Analysis of variation of main components during aging process of Shanxi Aged Vinegar

2013 ◽  
Vol 2 (1s) ◽  
pp. 6 ◽  
Author(s):  
Tao Chen ◽  
Qing Gui ◽  
Jing Jing Shi ◽  
Xiu Yan Zhang ◽  
Fu Sheng Chen
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
High Performance ◽  
Aging Process ◽  
Solid Phase ◽  
Nutritional Composition ◽  
Flavor Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Automatic Amino Acid Analyzer ◽  
Main Components

Shanxi aged vinegar (SAV) is the most famous traditional vinegar in northern China. It is produced from several kinds of cereal by spontaneous solid-state fermentation techniques. The distinctive processing techniques such as <em>smoking of the Pei</em>, aging by <em>insolating in summer </em>and <em>taking out</em> <em>ice in winter</em> formed during the long-term production practice have<em> </em>been named as the national intangible cultural heritage. Some research reports about the nutritional composition, flavor compounds of SAV have been published, but there is no report on the changes of main components during aging process in SAV. In this study, the volatile flavor compounds, amino acids, organic acids, trace elements and other conventional ingredients in SAV were examined by headspace solid-phase microextraction gas chromatography-mass spectrometry, automatic amino acid analyzer, high performance liquid chromatography, plasma emission spectroscopy and other modern analytical techniques. The results showed that most conventional ingredients (organic acids, free amino acids, carbohydrates) were increased during aging process. There were 20 different amino acids in SAV, the concentration of total amino acids reached 19.73 mgxmL<sup>&ndash;1</sup> in eight-year-old vinegar. There were 8 different organic acids in SAV, and acetic acid and lactic acid were main organic acids. A total of 58 different flavor compounds were detected in SAV. The results of this study can help us to understand the class and concentration of main components in SAV, and provide data for manufacturers to improve production process and product quality.

scholarly journals Correlation between the bacterial community and flavour of fermented fish

2021 ◽  
Vol 13 (3) ◽  
pp. 82-91
Author(s):  
Jin-Le Wang ◽  
Feng Zhao ◽  
Zhuo-Ma Cairang ◽  
Xiaoyi Li ◽  
Jie Kong ◽  
...  
Keyword(s):  
Amino Acids ◽  
Bacterial Community ◽  
High Performance ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Fermented Fish ◽  
Rdna Sequencing ◽  
Volatile Flavour ◽  
Dominant Bacteria

Common carp is a fish species of economic importance in China; traditionally it is mostly salt-fermented. In the fermenting process, the bacterial community of spontaneously fermented fish is important for its flavour and quality. However, very few studies have been conducted about the relationship between bacterial community and development of flavour involved in the salt-fermentation of carp. Therefore, we explored this relationship by determining the flavour components, including amino acids, and changes in volatile flavour and bacterial metabolite. Samples were taken during fermentation on the days 0, 10, 20, 30, 40 and 50. The second-generation 16S recom-binant DNA (rDNA) sequencing was performed to analyze the composition of bacteria. Contents of amino acids were determined by reverse-phase high-performance liquid chromatography combined with ultraviolet detection. The volatile components were analyzed with solid-phase microextraction–gas chromatography-mass spectrometry. Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, and Staphylococcus were the dominant bacteria. The bidirectional orthogonal partial least squares approach was used to analyze the correlation between bacterial succession and flavour component dynamics. This study would help to better understand the role of bacteria in the fermented fish meat flavour and support the industrial production of fermented fish.

scholarly journals Cycloartane-Type Triterpenes and Botanical Origin of Propolis of Stingless Indonesian Bee Tetragonula sapiens

Plants ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 57 ◽  
Author(s):  
Niken Pujirahayu ◽  
Toshisada Suzuki ◽  
Takeshi Katayama
Keyword(s):  
High Performance ◽  
Chemical Constituents ◽  
Mangifera Indica ◽  
Ethanol Extract ◽  
Gas Chromatography Mass Spectrometry ◽  
Botanical Origin ◽  
Characteristic Peak ◽  
Hplc Chromatogram ◽  
Main Components ◽  
Layer Chromatography

This study clarifies the chemical constituents and botanical origin of Tetragonula sapiens Cockerell bee propolis collected from Southeast Sulawesi, Indonesia. Propolis samples and resin of Mangifera indica were extracted with 99% ethanol to obtain an ethanol extract of propolis (EEP) and an ethanol extract of M. indica resin (EEM). Column chromatography, thin-layer chromatography (TLC), and high-performance liquid chromatography (HPLC) were developed and used for the separation and isolation of compounds from the ether-soluble fraction. The structure of the compounds was determined by nuclear magnetic resonance (NMR) spectroscopic analysis, and their molecular weight analyzed by gas chromatography–mass spectrometry (GC–MS). The HPLC chromatogram of the EEP was then compared with the HPLC chromatogram of EEM to investigate the botanical origin of propolis. Five compounds were isolated from the EEP, and their structures were determined as mangiferolic acid, cycloartenol, ambonic acid, mangiferonic acid, and ambolic acid, which are cycloartane-type triterpenes. The characteristic peak of the HPLC chromatograms of EEP and EEM showed a similar pattern, which is that the main components of propolis were also found in M. indica resin. These results suggested that the propolis from Southeast Sulawesi was rich in cycloartane-type triterpenes, and the plant source of the propolis could be Mangifera indica (mango).

scholarly journals Evaluation of Physiological Characteristics, Soluble Sugars, Organic Acids and Volatile Compounds in ‘Orin’ Apples (Malus domestica) at Different Ripening Stages

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 807
Author(s):  
Shunbo Yang ◽  
Zhipeng Meng ◽  
Yanan Li ◽  
Rongxin Chen ◽  
Yazhou Yang ◽  
...  
Keyword(s):  
Organic Acids ◽  
Volatile Compounds ◽  
Solid Phase ◽  
Soluble Sugars ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Physiological Characteristics ◽  
Gas Chromatography Mass Spectrometry ◽  
Apple Cultivar ◽  
Ripening Stages

‘Orin’ is a popular apple cultivar, which has a yellow-green appearance, pleasant taste, and unique aroma. However, few studies on the fruit quality characteristics of ‘Orin’ apples have been reported before. In this study, changes of the physiological characteristics were measured at different ripening stages, and the soluble sugars and organic acids were determined by high-performance liquid chromatography (HPLC). Volatile compounds were identified using the headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). During the fruit ripening, the ‘Orin’ apple fruit weight, size, and total soluble solid were gradually increased by contrast with the titratable acidity, and the firmness decreased. The content of four soluble sugars reached the maximum at the 180 days after full bloom (DAFB) stage. Malic acid was measured as the most abundant organic acid in ‘Orin’ apples. Ethyl butyrate, hexyl propanoate, hexyl acetate and butyl acetate belonging to esters with high odor activity values (OAVs) could be responsible for the typical aroma of ‘Orin’ apples. The aim of this work was to provide information on the flavor characteristics of ‘Orin’ apples and promote this apple cultivar for marketing and processing in the future.

scholarly journals Colombian fusel oil

2016 ◽  
Vol 36 (2) ◽  
pp. 21 ◽  
Author(s):  
Natalia Montoya ◽  
Jairo Durán ◽  
Fernando Córdoba ◽  
Iván Darío Gil ◽  
Carlos Alexander Trujillo ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Physicochemical Properties ◽  
Solid Phase ◽  
Value Added ◽  
Acid Value ◽  
Raw Material ◽  
Gas Chromatography Mass Spectrometry ◽  
Fusel Oil ◽  
Complementary Techniques ◽  
Main Components

By-products valorization in bio-fuels industry is an important issue for making the global process more efficient, more profitable and closer to the concept of biorefinery. Fusel oil is a by-product of bioethanol production that can be considered as an inexpensive and renewable raw material for manufacturing value-added products. In this work, results in terms of composition and physicochemical properties of six samples of fusel oil from industrial alcohol facilities are presented. Composition of the main components was established by gas chromatography. Complementary techniques, such as headspace solid-phase microextraction and gas chromatography–mass spectrometry (GC-MS), were used for detection of minor components. Fifty-five compounds were identified. Physicochemical properties such as density, acid value, moisture content and true boiling point curves were determined. Results are useful in the conceptual design of separation strategies for recovering higher alcohols, as well as to consider new options of valorization alternatives for fusel oil.

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