Determination of rheological property and its effect on key aroma release of Shanxi aged vinegar

作者：Zhu, Hong; Qiu, Ju; Li, Zaigui^*

来源：Journal of Food Science and Technology-Mysore, 2016, 53(8): 3304-3311.

DOI：10.1007/s13197-016-2305-x

• Shanxi aged vinegar
• Aroma release
• Rheological property
• Consistency coefficient
• Flow behavior

The rheological property of Shanxi aged vinegar (SAV) was determined by rheometer, and its effects on release in eight key aroma components of SAV was investigated by SPME-GC-MS. In order to simulate the change of rheological property of SAV, a modified SAV system was developed from a finished SAV using carboxymethylcellulose, pectin, glucose, fructose, sodium chloride and tannic acid at indicate levels. The consistency coefficients (K) of SAV ranged from 1.09e(-5) to 0.0137, which was correlated to glucose, polyphenol, acids and (o)Bx. SAV changed from shear-thickening to Newtonian fluid during long-time ageing. In the modified SAV system, the K values increased significantly, and two modified vinegar became quasi-Newtonian fluids too. Furthermore, release of the eight key aroma compounds decreased significantly and decreased was pronounced, for acetic acid, furfural and tetramethylpyrazine. The results demonstrated rheological property correlated to the concentrate of sugar, salt, polyphenol, acids and macromolecule, which significantly affected the release of major aroma compounds.

• 出版日期2016-8
• 单位中国农业大学