Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods
Rice-acid, a Chinese traditional acidic rice soup (rice-acid), is widely accepted by consumers due to its unique flavor and anti-oxidation, anti-aging and immunity enhancement functions. This study confirmed that L-lactic acid and malic acid were the main organic acids in rice-acid. Low-temperature...
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Tsinghua University Press
2022-03-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453021001154 |
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| author | Na Liu Likang Qin Jihong Pan Song Miao |
| author_facet | Na Liu Likang Qin Jihong Pan Song Miao |
| author_sort | Na Liu |
| collection | DOAJ |
| description | Rice-acid, a Chinese traditional acidic rice soup (rice-acid), is widely accepted by consumers due to its unique flavor and anti-oxidation, anti-aging and immunity enhancement functions. This study confirmed that L-lactic acid and malic acid were the main organic acids in rice-acid. Low-temperature rice-acid samples produced by enterprises had the highest signal intensity of sour taste. The total content of free amino acids in different fermented rice-acid samples were in the range of 0.003–0.468 mg/g. 42 key volatile flavor compounds were identified in rice-acid. 8 volatile compounds with a higher contribution to the aroma of rice-acid were respectively acetic acid, 1-octen-3-ol, 2-heptanol, ethyl acetate, propyl propionate, hexanal, nonanal, and 2,3-butanedione. The interaction between lactic acid bacteria (3.00 × 103–7.02 × 106 CFU/mL) and yeasts (5.04 × 104–2.25 × 108 CFU/mL) affected the formation of taste and aroma components in rice-acid. The physicochemical characteristics including titratable acidity, pH, reducing sugars, amino acid nitrogen, gamma-aminobutyric acid showed significant differences between low-temperature fermentation samples and high-temperature fermentation samples. In addition, relationships linking all data through Pearson coefficient correlation were also reported. In summary, the study can be used to improve the quality of rice-acid products. |
| format | Article |
| id | doaj-art-fdfda5851cb541ebbc069c1d339d601f |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2022-03-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-fdfda5851cb541ebbc069c1d339d601f2025-02-03T05:11:17ZengTsinghua University PressFood Science and Human Wellness2213-45302022-03-01112277288Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methodsNa Liu0Likang Qin1Jihong Pan2Song Miao3Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences/Institute of Agro-bioengineering, Guizhou University, Guiyang 550025, China; Teagasc Food Research Centre, Moorepark, Fermoy, Co.Cork, IrelandSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Corresponding author.School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, ChinaTeagasc Food Research Centre, Moorepark, Fermoy, Co.Cork, Ireland; Corresponding author.Rice-acid, a Chinese traditional acidic rice soup (rice-acid), is widely accepted by consumers due to its unique flavor and anti-oxidation, anti-aging and immunity enhancement functions. This study confirmed that L-lactic acid and malic acid were the main organic acids in rice-acid. Low-temperature rice-acid samples produced by enterprises had the highest signal intensity of sour taste. The total content of free amino acids in different fermented rice-acid samples were in the range of 0.003–0.468 mg/g. 42 key volatile flavor compounds were identified in rice-acid. 8 volatile compounds with a higher contribution to the aroma of rice-acid were respectively acetic acid, 1-octen-3-ol, 2-heptanol, ethyl acetate, propyl propionate, hexanal, nonanal, and 2,3-butanedione. The interaction between lactic acid bacteria (3.00 × 103–7.02 × 106 CFU/mL) and yeasts (5.04 × 104–2.25 × 108 CFU/mL) affected the formation of taste and aroma components in rice-acid. The physicochemical characteristics including titratable acidity, pH, reducing sugars, amino acid nitrogen, gamma-aminobutyric acid showed significant differences between low-temperature fermentation samples and high-temperature fermentation samples. In addition, relationships linking all data through Pearson coefficient correlation were also reported. In summary, the study can be used to improve the quality of rice-acid products.http://www.sciencedirect.com/science/article/pii/S2213453021001154Taste substanceAroma componentFermentationRice-acidNutrition |
| spellingShingle | Na Liu Likang Qin Jihong Pan Song Miao Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods Food Science and Human Wellness Taste substance Aroma component Fermentation Rice-acid Nutrition |
| title | Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods |
| title_full | Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods |
| title_fullStr | Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods |
| title_full_unstemmed | Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods |
| title_short | Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods |
| title_sort | characteristics of traditional chinese acidic rice soup rice acid prepared with different fermentation methods |
| topic | Taste substance Aroma component Fermentation Rice-acid Nutrition |
| url | http://www.sciencedirect.com/science/article/pii/S2213453021001154 |
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