Taste-active indicators and their correlation with antioxidant ability during the Monascus rice vinegar solid-state fermentation process

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.