Analysis of the basic components and free amino acid composition of pineapple fruit vinegar
文献类型： 外文期刊
作者： Wang, Xiao-fang 1 ; Hu, Yuhao 1 ; Li, Ji-Hua 1 ; Zhang, Li 1 ; Gong, Xiao 1 ; Huang, Hui 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Key Lab Trop Crop Prod Proc, Minist Agr & Rural Affairs, Agr Prod Proc Res Inst, Zhanjiang 524001, Guangdong, Peoples R China
2.Hainan Key Lab Storage & Proc Fruits & Vegetables, Zhanjiang, Guangdong, Peoples R China
期刊名称：2020 INTERNATIONAL CONFERENCE ON ENERGY, ENVIRONMENT AND BIOENGINEERING (ICEEB 2020)
ISSN： 2267-1242
年卷期： 2020 年 185 卷
页码：
收录情况： SCI
摘要： Acetic acid fermentation is an essential step in producing high-quality vinegar. In this study, the alcoholic medium was used as a seed broth for acetic fermentation using Acetobacter aceti as the inoculum for approximately 7 days at 32 degrees C to obtain 45.87g/L acetic acid. During the Acetic acid fermentation stage, the content of the total polyphenols decreased first and then increased. Based on amino acid analyzer analysis, pineapple vinegar contains 18 kinds of free amino acids. And the contents of sweet and umami free amino acids are the main free amino acids, followed by bitter amino acids.
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