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 ...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,and2,3-butanedione.The interaction between lactic acid bacteria(3.00×10^(3)-7.02×10^(6) CFU/mL)and yeasts(5.04×10^(4)-2.25×10^(8) 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,gammaaminobutyric acid showed significant differences between low-temperature fermentation samples and hightemperature 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.展开更多
基金financially supported by National Natural Science Foundation of China(32060530)Technology platform and talent team plan of Guizhou.China([2018]5251)+2 种基金Graduate Research Fund Project of Guizhou(YJSCXJH[2019]028)Industry-UniversityResearch Cooperation Project of Guizhou(701/700465172217)China Scholarship Council(201906670006)。
文摘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,and2,3-butanedione.The interaction between lactic acid bacteria(3.00×10^(3)-7.02×10^(6) CFU/mL)and yeasts(5.04×10^(4)-2.25×10^(8) 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,gammaaminobutyric acid showed significant differences between low-temperature fermentation samples and hightemperature 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.
