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Elucidation and Regulation of Polyphenols in the Smoking Process of Shanxi Aged Vinegar
Sankuan Xie1, Jia Song1, Bingqian Fan1
1Key Laboratory of Industrial Fermentation Microbiology Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, State Key Laboratory of Food Nutrition and Safety, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
Abstract:
Polyphenols (PPs) are the main contributors to the health functions of Shanxi aged vinegar (SAV) and are mainly produced during the smoking process. This study aimed to explore the feasibility of regulating the accumulation of total water-soluble PPs (TWSP) by changing environmental factors based on the distribution of PPs. A total of eleven PPs, such as vanillin, vanillic acid, and (e)-ferulic acid, were detected during the smoking process. During the smoking process, the content of TWSP gradually increased and was accompanied by changes in environmental factors. Spearman correlation analysis and verification experiments showed that temperature, amino acids, and reducing sugars, as the main influencing factors, promoted the accumulation of TWSP. The in situ regulation strategy of changing environmental factors significantly increased the accumulation of TWSP by 12.24%.
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