Food and Fermentation Industries >

2024 , Vol. 50 >Issue 5: 100 - 107

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035536

Effects of adding different types of high-temperature Daqu on flavor and quality of vinegar in acetic acid fermentation

  • MA Jiayi ,
  • HUANG Haolun ,
  • LIU Mengchun ,
  • XIONG Yangcheng ,
  • ZHANG Xiaojuan ,
  • CHAI Lijuan ,
  • LU Zhenming ,
  • XU Zhenghong
Expand
  • 1(School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2(National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China)
    3(Maojiacun Sauce Vinegar Co. LTD., Zunyi 564500, China)

Received date: 2023-03-20

  Revised date: 2023-04-05

  Online published: 2024-04-09

Fold

Abstract

Three different types of high-temperature Daqu, including white Qu, yellow Qu and black Qu, were mixed into cupei in acetic acid fermentation to produce solid fermented vinegar.HPLC and headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with orthogonal partial least squares-discriminant analysis (OPLS-DA) were used to compare the differences of organic acids and volatile compounds in vinegar.The results showed that the addition of three different types of high-temperature Daqu in acetic acid fermentation could increase total acidity and organic acids contents of vinegar, mainly in the form of lactic acid and acetic acid, and vinegar with the addition of white Qu showed the most improvement.Meanwhile, HS-SPME-GC-MS showed that the addition of three different types of high-temperature Daqu could enrich the volatile flavor of vinegar.OPLS-DA screened 38 volatile compounds with significant differences and the volatile compounds of vinegar with the addition of yellow Qu and black Qu were more significantly different from the control group vinegar.In addition, sensory evaluation showed that the addition of high-temperature Daqu in acetic acid fermentation could improve the flavor of vinegar, and the addition of yellow Qu had the best effect.The study confirms that the addition of three different types of high-temperature Daqu in the acetic acid fermentation can improve the flavor and quality of solid fermented vinegar, providing a reference for the development and flavor quality improvement of vinegar products.

Key words： vinegar; high-temperature Daqu; acetic acid fermentation; organic acids; volatile compounds

Cite this article

MA Jiayi , HUANG Haolun , LIU Mengchun , XIONG Yangcheng , ZHANG Xiaojuan , CHAI Lijuan , LU Zhenming , XU Zhenghong . Effects of adding different types of high-temperature Daqu on flavor and quality of vinegar in acetic acid fermentation[J]. Food and Fermentation Industries, 2024 , 50(5) : 100 -107 . DOI: 10.13995/j.cnki.11-1802/ts.035536

References

[1] 邓永建, 陆震鸣, 张晓娟, 等.不同乳酸菌对液态发酵米醋总酸及风味物质的影响[J].食品科学, 2020, 41(22):97-102.
DENG Y J, LU Z M, ZHANG X J, et al.Effects of different lactic acid bacteria on the total acid content and flavor compounds of rice vinegar produced by liquid-state fermentation[J].Food Science, 2020, 41(22):97-102.
[2] LU Z M, WANG Z M, ZHANG X J, et al.Microbial ecology of cereal vinegar fermentation:Insights for driving the ecosystem function[J].Current Opinion in Biotechnology, 2018, 49:88-93.
[3] 张丽娟. 恒顺香醋醋酸发酵过程中风味物质的变化分析[D].无锡:江南大学, 2008.
ZHANG L J.The variation of the flavor substances in aerobic solid-fermentation cultures of Hengshun vinegar[D].Wuxi:Jiangnan University, 2008.
[4] 赵馨仪, 范冰倩, 郑宇, 等.山西老陈醋醋醅中产酸菌的分离、鉴定及醇酸耐受分析[J].中国酿造, 2021, 40(1):128-132.
ZHAO X Y, FAN B Q, ZHENG Y, et al.Isolation, identification of acid-producing bacteria from Shanxi aged vinegar cupei and their alcohol and acid tolerance ability analysis[J].China Brewing, 2021, 40(1):128-132.
[5] NIE Z Q, ZHENG Y, DU H F, et al.Dynamics and diversity of microbial community succession in traditional fermentation of Shanxi aged vinegar[J].Food Microbiology, 2015, 47:62-68.
[6] 谢晓林. 中国传统食醋主要风味物质组成及其差异性分析[D].天津:天津科技大学, 2017.
XIE X L.Analysis of main flavor compounds composition and their differences in Chinese traditional vinegar[D].Tianjin:Tianjin University of Science & Technology, 2017.
[7] ZHANG Y D, DING F, SHEN Y, et al.Characteristics of the microbiota and metabolic profile of high-temperature Daqu with different grades[J].World Journal of Microbiology and Biotechnology, 2022, 38(8):137.
[8] DUAN J W, YANG S Q, LI H H, et al.Why the key aroma compound of soy sauce aroma type Baijiu has not been revealed yet?[J].LWT, 2022, 154:112735.
[9] 蒋倩儿, 陈文浩, 孙金沅, 等.酱香型白酒大曲微生物研究进展[J].中国酿造, 2021, 40(12):1-5.
JIANG Q E, CHEN W H, SUN J Y, et al.Research progress on microorganism of sauce-flavor Baijiu Daqu[J].China Brewing, 2021, 40(12):1-5.
[10] 柳习月, 朱琪, 杨帆, 等.多组学解析酱香型大曲风味物质的形成[J].食品与发酵工业, 2021, 47(22):35-41.
LIU X Y, ZHU Q, YANG F, et al.Multi-omics reveal the formation of flavor compounds in sauce-flavor Daqu[J].Food and Fermentation Industries, 2021, 47(22):35-41.
[11] 何猛超, 任义平, 熊林, 等.茅台地区不同高温大曲微生物群落结构解析[J].中国酿造, 2022, 41(6):51-57.
HE M C, REN Y P, XIONG L, et al.Microbial community structure of different high-temperature Daqu in Maotai area[J].China Brewing, 2022, 41(6):51-57.
[12] 何佳欢, 柴丽娟, 张龙云, 等.中温大曲陈放前后的理化性质及菌群结构差异[J].应用与环境生物学报, 2022, 28(5):1304-1311.
HE J H, CHAI L J, ZHANG L Y, et al.Differences in the physicochemical properties and microbial community structure of medium-temperature Daqu before and after aging[J].Chinese Journal of Applied and Environmental Biology, 2022, 28(5):1304-1311.
[13] CHAI L J, QIU T, LU Z M, et al.Modulating microbiota metabolism via bioaugmentation with Lactobacillus casei and Acetobacter pasteurianus to enhance acetoin accumulation during cereal vinegar fermentation[J].Food Research International, 2020, 138:109737.
[14] 唐佳代, 赵益梅, 冉光耀, 等.基于第三代测序与理化指标评价不同压曲工艺酱香大曲品质[J].中国酿造, 2022, 41(12):74-78.
TANG J D, ZHAO Y M, RAN G Y, et al.Evaluation of the quality of sauce-flavor Daqu with different molding processes based on third-generation sequencing and physicochemical indexes[J].China Brewing, 2022, 41(12):74-78.
[15] 王敏, 沈广玥, 宋佳, 等.中国谷物醋风味研究进展[J].食品科学技术学报, 2021, 39(4):29-36.
WANG M, SHEN G Y, SONG J, et al.Research progress on flavor of Chinese cereal vinegars[J].Journal of Food Science and Technology, 2021, 39(4):29-36.
[16] 吴亚楠, 李林洁, 刘小菁, 等.传统食醋主要有机酸组成综述及其风味特征分析[J].中国调味品, 2021, 46(1):161-165.
WU Y N, LI L J, LIU X J, et al.Review of the composition of organic acids in traditional vinegar and analysis of their flavor characteristics[J].China Condiment, 2021, 46(1):161-165.
[17] 聂鑫, 陈泓帆, 张崟, 等.不同年份长期发酵大头菜挥发性风味物质对比分析[J].现代食品科技, 2023, 39(5):234-241.
NIE X, CHEN H F, ZHANG Y, et al.Comparative analysis of volatile flavor compounds in long-term fermented kohlrabies for different time periods[J].Modern Food Science and Technology, 2023, 39(5):234-241.
[18] 颜廷宇, 林洁鑫, 朱建新, 等.电子鼻和GC-MS结合化学计量学应用于高香红茶与传统工夫红茶香气特征的研究[J].食品工业科技, 2022, 43(18):252-261.
YAN T Y, LIN J X, ZHU J X, et al.Analysis of E-nose and GC-MS combined with chemometrics applied to the aroma characteristics of high aroma black tea and traditional congou black tea[J].Science and Technology of Food Industry, 2022, 43(18):252-261.
[19] 高航, 续丹丹, 王文平, 等.基于多元统计学分析红曲米醋醋酸发酵阶段挥发性风味特征组分[J].食品科学, 2022, 43(12):219-227.
GAO H, XU D D, WANG W P, et al.Identification of characteristic volatiles in vinegar prepared with Monascus-fermented rice during acetic acid fermentation using multivariate statistical analysis[J].Food Science, 2022, 43(12):219-227.
[20] 吴尧, 邓杰, 张芮, 等.异常威克汉逊酵母与酿酒酵母不同接种方式对鸭梨酒品质的影响[J].食品与发酵工业, 2023, 49(15):69-76.
WU Y, DENG J, ZHANG R, et al.Effects of different inoculation methods of Wickerhamomyces anomalus and Saccharomyces cerevisiae on the quality of Yali wine[J].Food and Fermentation Industries, 2023, 49(15):69-76.
[21] 孙宗保. 镇江香醋挥发性成分分析及醋龄的识别研究[D].镇江:江苏大学, 2014.
SUN Z B.Analysis of volatile components and study on age discrimination of Zhenjiang aromatic vinegar[D].Zhenjiang:Jiangsu University, 2014.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.