食品科学2016，Vol.37Issue(19)：154-159,6.DOI:10.7506/spkx1002-6630-201619026
发酵方式对柿果醋感官与营养品质的影响
Effect of Fermentation Methods on Sensory and Nutritional Quality of Persimmon Vinegar
摘要
Abstract
Twofermentation methods, i.e., static liquid-state fermentation and static solid-state fermentation, were applied to make persimmon vinegar from ‘Lanxi Red’ persimmon for the purpose of investigating the effects of fermentation methods on sensory quality, nutrient components, volatile compounds and antioxidant capabilityin vitro of persimmon vinegar. Results indicated that persimmon vinegar had rich fragrance, and soft and mellow sourness, and the sensory quality of vinegar made by static solid-state fermentation was better. Furthermore, the total acidity was up to 6.551 g/100 mL, and flavones, polyphenol and protein contents were significantly higher than those in static liquid state fermented vinegar and even persimmon pulp (P< 0.05). The total amino acid content in solid-state fermented persimmon vinegar was 0.778%, with essential amino acids accounting for 44.47% of the total amino acids, the contents of all amino acids except arginine were significantly higher than those in liquid-state fermentation. The same tendency was found for volatile components. The content of ester compounds in solid state fermented samples was higher, especially for ethyl acetate (which showed an increase of about 10%). The new occurrence ofγ-nonanolactone, phenethyl benzoate,β-damascenone and eugenol, which contributed to special aroma characteristics, was only found in solid-state fermented persimmon vinegar, and these compounds were together responsible for its unique aroma and flavor. A higher antioxidant capabilityin vitro was also found in persimmon vinegar prepared by solid state fermentation, and it was slightly but not significantly lower when compared with that in the pulp (P> 0.05). From the perspective of both sensory and nutritional quality, the solid static state fermentation method is more suitable for traditional vinegar manufacturers to produce fruit vinegar.关键词
柿果醋/发酵方式/感官品质/营养品质/抗氧化Key words
persimmon vinegar/fermentation methods/sensory quality/nutritional quality/antioxidant activity分类
轻工纺织引用本文复制引用
罗秀丽,杨颖,陆胜民,章晨磊..发酵方式对柿果醋感官与营养品质的影响[J].食品科学,2016,37(19):154-159,6.基金项目
国家富民强县专项行动计划项目 （）
