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Molecules

Title:		Effects of Various Rice-Based Raw Materials on Enhancement of Volatile Aromatic Compounds in Monascus Vinegar
Author(s):		Yuan X; Chen X; Virk MS; Ma Y; Chen F;
Address:		"Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan 430070, China. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. Nutrition & Health Research Institute, COFCO Corporation, Beijing 102209, China. Fujian Yongchun Ageing Vinegar Vinegar Industry Co., Ltd., Quanzhou 362000, China"
Journal Title:		Molecules
Year:		2021
Volume:		20210128
Issue:		3
Page Number:		-
DOI:		10.3390/molecules26030687
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"Monascus vinegar (MV), during whose brewing process Monascus spp. and polished rice (PR) are normally used as the starter and the raw material, respectively, is one of the traditional vinegars in China. In this study, the effects of three raw materials, including PR, unhusked rice (UR), and germinated UR (GR), on MV volatile compounds have been investigated. The results revealed that MV of GR (GMV), and its intermediate Monascus wine (GMW), exhibited the highest amount of aroma, not only in the concentrations but also in the varieties of the aromatic compounds mainly contributing to the final fragrance. Especially after three years of aging, the contents of benzaldehyde and furfural in GMV could reach to 13.93% and 0.57%, respectively, both of which can coordinate synergistically on enhancing the aroma. We also found that the filtering efficiency was significantly improved when UR and GR were applied as the raw materials, respectively. Therefore, GR might be more suitable raw materials for MV"
Keywords:		Acetic Acid/*chemistry China Fermentation/physiology Monascus/*chemistry Odorants/analysis Oryza/*chemistry Volatile Organic Compounds/*chemistry Wine Monascus vinegar Monascus wine filtrate efficiency volatile aroma compound;
Notes:		"MedlineYuan, Xi Chen, Xiaoyuan Virk, Muhammad Safiullah Ma, Yinglun Chen, Fusheng eng Switzerland 2021/02/03 Molecules. 2021 Jan 28; 26(3):687. doi: 10.3390/molecules26030687"