A method for efficient conversion of dehydrated cabbage waste liquid into high ester vinegar.

Area of Science:

• Food Science and Technology
• Biotechnology
• Fermentation Science

Background:

• Wastewater utilization in food processing presents significant challenges.
• Cabbage wastewater offers a potential resource for value-added product generation.
• Developing sustainable methods for food processing byproduct valorization is crucial.

Purpose of the Study:

• To investigate the mixed fermentation of cabbage wastewater for high-ester vinegar production.
• To optimize fermentation conditions for maximizing total acid and total ester content.
• To identify key flavor components contributing to the sensory profile of the produced vinegar.

Main Methods:

• Single-factor experiments were employed to screen optimal fermentation parameters.
• Response surface methodology (RSM) was utilized for precise optimization of fermentation conditions.
• Gas chromatography-mass spectrometry (GC-MS) was used to analyze volatile flavor compounds.

Main Results:

• Optimal conditions determined: 10.61% inoculation, 4.9% initial alcohol, 29.62°C, 75.21h fermentation time, and 0.6% exogenous esterification agent.
• The optimized blending vinegar achieved a total acid content of 3.80 g/100mL and a total ester content of 30.52 mg/mL.
• Key flavor compounds identified: ethyl lactate (22.15%) and ethyl acetate (11.37%), contributing pleasant and fruity aromas, respectively.

Conclusions:

• Cabbage wastewater can be effectively utilized for producing high-ester vinegar through optimized mixed fermentation.
• The study successfully identified optimal fermentation parameters for maximizing vinegar quality attributes.
• The resulting vinegar possesses desirable flavor profiles due to significant ethyl lactate and ethyl acetate content, indicating its potential commercial value.