Evaluation of Antioxidant Capacity and Flavor Profile Change of Pineapple Peel Vinegar during Fermentation
The study of fermentation process of pineapple peel fruit vinegar analyzed the change of acidity,pH,alcohol content,organic acids and volatile components during fermentation,and revealed its fermentation characteristics.The study of antionxidative activity in the process of fermentation,detected its antionxidative activity change.In the fermentation process,acidity and pH value in 3-6 d change quickly,also,alcohol in 3-6 d drop quickly; The content of acetic acid increased remarkable and in 3-6 d rise faster,however the other main organic acids remain stable such as citric acid,malic acid,et al.The volatile substances change considerably after fermentation,and the main component were esters and alcohols before fermentation and this turned into acids and alcohols after fermentation.The antionxidative activity had larger improvement after fermentation.This study will provide technical guidance for fruit vinegar fermentation.
pineapple peel fermentation fruit vinegar antionxidative
Liao Liangkun Huang Hui Yuan Yuan Wei Xiaoyi Lin Lijing Gong Xiao Zhang Suhui
Agricultural Products Processing Research Institute,Chinese Academy of Tropical Agricultural Sciences,Zhanjiang,524001,China
国际会议
太原
英文
380-387
2018-06-29（万方平台首次上网日期，不代表论文的发表时间）