Study on changes of bioactive substances and flavour characteristics during fermentation of jujube vinegar
枣醋发酵过程中生物活性物质及风味特性变化
Shimin Zhao 1Fengxian Tang 1Yao Zhang 1Wenchao Cai 1Qin Zhang 1Xinxin Zhao 1Chunhui Shan1
作者信息
- 1. Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China||Key Laboratory of Processing and Quality and Safety Control of Specialty Agricultural Products (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China||Key Laboratory for Food Nutrition and Safety Cont
- 折叠
摘要
枣是糖和营养的极好来源，非常适合发酵。以往对枣的研究主要集中在其在发酵饮料和果酒中的应用，但其在制醋方面的潜力尚未得到充分的开发。因此，本研究以红枣为原料，采用微生物发酵技术生产红枣醋，并对红枣醋发酵过程中生物活性物质和挥发性成分的变化进行监测。结果表明，枣醋中主要有机酸为乙酸、苹果酸和乳酸。在醋酸发酵后，酚类化合物如表儿茶素和阿魏酸的水平分别显着增加3.5倍和3.2倍，导致抗氧化活性的提高。此外，枣醋中还检测到73种挥发性物质，其中酸类物质占总含量的72.13%。异戊醇、苯乙酸乙酯、苯甲醛和3-hydroxy-2-butanone也是枣醋的主要风味物质，是枣醋强烈风味的主要来源。研究了枣醋发酵过程中营养成分和风味物质的动态变化规律。研究结果为枣醋的生产提供了理论参考和实践依据。
Abstract
Jujubes are an excellent source of sugar and nutrients, making them well-suited for fermentation. Previous research on jujubes has primarily focused on their use in fermented beverages and fruit wines, but their potential for vinegar production has not been sufficiently explored. Therefore, this study produced jujube vinegar from jujube as raw material using microbial fermentation technology, and the changes in bioactive substances and volatile components during different fermentation stages were monitored. Results revealed that the primary organic acids in jujube vinegar were acetic acid, malic acid and lactic acid. The levels of phenolic compounds, such as epicatechin and ferulic acid, increased significantly by 3.5-fold and 3.2-fold, respectively, after acetic fermentation, resulting in an improvement in antioxidant activity. In addition, a total of seventy-three volatile substances were detected in jujube vinegar, with acids accounting for 72.13% of the overall content. Isoamyl alcohol, ethyl phenylacetate, benzaldehyde and 3-hydroxy-2-butanone were also the principal flavour compounds of jujube vinegar, which are the main source of its intense flavour. This study reveals the dynamic law of nutrients and flavour compounds during the fermentation process of jujube vinegar. The findings provide a theoretical reference and practical basis for the production of jujube vinegar.
Key words
Antioxidant activity, flavour, fruit vinegar, jujubes, organic acid, phenolic compounds.引用本文复制引用
出版年
2024
NETL
NSTL
Wiley