| Issue |
E3S Web Conf.
Volume 185, 2020
2020 International Conference on Energy, Environment and Bioengineering (ICEEB 2020)
|
|
|---|---|---|
| Article Number | 04047 | |
| Number of page(s) | 3 | |
| Section | Chemical Engineering and Food Biotechnology | |
| DOI | https://doi.org/10.1051/e3sconf/202018504047 | |
| Published online | 01 September 2020 | |
Analysis of the basic components and free amino acid composition of pineapple fruit vinegar
1 Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, Guangdong, China
2 Hainan Key Laboratory of Storage & Processing of Fruits and Vegetables, Zhanjiang 524001, Guangdong, China
* Corresponding author: foodpaper@126.com
Acetic acid fermentation is an essential step in producing high-quality vinegar. In this study, the alcoholic medium was used as a seed broth for acetic fermentation using Acetobacter aceti as the inoculum for approximately 7 days at 32℃ to obtain 45.87g/L acetic acid. During the Acetic acid fermentation stage, the content of the total polyphenols decreased first and then increased. Based on amino acid analyzer analysis, pineapple vinegar contains 18 kinds of free amino acids. And the contents of sweet and umami free amino acids are the main free amino acids, followed by bitter amino acids.
© The Authors, published by EDP Sciences, 2020
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