2019
DOI: 10.1111/ijfs.14185
|View full text |Cite
|
Sign up to set email alerts
|

Unravelling the composition and envisaging the formation of sediments in traditional Chinese vinegar

Abstract: Summary Sediments will spontaneously form in traditional Chinese vinegars (TCVs), which negatively affect the product acceptability. Here, sediments in Shanxi aged vinegar, a representative TCV, were investigated to unravel the microstructure and composition. Morphologically, crystals, amorphous substances and thalli were three common forms. Composition analysis by confocal laser scanning microscopy manifested starch/polysaccharides and proteins were present. Proteins (~30%), carbohydrates (>10%), crude fats (… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1

Citation Types

1
3
0

Year Published

2021
2021
2024
2024

Publication Types

Select...
4
1

Relationship

1
4

Authors

Journals

citations
Cited by 6 publications
(4 citation statements)
references
References 39 publications
1
3
0
Order By: Relevance
“…Our untargeted metabolomics analysis of CVS proved this understanding, p-coumaroylagmatine was likely carried from barley (40). It is reported that Bacillus subtilis was isolated from rice vinegar sediments, and the formation of Shanxi aromatic vinegar sediment crystals was caused by supersaturation of calcium oxalate (41). In our study, there was a decoction step before the aging process in CVS production, which was aimed to kill living bacteria.…”
Section: Discussionsupporting
confidence: 58%
“…Our untargeted metabolomics analysis of CVS proved this understanding, p-coumaroylagmatine was likely carried from barley (40). It is reported that Bacillus subtilis was isolated from rice vinegar sediments, and the formation of Shanxi aromatic vinegar sediment crystals was caused by supersaturation of calcium oxalate (41). In our study, there was a decoction step before the aging process in CVS production, which was aimed to kill living bacteria.…”
Section: Discussionsupporting
confidence: 58%
“…Traditional cereal vinegar is fermented using Pei (mainly derived from sorghum, rice, wheat bran, and rice husks) (Lu et al, 2018), which is a classical solid‐state fermentation process (Zhang et al, 2019). By contrast, fruit vinegar is usually fermented through liquid‐state fermentation; the advantage of this fermentation method is its short fermentation time, high efficiency, and improved hygiene.…”
Section: Introductionmentioning
confidence: 99%
“…The fermentation is generally divided into two stages.Alcoholic fermentation is executed primarily through the action of Saccharomyces. In this process, sugar is metabolized to ethanol.In the acetic acid stage, ethanol is oxidized to acetic acid chiefly through Acetobacillus activity, and this process plays a major role in the formation of flavor (Zhu et al, 2018).Traditional cereal vinegar is fermented using Pei (mainly derived from sorghum, rice, wheat bran, and rice husks) (Lu et al, 2018), which is a classical solid-state fermentation process (Zhang et al, 2019). By contrast, fruit vinegar is usually fermented through liquid-state fermentation; the advantage of this fermentation method is its short fermentation time, high efficiency, and improved hygiene.Fruit vinegar is made from all parts of the fruit (Sossou et al, 2009); therefore, it contains both the nutritional value of cereal vinegar and the original nutritional value and unique flavor of the fruit (Luzon-Quintana et al, 2021).…”
mentioning
confidence: 99%
“…The vinegar is a colloidal system including polymers and particles, and sediments formed spontaneously mainly caused by the colloidal system's instability. [ 16 ] CVS have a complex composition such as polysaccharides, proteins, peptides, organic acid, phenols, and flavonoid, as a result of various raw materials and microbiota in fermentation process. Forty‐one polyphenols extracted from Shanxi‐aged vinegar, considered to alleviate oxidative stress and inflammatory stress caused by a high‐fat diet, improve intestinal microbial disorders.…”
Section: Introductionmentioning
confidence: 99%