Analysis of the basic components and free amino acid composition of pineapple fruit vinegar

Xiao-fang Wang; Yuhao Hu; Ji-Hua Li; Li Zhang; Xiao Gong; Huang Hui

doi:10.1051/e3sconf/202018504047

All issues

Volume 185 (2020)

E3S Web Conf., 185 (2020) 04047

References

Open Access

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

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[1] Bartholomew, D.P., Paull, R.E., Rohrbach, K.G. (Eds.). The Pineapple: Botany, Production and Uses. CAB International (2003). [Google Scholar]

[2] O’Connor-Shaw, R.E., Roberts, R., Ford, A.L., Nottingham, S.M. Shelf life of minimally processed honeydew, kiwifruit, papaya, pineapple and cantaloupe. J. Food Sci. 59, 1202–1206 (1994). [Google Scholar]

[3] Zhang, J. L., Huang, M. Q., & Sun, G. B. Study on free amino acid composition of 4 famous vinegars in China. Journal of Food Safety and Quality, 5 (10), 312 4-3131 (2014). [Google Scholar]

[4] Dellacassa, E., Trenchs, O., Laura Fariña, Debernardis, F., & Carrau, F. Pineapple (ananas comosus L. merr.) wine production in angola: characterisation of volatile aroma compounds and yeast native flora. International Journal of Food Microbiology, 241 (2017). [Google Scholar]

[5] Lan, Y., Wu, J., Wang, X., Sun, X., Hackman, R. M., Li, Z., & Feng, X. Evaluation of antioxidant capacity and flavor profile change of pomegranate wine duringfermentation and aging process. Food Chemistry, 232, 777–787 (2017). [CrossRef] [PubMed] [Google Scholar]

[6] Quettier-Deleu, C., Gressier, B., Vasseur, J., Dine, T., Brunet, C., Luyckx, M., et al. Phenolic compounds and antioxidant activities of buckwheat (Fag-opyrum esculentum Moench) hulls and flour. Journal of Ethnopharmacology, 72(1),35–42 (2000). [CrossRef] [PubMed] [Google Scholar]

[7] Schreckinger, M. E., Wang, J., Yousef, G., Lila, M. A ., & E, Gonzalez de Mejia. Antioxidant capacity and in vitro inhibition of adipogenesis and in flammation by phenolic extracts of Vaccinium fl- -oribundum and Aristotelia chilensis. Journal of Agricultural and Food Chemistry, 58(16),8966–8976 (2010). [CrossRef] [PubMed] [Google Scholar]

[8] Czyzowska, A., & Pogorzelski, E. Changes to polyphenols in the process of production of must and wines from blackcurrants and cherries. Part I. Total polyphenols and phenolic acids. European Food Research and Technology, 214 (2),148–154 (2002). [Google Scholar]

[9] Xu, Ning, Chen, Yang, Huang, & Yao et al. Effects of mixed cultures of saccharomyces cerevisiae and lactobacillus plantarum in alcoholic fermentation on the physicochemical and sensory properties of citrus vinegar. LWT-Food Science & Technology, 84, 753–763(2017). [Google Scholar]