Characteristics and Discrimination of the Commercial Chinese Four Famous Vinegars Based on Flavor Compositions.
Chinese traditional vinegar
amino acid
classification
organic acid
volatile
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
30 Apr 2023
30 Apr 2023
Historique:
received:
03
03
2023
revised:
08
04
2023
accepted:
26
04
2023
medline:
13
5
2023
pubmed:
13
5
2023
entrez:
13
5
2023
Statut:
epublish
Résumé
Shanxi aged vinegar (SAV), Zhenjiang aromatic vinegar (ZAV), Sichuan bran vinegar (SBV), and Fujian monascus vinegar (FMV) are the representative Chinese traditional vinegars. However, the basic differential compositions between the four vinegars are unknown. In this study, compositions of commercial vinegar were investigated to evaluate the influence of diverse technologies on their distinct flavor. Unlike amino acids and organic acids which were mostly shared, only five volatiles were detected in all vinegars, whereas a dozen volatiles were common to each type of vinegar. The four vinegars could only be classified well with all compositions, and difference analysis suggested the most significant difference between FMV and SBV. However, SAV, ZAV, and SBV possessed similar volatile characteristics due to their common heating treatments. Further, the correlation of identification markers with vinegars stressed the contributions of the smoking process, raw materials, and
Identifiants
pubmed: 37174404
pii: foods12091865
doi: 10.3390/foods12091865
pmc: PMC10178022
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Hubei 2019 Grain Circulation Development Industry Project
ID : 2020140823
Organisme : Key R&D Plan of Hubei Province
ID : 2021BBA073
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