• The changes of taste components of ice wine were analyzed for the first time. • The effect of the freezing period on the aroma compounds of ice wine was studied. • Pearson correlation coefficient revealed the association of aroma precursors with key aroma compounds. • The metabolic pathways of the key aroma compounds were speculated.

Anthocyanins have great health benefits, especially malvidin. Vitis amurensis Rupr are rich in malvidin, and malvidin-3-O-glucoside (Mv3G) monomer is the most abundant. However, natural anthocyanins are unstable, which limits their wide application in the food field. Soybean insoluble dietary fiber (SIDF) has high stability, and it can be used as an inert substrate to construct a stable system, which may improve the stability of anthocyanins. The optimal condition to construct a stable system of SIDF and Mv3G at pH 3.0 was determined by an orthogonal experiment. The results indicated that SIDF effectively improved the stability of Mv3G under different pH values (1.0~7.0), high temperature (100 °C for 100 min), and sunlight (20 ± 2 °C for 30 d) conditions. The absorption peak intensity of the UV–VIS spectrum of SIDF-Mv3G was enhanced, which indicated that there was interaction between SIDF and Mv3G. Fourier transform infrared spectroscopy analyses revealed that the -OH stretching vibration peak of SIDF-Mv3G was changed, which indicated that the interaction between SIDF and Mv3G was due to hydrogen bonding. X-ray diffraction analysis showed that the crystalline morphology of SIDF was opened, which was combined with Mv3G, and SIDF made Mv3G change to a more stable state. Scanning electron microscope analysis showed that SIDF and Mv3G were closely combined to form an inclusion complex. Overall, this study provides valuable information for enhancing the color stability of anthocyanins, which will further expand the application of anthocyanins in the food field.

The preprocessing stage is crucial in vegetable processing, significantly influencing the final product's quality. This study investigates the effects of various pre-pre-treatment methods, including cutting, blanching, osmotic, and ultrasound-assisted osmotic treatment, on the quality characteristics, water migration, and microstructure of white radish. The results showed that osmosis and ultrasound-assisted osmosis has the least effect on the total color difference (ΔE) and the greatest water loss (WL) (p < 0.05); blanching has the least effect on the hardness and eutectic points (p < 0.05); and the blanching-ultrasound-assisted osmosis has the greatest solid gain (p < 0.05). The increase of WL led to a decrease in hardness (−0.82). By analyzing the quality characteristics of different pre-treatment methods, contributing to the development of suitable pre-treatment methods for different products and optimization pre-treatments according to requirements. The mechanism of quality characteristics of pre-treatments on products is the future research direction.