Investigation of Zhenjiang Aromatic Vinegar Production Using a Novel Dry Gelatinization Process
The traditional process of producing Zhenjiang aromatic vinegar faces challenges such as high water usage, wastewater generation, raw material losses, and limitations in mechanization and workshop conditions. This study introduces and evaluates a novel dry gelatinization process, focusing on ferment...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/7/1071 |
| _version_ | 1797212555162157056 |
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| author | Ke Wang Yuxuan Shi Jiaxue Feng Yi Zhao Hao Zhu Di Chen Xiaojie Gong Meihui Fang Yongjian Yu |
| author_facet | Ke Wang Yuxuan Shi Jiaxue Feng Yi Zhao Hao Zhu Di Chen Xiaojie Gong Meihui Fang Yongjian Yu |
| author_sort | Ke Wang |
| collection | DOAJ |
| description | The traditional process of producing Zhenjiang aromatic vinegar faces challenges such as high water usage, wastewater generation, raw material losses, and limitations in mechanization and workshop conditions. This study introduces and evaluates a novel dry gelatinization process, focusing on fermentation efficiency and the vinegar flavor profile. The new process shows a 39.1% increase in alcohol conversion efficiency and a 14% higher yield than the traditional process. Vinegar produced through the dry gelatinization process has a stronger umami taste and a higher lactic acid concentration. Both processes detected 33 volatile substances, with the dry gelatinization process showing a notably higher concentration of 2-methylbutanal, which imparts a distinct fruity and chocolate aroma. These findings suggest that the dry gelatinization process outperforms the traditional process in several aspects. |
| first_indexed | 2024-04-24T10:44:14Z |
| format | Article |
| id | doaj.art-3163b84effa841308607d3a8096cc0d2 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-24T10:44:14Z |
| publishDate | 2024-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-3163b84effa841308607d3a8096cc0d22024-04-12T13:18:36ZengMDPI AGFoods2304-81582024-03-01137107110.3390/foods13071071Investigation of Zhenjiang Aromatic Vinegar Production Using a Novel Dry Gelatinization ProcessKe Wang0Yuxuan Shi1Jiaxue Feng2Yi Zhao3Hao Zhu4Di Chen5Xiaojie Gong6Meihui Fang7Yongjian Yu8Jiangsu Provincial Engineering Research Center of Grain Bioprocessing, School of Grain Science and Technology, Jiangsu University of Science and Technology, 666 Changhui Avenue, Zhenjiang 212100, ChinaJiangsu Provincial Engineering Research Center of Grain Bioprocessing, School of Grain Science and Technology, Jiangsu University of Science and Technology, 666 Changhui Avenue, Zhenjiang 212100, ChinaJiangsu Provincial Engineering Research Center of Grain Bioprocessing, School of Grain Science and Technology, Jiangsu University of Science and Technology, 666 Changhui Avenue, Zhenjiang 212100, ChinaJiangsu Provincial Engineering Research Center of Grain Bioprocessing, School of Grain Science and Technology, Jiangsu University of Science and Technology, 666 Changhui Avenue, Zhenjiang 212100, ChinaJiangsu Provincial Engineering Research Center of Grain Bioprocessing, School of Grain Science and Technology, Jiangsu University of Science and Technology, 666 Changhui Avenue, Zhenjiang 212100, ChinaJiangsu Provincial Engineering Research Center of Grain Bioprocessing, School of Grain Science and Technology, Jiangsu University of Science and Technology, 666 Changhui Avenue, Zhenjiang 212100, ChinaJiangsu Provincial Engineering Research Center of Grain Bioprocessing, School of Grain Science and Technology, Jiangsu University of Science and Technology, 666 Changhui Avenue, Zhenjiang 212100, ChinaJiangsu Provincial Engineering Research Center of Grain Bioprocessing, School of Grain Science and Technology, Jiangsu University of Science and Technology, 666 Changhui Avenue, Zhenjiang 212100, ChinaJiangsu Provincial Engineering Research Center of Grain Bioprocessing, School of Grain Science and Technology, Jiangsu University of Science and Technology, 666 Changhui Avenue, Zhenjiang 212100, ChinaThe traditional process of producing Zhenjiang aromatic vinegar faces challenges such as high water usage, wastewater generation, raw material losses, and limitations in mechanization and workshop conditions. This study introduces and evaluates a novel dry gelatinization process, focusing on fermentation efficiency and the vinegar flavor profile. The new process shows a 39.1% increase in alcohol conversion efficiency and a 14% higher yield than the traditional process. Vinegar produced through the dry gelatinization process has a stronger umami taste and a higher lactic acid concentration. Both processes detected 33 volatile substances, with the dry gelatinization process showing a notably higher concentration of 2-methylbutanal, which imparts a distinct fruity and chocolate aroma. These findings suggest that the dry gelatinization process outperforms the traditional process in several aspects.https://www.mdpi.com/2304-8158/13/7/1071Zhenjiang aromatic vinegardry gelatinization processflavor profilefermentation processlactic acid |
| spellingShingle | Ke Wang Yuxuan Shi Jiaxue Feng Yi Zhao Hao Zhu Di Chen Xiaojie Gong Meihui Fang Yongjian Yu Investigation of Zhenjiang Aromatic Vinegar Production Using a Novel Dry Gelatinization Process Foods Zhenjiang aromatic vinegar dry gelatinization process flavor profile fermentation process lactic acid |
| title | Investigation of Zhenjiang Aromatic Vinegar Production Using a Novel Dry Gelatinization Process |
| title_full | Investigation of Zhenjiang Aromatic Vinegar Production Using a Novel Dry Gelatinization Process |
| title_fullStr | Investigation of Zhenjiang Aromatic Vinegar Production Using a Novel Dry Gelatinization Process |
| title_full_unstemmed | Investigation of Zhenjiang Aromatic Vinegar Production Using a Novel Dry Gelatinization Process |
| title_short | Investigation of Zhenjiang Aromatic Vinegar Production Using a Novel Dry Gelatinization Process |
| title_sort | investigation of zhenjiang aromatic vinegar production using a novel dry gelatinization process |
| topic | Zhenjiang aromatic vinegar dry gelatinization process flavor profile fermentation process lactic acid |
| url | https://www.mdpi.com/2304-8158/13/7/1071 |
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