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dc.contributor.author
Gao, Hang
dc.contributor.author
Wang, Wenping
dc.contributor.author
Xu, Dandan
dc.contributor.author
Wang, Peng
dc.contributor.author
Zhao, Yan
dc.contributor.author
Mazza, German Delfor
dc.contributor.author
Zhang, Xin
dc.date.available
2022-01-27T12:29:07Z
dc.date.issued
2021-12
dc.identifier.citation
Gao, Hang; Wang, Wenping; Xu, Dandan; Wang, Peng; Zhao, Yan; et al.; Taste-active indicators and their correlation with antioxidant ability during the Monascus rice vinegar solid-state fermentation process; Academic Press Inc Elsevier Science; Journal of Food Composition and Analysis; 104; 12-2021; 1-8
dc.identifier.issn
0889-1575
dc.identifier.uri
http://hdl.handle.net/11336/150801
dc.description.abstract
The present study evaluated the changes of taste profiles, taste active indicators, and antioxidant activity in Monascus rice vinegar during the solid-state fermentation process, as well as their potential relationships. The results showed that the contents of antioxidant components and antioxidant activity increased with fermentation time. According to the taste active value (TAV) evaluation, seven organic acids and four free amino acids (FAAs) with high TAVs were considered as taste active indicators. The correlation analysis between antioxidant activity and major antioxidant compounds in Monascus rice vinegar followed the order: FAAs>total phenols>total flavonoids>organic acids. Further analysis revealed that seven key components including acetic acid, lactic acid, tartaric acid, succinic acid, Glu, Ala, and Val were taste active indicators of antioxidant activity, which had significant effects on the taste characteristic and antioxidant activity in Monascus rice vinegar. Thus, our findings would provide references to regulate the antioxidant characteristic of Monascus rice vinegar through the key taste active indicators, and would provide new insights to further explore the development of new vinegar-based functional foods.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Academic Press Inc Elsevier Science
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ANTIOXIDANT CAPACITY
dc.subject
ANTIOXIDANT COMPONENTS
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CORRELATION
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MONASCUS RICE VINEGAR
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SOLID-STATE FERMENTATION PROCESS
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TASTE ACTIVE INDICATORS
dc.subject.classification
Otras Ingeniería Química
dc.subject.classification
Ingeniería Química
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Taste-active indicators and their correlation with antioxidant ability during the Monascus rice vinegar solid-state fermentation process
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2022-01-25T14:36:59Z
dc.identifier.eissn
1096-0481
dc.journal.volume
104
dc.journal.pagination
1-8
dc.journal.pais
Estados Unidos
dc.description.fil
Fil: Gao, Hang. Beijing Academy of Food Sciences; China
dc.description.fil
Fil: Wang, Wenping. Beijing Academy of Food Sciences; China
dc.description.fil
Fil: Xu, Dandan. Beijing Academy of Food Sciences; China
dc.description.fil
Fil: Wang, Peng. Beijing Academy of Food Sciences; China
dc.description.fil
Fil: Zhao, Yan. Beijing Academy of Food Sciences; China
dc.description.fil
Fil: Mazza, German Delfor. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
dc.description.fil
Fil: Zhang, Xin. Beijing Academy of Food Sciences; China
dc.journal.title
Journal of Food Composition and Analysis
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0889157521003331
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jfca.2021.104133
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