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Phenolic and Volatile Compounds in the Production of Sugarcane Vinegar
[Image: see text] This study aimed to explore the dynamic variations in the phenolic and volatile organic compounds of sugarcane vinegar subjected to different production processes. The determination of phenolic and volatile organic compounds was performed by UPLC-MS and solid phase micro extraction...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
American Chemical Society
2020
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7714267/ https://www.ncbi.nlm.nih.gov/pubmed/33283107 http://dx.doi.org/10.1021/acsomega.0c04524 |
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author | Chen, Gan-Lin Zheng, Feng-Jin Lin, Bo Lao, Shui-Bing He, Jie Huang, Zhi Zeng, Yuan Sun, Jian Verma, Krishan K. |
author_facet | Chen, Gan-Lin Zheng, Feng-Jin Lin, Bo Lao, Shui-Bing He, Jie Huang, Zhi Zeng, Yuan Sun, Jian Verma, Krishan K. |
author_sort | Chen, Gan-Lin |
collection | PubMed |
description | [Image: see text] This study aimed to explore the dynamic variations in the phenolic and volatile organic compounds of sugarcane vinegar subjected to different production processes. The determination of phenolic and volatile organic compounds was performed by UPLC-MS and solid phase micro extraction (SPME) coupled with gas chromatography combined with mass spectrometry (GC–MS). The complete fermentation process of sugarcane lasted nine days, and production of vinegar of up to 3.04% (w/v), total acids, and 4.1° alcoholicity was accomplished. Various phenolic compounds of sugarcane juice (non-sterilized) and those of alcoholic and acetic acid fermentation were obtained after nine days of fermentation. These were benzoic acid (2.024, 1.002, and 1.027 mg L(–1)), ferulic acid (0.060, 0.205, and 1.124 mg L(–1)), quinic acid (0.019, 0.074, and 0.031 mg L(–1)), chlorogenic acid (0.349, 1.635, and 1.217 mg L(–1)), apigenin (0.002, 0.099, and 0.004 mg L(–1)), kaempferol (0.003, 0.336, and 0.003 mg L(–1)), caffeic acid (−, 0.005, and 0.005 mg L(–1)), luteolin (0.003, 0.323, and 0.005 mg L(–1)), and p-coumaric acid (0.018, 0.015, and 0.027 mg L(–1)). Forty-five volatile organic compounds were also identified. The sugarcane juice can be commercialized as an alternative to wine as it presents characteristics of an alcoholic fermented beverage. |
format | Online Article Text |
id | pubmed-7714267 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | American Chemical Society |
record_format | MEDLINE/PubMed |
spelling | pubmed-77142672020-12-04 Phenolic and Volatile Compounds in the Production of Sugarcane Vinegar Chen, Gan-Lin Zheng, Feng-Jin Lin, Bo Lao, Shui-Bing He, Jie Huang, Zhi Zeng, Yuan Sun, Jian Verma, Krishan K. ACS Omega [Image: see text] This study aimed to explore the dynamic variations in the phenolic and volatile organic compounds of sugarcane vinegar subjected to different production processes. The determination of phenolic and volatile organic compounds was performed by UPLC-MS and solid phase micro extraction (SPME) coupled with gas chromatography combined with mass spectrometry (GC–MS). The complete fermentation process of sugarcane lasted nine days, and production of vinegar of up to 3.04% (w/v), total acids, and 4.1° alcoholicity was accomplished. Various phenolic compounds of sugarcane juice (non-sterilized) and those of alcoholic and acetic acid fermentation were obtained after nine days of fermentation. These were benzoic acid (2.024, 1.002, and 1.027 mg L(–1)), ferulic acid (0.060, 0.205, and 1.124 mg L(–1)), quinic acid (0.019, 0.074, and 0.031 mg L(–1)), chlorogenic acid (0.349, 1.635, and 1.217 mg L(–1)), apigenin (0.002, 0.099, and 0.004 mg L(–1)), kaempferol (0.003, 0.336, and 0.003 mg L(–1)), caffeic acid (−, 0.005, and 0.005 mg L(–1)), luteolin (0.003, 0.323, and 0.005 mg L(–1)), and p-coumaric acid (0.018, 0.015, and 0.027 mg L(–1)). Forty-five volatile organic compounds were also identified. The sugarcane juice can be commercialized as an alternative to wine as it presents characteristics of an alcoholic fermented beverage. American Chemical Society 2020-11-17 /pmc/articles/PMC7714267/ /pubmed/33283107 http://dx.doi.org/10.1021/acsomega.0c04524 Text en © 2020 The Authors. Published by American Chemical Society This is an open access article published under a Creative Commons Non-Commercial No Derivative Works (CC-BY-NC-ND) Attribution License (http://pubs.acs.org/page/policy/authorchoice_ccbyncnd_termsofuse.html) , which permits copying and redistribution of the article, and creation of adaptations, all for non-commercial purposes. |
spellingShingle | Chen, Gan-Lin Zheng, Feng-Jin Lin, Bo Lao, Shui-Bing He, Jie Huang, Zhi Zeng, Yuan Sun, Jian Verma, Krishan K. Phenolic and Volatile Compounds in the Production of Sugarcane Vinegar |
title | Phenolic and Volatile Compounds in the Production
of Sugarcane Vinegar |
title_full | Phenolic and Volatile Compounds in the Production
of Sugarcane Vinegar |
title_fullStr | Phenolic and Volatile Compounds in the Production
of Sugarcane Vinegar |
title_full_unstemmed | Phenolic and Volatile Compounds in the Production
of Sugarcane Vinegar |
title_short | Phenolic and Volatile Compounds in the Production
of Sugarcane Vinegar |
title_sort | phenolic and volatile compounds in the production
of sugarcane vinegar |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7714267/ https://www.ncbi.nlm.nih.gov/pubmed/33283107 http://dx.doi.org/10.1021/acsomega.0c04524 |
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