Changes of physicochemical indexes and flavor substances of aged vinegar packaging with polyethylene blown film during storage period
The effects of polyethylene (PE) blown film on the quality of aged vinegar were investigated by measuring the dynamic changes of basic physicochemical indexes, amino acids, organic acids and volatile flavor substances of aged vinegar packaging with PE blown film during storage period. The results sh...
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| Format: | Article |
| Language: | English |
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Editorial Department of China Brewing
2025-02-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-2-206.pdf |
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| author | KANG Shuaishuai, GAO Cuimei, WEI Ruteng, LI Qi, LI Yunlong, ZHANG Xiaoyu, XU Nv |
| author_facet | KANG Shuaishuai, GAO Cuimei, WEI Ruteng, LI Qi, LI Yunlong, ZHANG Xiaoyu, XU Nv |
| author_sort | KANG Shuaishuai, GAO Cuimei, WEI Ruteng, LI Qi, LI Yunlong, ZHANG Xiaoyu, XU Nv |
| collection | DOAJ |
| description | The effects of polyethylene (PE) blown film on the quality of aged vinegar were investigated by measuring the dynamic changes of basic physicochemical indexes, amino acids, organic acids and volatile flavor substances of aged vinegar packaging with PE blown film during storage period. The results showed that the contents of total acid and non-volatile acid showed a decreasing trend during storage period, and the contents of amino acid nitrogen, reducing sugar, total ester, salt, soluble unsalted solid, pH, turbidity and baume degree showed a fluctuating trend, among them, the non-volatile acid content decreased the most (35.98%), the increase rate of total ester content was the highest (10.80%). The contents of acetic acid, oxalic acid, citric acid, malic acid, lactic acid and succinic acid decreased, the contents of tartaric acid and pyruvate increased, among them, the decrease rate of citric acid content was the highest (94.98%), the increase rate of pyruvate content was the highest (78.90%). The contents of 17 amino acids all decreased to different degrees, among them, methionine content decreased the most (49.47%). The total types of volatile flavor substances decreased by 15, and ethyl linoleate, vinyl acetate, 4-methylvaleric acid, 3-hydroxy-2-butanone, 2,3,5-trimethyl-6-ethylpyrazine, 2,3-dimethylpyrazine, 2,3,5,6- tetramethylpyrazine, 2,3,5-trimethylpyrazine, 2-methyl-3-propyrazine were added. The total content decreased by 18.69%, and most volatile flavor substances contents decreased. In summary, PE blown film packaging had a significant impact on the quality and flavor of aged vinegar. |
| format | Article |
| id | doaj-art-576e4f3f7fce4a24a5e92164a16feb3a |
| institution | Kabale University |
| issn | 0254-5071 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-576e4f3f7fce4a24a5e92164a16feb3a2025-08-20T03:39:54ZengEditorial Department of China BrewingZhongguo niangzao0254-50712025-02-0144220621110.11882/j.issn.0254-5071.2025.02.030Changes of physicochemical indexes and flavor substances of aged vinegar packaging with polyethylene blown film during storage periodKANG Shuaishuai, GAO Cuimei, WEI Ruteng, LI Qi, LI Yunlong, ZHANG Xiaoyu, XU Nv01. Shanxi Vinegar Brewing Technology Innovation Centre, College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China;;2. Shanhe Vinegar Co., Ltd., Jinzhong 032700, China;;3. Shanxi Institute for Functional Food, Shanxi Agricultural University, Jinzhong 030801, ChinaThe effects of polyethylene (PE) blown film on the quality of aged vinegar were investigated by measuring the dynamic changes of basic physicochemical indexes, amino acids, organic acids and volatile flavor substances of aged vinegar packaging with PE blown film during storage period. The results showed that the contents of total acid and non-volatile acid showed a decreasing trend during storage period, and the contents of amino acid nitrogen, reducing sugar, total ester, salt, soluble unsalted solid, pH, turbidity and baume degree showed a fluctuating trend, among them, the non-volatile acid content decreased the most (35.98%), the increase rate of total ester content was the highest (10.80%). The contents of acetic acid, oxalic acid, citric acid, malic acid, lactic acid and succinic acid decreased, the contents of tartaric acid and pyruvate increased, among them, the decrease rate of citric acid content was the highest (94.98%), the increase rate of pyruvate content was the highest (78.90%). The contents of 17 amino acids all decreased to different degrees, among them, methionine content decreased the most (49.47%). The total types of volatile flavor substances decreased by 15, and ethyl linoleate, vinyl acetate, 4-methylvaleric acid, 3-hydroxy-2-butanone, 2,3,5-trimethyl-6-ethylpyrazine, 2,3-dimethylpyrazine, 2,3,5,6- tetramethylpyrazine, 2,3,5-trimethylpyrazine, 2-methyl-3-propyrazine were added. The total content decreased by 18.69%, and most volatile flavor substances contents decreased. In summary, PE blown film packaging had a significant impact on the quality and flavor of aged vinegar.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-2-206.pdfaged vinegar|packaging|physicochemical index|amino acid|organic acid|volatile flavor substance |
| spellingShingle | KANG Shuaishuai, GAO Cuimei, WEI Ruteng, LI Qi, LI Yunlong, ZHANG Xiaoyu, XU Nv Changes of physicochemical indexes and flavor substances of aged vinegar packaging with polyethylene blown film during storage period Zhongguo niangzao aged vinegar|packaging|physicochemical index|amino acid|organic acid|volatile flavor substance |
| title | Changes of physicochemical indexes and flavor substances of aged vinegar packaging with polyethylene blown film during storage period |
| title_full | Changes of physicochemical indexes and flavor substances of aged vinegar packaging with polyethylene blown film during storage period |
| title_fullStr | Changes of physicochemical indexes and flavor substances of aged vinegar packaging with polyethylene blown film during storage period |
| title_full_unstemmed | Changes of physicochemical indexes and flavor substances of aged vinegar packaging with polyethylene blown film during storage period |
| title_short | Changes of physicochemical indexes and flavor substances of aged vinegar packaging with polyethylene blown film during storage period |
| title_sort | changes of physicochemical indexes and flavor substances of aged vinegar packaging with polyethylene blown film during storage period |
| topic | aged vinegar|packaging|physicochemical index|amino acid|organic acid|volatile flavor substance |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-2-206.pdf |
| work_keys_str_mv | AT kangshuaishuaigaocuimeiweirutengliqiliyunlongzhangxiaoyuxunv changesofphysicochemicalindexesandflavorsubstancesofagedvinegarpackagingwithpolyethyleneblownfilmduringstorageperiod |