Phenolic and Volatile Compounds in the Production of Sugarcane Vinegar

文献类型： 外文期刊

第一作者： Zheng, Feng-Jin

作者： Zheng, Feng-Jin;Lin, Bo;Sun, Jian;Lao, Shui-Bing;He, Jie;Huang, Zhi;Zeng, Yuan;Verma, Krishan K.;Chen, Gan-Lin

作者机构：

期刊名称：ACS OMEGA （ 影响因子：3.512； 五年影响因子：3.613 ）

ISSN： 2470-1343

年卷期： 2020 年 5 卷 47 期

页码：

收录情况： SCI

摘要： This study aimed to explore the dynamic variations in the phenolic and volatile organic compounds of sugarcane vinegar subjected to different production processes. The determination of phenolic and volatile organic compounds was performed by UPLC-MS and solid phase micro extraction (SPME) coupled with gas chromatography combined with mass spectrometry (GC-MS). The complete fermentation process of sugarcane lasted nine days, and production of vinegar of up to 3.04% (w/v), total acids, and 4.1 degrees alcoholicity was accomplished. Various phenolic compounds of sugarcane juice (non-sterilized) and those of alcoholic and acetic acid fermentation were obtained after nine days of fermentation. These were benzoic acid (2.024, 1.002, and 1.027 mg L-1), ferulic acid (0.060, 0.205, and 1.124 mg quinic acid (0.019, 0.074, and 0.031 mg chlorogenic acid (0.349, 1.635, and 1.217 mg L-1) apigenin (0.002, 0.099, and 0.004 mg L-1), kaempferol (0.003, 0.336, and 0.003 mg L-1), caffeic acid (-, 0.005, and 0.005 mg L-1), luteolin (0.003, 0.323, and 0.005 mg and p-coumaric acid (0.018, 0.015, and 0.027 mg L-1). Forty-five volatile organic compounds were also identified. The sugarcane juice can be commercialized as an alternative to wine as it presents characteristics of an alcoholic fermented beverage.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序