Food and Fermentation Industries >

2024 , Vol. 50 >Issue 5: 108 - 115

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035449

Changes of physicochemical parameters and volatile flavor substances in the fermentation process of Shanlan rice vinegar

  • WU Xiaoqian ,
  • ZHONG Qiuping ,
  • ZHANG Yunzhu
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  • 1(School of Food Science and Engineering, Hainan University, Haikou 570228, China)
    2(School of Biomedical Engineering, Hainan University, Haikou 570228, China)

Received date: 2023-03-11

  Revised date: 2023-04-26

  Online published: 2024-04-09

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Abstract

Shanlan yellow rice wine was fermented to develop Shanlan rice vinegar (SRV) using acetic acid bacteria as starter culture.The physico-chemical indexes of SRV were analyzed.The free amino acids, organic acids, and flavor metabolites in the fermentation process of SRV were determined by HPLC and headspace-solid phase micro-extraction-gas chromatography-mass spectrometry.The results showed that the physicochemical properties of the vinegar changed greatly during fermentation.The total acid content increased gradually during fermentation, while the pH value slowly declined.A total of 27 organic acids were detected in the fermentation process of SRV, among which lactic acid and acetic acid were the main organic acid produced.The total content of free amino acids was higher in the middle stage of fermentation.The flavor distribution in the finished SRV was sweet amino acids>bitter amino acids>umami amino acids as well as the sweetness showed the most obvious.Based on principal component analysis and orthogonal partial least squares-discriminant analysis results, there were significant differences in metabolites with 41 different metabolites screened out at different stages of fermentation.Screened out the 17 key metabolic pathways indicated that the enrichment degree of microbial metabolic pathways under different environments was most significant.The enrichment degree of secondary metabolites biosynthesis pathway, plant secondary metabolites biosynthesis pathway, and unsaturated fatty acid biosynthesis pathway were highest.

Key words： Shanlan rice vinegar; physico-chemical properties; free amino acids; organic acids; flavor substances

Cite this article

WU Xiaoqian , ZHONG Qiuping , ZHANG Yunzhu . Changes of physicochemical parameters and volatile flavor substances in the fermentation process of Shanlan rice vinegar[J]. Food and Fermentation Industries, 2024 , 50(5) : 108 -115 . DOI: 10.13995/j.cnki.11-1802/ts.035449

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