Effects of oak chips on quality and flavor of persimmon brandy: A comprehensive analysis of volatile and non-volatile compounds

• DOI: 10.1016/j.lwt.2023.114915
• Publication Date: 2023-06-07T09:18:40Z
• Authors: Xinyu Nie; Kexin Liu; Yifan Zhang; Zijuan Wang; Chen Meng; Kexin Liu; Zhihui Zhao; Changwei Ao

A study was conducted to investigate the effects of oak chips on quality persimmon brandy. The brandy prepared from Mopan persimmons through fermentation and distillation, aged for 30–210 days with 0, 5, 10, 15 g/L chips. analyzed total phenols, oxidation resistance, color, volatile compounds, non-volatile compounds. Results showed that addition increased phenolic content DPPH scavenging capacity achieved a better golden yellow color when 10 HS-SPME-GC-MS analysis revealed 14, 22, 26, 21 compounds in four samples different amounts had highest LC-MS-based metabolomics identified 618 metabolites, 20 having relative expression These findings suggest achieves flavor 210 days.