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

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Abstract

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 oBx. 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.

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Acknowledgments

This research was funded by the Chinese Agricultural Research System (grant number: CARS-08-D-3).

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Authors and Affiliations

  1. College of Food Science and Nutritional Engineering, China Agricultural University, Box 112, East Campus, 17 Qinghua Dong Lu, Haidian District, Beijing, 100083, China

    Hong Zhu & Zaigui Li

  2. Institute of Food and Nutrition Development, Ministry of Agriculture, 12 Zhongguancun South Street, Haidian District, Beijing, 100081, China

    Ju Qiu

Authors
  1. Hong Zhu
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  2. Ju Qiu
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  3. Zaigui Li
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Correspondence to Zaigui Li.

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Zhu, H., Qiu, J. & Li, Z. Determination of rheological property and its effect on key aroma release of Shanxi aged vinegar. J Food Sci Technol 53, 3304–3311 (2016). https://doi.org/10.1007/s13197-016-2305-x

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  • DOI: https://doi.org/10.1007/s13197-016-2305-x

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