Exogenous anthocyanin regulated Maillard pathway and aroma formation in blackened jujube wine

Previous studies demonstrated that the blackening process could enhance the bioactivity of jujubes while it could also lead to uncontrolled Maillard reactions, potentially compromising product quality. To address this, we investigated how exogenous anthocyanin regulated the Maillard pathway and promoted desirable aroma formation during the fermentation of blackened jujube wine. Results showed that exogenous anthocyanin reduced the 5-hydroxymethylfurfural content in blackened jujube wine from 1.18 mg/L to 0.82 mg/L, suggesting a potential interaction with Maillard intermediates or 5-hydroxymethylfurfural. Moreover, the contents of bioactive compounds increased during the fermentation. HS-SPME-GC-MS analysis identified that a crucial phase for flavor development occurred on day 6 of fermentation, with ester compounds peaking at 7658.19 μg/L. Among these, ethyl caprylate and ethyl caprate were the predominant flavor compounds. The addition of exogenous anthocyanin increased the concentration of total volatile compounds in blackened jujube wine, resulting in a rich fruity and floral aroma at the end of fermentation. These results elucidate the mechanistic role of exogenous anthocyanin in modulating the Maillard pathway and aroma formation, providing a theoretical foundation for optimizing blackened jujube wine quality.