Accelerated aging of flavor enhancement in hawthorn (Crataegus pinnatifida) wine by high-pressure processing

This study investigated the effect of high-pressure processing (HPP, 200-600 MPa for 5-20 min) on the aging characteristics of hawthorn wine (HW) using sensory evaluation, gas chromatography-mass spectrometry/olfactometry and high-performance liquid chromatography. HPP significantly accelerated oxidation and esterification, leading to a decrease in alcohols by 7.3%-37% and an increase in esters by 14%-30%, respectively, while avoiding the loss of volatile aroma compounds (VOCs) compared with natural aging. Odor Activity Value of 19 key VOCs was significantly enhanced by HPP ( p < 0.05), particularly esters (e.g., ethyl octanoate, ethyl acetate) and terpenes (terpinolene, (+)-limonene). Consequently, “fruity”, “floral” and “sweet” sensory aromas were intensified by HPP ( p < 0.05), alongside suppression of the pungent “fermented” odor by 20%-57%. Additionally, HPP mitigated the taste attributes of “bitterness” and “astringency” by 48%-63% and 2.4%-58%, respectively, while enhancing “sweetness” and “umami” ( p < 0.05), which were consistent with the changes in aroma precursors. A total of 14 compounds were identified as key markers distinguishing HPP-aged samples, such as ethyl hexanoate, phenylethanol, methionine. Importantly, HPP achieved efficient flavor enhancement within only 5-20 min (25 °C), greatly shortening the conventional 30-day natural aging (15 °C) period and lowering time-and-space costs. Nevertheless, high equipment investment remains a practical barrier for broad-scale deployment, and further cost optimization is required for industrial fruit-wine applications.