Elucidation and Regulation of Polyphenols in the Smoking Process of Shanxi Aged Vinegar [PDF]
Foods, 2021 Polyphenols (PPs) are the main contributors to the health functions of Shanxi aged vinegar (SAV) and are mainly produced during the smoking process. This study aimed to explore the feasibility of regulating the accumulation of total water-soluble PPs ...
Sankuan Xie +7 more
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Polyphenols Extracted from Shanxi-Aged Vinegar Inhibit Inflammation in LPS-Induced RAW264.7 Macrophages and ICR Mice via the Suppression of MAPK/NF-κB Pathway Activation [PDF]
Molecules, 2021 Shanxi-aged vinegar, a traditional Chinese grain-fermented food that is rich in polyphenols, has been shown to have therapeutic effects on a variety of diseases.
Peng Du +9 more
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Highland Barley Replaces Sorghum as Raw Material to Make Shanxi Aged Vinegar [PDF]
Applied Sciences, 2021 Highland barley (HB, Hordeum vulgare L. var. nudum Hook. f.), also known as naked or hulless barley, is a kind of cereal crop growing at high altitudes (4200–4500 m) around the world.
Huan Zhang +4 more
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Unraveling the correlation between microbiota succession and metabolite changes in traditional Shanxi aged vinegar [PDF]
Scientific Reports, 2017 Shanxi aged vinegar (SAV) is a well-known vinegar produced by traditional solid-state fermentation and has been used in China for thousands of years. However, how microorganisms and their metabolites change along with fermentation is unclear.
Zhiqiang Nie +6 more
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Fermentation, 2023 Polyphenols are important functional substances produced in the acetic acid fermentation (AAF) of Shanxi aged vinegar (SAV). Previous studies have shown that the metabolic activity of microorganisms is closely related to polyphenol production and ...
Peng Du +11 more
doaj +4 more sources
The main skeleton aroma active compounds and sensory characteristics of Chinese geographical indication product: Shanxi aged vinegar [PDF]
Food Chemistry: XCereal vinegars constitute a distinctive category across different vinegar varieties in the world. Among them, Shanxi aged vinegar (SAV) is characterized by distinct flavor and sensory profiles.
Jiao Wang +8 more
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Insights into the Composition and Function of Virus Communities During Acetic Acid Fermentation of Shanxi Aged Vinegar [PDF]
FoodsViruses play a regulatory role in microbial ecology. Traditional fermented foods have complex fermentation environments with abundant viral participation, yet current research on viral communities in fermented foods remains insufficient.
Zhen Yu +6 more
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Identification of aroma active compounds in Shanxi aged vinegar and tracing the source in the entire production process [PDF]
Food Chemistry: XThe aroma-active compounds (AACs) of traditional vinegars are formed through complexed pathways. Moreover, their source is not clear yet. The composition of AACs throughout the entire process of Shanxi aged vinegar (SAV) production from the raw materials,
Jiao Wang +9 more
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Separation and Detection of Catechins and Epicatechins in Shanxi Aged Vinegar Using Solid-Phase Extraction and Hydrophobic Deep Eutectic Solvents Combined with HPLC [PDF]
MoleculesThis research presents a new, eco-friendly, and swift method combining solid-phase extraction and hydrophobic deep eutectic solvents (DES) with high-performance liquid chromatography (SPE-DES-HPLC) for extracting and quantifying catechin and epicatechin ...
Baoqing Bai +8 more
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Molecular sensory science combined with machine learning for exploring key odor-active compounds and aging-feature compounds of Shanxi aged vinegar [PDF]
npj Science of FoodAroma compounds in fermented foods are from raw material or produced by microorganisms, contributing to their diverse aroma profiles. The key odor-active compounds (OACs) present in Shanxi aged vinegar (SAV), one of China's famous vinegars, were ...
Jiao Wang +9 more
doaj +4 more sources