82 ± 0.6	11.72 ± 0.8	5.10 ± 0.4	5.20 ± 0.2
8	Octanoic acid, ethyl ester	2.51 ± 0.2	2.92 ± 0.4	1.97 ± 0.1	1.93 ± 0.2	2.58 ± 0.1	3.22 ± 0.0	3.39 ± 0.2	3.19 ± 0.4	1.58 ± 0.4	1.38 ± 0.3
9	Dodecanoic acid, ethyl ester	–	1.28 ± 0.1	1.60 ± 0.2	1.10 ± 0.3	1.42 ± 0.2	1.45 ± 0.4	1.81 ± 0.4	2.01 ± 0.1	3.21 ± 0.5	3.41 ± 0.4
10	Ethyl hydrogen succinate	13.05 ± 0.1	9.24 ± 0.5	5.45 ± 0.3	2.20 ± 0.4	–	1.32 ± 0.4	5.19 ± 0.1	7.19 ± 0.3	7.04 ± 0.2	8.04 ± 0.4
11	Decanoic acid, ethyl ester	3.31 ± 0.1	4.19 ± 0.3	2.53 ± 0.4	2.56 ± 0.2	4.29 ± 0.2	3.16 ± 0.1	1.54 ± 0.1	1.84 ± 0.4	2.58 ± 0.6	1.58 ± 0.4
12	Octadecanoic acid, ethyl ester	2.87 ± 0.4	3.49 ± 0.6	6.64 ± 0.2	2.08 ± 0.4	11.20 ± 0.1	3.61 ± 0.4	2.13 ± 0.1	5.83 ± 0.4	6.16 ± 0.7	6.16 ± 0.6
13	9,12,15-Octadecatrienoic acid, ethyl ester, (Z,Z,Z)-	–	0.53 ± 0.1	0.73 ± 0.1	0.23 ± 0.0	3.65 ± 0.4	0.25 ± 0.1	0.08 ± 0.01	0.07 ± 0.04	0.92 ± 0.04	0.93 ± 0.02
15	Diisobutyl phthalate	47.87 ± 0.1	25.49 ± 0.2	57.96 ± 0.4	65.61 ± 0.3	67.55 ± 0.4	62.55 ± 0.1	57.72 ± 0.2	65.72 ± 0.3	68.87 ± 0.4	71.87 ± 0.1
16	Ethyl Acetate	0.83 ± 0.2	–	1.12 ± 0.1	0.93 ± 0.1	–	1.60 ± 0.2	2.64 ± 0.1	2.64 ± 0.0	–	–
17	Linoleic acid ethyl ester	1.48 ± 0.0	2.13 ± 0.1	1.52 ± 0.2	1.36 ± 0.1	10.59 ± 0.1	1.89 ± 0.1	0.75 ± 0.2	5.95 ± 0.1	7.00 ± 0.4	7.10 ± 0.5
18	Hexadecanoic acid ethyl ester	12.66 ± 0.2	17.75 ± 0.4	23.63 ± 0.4	15.61 ± 0.6	40.95 ± 0.5	24.91 ± 0.2	21.41 ± 0.3	21.21 ± 0.4	25.45 ± 0.6	45.55 ± 0.7
19	Propanoic acid, 2-hydroxy-, ethyl ester, (L)-	–	2.37 ± 0.4	–	3.35 ± 0.2	2.56 ± 0.1	3.69 ± 0.2	3.17 ± 0.4	3.17 ± 0.3	3.60 ± 0.3	3.50 ± 0.1
	Acids
20	Octanoic acid	0.76 ± 0.1	1.96 ± 0.2	1.88 ± 0.4	1.83 ± 0.3	2.10 ± 0.1	3.15 ± 0.2	2.42 ± 0.2	3.42 ± 0.4	4.19 ± 0.3	5.19 ± 0.4
21	n-Decanoic acid	0.38 ± 0.4	0.96 ± 0.2	1.38 ± 0.1	0.72 ± 0.2	3.55 ± 0.4	1.82 ± 0.1	0.54 ± 0.1	0.84 ± 0.1	4.09 ± 0.3	4.39 ± 0.4
22	n-Hexadecanoic acid	–	2.67 ± 0.2	0.07 ± 0.0	–	0.06 ± 0.0	1.03 ± 0.1	–	–	8.36 ± 0.2	10.06 ± 0.4
23	Acetic acid	2.48 ± 0.4	23.78 ± 0.6	-	26.89 ± 0.6	19.75 ± 0.8	22.67 ± 0.1	25.30 ± 0.3	25.00 ± 0.2	12.58 ± 0.7	2.58 ± 0.4
	Aldehydes, ketones, ethers
24	2-Furancarboxaldehyde, 5-methyl-	20.50 ± 0.4	10.28 ± 0.4	21.71 ± 0.4	17.87 ± 0.4	14.11 ± 0.4	20.45 ± 0.4	15.78 ± 0.4	15.98 ± 0.4	15.67 ± 0.4	15.68 ± 0.4
25	5-Hydroxymethylfurfural	15.93 ± 0.4	15.99 ± 0.6	3.64 ± 0.3	–	5.55 ± 0.6	3.14 ± 0.4	1.34 ± 0.1	1.30 ± 0.2	3.38 ± 0.4	3.48 ± 0.2
26	Methyl vinyl ketone	13.66 ± 0.5	18.27 ± 0.4	8.12 ± 0.1	13.86 ± 0.4	12.73 ± 0.6	12.58 ± 0.1	18.26 ± 0.6	23.29 ± 0.8	21.01 ± 0.4	23.91 ± 0.6
27	Furfural	2.09 ± 0.4	2.40 ± 0.1	5.02 ± 0.6	2.64 ± 0.3	10.81 ± 0.7	5.80 ± 0.5	5.15 ± 0.4	8.05 ± 0.3	8.10 ± 0.8	10.10 ± 0.4

Figure 3. Comparison of aroma types and relative content of Msalais at different storage times.

Figure 4. Heatmap for clustering analysis of aroma components in Msalais at different storage times.