Effects of dimethyl dicarbonate on improving the aroma of melon spirits by inhibiting spoilage microorganisms

Abstract

Melon is susceptible to spoilage microorganisms and contains heat-sensitive flavor. Therefore, an ideal spoilage inhibitor should be used in the production of melon spirits. The effects of dimethyl decarbonate (DMDC) on the changes in microorganisms and volatiles were systematically investigated during the fermentation of melon juice. More than 70 volatiles were detected, and most were related to fermentation. DMDC markedly inhibited the microorganisms and altered the types and quantities of flavor substances in final spirits. Isobutanol, isovaleraldehyde, acetal, and other undesirable volatiles related to abnormal fermentation were greatly reduced, while desirable volatiles, such as benzaldehyde and 2-heptanone, were enhanced. In particular, the relative contents of nine-carbon atom compounds, which are key flavor substances of melon, were significantly changed. These changes improved the sensory quality by increasing the melon and flower fragrances while decreasing the sour and pomace notes. Furthermore, adding DMDC did not allow methanol to reach exceed safety levels. Novelty impact statement DMDC markedly inhibited the microorganisms during fermentation and altered the types and quantities of flavor substance in final melon spirits. These changes improved the sensory quality of spirits by increasing the melon and flower fragrances and decreasing the sour and pomace notes. DMDC is an ideal spoilage inhibitor that can be used in the production of melon spirits.