Difference analysis of flavor quality between traditional and closed solid-state vinegar brewing systems

Abstract

Abstract: In order to solve the problem of poor flavor quality caused by the fluctuation of temperature and humidity inside and outside the fermented grains in summer, the production factors of traditional solid-state fermentation (TF) vinegar are difficult to control. In this paper, high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS) technology and the combination of electronic tongue and sensory evaluation were used to compare the changes and differences of each index between closed solid-state fermentation (CF) and traditional solid-state vinegar fermentation under different fermentation conditions. The results showed that the closed solid-state fermentation had higher efficiency than the traditional solid-state fermentation vinegar produced in summer in terms of temperature control, total acid content, non-volatile acid generation rate and reducing sugar consumption rate. The proportion of non-volatile organic acids in the closed solid-state fermentation vinegar was higher, the production rate of fresh free amino acids was faster, and the types of volatile flavor substances were more, indicating that the taste generated was softer and the taste level was more significant. Sensory evaluation showed that the vinegar of closed fermentation showed a distinct sour and umami taste, and the bitter taste was lower, and the overall taste was more refreshing. In general, closed solid-state fermentation has significant advantages and potential in improving fermentation efficiency and food quality, which lays a theoretical foundation for stable and high-yield Zhenjiang vinegar production.

Key words: Zhenjiang aromatic vinegar, closed solid-state fermentation, difference analysis, gas Chromatography-Mass Spectrometry (GC-MS)

CLC Number:

TS264.2

思雨李沪强佳琦 Yong-Jian Yu. Difference analysis of flavor quality between traditional and closed solid-state vinegar brewing systems[J]. FOOD SCIENCE.

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