Correlation of volatile and nonvolatile components with the total antioxidant capacity of tartary buckwheat vinegar: Influence of the thermal processing

Dietary tartary buckwheat intake attenuates insulin resistance and improves lipid profiles in patients with type 2 diabetes: a randomized controlled trial

“…However, the daily intake of nutrients and phytochemicals from these products is limited, and fermentation, milling, or thermal processing affect the amount and bioactivity of TB [24][25][26]. The TB foods in the present study retained most of the beneficial nutrients found in the whole TB grains, while keeping acceptable sensory characteristics for consumption.…”

Effect of laboratory-scale decoction on the antioxidative activity of Zhenjiang Aromatic Vinegar: The contribution of melanoidins

“…With increasing interest in the potential health effects of vinegar worldwide, there have been many reports confirming the antioxidative activity (AA) of various vinegars (Budak et al, 2014). Phenolic compounds play an important role in the AA of vinegars (Shimoji et al, 2002;Verzelloni et al, 2007;Wang et al, 2012). Melanoidins, coloured polymers synthesized through Maillard reaction, are able to exert AA and may be the predominant contributors to the AA in severely heat-treated food samples (Daglia et al, 2004;Liu & Kitts, 2011;Morales et al, 2012).…”

Development of a SPME-GC-MS method for the determination of volatile compounds in Shanxi aged vinegar and its analytical characterization by aroma wheel

“…The aroma wheel has been used to investigate red and sherry wines (Capone et al 2013;Muñoz et al 2007) However, available information about the sensory properties of SAV is scant. In the few reported studies on SAV (Wang et al 2012a;Wang et al 2012b;Xiao et al 2011), the volatile compounds of SAV were semi-quantified and aroma-active compounds were identified by GC-Olfactometry. Therefore, in this study, the OAV and aroma wheel will reveal the aroma profile of SAV by analyzing quantitative information of SPME-GC-MS determination.…”