文献类型： 外文期刊

作者： Fu, Xun ¹ ; Fu, Qingqing ² ; Wang, Zhirong ² ; Nie, Qingyu ¹ ; Yin, Xiaoqing ³ ; Zhang, Wenling ¹ ;

作者机构： 1.Chongqing Three Gorges Vocat Coll, Chongqing 404160, Peoples R China

2.Yangzhou Univ, Sch Food Sci & Engn, Yangzhou 225127, Jiangsu, Peoples R China

3.Xizang Acad Agr & Anim Husb Sci, Inst Food Proc, Tibet Lhasa 850000, Peoples R China

关键词： Citrus wine; Bioactive compounds; Volatile components; Antioxidant capacity

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2025 年 29 卷

页码：

收录情况： SCI

摘要： This study comprehensively investigated the physicochemical and functional properties, and flavor profiles of citrus wines brewed from five distinct cultivars: Citrus reticulata cv. 'Dahongpao' (CRDW), C. reticulata 'Chun Jian' (CRCW), C. sinensis L. Osbeck 'Jincheng' (CSOJW), C. sinensis L. Osbeck 'Tarocco' (CSOTW), and C. sinensis L. Osbeck 'Navel Orange' (CSONW). There were significant variations in phytochemical and volatile profiles with minor differences in basic physicochemical properties. Notably, CRCW exhibited the highest concentrations of citric acid, didymin, rutin, isoquercitrin, nobiletin, and limonin, and the greatest antioxidant activities. Furthermore, CSOTW displayed the highest total antioxidant capacity, and the maximum concentrations of 4hydroxybenzoic, ferulic acids, naringenin, hesperetin, luteolin, and quercitrin, along with a rich array of volatile compounds. Synephrine, N-methyltyramine, and gentisic acid were predominantly abundant in CSONW. However, with a few significant exceptions, CRDW and CSOJW did not exhibit noteworthy bioactive compounds, volatile components, or antioxidant activities. Consequently, selecting appropriate citrus wines can be customized to meet specific requirements.