EFFECTS OF POMELO AND JASMINE FLOWER ON THE CHEMICAL CHARACTERISTICS, ANTIOXIDANT CAPACITY, SENSORY QUALITY, AND VOLATILE COMPOUNDS PROFILE OF POMELO WINE

Abstract

Fermentation is the process that raw food materials are converted into new food products under specific conditions. From this, wine is an fermented alcoholic product of fermentation process and in the industrial production, various kinds of fruit, yeast, water and other ingredients were used. Pomelo and jasmine flower contains large amounts of volatile compounds as well as some phenolic compounds. This study was conducted to investigate the effects of three different solid content (1%, 2%, 3%) of pomelo and jasmine flower on the quality of pomelo wine. Determination of pH, alcohol content, titratable acidity (TA), total soluble solid (TSS), total phenolic content (TPC), total flavonoid content (TFC), ascorbic acid content, antioxidant activity (AA), volatile compounds profile, and sensory test were carried out. The obtained results showed that pomelo wine fortified with 3% solid content of jasmine flower had the best acceptance in 9-point scale hedonic testing with 9.71 ± 0.59% alcohol content, 1343.06 ± 12.56 mg GAE/L, 60.96 ± 0.80 mg RE/L, and the highest AA of 538.10 ± 1.62 mg AAE/L. In general, 34 volatile compounds were identified in pomelo wine (13 alcohols, 14 esters, 4 acids, and 3 hydrocarbons). Major compounds detected were 3-methyl 1-butanol, 2-methyl-1-butanol, 2-phenylethanol, and ethyl acetate. Pomelo wine added with flower showed a significant difference comparable to the pomelo wine (control sample) in terms of physicochemical properties as well as volatile compounds profile, especially its higher phenolic content, flavonoid content, antioxidant properties, and improvement of aroma compound. The results of this study suggested that addition of pomelo and jasmine flower could be a potential ingredient for wine-making industry.