Table 4.
T-test on concentration of volatile compounds in wine made of fresh and dried berry fruit and two-factor variance analysis on concentration of volatile compounds in goji berry fermented wine with pressing and glycosidase treatments.
| Volatile | T-test between DW and FW | Dried Goji Berry Fermented Wine | Fresh Goji Berry Fermented Wine | ||||
|---|---|---|---|---|---|---|---|
| p Value | p Value | ||||||
| Pressing | Glycosidase | Interaction | Pressing | Glycosidase | Interaction | ||
| Volatile acids | |||||||
| DMECA | 16.35 *** | 0.639 | 0.316 | 0.584 | 0.758 | 0.386 | 0.427 |
| Acetic acid | 0.33 *** | 0.582 | 0.527 | 0.890 | 0.145 | 0.341 | 0.706 |
| Butanoic acid | 3.70 *** | 0.990 | 0.994 | 0.924 | 0.710 | 0.624 | 0.651 |
| α-Methylbutyric acid | 3.47 *** | 0.599 | 0.537 | 0.66 | 0.567 | 0.367 | 0.489 |
| Octanoic acid | 1.51 ** | 0.626 | 0.225 | 0.784 | 0.559 | 0.506 | 0.732 |
| Decanoic acid | 0.98 | 0.043 * | 0.100 | 0.223 | 0.047 * | 0.663 | 0.505 |
| Total | 1.37 * | 0.052 | 0.097 | 0.313 | 0.107 | 0.546 | 0.687 |
| Higher alcohols | |||||||
| 2-Methyl-1-propanol | 1.63 *** | 0.648 | 0.498 | 0.789 | 0.001 ** | 0.934 | 0.829 |
| Isopentyl alcohol | 0.96 | 1.000 | 0.273 | 0.720 | 0.0001 *** | 0.619 | 0.765 |
| Pentyl alcohol | 0.59 *** | 0.278 | 0.598 | 0.164 | 0.014 * | 0.565 | 0.350 |
| 1-Hexanol | 0.71 * | 0.362 | 0.487 | 0.235 | 0.000 *** | 0.007 ** | 0.673 |
| 2-Heptanol | 0.81 *** | 0.014 * | 0.707 | 0.608 | 0.314 | 0.317 | 0.029 * |
| 1-Octen-3-ol | 0.58 ** | 0.478 | 0.042 * | 0.777 | 0.557 | 0.617 | 0.475 |
| 2-Ethyl-1-hexanol | 0.30 ** | 0.002 ** | 0.949 | 0.146 | 0.000 *** | 0.633 | 0.261 |
| [R-(R*,R*)]-2,3-Butanediol | 0.24 ** | 0.655 | 0.746 | 0.821 | 0.001 *** | 0.801 | 0.423 |
| 1-Octanol | 0.46 ** | 0.458 | 0.754 | 0.832 | 0.000 *** | 0.408 | 0.125 |
| [S-(R*,R*)]-2,3-Butanediol | 0.43 ** | 0.638 | 0.624 | 0.498 | 0.827 | 0.929 | 0.290 |
| trans-2-Octenol | 0.56 *** | 0.543 | 0.240 | 0.481 | 0.085 | 0.879 | 0.227 |
| 1-Nonanol | 0.43 *** | 0.010 ** | 0.000 *** | 0.040 * | 0.005 ** | 0.300 | 0.278 |
| Methionol | 1.73 *** | 0.855 | 0.724 | 0.711 | 0.601 | 0.587 | 0.713 |
| (E)-5-Decen-1-ol | 0.00 ** | 0 | 0 | 0 | 0.000 *** | 0.077 | 0.384 |
| Phenylethyl Alcohol | 1.49 ** | 0.874 | 0.939 | 0.872 | 0.972 | 0.52 | 0.718 |
| Total | 0.36 ** | 0.659 | 0.704 | 0.750 | 0.877 | 0.833 | 0.405 |
| Aldehyde/Ketones | |||||||
| Furfural | 39.11 *** | 0.103 | 0.59 | 0.369 | 0.733 | 0.782 | 0.801 |
| Decanal | 1.26 | 0.176 | 0.029 ** | 0.453 | 0.859 | 0.795 | 0.070 |
| Safranal | 3.85 *** | 0.111 | 0.728 | 0.810 | 0.000 *** | 0.176 | 0.270 |
| 2-Butyl-2-octenal | 1.25 *** | 0.649 | 0.761 | 0.963 | 0.811 | 0.598 | 0.639 |
| Isobutyl ketone | 16.21 ** | 0.682 | 0.088 | 0.126 | 0.003 ** | 0.003 ** | 0.378 |
| TMCHN | 0.00 * | 0 | 0 | 0 | 0.002 ** | 0.463 | 0.463 |
| 6M5H2NE | *** | 0.102 | 0.821 | 0.745 | 0 | 0 | 0 |
| 2-Undecanone | 2.86 *** | 0.001 *** | 0.774 | 0.598 | 0.002 ** | 0.281 | 0.222 |
| β-Cyclocitral | 1.46 *** | 0.003 ** | 0.977 | 0.855 | 0.000 *** | 0.836 | 0.055 |
| Dihydropseudoionone | 2.38 *** | 0.911 | 0.342 | 0.308 | 0.000 *** | 0.260 | 0.167 |
| 2-Acetylpyrrole | *** | 0.822 | 0.878 | 0.956 | 0 | 0 | 0 |
| TMHAAL | 5.22 *** | 0.916 | 0.426 | 0.619 | 0.851 | 0.396 | 0.043 * |
| Total | 16.03 *** | 0.065 | 0.191 | 0.182 | 0.879 | 0.812 | 0.259 |
| Benzene | |||||||
| Isodurene | 3.86 *** | 0.125 | 0.555 | 0.568 | 0.001 ** | 0.221 | 0.820 |
| TEMLNE | 2.16 *** | 0.858 | 0.839 | 0.238 | 0.052 | 0.158 | 0.896 |
| DPPXL | 1.62 *** | 0.258 | 0.711 | 0.352 | 0.044 * | 0.776 | 0.950 |
| Naphthalene | 2.20 *** | 0.193 | 0.063 | 0.154 | 0.137 | 0.416 | 0.439 |
| TMDHPE | 2.78 *** | 0.355 | 0.851 | 0.417 | 0.007 ** | 0.341 | 0.553 |
| M2PB | 0.83 *** | 0.019 ** | 0.842 | 0.024 ** | 0.629 | 0.522 | 0.420 |
| Phenethyl acetate | 3.86 *** | 0.055 | 0.857 | 0.577 | 0.008 ** | 0.228 | 0.461 |
| β-Methylnaphthalene | 3.25 *** | 0.882 | 0.903 | 0.269 | 0.029 * | 0.583 | 0.619 |
| Benzyl alcohol | 0.75 | 0.884 | 0.989 | 0.840 | 0.027 * | 0.778 | 0.926 |
| Ethyl dihydrocinnamate | 0.41 *** | 0.677 | 0.600 | 0.821 | 0.477 | 0.223 | 0.498 |
| α-Methylnaphthalene | 5.12 *** | 0.753 | 0.858 | 0.376 | 0.097 | 0.179 | 0.286 |
| 4-Tolylcarbinol | 1.59 ** | 0.650 | 0.549 | 0.884 | 0.441 | 0.580 | 0.504 |
| 3P4HP | *** | 0.001 ** | 0.179 | 0.498 | 0 | 0 | 0 |
| Coumaran | 0.23 *** | 0.342 | 0.651 | 0.793 | 0.677 | 0.424 | 0.402 |
| 4-Ethylphenol | 0.16 *** | 0.996 | 0.745 | 0.044 * | 0.072 | 0.278 | 0.892 |
| 4-Vinylguaiacol | 0.53 *** | 0.249 | 0.816 | 0.828 | 0.845 | 0.427 | 0.558 |
| Total | 0.25 *** | 0.738 | 0.900 | 0.980 | 0.117 | 0.312 | 0.787 |
| Esters | |||||||
| Ethyl Acetate | 1.45 *** | 0.418 | 0.961 | 0.267 | 0.016 * | 0.077 | 0.341 |
| Ethyl butanoate | 5.41 *** | 0.438 | 0.935 | 0.445 | 0.167 | 0.290 | 0.346 |
| Ethyl hexanoate | 3.11 *** | 0.104 | 0.818 | 0.494 | 0.001 *** | 0.335 | 0.768 |
| Ethyl 3-hexenoate | 0.31 *** | 0.196 | 0.133 | 0.654 | 0.000 ** | 0.059 | 0.330 |
| Ethyl enanthate | 1.94 *** | 0.058 | 0.156 | 0.148 | 0.013 ** | 0.772 | 0.402 |
| Ethyl lactate | 0.76 ** | 0.999 | 0.878 | 0.686 | 0.636 | 0.532 | 0.502 |
| Ethyl octanoate | 2.01 *** | 0.041 * | 0.218 | 0.714 | 0.000 *** | 0.017 ** | 0.404 |
| Ethyl mesitylacetate | 2.42 *** | 0.229 | 0.444 | 0.038* | 0.089 | 0.773 | 0.788 |
| Ethyl nonanoate | 0.56 *** | 0.682 | 0.810 | 0.441 | 0.337 | 0.800 | 0.576 |
| E2H4MP | 0.68 *** | 0.057 | 0.980 | 0.832 | 0.209 | 0.299 | 0.516 |
| Ethyl caprate | 1.56 *** | 0.003 ** | 0.451 | 0.632 | 0.001 ** | 0.717 | 0.266 |
| Ethyl benzoate | 1.08 * | 0.432 | 0.183 | 0.859 | 0.037 * | 0.509 | 0.491 |
| Ethyl 9-decenoate | 4.92 *** | 0.907 | 0.170 | 0.586 | 0.009 ** | 0.024 * | 0.004 ** |
| Ethyl laurate | 1.34 ** | 0.003 ** | 0.433 | 0.605 | 0.016 * | 0.172 | 0.128 |
| Ethyl hexadecanoate | 0.61 *** | 0.123 | 0.266 | 0.247 | 0.165 | 0.764 | 0.190 |
| Isobutyl acetate | 4.09 *** | 0.004 ** | 0.790 | 0.497 | 0.002 ** | 0.126 | 0.439 |
| Isopentyl acetate | 2.41 *** | 0.005 ** | 0.936 | 0.491 | 0.000 *** | 0.156 | 0.629 |
| Hexyl acetate | 5.82 *** | 0.000 *** | 0.829 | 0.342 | 0.054 | 0.466 | 0.058 |
| Heptyl acetate | 2.31 * | 0.283 | 0.487 | 0.989 | 0.658 | 0.983 | 0.454 |
| 2-Ethyl-1-hexanol acetate | 1.32 * | 0.351 | 0.379 | 0.370 | 0.023 ** | 0.596 | 0.155 |
| Octyl acetate | 1.47 *** | 0.831 | 0.236 | 0.540 | 0.739 | 0.534 | 0.416 |
| Trimethylene acetate | 0.37 ** | 0.457 | 0.811 | 0.634 | 0.911 | 0.783 | 0.300 |
| Isobutyl hexanoate | 7.32 *** | 0.004 ** | 0.095 | 0.639 | 0.000 *** | 0.476 | 0.476 |
| Methyl octanoate | 1.94 ** | 0.256 | 0.439 | 0.327 | 0.000 *** | 0.033 ** | 0.940 |
| Isopentyl hexanoate | 3.60 *** | 0.149 | 0.162 | 0.722 | 0.000 *** | 0.085 | 0.028 ** |
| Methyl caprate | 0.81 | 0.000 *** | 0.106 | 0.253 | 0.688 | 0.144 | 0.346 |
| Isoamyl octanoate | 2.06 *** | 0.022 * | 0.348 | 0.765 | 0.003 | 0.022 | 0.076 |
| Diethyl succinate | 1.79 ** | 0.005 ** | 0.729 | 0.764 | 0.635 | 0.292 | 0.892 |
| Isoamyl decanoate | 1.95 *** | 0.027 ** | 0.469 | 0.55 | 0.001 ** | 0.950 | 0.143 |
| IMDMMP | 6.60 *** | 0.001 ** | 0.798 | 0.499 | 0.287 | 0.868 | 0.406 |
| NA3MBE | 2.67 *** | 0.756 | 0.954 | 0.255 | 0.059 | 0.262 | 0.456 |
| Total | 1.44 *** | 0.222 | 0.965 | 0.234 | 0.034 | 0.086 | 0.387 |
| Others | |||||||
| Styrene | 1.10 | 0.002 ** | 0.355 | 0.527 | 0.000 *** | 0.105 | 0.198 |
| α-Ionene | 2.48 *** | 0.783 | 0.169 | 0.701 | 0.078 | 0.212 | 0.988 |
| ODETM | 0.40 *** | 0.407 | 0.185 | 0.865 | 0.023 * | 0.012 * | 0.622 |
| α-Cedrene | 1.92 *** | 0.772 | 0.277 | 0.772 | 0.446 | 0.333 | 0.142 |
| α-Calacorene | 1.42 *** | 0.435 | 0.787 | 0.372 | 0.418 | 0.232 | 0.454 |
| β-Ionone | 2.32 *** | 0.158 | 0.788 | 0.666 | 0.000 *** | 0.135 | 0.131 |
| DMUDL | 1.85 *** | 0.024 * | 0.915 | 0.928 | 0.152 | 0.442 | 0.702 |
| Cedrol | *** | 0.002 ** | 0.808 | 0.654 | 0 | 0 | 0 |
| Total | 1.18 * | 0.011 * | 0.414 | 0.465 | 0.001 ** | 0.123 | 0.288 |
The result of T-test between DW and DF is calculated using the volatile concentration in wine made of dried and fresh goji berry and presented with the concentration ratio. p value of pressing effect is calculated using the volatile concentration in wine made of free-run and pressed juice. p value of glycosidase effect is calculated using the volatile concentration in wine with and without glycosidase treatment. Interaction represent the interactive effect made of pressing and glycosidase treatments on volatile concentration in wine. *, **, and *** indicate the significance effect at p ≤ 0.05, 0.01, and 0.001, respectively.