التفاصيل البيبلوغرافية
| العنوان: |
Characteristics and Discrimination of the Commercial Chinese Four Famous Vinegars Based on Flavor Compositions. |
| المؤلفون: |
Hu, Yong, Zheng, Chuanyang, Chen, Haiyin, Wang, Chao, Ren, Xiyue, Fu, Shiming, Xu, Ning, Li, Panheng, Song, Jinyi |
| المصدر: |
Foods; May2023, Vol. 12 Issue 9, p1865, 15p |
| مصطلحات موضوعية: |
VINEGAR, ORGANIC acids, FLAVOR, AMINO acids, RAW materials |
| مصطلحات جغرافية: |
SHANXI Sheng (China), FUJIAN Sheng (China), SICHUAN Sheng (China) |
| مستخلص: |
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 Monascus inoculum to SAV, SBV, and FMV clustering, respectively. Therefore, regardless of the technology modification, this basic process supported the uniqueness of the vinegars. This study contributes to improving the standards of defining the characteristics of types of vinegar. [ABSTRACT FROM AUTHOR] |
|
Copyright of Foods is the property of MDPI and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) |
| قاعدة البيانات: |
Complementary Index |
Full Text Finder