Insights into the dynamic evolution of quality and sensory attributes in red aril wine during fermentation.

Red arils, derived from the yew tree (Taxus spp.), are renowned for their edible and nutritional properties. In this study, a novel red aril (RA) wine was produced and evaluated for its quality characteristics and sensory attributes. The flavor compounds in RA wine changed dynamically during fermentation, with a total of 26 differential volatiles identified. PLSR analysis indicated that ketones positively contributed to the citrus odor. Furthermore, RA wine exhibited high levels of organic acids, polyphenols, and amino acids after fermentation, influencing its bitterness and sourness profile. Molecular docking revealed that the activation of receptor OR1G1 by 6-methyl-5-hepten-2-one, a key ketone volatile, generated the citrus odor in RA wine. Furthermore, the taste profile of RA wine was inclined towards bitterness and sourness. Molecular docking analysis also demonstrated interactions between the key differential taste compounds with bitter-taste receptor TAS2R14 and sour-taste receptor OTOP1. Moreover, an intricate metabolic profile of RA wine was revealed through an overall metabolic map, providing insights into the underlying formation mechanisms contributing to RA wine quality. • A novel red aril (RA) wine was produced and its quality was characterized. • Ketones, particularly 6-methyl-5-hepten-2-one, elevated citrus aroma in RA wine. • Flavor compound-receptor docking revealed RA wine flavor formation mechanisms. • The characteristic metabolic profile during fermentation of RA wine was elucidated. [ABSTRACT FROM AUTHOR]