Effects of acetic acid fermentation on the phytochemicals content, taste and aroma of pineapple vinegar
文献类型： 外文期刊
作者： Hu, Yuhao 1 ; Peng, Shaodan 1 ; Huang, Hui 1 ; Wang, Xiaofang 1 ; Zou, Ying 1 ; Zhang, Li 1 ; Chen, Tinghui 1 ; Gong, Xiao 1 ; Liao, Liangkun 1 ; Li, Jihua 1 ; Zhou, Wei 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Minist Agr & Rural Affairs, Key Lab Trop Crop Prod Proc, Zhanjiang 524001, Guangdong, Peoples R China
2.Hainan Key Lab Storage & Proc Fruits & Vegetables, Zhanjiang 524001, Guangdong, Peoples R China
关键词： Pineapple; Volatile compound; Acetic acid fermentation; Antioxidant properties; Physicochemical properties
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）
ISSN： 0023-6438
年卷期： 2024 年 210 卷
页码：
收录情况： SCI
摘要： Acetic acid fermentation of pineapple vinegar was processed by self-priming fermenter, and this study aimed to show the relationship between flavor and metabolic substances in industrial production. E-nose and E-tongue respectively characterized the changes in aroma and taste. Meanwhile, the organic acids, free amino acids, volatile components were monitored in real time by HPLC and HS-SPME-GC-MS. The results show that the most significant flavor changes took place in the initial stage (0-4 days). The floral aromas initially provided by ethanol diminished, was replaced by the emergence of rich fatty and fruity aromas attributed to acetic acid and Ethyl-2-methylbutanoate, respectively. The bitter of pineapple vinegar was reduced, acidity and astringency were significantly increased, which may be due to changes in amino acids and organic acids. In addition, the DPPH radical and FRAP scavenging activity remain stable, while HFRC radical scavenging activity increased significantly in pineapple vinegar, reached 55.78%. Our study findings provided valuable information on the functional characteristics and quality of pineapple vinegar.
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