Acetic Acid Fermentation Technology and Flavor Components Analysis of Chestnut Jujube Fruit Vinegar
Journal Title: 河南科技大学学报（自然科学版） - Year 2018, Vol 39, Issue 4
Abstract
The chestnut was used as main material and the jujube was used as supplementary materials, the single factor experiment was used to optimize the acetic acid fermentation technology of chestnut jujube fruit vinegar. The free amino acids in the fruit vinegar were analyzed. The volatile flavor components in the vinegar were analyzed by headspace-solid phase microextraction and gas chromatography-mass spectrometry ( HSSPME-GC-MS) . The results show that the optimal conditions of acetic acid fermentation are temperature at 28℃, fermentation time for 5 days, inoculum volume fraction 10% and initial alcohol volume fraction 8%. In the conditions, the acidity of the vinegar is 0. 049 0 g/mL. The vinegar contains 18 kinds of free amino acids and the total mass concentration is 449. 0 mg/L. The vinegar contains 34 kinds of flavor components. The percentages of esters, acids and alcohols are 5. 630%, 58. 932% and 25. 379%, respectively.
Authors and Affiliations
Dahong WANG, Penghui SONG, Ying ZHANG, Yingying ZHENG, Peng XU
Keywords
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