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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Effect of Seasonal Variation on Microbial Community Succession and Volatile Compounds during the Fermentation of Shanxi Aged Vinegar Daqu [PDF]
Shipin KexueIn this study, metagenomics and metabolomics were combined to systematically analyze the effect of seasonal variation on microbial community succession and volatile compounds during the fermentation of Shanxi aged vinegar Daqu. The results indicated that
LI Min, SHEN Jin, LANG Fanfan, ZHANG Qi, WU Yan, YAN Yufeng, ZHENG Yu
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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
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Dynamic microbial succession of Shanxi aged vinegar and its correlation with flavor metabolites during different stages of acetic acid fermentation. [PDF]
Sci Rep, 2018 AbstractShanxi aged vinegar (SAV), one of the famous Chinese vinegars, is produced by multispecies solid-state fermentation in which the acetic acid fermentation stage (AAF) is especially important. However, how bacterial succession and their metabolites change along with the different stages of AAF is still poorly understood.
Zhu Y +7 more
europepmc +4 more sources
Determination of Flavonoid Compounds in Shanxi Aged Vinegars Based on Hydrophobic Deep Eutectic Solvent VALLME-HPLC Method: Assessment of the Environmental Impact of the Developed Method [PDF]
Molecules, 2023 This research presents a novel, eco-friendly, vortex-assisted liquid–liquid microextraction (VALLME) approach, integrating hydrophobic deep eutectic solvents (DESs) with HPLC for the identification and quantification of nine specific flavonoids in Shanxi
Baoqing Bai +9 more
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Recent advances in applying omic technologies for studying acetic acid bacteria in industrial vinegar production: A comprehensive review [PDF]
Biotechnology Journal, Volume 19, Issue 2, February 2024.Vinegar and related bioproducts containing acetic acid as the main component are among the most appreciated fermented foodstuffs in numerous European and Asian countries because of their exceptional organoleptic and bio-healthy properties.
García García, Isidoro +4 more
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Study on the Fluorescence Spectra Characteristics of Vinegar-Water Solutions [PDF]
Journal of Spectroscopy, Volume 2016, Issue 1, 2016., 2016 Fluorescence spectra and polarization spectra of vinegar-water solutions with different concentration of CH3COOH have been studied. The characteristics and mechanism of fluorescence spectra are discussed, and polarization degree is calculated.
Caiqin Han, Dan Li, Xuan Wang
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Journal of Functional Foods, 2018 Shanxi aged vinegar (SAV), as a natural functional ingredient, exhibits high antioxidant activities. This study aimed to investigate the protective effects of SAV on ethanol-induced liver injury and elucidate the underlying molecular mechanisms. The results showed that SAV attenuated ethanol-induced hepatotoxicity by restoring cell viability in LO2 ...
Ting Xia +8 more
openaire +4 more sources
Beneficial effect of vinegar consumption associated with regulating gut microbiome and metabolome [PDF]
Current Research in Food ScienceVinegar is used as fermented condiment and functional food worldwide. Vinegar contains many nutrients and bioactive components, which exhibits health benefits.
Ting Xia +9 more
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Changes of physicochemical indexes and microbial communities in the brewing process of Shanxi aged vinegar [PDF]
Zhongguo niangzaoTaking Shanxi aged vinegar as research object, the dynamic changes of physicochemical indexes and the diversity of microbial community structure were analyzed during the fermentation.
XING Xiaoying, LI Meiyan, MENG Weikai, SONG Minli
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