Effects of Single Strain and Mixed Strains on Flavor Components in Hawthorn Fruit Vinegar
The flavor of fruit vinegar fermented under natural environmental conditions is better than that of fruit vinegar fermented by single strain.However,the fermentation period of naturally fermented hawthorn fruit vinegar is long and the quality is unstable.The fermentation time of hawthorn fruit vinegar can be shortened by artificial inoculation,and the quality of hawthorn fruit vinegar can be stabilized,but single strain will lead to single taste of hawthorn fruit vinegar,which lacks market competitiveness.In order to explore the effects of acetic acid fermentation of single strain and mixed strains on the quality of hawthorn fruit vinegar,in this study,the aroma components in hawthorn fruit vinegar fermented with acetic acid by single strain and mixed strains are analyzed by GC-MS.The results show that the main flavor substances in hawthorn fruit vinegar fermented by the two acetic acid fermentation methods include acids,esters,alcohols,aldehydes and phenols,accounting for more than 90％of the flavor components.The utilization rates of substances and the types of aroma components of hawthorn fruit vinegar fermented with mixed strains are higher than those of hawthorn fruit vinegar fermented with single strain.
万方数据
维普
