Physicochemical Qualities and Flavor Patterns of Traditional Chinese Vinegars Manufactured by Different Fermentation Methods and Aging Periods

Physicochemical properties of Fujian Yongchun aged vinegar (FYAV) and Shanxi mature vinegar (SMV) were compared in terms of the fermentation methods applied and aging periods (3, 5, 8, and 10 years), and combined E-nose/E-tongue analyses were performed to assess their flavors. Compared with submerge...

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Detalles Bibliográficos
Autores principales: Gao, Yaping, Jo, Yunhee, Chung, Namhyeok, Gu, Song-Yi, Jeong, Yong-Jin, Kwon, Joong-Ho
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2017
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5383139/
https://www.ncbi.nlm.nih.gov/pubmed/28401085
http://dx.doi.org/10.3746/pnf.2017.22.1.30

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5383139/
https://www.ncbi.nlm.nih.gov/pubmed/28401085
http://dx.doi.org/10.3746/pnf.2017.22.1.30

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