Physicochemical properties, and volatile compounds of blackened jujube vinegar as prepared by optimized fermentation process

Autor:	Fangzhou Wang, Yaru Song, Sriram K. Vidyarthi, Rentang Zhang
Jazyk:	angličtina
Rok vydání:	2022
Předmět:	blackened jujube vinegar physico-chemical properties antioxidant activity volatile compounds camp Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Zdroj:	International Journal of Food Properties, Vol 25, Iss 1, Pp 288-304 (2022)
Druh dokumentu:	article
ISSN:	1094-2912 1532-2386 10942912
DOI:	10.1080/10942912.2022.2032735
Popis:	Response surface methodology was used to optimize the fermentation factors of blackened jujube vinegar (BJV). Physicochemical properties, antioxidant activity, sensory evaluation, and volatile compounds were studied with the methods of high-performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS). The results indicated that the optimal fermentation conditions was the acetic acid inoculation amount of 15%, the fermentation temperature of 30.44°C, and the initial alcohol content of 6.45% vol. During fermentation processing, there was a delay in the start of BJV fermentation and the fermentation rate was lower than red jujube vinegar (RJV). There was a significant difference in cyclic adenosine monophosphate (cAMP) content between these two (P
Databáze:	Directory of Open Access Journals
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