| dc.description.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. | en_US |
