Chinese vinegar classification via volatiles using long-optical-path infrared spectroscopy and chemometrics

Dong, Daming; Zheng, Wengang; Jiao, Leizi; Lang, Yun; Zhao, Xue

doi:10.1016/j.foodchem.2015.08.005

Cited by 30 publications

(7 citation statements)

References 27 publications

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“…In our previous studies, we successfully used infrared spectroscopy for gas measurements during grape or strawberry storage and food fermentation. This technique has the significant advantages of being able to provide nonintrusive, rapid and continuous online monitoring [4, 10, 12, 13]. Feature spectra of alcohols and esters were achieved and applied to discriminate grape spoilage [10].…”

Section: Introductionmentioning

confidence: 99%

Potential using of infrared thermal imaging to detect volatile compounds released from decayed grapes

et al. 2017

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Previous studies have demonstrated variations in volatile compound content during fruit spoilage. Infrared spectroscopy was proposed as an alternative method to discriminate the various states of decayed fruit through the makeup of their volatile compounds. Based on the infrared spectra of volatile compounds obtained from decayed grapes, this study simplified the extraction of their feature spectra and visualized their gas plumes by using a commercial infrared thermal camera equipped with a custom-made wavelength filter. As a function of volatilization gradients, accumulated gray value and imaging area were proposed as indicators for semi-quantitative analysis in a volatilization range similar to that of ethanol solutions ranging from 10% to 70%. Fresh, seriously decayed, and slightly or moderately decayed grapes were rapidly discriminated through their alcoholic volatiles by thermal images with correct classification ratings of 100%, 93.3%, and 90%, respectively.

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Section: Introductionmentioning

confidence: 99%

Potential using of infrared thermal imaging to detect volatile compounds released from decayed grapes

et al. 2017

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“…The levels of esters, which are important constituents of grape slurry, fermented mash, wine, and fruit vinegars, were high in A. othonianum vinegar (Table 4). Esters, responsible for fruity and floral aroma, are the products of the condensation reaction between acid and alcohol; 51 esters can also be used in the classification of vinegar 52 . Ethyl acetate is the most important ester of A. othonianum vinegar identified in this study.…”

Section: Resultsmentioning

confidence: 75%

Vinegar from Anacardium othonianum Rizzini using submerged fermentation

et al. 2020

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BACKGROUND Anacardium othonianum Rizzini is a native Cerrado fruit, recently described in the literature. Its use is restricted to its native region and there is a lack of studies regarding production of vinegar from the pulp. This work aims to investigate the production of A. othonianum Rizzini vinegar using submerged fermentation. RESULTS The density, alcohol content, proximal composition, pH, color coordinates, and chromatographic profile of the volatile compounds were analyzed in the slurry, fermented juice, and vinegar produced from the corpulent parts of A. othonianum Rizz. Sensory acceptance and willingness to pay were also assessed with vinegar at 4% and 6% of total acidity. The results indicated compliance with European legislation and the presence of volatile compounds such as carbon dioxide, acetic acid, ethanol, and acetaldehyde in the analyzed vinegars. Our results indicate the potential of vinegar production from A. othonianum, with 74% and 86% willingness to pay. CONCLUSIONS The process of transformation of the fruit pulp into new products can contribute to fruit valorization and consequent preservation of the plant in the Cerrado biome. To the best of our knowledge, this is the first report of volatile compounds and minerals in A. othonianum Rizz. slurry. Our observations can be used as a basis for future studies regarding the preparation of vinegars from this species and for investigating their application in cooking and guiding consumer perception. © 2020 Society of Chemical Industry

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“…The absorbance peaks around 3300 cm -1 and 1635 cm -1 wave numbers of the FTIR spectra for the samples were found to be related to the H-O-H asymmetric stretch vibration and H-O-H symmetric stretch vibration, respectively. Determining the mixture of acetic acid and water expected to be in organic vinegar from the spectral fingerprint peaks of vinegars was accepted as an important result [21], [57], [58]. From the spectroscopy and rheology analysis of apple red and yellow hawthorn vinegar, it was considered that these vinegars were good as commercial vinegars in the literature [23].…”

Section: Discussionmentioning

confidence: 99%

“…Also, it was also thought that the small spectral fingerprints of vinegars around 2098 cm -1 , 1403 cm -1 , 1271 cm -1 and 1043 cm -1 wavenumbers are the result of presence of the hydroxyl groups in ethyl alcohol, C-H, C-O and C-C bonds. It was concluded that the characteristic peaks of spectral fingerprints of the apple, red and yellow hawthorn vinegars by produced traditional method are compatible with the mixture of acetic acid and water that forms the structure of the vinegars [21], [57], [58].…”

Section: Figure 3 Shear Rate Evolution Of Viscosity For Apple Yellow Hawthorn and Red Hawthorn Vinegarsmentioning

confidence: 99%

Determination of Quality in Homemade Vinegars by Spectroscopy and Rheology Methods

Öztürk¹

2021

Düzce Üniversitesi Bilim Ve Teknoloji Dergisi

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This study focused on the determination of quality characteristics of homemade organic vinegars (apple, red hawthorn and yellow hawthorn) which were produced with double fermentation (ethyl alcohol and acetic acid fermentation) method by spectroscopy (UV/Fourier transform infrared) and rheology technique. These absorbance peak values are associated with organic acids and phenolic compounds were determined as an important parameter in the quality evaluation of vinegars. It was determined that the flow curves of all vinegars are compatible with the non-Newtonian flow, which is the behaviour of thickening (dilatant) fluids. From the obtained results, it was thought that the antioxidant and anti-bacterial effect of yellow hawthorn vinegar would be higher due to its higher acetic acid and phenolic compound content compared to the others.

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Chinese vinegar classification via volatiles using long-optical-path infrared spectroscopy and chemometrics

Cited by 30 publications

References 27 publications

Potential using of infrared thermal imaging to detect volatile compounds released from decayed grapes

Potential using of infrared thermal imaging to detect volatile compounds released from decayed grapes

Vinegar from Anacardium othonianum Rizzini using submerged fermentation

Determination of Quality in Homemade Vinegars by Spectroscopy and Rheology Methods

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