FOOD RESEARCH INTERNATIONAL
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2023
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IF 8.1
Dongdong Sun,Weixin Li,Lixin Luo
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.
研究领域:
食品科学
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微生物学
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分析化学
✓ 已验证
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2020
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IF 4.006
Sam Al-Dalali,Fuping Zheng,Baoguo Sun,Chenxi Zhou,Ming Li,Feng Chen
Effects of different brewing processes, such as the solarization process (i.e. with or without), selection of different types of rice as a raw material (i.e. normal or sticky rice), and addition of flavoring materials (i.e. presence or absence of spices or sugar), on the aroma profiles of three types of Chinese vinegars were investigated. These three vinegars were the Longmen aromatic sweet rice vinegar (LASRV), Longmen aromatic rice vinegar (LARV), and Longmen rice vinegar (LRV). Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and HS-SPME-aroma extract dilution analysis combined with gas chromatography-olfactometry (HS-SPME-AEDA-GC-O) were used to identify and quantify the volatile compounds, as well as the aroma-active compounds in the Longmen vinegars. Among the total of 68 volatile compounds that were identified, 49 were confirmed by their corresponding chemical standards. The results showed that the LASRV sample contained higher concentrations of acids, alcohols, esters, sulfides, acetal, and aromatic hydrocarbons because of effects of the solarization process and the presence of added sugar. The LARV sample was found to contain more aldehydes, pyrazines, ketones, phenols, lactone, and oxazoles, which might be contributed by the solarization process, as well as the addition of spices.
研究领域:
食品科学
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分析化学
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风味化学
✓ 已验证
DOI
高影响因子
International Journal of Electrochemical Science
·
2023
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IF 1.5
Xiaojuan Zhao,Lijuan Yi,Chunli Wang,Yanping Xian,Xiaofang Zeng,Weidong Bai
A simple electrochemical sensing method was proposed for fast detection of tyramine in rice vinegar. o -Aminophenol (OAP) was electropolymerized on the surface of glassy carbon electrode (GCE) to form the poly( o -aminophenol) (POAP) film. Then the overoxidized poly( o -aminophenol) film modified GCE (OPOAP/GCE) was obtained by electrochemical treatment of POAP film in the alkaline solution. The modification method of GCE and detection conditions of tyramine were optimized. Electrochemical impedance spectroscopy and scanning electron microscopy were used to characterize the preparation process of OPOAP/GCE and binding ability of tyramine onto the OPOAP film. Furthermore, the electrochemical properties of OPOAP/GCE was investigated by square wave voltammetry. OPOAP/GCE, which was fabricated via cyclic voltammetry in 0.3 M perchloric acid solution with 0.01 M OAP and overoxidized in 0.09 M NaOH solution, showed good electrochemical response on tyramine. The oxidation current and the concentration of tyramine had good linear relationship in the ranges of 0.1-10 μM and 10-200 μM, respectively. The detection limit was 0.054 μM, based on the signal to noise ratio of 3. The recovery rates of tyramine in rice vinegar sample were from 95.6% to 117.2%. The sensor was simple, inexpensive, rapid, and suitable to detect tyramine in rice vinegar sample.
研究领域:
分析化学
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食品科学
✓ 已验证
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2019
·
IF 3.579
Xin Zhang,Peng Wang,Dandan Xu,Wenping Wang,Yan Zhao
Beijing rice vinegar is a typically traditional Chinese cereal vinegar and prevalent in the northern part of China. In this study, the volatile aroma analysis of different fermentation stages of Beijing rice vinegar was carried out by headspace-solid phase micro-extraction coupled with gas chromatography mass spectrometry (HS-SPME-GC-MS). The aroma could be classified into acids, alcohols, esters, aldehydes, ketones, polyphenols and heterocyclic compounds. The aroma constituents varied at each fermentation stage. Principle component analysis (PCA) was employed to distinguish the specific aroma compounds. At the alcoholization stage, alcohols were mainly ethanol (1993.10 μg/100 mL, 70%), and phenyl-ethyl alcohol (588.64 μg/100 mL, 20%). The ethyl ester meanwhile started to be produced and was the most prevalent ester. The high contents of ethanol, 3-methyl-butanol and phenyl-ethyl alcohol could be the potential aroma biomarker for the alcoholization stage. At the vinegarization stage, ethanol was largely consumed, as well as i-butanol and i-amyl alcohol. The concentration of volatile acids was 1948.01 μg/100 mL with acetic acid the most dominant one (> 90%). Acetic acid and 3-hydroxy-2-butanone were representative compounds for vinegarization stage and could be the potential biomarkers. Furthermore, the aroma comparison of 7 kinds of classic cereal vinegars was carried out. PCA results indicated that the specification of aroma biomarkers for each type of vinegar was practical, serving as the indicators or predictors for both the vinegar fermentation stage identification, vinegar sensory evaluation, and offering a potential for vinegar identification and quality improvement. The assessment strategy was also used to compare the typical Chinese and other important western vinegars.
研究领域:
食品科学
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分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2025
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IF 4.6
Jianpeng Zhang,Miao Wang,Yongxin She,Fen Jin,Maojun Jin,Jing Wang,Guohua Zhang,A.M. Abd El-Aty
The excessive use of benzoic acid as a preservative in vinegar may pose health risks, highlighting the need for efficient monitoring methods. Conventional detection techniques are often costly, time intensive, and require complex sample preparation. Herein, a surface-enhanced Raman scattering (SERS) sensor on paper incorporating molecularly imprinted polymers (MIPs) was developed to enable rapid, sensitive, and selective detection of benzoic acid in rice vinegar. The sensor material (BA-MIPs@AgNPs) was synthesized via sodium borohydride reduction of silver nitrate, and its morphology and structural integrity were confirmed through electron microscopy and infrared spectroscopy, respectively. Comprehensive dynamic, static, selective, and anti-interference adsorption experiments were performed to assess the sensor’s binding performance and reliability. Under the optimized parameters, the MIP-SERS sensor exhibited a strong linear response for benzoic acid concentrations between 500–2500 mg/L, with a detection limit of 250 mg/L. The recovery rates for spiked samples ranged from 95.17 % to 102.32 %, indicating high accuracy. Statistical comparison via an independent sample t test revealed no significant difference between the results obtained via the MIP-SERS method and those obtained via standard HPLC, confirming its reproducibility and analytical precision. This work presents a cost-effective, environmentally conscious approach for food safety monitoring and quality assurance practices.
研究领域:
分析化学
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食品科学
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材料科学
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纳米技术
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光谱学
✓ 已验证
产品关联
DOI
高影响因子
Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
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2016
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IF 1.878
Fang Liu,Chang-Ying Hu,Quan Zhao,Yu-Jie Shi,Huai-Ning Zhong
Three nanocopper/low-density polyethylene (LDPE) composite films were tested in food simulants (3% acetic acid and 10% ethanol) and real food matrices (rice vinegar, bottled water and Chinese liquor) to explore the behaviours of copper migration using ICP-OES and GFAAS. The effects of exposure time, temperature, nanocopper concentration and contact media on the release of copper from nanocopper/LDPE composite films were studied. It was shown that the migration of copper into 10% ethanol was much less than that into 3% acetic acid at the same conditions. With the increase of nanocopper concentration, exposure time and temperature, the release of copper increased. Copper migration does not appear to be significant in the case of bottled water and Chinese liquor compared with rice vinegar with a maximum value of 0.54 μg mL−1 for the CF-0.25# bags at 70°C for 2 h. The presence and morphology of copper nanoparticles in the films and the topographical changes of the films were confirmed by field emission scanning electron microscope (FE-SEM) and atomic force microscope (AFM). In this manner, copper nanoparticles of different morphologies, sizes and distribution were found, and samples with higher nanocopper concentration had a more irregular topography. In the case of Fourier transform infrared spectroscopy (FTIR), no chemical bonds formed between copper nanoparticles and LDPE. Copper nanoparticles were just as physically dispersed in LDPE.
研究领域:
材料科学
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食品科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）