Recent Progress in Chemical Composition of Grain-Derived Traditional Vinegar

doi:10.7506/spkx1002-6630-201819048

Abstract

Abstract: In recent years, growing attention has been paid to the nutritional properties and health benefits of grain-derived traditional vinegar, which is closely related to chemical components in vinegar. Due to the complexity of the raw materials and the manufacturing process, the chemical composition of traditional vinegar are very complicated. Amino acids, organic acids, polyalcohols, sugars, flavonoids, volatile compounds, melanoidins, and inorganic elements have been reported as chemical constituents from vinegar. This article summarizes and reviews the recent studies on chemical components in grainderived traditional vinegar. We hope that this review can provide valuable information for establishing more specialized indexes in vinegar quality standard and promoting the development and utilization of vinegar.

Key words: grain-derived traditional vinegar, chemical components, recent progress

CLC Number:

TQ920.1

NIE Jiahui, LI Yi, QIN Xuemei, LI Zhenyu. Recent Progress in Chemical Composition of Grain-Derived Traditional Vinegar[J]. FOOD SCIENCE, 2018, 39(19): 322-328.

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Recent Progress in Chemical Composition of Grain-Derived Traditional Vinegar

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