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An efficient method using ultrasound to accelerate aging in crabapple (Malus asiatica) vinegar produced from fresh fruit and its influencing mechanism investigation
In this study, a kind of crabapple vinegar was developed by the method of mixed bacteria fermentation. It showed that the total acids and total esters in the vinegar increased by 30.51% and 22.67%, respectively. Simultaneously, ultrasound was used to treat the vinegar to shorten the time of aging. I...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823218/ https://www.ncbi.nlm.nih.gov/pubmed/33493927 http://dx.doi.org/10.1016/j.ultsonch.2021.105464 |
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author | Zhai, Xinyu Wang, Xu Wang, Xiaoyi Zhang, Haoran Ji, Yucheng Ren, Difeng Lu, Jun |
author_facet | Zhai, Xinyu Wang, Xu Wang, Xiaoyi Zhang, Haoran Ji, Yucheng Ren, Difeng Lu, Jun |
author_sort | Zhai, Xinyu |
collection | PubMed |
description | In this study, a kind of crabapple vinegar was developed by the method of mixed bacteria fermentation. It showed that the total acids and total esters in the vinegar increased by 30.51% and 22.67%, respectively. Simultaneously, ultrasound was used to treat the vinegar to shorten the time of aging. In addition, the HS-SPME-GC-MS results show that some volatile components had increased significantly, such as total esters, aldehydes and heterocycles. Combining OAV with radar chart of aroma active ingredients, the order of contribution to the characteristic aroma of crabapple vinegar was esters > alcohols > others > acids. Finally, ultrasonic cavitation and hydroxyl radicals were measured to further prove it could accelerate chemical reaction of crabapple vinegar. The results of FTIR showed that the hydrogen-bonded molecules had increased, while free molecules with irritating taste (such as ethanol and acetic acid) had decreased, which made the taste of crabapple vinegar softer. Results have showed that ultrasound is a promising technique for shortening aging time and it also provides the possibility to improve the taste of fruit vinegar. |
format | Online Article Text |
id | pubmed-7823218 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-78232182021-02-01 An efficient method using ultrasound to accelerate aging in crabapple (Malus asiatica) vinegar produced from fresh fruit and its influencing mechanism investigation Zhai, Xinyu Wang, Xu Wang, Xiaoyi Zhang, Haoran Ji, Yucheng Ren, Difeng Lu, Jun Ultrason Sonochem Original Research Article In this study, a kind of crabapple vinegar was developed by the method of mixed bacteria fermentation. It showed that the total acids and total esters in the vinegar increased by 30.51% and 22.67%, respectively. Simultaneously, ultrasound was used to treat the vinegar to shorten the time of aging. In addition, the HS-SPME-GC-MS results show that some volatile components had increased significantly, such as total esters, aldehydes and heterocycles. Combining OAV with radar chart of aroma active ingredients, the order of contribution to the characteristic aroma of crabapple vinegar was esters > alcohols > others > acids. Finally, ultrasonic cavitation and hydroxyl radicals were measured to further prove it could accelerate chemical reaction of crabapple vinegar. The results of FTIR showed that the hydrogen-bonded molecules had increased, while free molecules with irritating taste (such as ethanol and acetic acid) had decreased, which made the taste of crabapple vinegar softer. Results have showed that ultrasound is a promising technique for shortening aging time and it also provides the possibility to improve the taste of fruit vinegar. Elsevier 2021-01-14 /pmc/articles/PMC7823218/ /pubmed/33493927 http://dx.doi.org/10.1016/j.ultsonch.2021.105464 Text en © 2021 The Author(s) http://creativecommons.org/licenses/by-nc-nd/4.0/ This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
spellingShingle | Original Research Article Zhai, Xinyu Wang, Xu Wang, Xiaoyi Zhang, Haoran Ji, Yucheng Ren, Difeng Lu, Jun An efficient method using ultrasound to accelerate aging in crabapple (Malus asiatica) vinegar produced from fresh fruit and its influencing mechanism investigation |
title | An efficient method using ultrasound to accelerate aging in crabapple (Malus asiatica) vinegar produced from fresh fruit and its influencing mechanism investigation |
title_full | An efficient method using ultrasound to accelerate aging in crabapple (Malus asiatica) vinegar produced from fresh fruit and its influencing mechanism investigation |
title_fullStr | An efficient method using ultrasound to accelerate aging in crabapple (Malus asiatica) vinegar produced from fresh fruit and its influencing mechanism investigation |
title_full_unstemmed | An efficient method using ultrasound to accelerate aging in crabapple (Malus asiatica) vinegar produced from fresh fruit and its influencing mechanism investigation |
title_short | An efficient method using ultrasound to accelerate aging in crabapple (Malus asiatica) vinegar produced from fresh fruit and its influencing mechanism investigation |
title_sort | efficient method using ultrasound to accelerate aging in crabapple (malus asiatica) vinegar produced from fresh fruit and its influencing mechanism investigation |
topic | Original Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823218/ https://www.ncbi.nlm.nih.gov/pubmed/33493927 http://dx.doi.org/10.1016/j.ultsonch.2021.105464 |
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