Li, Hongbo published the artcileAccelerating vinegar aging by combination of ultrasonic and magnetic field assistance, HPLC of Formula: 14667-55-1, the main research area is vinegar aging ultrasonic magnetic field combination acceleration; Alternating magnetic field; Assisted aging; GC–MS; Ultrasonic field; Vinegar.
Most fermented foods need a natural aging process to enrich desired flavors. This process is normally the bottleneck for cost-effective production Therefore, it is desirable to accelerate the process and obtain products with the same flavor profile. Here, we used phys. interventions (ultrasonic field, alternating magnetic field, or combination of both) to assist the aging process with naturally brewed vinegar as a case example. Flavor profiles of different phys.-assisted aging process were compared with that of the naturally aged vinegar by using gas-chromatog. mass-spectrometry (GC-MS) and electronic nose. Principal component anal. (PCA) and Pearson correlation analyses show that ultrasonic and alternating magnetic fields treatment could accelerate the aging process of vinegar. The highest accelerating aging effect was combination of ultrasonic and magnetic field followed by individual ultrasonic or magnetic field and natural process (combination of ultrasonic and magnetic field > ultrasonic or magnetic field individual > natural process). These results suggest that phys. field intervention could potentially be used for acceleration of aging of fermented products without affecting flavor quality.
Ultrasonics Sonochemistry published new progress about Acceleration. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, HPLC of Formula: 14667-55-1.