典型文献
Characteristics of traditional Chinese acidic rice soup(rice-acid)prepared with different fermentation methods
文献摘要：
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,l-octen-3-ol,2-heptanol,ethyl acetate,propyl propionate,hexanal,nonanal,and 2,3-butanedione.The interaction between lactic acid bacteria(3.00 x 103-7.02 x 106 CFU/mL)and yeasts(5.04 x 104-2.25 x 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.
文献关键词：
中图分类号：
作者姓名：
Na Liu;Likang Qin;Jihong Pan;Song Miao
作者机构：
Key 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,Ireland;School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China
文献出处：
引用格式：
[1]Na Liu;Likang Qin;Jihong Pan;Song Miao-.Characteristics of traditional Chinese acidic rice soup(rice-acid)prepared with different fermentation methods)[J].食品科学与人类健康（英文）,2022(02):277-288
A类：
heptanol,hexanal,nonanal,butanedione
B类：
Characteristics,traditional,Chinese,acidic,rice,soup,prepared,different,fermentation,methods,Rice,widely,accepted,by,consumers,due,its,unique,flavor,anti,oxidation,aging,immunity,enhancement,functions,This,study,confirmed,that,lactic,malic,were,main,organic,acids,Low,temperature,samples,produced,enterprises,had,highest,signal,intensity,sour,taste,total,content,free,fermented,range,key,volatile,compounds,identified,higher,contribution,aroma,respectively,acetic,octen,ethyl,acetate,propyl,propionate,interaction,between,bacteria,CFU,yeasts,affected,formation,components,physicochemical,characteristics,including,titratable,acidity,reducing,sugars,nitrogen,gamma,aminobutyric,showed,significant,differences,low,In,addition,relationships,linking,all,data,through,coefficient,correlation,also,reported,summary,used,improve,quality,products
AB值：
0.560854
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机标中图分类号，由域田数据科技根据网络公开资料自动分析生成，仅供学习研究参考。
