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Vinegar is an acid condiment shared all over the world. According to the raw materials, vinegar can be mainly divided into fruit and cereal ones, both of which possess unique aroma and flavor characteristics and corresponding volatile organic compounds (VOCs). Many studies about vinegar VOCs' (VVOCs) sorts, analytical methods, and forming mechanism...
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... advantages and disadvantages of GC and its derived methods are summarized in Table 2. HPLC and DLLME-HPLC HPLC is an analytic technology, which has the characteristics of fast analysis, and high separation efficiency for non-volatile compounds, such as amino acids, carbohydrates, and so on in The standard mass spectrometry library is not rich enough, and it needs better and faster data processing software to treat huge data produced by HS-SPME-GC x GC-MS. High costs and careful maintenance are need. ...Context 2
... et al. (2019) used DLLME-HPLC to rapidly determine tetramethylpyrazine in vinegar, indicating that this method is sensitive, stable, and accurate. The advantages and disadvantages of HPLC and DLLME-HPLC are listed in Table 2. ...Context 3
... fruit and cereal vinegars, especially traditional ones, possess the characteristic aromas and flavors mainly given by different VVOCs. Herein we collect a total of 160 (Annex Table 1) and 124 (Annex Table 2) reported VVOCs from 5 fruit vinegars (TBV, BV, SV, CV, and PV) and 6 cereal vinegars (SAV, ZAV, SBV, Beijing rice vinegar (BRV), KRV, and JRV), respectively. Based on the chemical characteristics, VVOCs can be divided into 9 groups, which are acid, alcohol, aldehyde, ester, ketone, lactone, phenol, pyazine, and furan ( Table 3). ...Citations
... This preliminary analysis is crucial for identifying chromatographic peaks and obtaining preliminary information on the qualitative composition of the analyzed samples. The volatile compounds identified in the aroma of ABTM samples can be classified into four categories [17,18]: ...
The study examines the unique production process of Aceto Balsamico Tradizionale di Modena PDO (ABTM), emphasizing its complex phases and the impact of raw materials and artisanal skill on its flavor characteristics. Analytical tests focused on the volatile composition of vinegars from different wood barrels at different aging stages, using solid-phase micro-extraction (SPME) coupled with gas chromatography, either with mass spectrometry (GC/MS) or flame ionization detector (FID). Multivariate analysis, including principal component analysis (PCA), was employed to investigate the presence of peculiarities among the volatile profiles of samples of different barrel origin. The research focuses on characterizing the volatile composition of vinegars sourced from individual wood barrels, such as Cherry, Chestnut, Mulberry, Juniper, and Oak. Although it was not possible to identify molecules directly connected to the woody essence, some similarities emerged between vinegar samples from mulberry and cherry barrels and between those of juniper and oak. The former group is characterized by analytes with high molecular weights, such as furfural and esters, while the latter group shows more intense peaks for ethyl benzoate. Moreover, ethyl benzoate appears to predominantly influence samples from chestnut barrels. Due to the highly complex production process of ABTM, where each battery is influenced by several factors, this study’s findings are specific to the current experimental conditions.
... Chinese traditional vinegar is made from cereals (rice, sorghum, wheat bran, or malt) by mixed-culture and solid-state fermentation for about one month [37][38][39]. The fermentation process includes three stages: saccharification, alcoholic fermentation, and acetic acid fermentation. ...
Traditional fermented foods are favored by people around the world for their positive health and taste advantages. Many of the fermented foods, including Chinese traditional fermented foods, are produced through mixed-culture fermentation. Apart from reducing the formation of harmful compounds such as ethyl carbamate (EC) and biogenic amines (BAs) during food fermentation, it is also difficult to precisely control and regulate the fermentation process based on the control of environmental conditions alone, due to the complex microbiota and an unclarified fermentation mechanism. In this review, key microorganisms involved in Chinese fermented foods such as baijiu, soy sauce, and vinegar production are elaborated, and relations between microbial composition and the aroma or quality of food are discussed. This review focuses on the interpretation of functions and roles of beneficial (functional) microorganisms that participate in food fermentation and the discussion of the possibilities of the synergistic use of functional microorganisms to improve the safety and quality of Chinese fermented foods. Conducting work toward the isolation of beneficial microorganisms is a challenge for modern food fermentation technology. Thus, methods for the isolation and mutagenesis of functional microbial strains for synergistic food fermentation are summarized. Finally, the limitations and future prospects of the use of functional microorganisms in traditional Chinese fermented foods are reviewed. This review provides an overview of the applications of synergistic fermentation with functional microorganisms in the improvement of the safety or sensory qualities of fermented foods.
... Every nation or location in the world has varieties of vinegar with distinctive aromas and flavors derived from the raw ingredients, microorganisms, and vinegar manufacturing processes (3,5,6). In addition to being used as a flavoring agent, vinegar is a functional food and beverage since it contains some healthy ingredients, particularly in the older varieties (7,8). ...
... In Europe, America, and Africa, fruit vinegar is usually manufactured and used as a spice (3,5,6,8). Fruit vinegar is made from various fruits, including grapes, apples, pineapples, mangoes, jujubes, and bananas (16). There are many well-known traditional fruit vinegarsthroughout the world, including traditional balsamic vinegar (TBV), balsamic vinegar (BV), and sherry vinegar (SV), all of which are PGI products in Europe (27). ...
... /fnut. . rice, wheat, corn, barley, and other starch-rich ingredients are the primary raw materials for cereal vinegar (3,5,6,8). Due to vinegar's nutritional properties directly affecting consumers' health, more than 3.2 million liters of vinegar is consumed daily in China. The quality of vinegar has received significant attention from the Chinese government (19). ...
Vinegar is one of the most widely used acidic condiments. Recently, rapid advances have been made in the area of vinegar research. Different types of traditional vinegar are available around the globe and have many applications. Vinegar can be made either naturally, through alcoholic and then acetic acid fermentation, or artificially, in laboratories. Vinegar is the product of acetic acid fermentation of dilute alcoholic solutions, manufactured by a two-step process. The first step is the production of ethanol from a carbohydrate source such as glucose, which is carried out by yeasts. The second step is the oxidation of ethanol to acetic acid, which is carried out by acetic acid bacteria. Acetic acid bacteria are not only producers of certain foods and drinks, such as vinegar, but they can also spoil other products such as wine, beer, soft drinks, and fruits. Various renewable substrates are used for the efficient biological production of acetic acid, including agro and food, dairy, and kitchen wastes. Numerous reports on the health advantages associated with vinegar ingredients have been presented. Fresh sugarcane juice was fermented with wine yeast and LB acetate bacteria to develop a high-quality original sugarcane vinegar beverage. To facilitate the current study, the bibliometric analysis method was adopted to visualize the knowledge map of vinegar research based on literature data. The present review article will help scientists discern the dynamic era of vinegar research and highlight areas for future research.
Cantonese-style rice vinegar is one of the most important Chinese rice vinegars and is quite popular all over the southeast coast of China, especially in Guangdong. This study identified 31 volatile compounds, including 11 esters, 6 alcohols, 3 aldehydes, 3 acids, 2 ketones, 1 phenol, and 5 alkanes, using headspace solid-phase microextraction-gas chromatography-mass spectrometry. Six organic acids were detected by high performance liquid chromatography. The ethanol content was detected by gas chromatography. During acetic acid fermentation, physicochemical analysis showed that the initial concentrations of reducing sugar and ethanol were 0.0079 g/L and 23.81 g/L, respectively, and the final value of total acid was 46.5 g/L, and the pH value was stable at 3.89. High-throughput sequencing was used to identify the microorganisms, and Acetobacter, Komagataeibacter, and Ralstonia were the top three bacterial genera. Quantitative real-time polymerase chain reaction revealed patterns that were different from those of high-throughput sequencing. The co-occurrence network of microorganisms and the correlation analysis between microorganisms and flavor substances indicate that Acetobacter and Ameyamaea played crucial roles as the main functional AAB, and the failure of Cantonese-style rice vinegar fermentation can be attributed to the abnormal increase in Komagataeibacter. Microbial co-occurrence network analysis indicated that Oscillibacter, Parasutterella, and Alistipes were the top three microorganisms. Redundancy analysis disclosed that total acid and ethanol were the key environmental factors influencing the microbial community. Fifteen microorganisms closely related to the metabolites were identified using the bidirectional orthogonal partial least squares model. Correlation analysis showed that these microorganisms were strongly associated with flavor metabolites and environmental factors. The findings of this study deepen our understanding of the fermentation of traditional Cantonese-style rice vinegar.
