Changes in Physicochemical Properties and Flavor Characteristics of <i>Rosa roxburghii</i> Tratt. Fruit Vinegar during Fermentation

MO Meiqing; ZENG Jian; LI Jiewen; WEI Yuejia; JIANG Ziyi; BAO Aiming; QIN Weijun; GAO Xiangyang

doi:10.13386/j.issn1002-0306.2023040015

Volume 45 Issue 4

Feb. 2024

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Science and Technology of Food Industry > 2024 > 45(4): 238-249. > DOI: 10.13386/j.issn1002-0306.2023040015

MO Meiqing, ZENG Jian, LI Jiewen, et al. Changes in Physicochemical Properties and Flavor Characteristics of Rosa roxburghii Tratt. Fruit Vinegar during Fermentation[J]. Science and Technology of Food Industry, 2024, 45(4): 238−249. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023040015.

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Changes in Physicochemical Properties and Flavor Characteristics of Rosa roxburghii Tratt. Fruit Vinegar during Fermentation

MO Meiqing^{1, 2,},
ZENG Jian¹,
LI Jiewen¹,
WEI Yuejia³,
JIANG Ziyi¹,
BAO Aiming^{2, 4},
QIN Weijun^{2, 4},
GAO Xiangyang^{1, 2, ,}

1.
Funcitional Food Active Substance Key Laboratory of Guangdong Province, College of Food Science, South China Agricultural University, Guangzhou 510642, China
2.
Guangdong-Guizhou Science and Technology Collaboration Key Laboratory of Fermented Foods,Anshun 561002, China
3.
Guangzhou Dublin International College of Life Science and Technology, South China Agricultural University, Guangzhou 510642, China
4.
Guizhou Nanshanpo Food Processing Co., Ltd., Anshun 561000, China

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Received Date: April 05, 2023
Available Online: December 21, 2023

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Abstract

Abstract

This paper investigated the compositional changes of Rosa roxburghii Tratt. fruit vinegar during fermentation. By using Rosa roxburghii Tratt. as raw material and using the whole liquid fermentation technique, fruit vinegar was prepared by fermenting alcoholic and acetic acids simultaneously. The physicochemical properties of the fermentation process were dynamically monitored. Headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and the odor activity value (OAV) were utilized to analyze volatile flavor components. As fermentation proceeded, soluble solids, pH, total sugars, and reduced sugars decreased, while total acid and V_C contents increased. From the original juice to the end of acetic acid fermentation, the total acid and V_C contents ranged from 1.86 g/100 mL and 956.82 mg/100 mL to 6.79 g/100 mL and 1275.88 mg/100 mL. Oxalic acid, quinic acid, pyruvic acid, ascorbic acid, lactic acid, acetic acid, and fumaric acid showed varying degrees of increasing (P<0.05). By contrast, formic acid, citric acid, maleic acid, and succinic acid exhibited little variation. A total of 92 volatile compounds were detected in the Rosa roxburghii Tratt. fruit vinegar, and with the addition of OAV analysis, ten volatile compounds were identified as key aroma compounds, which included nonanal, acetaldehyde, ethyl isobutyrate, ethyl butyrate, ethyl 2-methylbutyrate, ethanol, isoamyl alcohol, leaf alcohol, linalool, and phenyl ethanol. Among these components, ethyl butyrate and leaf alcohol contributed most to the aroma of Rosa roxburghii Tratt. fruit vinegar. Green grass and green apples were characteristic aromas of this vinegar. The results of the study would provide a theoretical basis and practical guidance for the effective control of fermentation conditions, revealing the physicochemical characteristics and flavor features of fermented Rosa roxburghii Tratt. fruit vinegar, forming a method for quality evaluation of Rosa roxburghii Tratt. fruit vinegar, and formulating quality standards.
- Rosa roxburghii Tratt.,
- vinegar fermentation process,
- V_C,
- organic acid,
- volatile components,
- OAV

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