Comparison of Aromatic Substances in Buckwheat Vinegar that Adding the Moldy Bran, Drug Koji and A.schutzenbachii during Fermentation

Xin Min Zhang; Ting Jun Ma; Xiu Shi Yang; Pei You Qin; San Cai Liu; Gui Xing Ren

doi:10.4028/www.scientific.net/AMR.1033-1034.629

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 1033-1034Comparison of Aromatic Substances in Buckwheat...

Comparison of Aromatic Substances in Buckwheat Vinegar that Adding the Moldy Bran, Drug Koji and A.schutzenbachii during Fermentation

Abstract:

In order to study the impact of moldy bran, drug koji and A.schutzenbachii fermentation vinegar on the aromatic substances in buckwheat vinegar, vinegars that adding moldy bran, drug koji and A.schutzenbachii were used to analyze the content of aromatic ingredients with GC-MS method. The results indicated that buckwheat vinegar by drug koji fermentation includes 29 kinds of aromatic substances, moldy bran fermentation buckwheat vinegar has 23 kinds of aromatic substances, A.schutzenbachii fermentation vinegar contains 20 kinds of aromatic substances.

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Periodical:

Advanced Materials Research (Volumes 1033-1034)

Pages:

629-633

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.1033-1034.629

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Online since:

October 2014

Authors:

Xin Min Zhang, Ting Jun Ma*, Xiu Shi Yang, Pei You Qin, San Cai Liu, Gui Xing Ren

Keywords:

Aromatic Substances, Buckwheat Vinegar, Fermentation

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