Results 161 to 170 of about 632 (177)

Comparative Analysis of Flavour Profile and Aroma Components of Shanxi Aged Vinegar From China

Flavour and Fragrance Journal
ABSTRACTShanxi aged vinegar (SAV) is a traditional vinegar produced mainly in southern China from rice and wheat, undergoing prolonged fermentation for maturation, which distinguishes it from other vinegar. To explore its flavour, a selection of 12 SAV varieties was meticulously chosen for in‐depth aroma analysis.
Yuqian Wang, Junyi Wang, Linjia Sun, Jihang Zhang, Ning Zhang   +4 more
openaire   +1 more source

Melanoidins from Shanxi aged vinegar: Characterization and behavior after in vitro simulated digestion and colonic fermentation

Food Chemistry
This study aims to elucidate the structure, physicochemical properties, and potential behavior of vinegar melanoidins (VM) during digestion and intestinal microbial fermentation in vitro. Our findings revealed that VM mainly consisted of carbohydrates.
Jun, Wang, Nannan, Zhang, Ting, Xia, Yaning, Nie, Xiaodong, Zhang, Fanfan, Lang, Kai, Liang, Tianmeng, Li, Min, Wang   +8 more
openaire   +2 more sources

Study of Shanxi aged vinegar by non-targeted metabolomics techniques and antioxidant activity characteristics

Food Bioscience, 2023
Baoshan Sun, Xiaorui Jia, Yawen zhou, Huijun Wang, Yunxin Chen, Weiwei Zhang, Guiju Zhang, Baocai Xu   +7 more
openaire   +1 more source

Antioxidant Activity and Hepatoprotective Activity of Shanxi Aged Vinegar in Hydrogen Peroxide-Treated HepG-2 Cells

2017
Traditional vinegars are typical fermented food, which have rich antioxidant ingredients such as polyphenols, flavonoids and melanoidins. This study aims to investigate antioxidant activity and hepatoprotective activity of Shanxi aged vinegar. The results showed that total phenolic and flavonoid contents of B-3 were 5.836 mg GAE/g and 4.554 RE/g, which
Ting Xia, Jiahui Yao, Jiankang Wang, Jin Zhang, Min Wang   +4 more
openaire   +1 more source

Impact of filtration processes on the key chemical components of Shanxi aged vinegar

Food Bioscience
Ping Lin, Fanfan Lang, Yufeng Yan, Jian Chen, Zheng Peng, Juan Zhang   +5 more
openaire   +1 more source

Development of a SPME-GC-MS method for the determination of volatile compounds in Shanxi aged vinegar and its analytical characterization by aroma wheel

Journal of Food Science and Technology, 2015
Hong Zhu, Lili Wang, Zaigui Li
exaly  

<i>Candida Ethanolica</i> Strain Y18 Enhances Aroma of Shanxi Aged-vinegar

Food Science and Technology Research, 2018
Xiaoying Xing, Yuanhui Wang, Nairui Huo, Rufu Wang   +3 more
openaire   +1 more source

Free Phenolic Acids in Shanxi Aged Vinegar: Changes During Aging and Synergistic Antioxidant Activities

International Journal of Food Properties, 2016
Yanchun Shao, Fusheng Chen
exaly  

Key aroma compounds in Shanxi aged tartary buckwheat vinegar and changes during its thermal processing

Flavour and Fragrance Journal, 2012
Aili Wang
exaly  

Mining and characterization of novel antimicrobial peptides from the large-scale microbiome of Shanxi aged vinegar based on metagenomics, molecular dynamics simulations and mechanism validation

Food Chemistry
Xia Liu
exaly