Revealing the Flavor and Metabolite Differences of Chinese Sweet Rice Wine Fermented with Diverse Rice Varieties...

Area of Science:

• Food Science and Technology
• Agricultural Science
• Biochemistry

Background:

• Japonica rice is a cost-effective alternative to glutinous rice for Chinese sweet rice wine (CSRW) production.
• Aromatic and non-aromatic japonica rice varieties may influence CSRW flavor and metabolite profiles, but this remains uninvestigated.

Purpose of the Study:

• To evaluate the impact of different japonica rice varieties (aromatic and non-aromatic) on the quality, flavor, and metabolite profiles of Chinese sweet rice wine (CSRW).
• To identify key flavor compounds and metabolic pathways responsible for quality differences in CSRW produced from various rice types.

Main Methods:

• Comparative analysis of CSRW produced from glutinous rice (GR) and six japonica rice varieties (three aromatic, two non-aromatic).
• Evaluation using physicochemical indices, sensory analysis, phenolic and flavonoid content, antioxidant capacity assays, Headspace Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS), and Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry (UPLC-MS/MS).

Main Results:

• The aromatic japonica variety CS-217 showed superior total acid content, sensory evaluation, phenolic content, and antioxidant capacity.
• HS-GC-IMS identified 13 key volatile compounds (VOCs) discriminating flavor, including butyl isobutyrate and ethyl pentanoate.
• UPLC-MS/MS identified 2501 non-volatile metabolites and five key metabolic pathways influencing CSRW quality.

Conclusions:

• Different japonica rice varieties significantly affect CSRW physicochemical properties, sensory profiles, and metabolite composition.
• Specific japonica rice varieties offer distinct advantages, supporting the diversification of raw materials for enhanced CSRW production.
• The identified volatile compounds and metabolic pathways provide insights into CSRW flavor development and quality regulation.