Impact of different sterilization methods, including microwave treatment, on flavor development in brewed goji berry wine

Optimizing flavor retention is critical for brand differentiation and sustained consumer loyalty in the beverage industry. Besides, a distinctive and stable flavor creates a unique brand identity that differentiates it from competitors. There is a notable lack of direct comparative evidence on microwave sterilization versus conventional methods in alcoholic beverage flavor preservation. Here, we head-to-head compared boiling, pasteurization, and microwave treatment on the flavor of brewed goji berry wine using a trained sensory panel, electronic tongue, electronic nose, and HS-SPME-GC-MS. We hypothesize that microwave sterilization minimizes loss of key aroma compounds compared to conventional heat-based methods. Boiling led to the greatest loss of volatiles (16.40%), followed by pasteurization (7.95%). VIP analysis identified key flavor-related sensors in both e-tongue and e-nose. Sensory evaluation showed that boiling enhanced sourness and pungency, whereas microwave treatment preserved floral and fruity aromas. These results highlight microwave sterilization shows promise for flavor retention under lab-scale conditions for retaining desirable flavor compounds in goji berry wine. Sample size was prospectively justified by power analysis for primary endpoints (power ≥ 0.80). • Multivariate analysis reveals flavor differences between sterilization treatments. • Boiling and pasteurization sterilization caused 16.40% and 7.95% losses. • Microwave sterilization enhanced the flavor of goji berry wine significantly. • E-nose combined with GC-MS multi-omics correlation analysis differentiated flavors.