Advances in Research on Functional Substances in Vinegar

doi:10.7506/spkx1002-6630-20220517-231

FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (11): 196-204.doi: 10.7506/spkx1002-6630-20220517-231

• Reviews • Previous Articles

Advances in Research on Functional Substances in Vinegar

WANG Zongmin, BAI Hua, WANG Xinyu, ZHU Lanlan, WANG Yanbo, PENG Lin, LIU Jizhou, WU Xudong, SONG Yuedong, SONG Yuanda

(1. School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China; 2. School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, China; 3. School of Life Science, Taizhou University, Taizhou 318000, China; 4. Shandong Xinfurui Agricultural Science and Technology Co., Ltd., Liaocheng 252300, China)

Published:2023-06-30

Abstract

Abstract: Vinegar is an acidic condiment with a unique taste and fragrance, which is produced by microbial fermentation. Vinegar has rich nutrients and bioactive substances, which can provide a good material basis for the development of functional vinegar. This review summarizes the major progress that has been made in vinegar research in terms of product types, brewing methods, bioactive components and their functional properties in the past decade, and proposes that future development research on functional vinegar should consider the selection and combination of raw materials, the combination and application of microorganisms with customized functions, and the selection of containers and the development of new treatment methods for the aging of vinegar. This review will be helpful for developing new healthy vinegar and novel functional vinegar beverages under the background of ‘One Health’.

Key words: vinegar; solid-state brewing; bioactive constituents; functional vinegar beverages

CLC Number:

TS264.2

WANG Zongmin, BAI Hua, WANG Xinyu, ZHU Lanlan, WANG Yanbo, PENG Lin, LIU Jizhou, WU Xudong, SONG Yuedong, SONG Yuanda. Advances in Research on Functional Substances in Vinegar[J]. FOOD SCIENCE, 2023, 44(11): 196-204.

[1]	Zong-Min Wang 桦白 zhu lanlan Yue-Dong SONG. Research Advances of Functional Substances in Vinegar [J]. FOOD SCIENCE, 0, (): 0-0.
[2]	Xi-Ya YU. Effect of Ambient Temperature on the Quality of High-salt Liquid Cantonese Raw Soy Sauce [J]. FOOD SCIENCE, 0, (): 0-0.
[3]	Jia-Xin Liu Xiao-Ting YE Yong-Jian Yu Yuan-Yuan Zhu Zhen Yu Dong Han Peng Liu Yu-Qin Wang. Microbial Diversity and Their Interaction in Traditional Vinegar Fermentation Process: A Review [J]. FOOD SCIENCE, 0, (): 0-0.
[4]	潘国杨 Fei-Yu AN Kai-Xing CAO Jing-Wen XU. Isolation, identification and screening of Tetragenococcus halophilus strains from traditional fermented soybean paste [J]. FOOD SCIENCE, 0, (): 0-0.
[5]	. Characteristic Volatiles Identification of Monascus Rice Vinegar during Acetic Acid Fermentation Process Based on Multivariate Statistical Analysis [J]. FOOD SCIENCE, 0, (): 0-0.
[6]	GAO Hang, XU Dandan, WANG Wenping, ZHAO Yan, ZHANG Jian, DING Jie, TAN Lei, ZHANG Xin. Identification of Characteristic Volatiles in Vinegar Prepared with Monascus-fermented Rice during Acetic Acid Fermentation Using Multivariate Statistical Analysis [J]. FOOD SCIENCE, 2022, 43(12): 219-219.
[7]	RUAN Zhiqiang, DONG Ximei, JIANG Xuewei, ZOU Shidong, YANG Junwen, ZHANG Wei, WU Can, FANG Qinjun. Correlation between Dominant Fungi and Variation of Flavor Compounds during High-salt Liquid-state Soy Sauce Fermentation [J]. FOOD SCIENCE, 2022, 43(10): 172-179.
[8]	Can WU. Study on the correlation between dominant fungi and the variation of flavor compounds in high-salt liquid-state soy sauce fermentation [J]. FOOD SCIENCE, 0, (): 0-0.
[9]	Wen-Ya LI Ai-Jin MA Lu JiSun. Metabonomic analysis of low-salt shrimp paste during fermentation at low temperature based on GC-MS [J]. FOOD SCIENCE, 0, (): 0-0.
[10]	LI Wenya, BAN Yuhan, YU Hongwei, MA Aijin, SANG Yaxin, SUN Jilu. Metabolomic Analysis of Low-salt Shrimp Paste during Fermentation at Low Temperature Based on Gas Chromatography-Mass Spectrometry [J]. FOOD SCIENCE, 2022, 43(8): 166-174.
[11]	. Screening and application of Aspergillus oryzae in koji-making of watermelon soybean paste fermentation [J]. , 0, (): 0-0.
[12]	SUN Xiaohan, JIANG Xuewei, XIAO Zhiyu, OU Dechong, LI Kai, ZHOU Hui, FANG Qinjun. Screening and Application of Aspergillus oryzae in Koji-making for Manufacturing of Fermented Watermelon-Soybean Paste [J]. FOOD SCIENCE, 2022, 43(6): 204-211.
[13]	LIU Bing, CHANG Yuan, WANG Ruifang, LIU Zixuan, CHEN Haitao, ZHANG Ning. Recent Progress in Research on Volatile Flavor Compounds in Allium [J]. FOOD SCIENCE, 2022, 43(3): 249-257.
[14]	CHEN Hai-Tao ning ZHANG. A Review Research Progress on Volatile Flavor Compounds in Alliums [J]. FOOD SCIENCE, 0, (): 0-0.
[15]	ＧＡＯ xiang-yang. Rapid Determination of Amino Acid Nitrogen Content and Grade in Brewing Soy Sauce [J]. , 0, (): 0-0.

Advances in Research on Functional Substances in Vinegar

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments