Analysis of volatile organic compounds from Chinese vinegar substrate during solid-state fermentation using a colorimetric sensor array-Reference-Cited by-同舟云学术

Analysis of volatile organic compounds from Chinese vinegar substrate during solid-state fermentation using a colorimetric sensor array

Published:2014 Issue:23 Volume:6 Page:9383-9391
ISSN:1759-9660
Container-title:Anal. Methods
language:en
Short-container-title:Anal. Methods

Author:

Guan Binbin¹²³,Zhao Jiewen¹²³,Cai Mingjing¹²³,Lin Hao¹²³⁴⁵,Yao Liya¹²³,Sun Leliu⁴⁵³

Affiliation:

1. School of Food & Biological Engineering

2. Jiangsu University

3. Zhenjiang, P. R. China

4. Condiments Institute

5. Jiangsu Hengshun Vinegar Industry Company

Abstract

A convenient portable artificial olfaction system based on colorimetric sensor array was developed to characterize the volatile organic compounds information of vinegar’s solid fermentation substrate during acetic acid fermentation process.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Engineering,General Chemical Engineering,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2014/AY/C4AY01010H

Reference30 articles.

1. Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of “Shanxi aged vinegar”, a traditional Chinese vinegar

2. Antioxidant activity of vinegar melanoidins

3. From balsamic to healthy: Traditional balsamic vinegar melanoidins inhibit lipid peroxidation during simulated gastric digestion of meat

4. Protective effects of galacturonic acid-rich vinegar brewed from Japanese pear in a dextran sodium sulfate-induced acute colitis model

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