Acta Alimentaria
Volume/Issue:
Volume 52: Issue 1
Enhancement of aromatic and sensory profile of jujube wines fermented with fresh Zizyphus jujuba cv. Muzao at the white-ripe period
Authors:
J. Wang College of Food Science and Engineering, Shanxi Agricultural University, No.1 Mingxian Road, Taigu, 030801, China

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https://orcid.org/0000-0001-8764-2994
,
W.J. Zhang College of Food Science and Engineering, Shanxi Agricultural University, No.1 Mingxian Road, Taigu, 030801, China

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, and
N.N. Wang College of Food Science and Engineering, Shanxi Agricultural University, No.1 Mingxian Road, Taigu, 030801, China

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Pages:
91–101
Online Publication Date:
06 Mar 2023
Publication Date:
23 Mar 2023
Article Category:
Research Article
DOI:
https://doi.org/10.1556/066.2022.00187
Keywords (English):
Jujube wine; Zizyphus jujuba cv. Muzao; maturity; aroma compounds; sensory profile
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Abstract

In this paper, fresh Muzao (Zizyphus jujuba cv. Muzao) at full-red and white-ripe periods were used as raw materials to brew low-alcohol jujube wines directly without cooking or extraction. The results showed that the contents of total acid, total phenolics, and total tannin of white-ripe jujube wines (WRJW) were significantly higher than that of full-red jujube wines (FRJW) under the same ratio of jujube fruit/water (P < 0.05). When the ratio of jujube fruit to water increased from 1:1 to 1:5, the total esters contents of WRJW increased from 2261.56 μg L−1 to 3671.51 μg L−1, but decreased in FRJW. Especially, the contents of ethyl octanoate, ethyl decanoate, and isoamyl caprylate in WRJW (1:5) were significantly higher than in other wine samples (P < 0.05). These three esters with a variety of aroma description characteristics can give jujube wine a more complex flavour. The sensory evaluation also showed that the WRJW (1:5) had the highest score. This wine had the following characteristics: clear and transparent, light yellow, pure elegant fruit and wine aroma, pleasant fragrance, harmonious wine body, fresh taste, sweet and sour, with typical characteristics of jujube wine. The research results can provide a theoretical basis and technical reference for the industrial production of high-quality jujube wine.

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Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535

 

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Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • H. He (Henan Institute of Science and Technology, Xinxiang, China)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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2022  
Web of Science  
Total Cites
WoS		 892
Journal Impact Factor 1.1
Rank by Impact Factor

Food Science and Technology (Q4)
Nutrition and Dietetics (Q4)
Impact Factor
without
Journal Self Cites		 1.1
5 Year
Impact Factor		 1
Journal Citation Indicator 0.22
Rank by Journal Citation Indicator

Food Science and Technology (Q4)
Nutrition and Dietetics (Q4)
Scimago  
Scimago
H-index		 32
Scimago
Journal Rank		 0.231
Scimago Quartile Score

Food Science (Q3)
Scopus  
Scopus
Cite Score		 1.7
Scopus
CIte Score Rank		 Food Science 225/359 (37th PCTL)
Scopus
SNIP		 0.408

2021  
Web of Science  
Total Cites
WoS		 856
Journal Impact Factor 1,000
Rank by Impact Factor Food Science & Technology 130/143
Nutrition & Dietetics 81/90
Impact Factor
without
Journal Self Cites		 0,941
5 Year
Impact Factor		 1,039
Journal Citation Indicator 0,19
Rank by Journal Citation Indicator Food Science & Technology 143/164
Nutrition & Dietetics 92/109
Scimago  
Scimago
H-index		 30
Scimago
Journal Rank		 0,235
Scimago Quartile Score

Food Science (Q3)
Scopus  
Scopus
Cite Score		 1,4
Scopus
CIte Score Rank		 Food Sciences 222/338 (Q3)
Scopus
SNIP		 0,387

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
submission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS		 522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites		 0,433
5 Year
Impact Factor		 0,503
Immediacy
Index		 0,100
Citable
Items		 60
Total
Articles		 59
Total
Reviews		 1
Cited
Half-Life		 7,8
Citing
Half-Life		 9,8
Eigenfactor
Score		 0,00034
Article Influence
Score		 0,077
% Articles
in
Citable Items		 98,33
Normalized
Eigenfactor		 0,04267
Average
IF
Percentile		 7,429
Scimago
H-index		 27
Scimago
Journal Rank		 0,212
Scopus
Scite Score		 220/247=0,9
Scopus
Scite Score Rank		 Food Science 215/299 (Q3)
Scopus
SNIP		 0,275
Acceptance
Rate		 15%

 

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Acta Alimentaria
Language English
Size B5
Year of
Foundation		 1972
Volumes
per Year		 1
Issues
per Year		 4
Founder Magyar Tudományos Akadémia    
Founder's
Address		 H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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