Cargando…

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...

Descripción completa

Detalles Bibliográficos
Autores principales:	Chen, Gan-Lin, Zheng, Feng-Jin, Lin, Bo, Lao, Shui-Bing, He, Jie, Huang, Zhi, Zeng, Yuan, Sun, Jian, Verma, Krishan K.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	American Chemical Society 2020
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

Ejemplares similares

Efficacy and functionality of sugarcane original vinegar on mice
por: Zheng, Feng-Jin, et al.
Publicado: (2023)

Corrigendum: Efficacy and functionality of sugarcane original vinegar on mice
por: Zheng, Feng-Jin, et al.
Publicado: (2023)

Vinegar: A potential source of healthy and functional food with special reference to sugarcane vinegar
por: Chen, Gan-Lin, et al.
Publicado: (2023)

Identification of Turbid Compounds Generated in Sugarcane Vinegar
por: Matsunaga, Kazuhiko, et al.
Publicado: (2016)

Vinegar Volatile Organic Compounds: Analytical Methods, Constituents, and Formation Processes
por: Xie, Zhenzhen, et al.
Publicado: (2022)

Simulation and Non-Invasive Testing of Vinegar Storage Time by Olfaction Visualization System and Volatile Organic Compounds Analysis
por: Lin, Hao, et al.
Publicado: (2021)

Effects of Organic Acids, Amino Acids and Phenolic Compounds on Antioxidant Characteristic of Zhenjiang Aromatic Vinegar
por: Zhang, Bo, et al.
Publicado: (2019)

Antioxidant Activities, Phenolic Profiles, and Organic Acid Contents of Fruit Vinegars
por: Liu, Qing, et al.
Publicado: (2019)

Effects of Various Rice-Based Raw Materials on Enhancement of Volatile Aromatic Compounds in Monascus Vinegar
por: Yuan, Xi, et al.
Publicado: (2021)

Optimization of the Process for Green Jujube Vinegar and Organic Acid and Volatile Compound Analysis during Brewing
por: Li, Guifeng, et al.
Publicado: (2023)

Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products
por: Durán-Guerrero, Enrique, et al.
Publicado: (2021)

Exploring the role of Sichuan Baoning vinegar microbiota and the association with volatile flavor compounds at different fermentation depths
por: Liu, Aiping, et al.
Publicado: (2023)

Bioactive Compounds in Cornelian Cherry Vinegars
por: Kawa-Rygielska, Joanna, et al.
Publicado: (2018)

Comparison of Different Drying Methods for Asparagus [Asparagus cochinchinensis (Lour.) Merr.] Root Volatile Compounds as Revealed Using Gas Chromatography Ion Mobility Spectrometry
por: Chen, Gan-Lin, et al.
Publicado: (2022)

Study of Consumer Liking of Six Chinese Vinegar Products and the Correlation between These Likings and the Volatile Profile
por: Liang, Shan, et al.
Publicado: (2022)

Antioxidant and Nitrite-Scavenging Capacities of Phenolic Compounds from Sugarcane (Saccharum officinarum L.) Tops
por: Sun, Jian, et al.
Publicado: (2014)

Establishment of the Volatile Signature of Wine-Based Aromatic Vinegars Subjected to Maceration
por: Perestrelo, Rosa, et al.
Publicado: (2018)

Impact of roasting on the phenolic and volatile compounds in coffee beans
por: Wu, Hanjing, et al.
Publicado: (2022)

Volatile Compounds, Sensory Profile and Phenolic Compounds in Fermented Rice Bran
por: Ardiansyah,, et al.
Publicado: (2021)

Phenolic Profile of Nipa Palm Vinegar and Evaluation of Its Antilipidemic Activities
por: Chatatikun, Moragot, et al.
Publicado: (2020)

Vinegar amount in the process affected the components of vinegar-baked Radix Bupleuri and its hepatoprotective effect
por: Zhao, Ya, et al.
Publicado: (2016)

Biotechnological Processes in Fruit Vinegar Production
por: Luzón-Quintana, Luz María, et al.
Publicado: (2021)

Formation of Volatile and Aroma Compounds during the Dehydration of Membrane-Clarified Sugarcane Juice to Non-Centrifugal Sugar
por: Ge, Yanjing, et al.
Publicado: (2021)

Profiles of Volatile and Phenolic Compounds as Markers of Ripening Stage in Candonga Strawberries
por: Cozzolino, Rosaria, et al.
Publicado: (2021)

Comparison of Phenolic and Volatile Compounds in MD2 Pineapple Peel and Core
por: Nordin, Nur Liyana, et al.
Publicado: (2023)

Organic production of vinegar from mango and papaya
por: Bouatenin, Koffi Maïzan Jean‐Paul, et al.
Publicado: (2020)

Cider Vinegar
Publicado: (1858)

Vinegar and Flesh
Publicado: (1875)

Dangerous Vinegar
Publicado: (1877)

Functional relationship between photosynthetic leaf gas exchange in response to silicon application and water stress mitigation in sugarcane
por: Verma, Krishan K., et al.
Publicado: (2021)

Bioactive (Poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants
por: Pinto, Teresa, et al.
Publicado: (2021)

The in vitro assessment of the toxicity of volatile, oxidisable, redox-cycling compounds: phenols as an example
por: Tolosa, Laia, et al.
Publicado: (2021)

The Influence of Time and Storage Conditions on the Antioxidant Potential and Total Phenolic Content in Homemade Grape Vinegars
por: Antoniewicz, Justyna, et al.
Publicado: (2021)

Comparison of Volatile Components between Raw and Vinegar Baked Radix Bupleuri by GC-MS Based Metabolic Fingerprinting Approach
por: Xing, Jie, et al.
Publicado: (2015)

Exploring the Bioactive Compounds in Some Apple Vinegar Samples and Their Biological Activities
por: El Abdali, Youness, et al.
Publicado: (2023)

Application of a strategy based on metabolomics guided promoting blood circulation bioactivity compounds screening of vinegar
por: Ning, Zhangchi, et al.
Publicado: (2017)

Changes in the Phytochemical and Bioactive Compounds and the Antioxidant Properties of Wolfberry during Vinegar Fermentation Processes
por: Xia, Ting, et al.
Publicado: (2022)

Acetic Acid Bacteria and the Production and Quality of Wine Vinegar
por: Mas, Albert, et al.
Publicado: (2014)

Determination of Phenolic Acids in Sugarcane Vinasse by HPLC with Pulse Amperometry
por: Freitas, P. V., et al.
Publicado: (2018)

Comparison of Phenolic Profile of Balsamic Vinegars Determined Using Liquid and Gas Chromatography Coupled with Mass Spectrometry
por: Kašpar, Michal, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_70hirhn2rmbsd9put7gadf92ht