School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
Food Chem. 2024 Dec 1;460(Pt 3):140783. doi: 10.1016/j.foodchem.2024.140783. Epub 2024 Aug 5.
New vinegar needs a long maturing time to improve its poor flavor before sale, which greatly increases its production cost. Therefore, it is urgent to explore regulation technologies to accelerate vinegar flavor maturation. Based on literature and our research, this review introduces the latest advances in flavor regulation technologies of vinegar including microbial fortification/multi starters fermentation, key production processes optimization and novel physical processing technologies. Microbial fortification or multi starters fermentation accelerates vinegar flavor maturation via enhancing total acids, esters and aroma precursors content in vinegar. Adjusting raw materials composition, fermentation temperature, and oxygen flow reasonably increase alcohols, organic acids, polyphenols and esters levels via generating more corresponding precursors in vinegar, thereby improving its flavor. Furthermore, novel processing technologies greatly promote conversion of alcohols into acids and esters in vinegar, shortening flavor maturation time for over six months. Meanwhile, the corresponding mechanisms are discussed and future research directions are addressed.
新酿的醋在销售前需要经过长时间的陈化来改善其不良风味，这大大增加了生产成本。因此，迫切需要探索调控技术来加速醋的风味成熟。基于文献和我们的研究，本综述介绍了醋风味调控技术的最新进展，包括微生物强化/多菌种发酵、关键生产工艺优化和新型物理处理技术。微生物强化或多菌种发酵通过提高醋中的总酸、酯和香气前体的含量来加速醋的风味成熟。通过在醋中生成更多相应的前体物质，合理调整原料组成、发酵温度和氧气流量，增加醇、有机酸、多酚和酯的含量，从而改善其风味。此外，新型加工技术极大地促进了醋中醇向酸和酯的转化，将风味成熟时间缩短了半年以上。同时，讨论了相应的机制，并提出了未来的研究方向。
