Unravelling the composition and envisaging the formation of sediments in traditional Chinese vinegar

2019 ◽  
Vol 54 (10) ◽  
pp. 2927-2938 ◽  
Author(s):  
Xianglong Zhang ◽  
Yanfang Wu ◽  
Yu Zheng ◽  
Ying Xu ◽  
Menglei Xia ◽  
...  
Keyword(s):  
Chinese Vinegar

Tracking volatile flavor changes during two years of aging of Chinese vinegar by HS-SPME-GC-MS and GC-O

2021 ◽  
pp. 104295
Author(s):  
Sam Al-Dalali ◽  
Fuping Zheng ◽  
Baoguo Sun ◽  
Talmizur Rahman ◽  
Feng Chen
Keyword(s):  
Volatile Flavor ◽  
Chinese Vinegar

scholarly journals Classification of Chinese vinegar varieties using electronic nose and fuzzy Foley–Sammon transformation

2019 ◽  
Vol 57 (4) ◽  
pp. 1310-1319 ◽  
Author(s):  
Xiao-Hong Wu ◽  
Jin Zhu ◽  
Bin Wu ◽  
Da-Peng Huang ◽  
Jun Sun ◽  
...  
Keyword(s):  
Electronic Nose ◽  
Chinese Vinegar

Evaluation of Chinese Vinegar by Electronic Nose

2014 ◽  
Vol 490-491 ◽  
pp. 1497-1502
Author(s):  
Ming Quan Huang ◽  
Jing Lin Zhang ◽  
Ji Hong Wu ◽  
Bao Guo Sun ◽  
Yu Yu Zhang ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Discriminant Analysis ◽  
Electronic Nose ◽  
Principal Component ◽  
Linear Discriminant ◽  
Production Area ◽  
Production Areas ◽  
Sulfur Containing ◽  
Chinese Vinegar ◽  
Sulfur Containing Compounds

Twelve vinegars from different production areas in China were evaluated by the Portable Electronic Nose 3 (PEN3), and the data detected by PEN3 were analyzed by principal component analysis (PCA), linear discriminant analysis (LDA) and loadings analysis (LA). The results of PCA and LDA all showed that the electronic nose could clearly discriminate the vinegars of difference production areas, but had very little discrimination on same production area vinegars. The results of LD showed that these sensors, including W1S, W2S, W5S, W2W, W1W, W5C, were appropriate to evaluate and compare the aroma of vinegars, especially W1S, W2S, W5S. Loadings analysis also indicated that these compounds in twelve vinegars had great differences, such as acids, esters, alcohols, alkanes, while aromatics compounds, sulfur-containing compounds and alkenes had some distinctions.

scholarly journals Enzymatic degradation of polysaccharides in Chinese vinegar residue to produce alcohol and xylose

2021 ◽  
Author(s):  
Kunyi Liu ◽  
Shulai Zhou ◽  
Qi Wang ◽  
Bin Jiang ◽  
Liran Yang ◽  
...  
Keyword(s):  
Enzymatic Degradation ◽  
Enzyme Complex ◽  
Reaction Products ◽  
Brewing Industry ◽  
Vinegar Residue ◽  
Pretreatment Time ◽  
Pretreatment Conditions ◽  
Ssf Process ◽  
Effective Use ◽  
Chinese Vinegar

Vinegar residue is a key secondary waste in the brewing industry that is often disposed irresponsibly, due to its large quantity and lack of reasonably effective use, causing environmental pollution issues. NaOH was used to pretreat Chinese vinegar residue, and the reaction products were consumed by the enzyme complex and Saccharomyces cerevisiae 1300 during the stage of simultaneous saccharification and fermentation (SSF). The results show that the optimal pretreatment conditions for Chinese vinegar residue were solid-to-liquid ratio of 1 : 11‏, NaOH concentration of 2.2%, pretreatment temperature of 63 °C, pretreatment time of 80 min, and amount of 4.9 IU g<sup>–1</sup> xylanase. While these optimal conditions allowed more effective enzymatic degradation of the dried vinegar residue and resulted in the total sugar yield of 66.1%. Subsequently, dried vinegar residue and enzyme complex were added into the SSF process four times, and SSF reacted in a shaker at 120 r min<sup>–1</sup> and 37 °C for 120 h, the yields of ethanol and xylose were 31.4% and 18.5%, respectively. Therefore, the method of Chinese vinegar residue for alcohol and xylose production by SSF was proved.

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