Processing Technologies and Flavor Analysis of Chinese Cereal Vinegar: a Comprehensive Review (Nov, Food Analytical Methods, 2022)

被引：0

作者：

Al-Dalali, Sam ^{[1
,2
,3
]}

Zheng, Fuping ^{[1
]}

Xu, Baocai ^{[2
]}

Abughoush, Mahmoud ^{[4
,5
]}

Li, Lianghao ^{[1
]}

Sun, Baoguo ^{[1
]}

机构：

[1] Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China

[2] Hefei Univ Technol, Sch Food & Biol Engn, Hefei 230601, Peoples R China

[3] Ibb Univ, Fac Agr & Food Sci, Dept Food Sci & Technol, Ibb 70270, Yemen

[4] Hashemite Univ, Fac Appl Med Sci, Dept Clin Nutr & Dietet, Zarqa 13133, Jordan

[5] Al Ain Univ, Coll Pharm, Sci Nutr & Dietet Program, Abu Dhabi 64141, U Arab Emirates

来源：

FOOD ANALYTICAL METHODS | 2023年 / 16卷 / 01期

基金：

国家重点研发计划;

关键词：

Aroma-active compound; Chinese vinegar; Fermentation; Flavor; Practical application;

D O I：

10.1007/s12161-022-02428-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Vinegar is a sour-taste liquid product produced mainly by three sequential steps: saccharification, alcohol fermentation, and acetification. Vinegar has a significant position in Chinese dishes and daily life due to its flavor characteristics and health benefits. It is directly used as a food ingredient or as a diluted solution with water. Nowadays, there are many types of vinegar, and every type has its unique and desirable flavors, differentiated based on their fermentation method and raw material used. This review summarized the fermentation techniques for producing different kinds of vinegar, especially for the four famous Chinese vinegar. Furthermore, the differences between traditional and modern techniques were also described. On the other hand, the previous studies conducted on the analysis of vinegar aroma profiles have been summarized. In addition, previous studies on the analysis of vinegar aroma compounds were elaborated, including the techniques for aroma extraction, identification, and quantification. © 2022, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.

引用

页码：29 / 29

页数：1