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ACS Omega

Title:		Phenolic and Volatile Compounds in the Production of Sugarcane Vinegar
Author(s):		Chen GL; Zheng FJ; Lin B; Lao SB; He J; Huang Z; Zeng Y; Sun J; Verma KK;
Address:		"Institute of Biotechnology, Guangxi Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China. Institute of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China. Institute of Agro-Products Quality Safety and Testing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China. Guangxi Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China. Key Laboratory of Sugarcane Biotechnology and Genetic Improvement (Guangxi), Ministry of Agriculture and Rural Affairs/ Guangxi Key Laboratory of Sugarcane Genetic Improvement/ Sugarcane Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China"
Journal Title:		ACS Omega
Year:		2020
Volume:		20201117
Issue:		47
Page Number:		30587 - 30595
DOI:		10.1021/acsomega.0c04524
ISSN/ISBN:		2470-1343 (Electronic) 2470-1343 (Linking)
Abstract:		"This study aimed to explore the dynamic variations in the phenolic and volatile organic compounds of sugarcane vinegar subjected to different production processes. The determination of phenolic and volatile organic compounds was performed by UPLC-MS and solid phase micro extraction (SPME) coupled with gas chromatography combined with mass spectrometry (GC-MS). The complete fermentation process of sugarcane lasted nine days, and production of vinegar of up to 3.04% (w/v), total acids, and 4.1 degrees alcoholicity was accomplished. Various phenolic compounds of sugarcane juice (non-sterilized) and those of alcoholic and acetic acid fermentation were obtained after nine days of fermentation. These were benzoic acid (2.024, 1.002, and 1.027 mg L(-1)), ferulic acid (0.060, 0.205, and 1.124 mg L(-1)), quinic acid (0.019, 0.074, and 0.031 mg L(-1)), chlorogenic acid (0.349, 1.635, and 1.217 mg L(-1)), apigenin (0.002, 0.099, and 0.004 mg L(-1)), kaempferol (0.003, 0.336, and 0.003 mg L(-1)), caffeic acid (-, 0.005, and 0.005 mg L(-1)), luteolin (0.003, 0.323, and 0.005 mg L(-1)), and p-coumaric acid (0.018, 0.015, and 0.027 mg L(-1)). Forty-five volatile organic compounds were also identified. The sugarcane juice can be commercialized as an alternative to wine as it presents characteristics of an alcoholic fermented beverage"
Keywords:
Notes:		"PubMed-not-MEDLINEChen, Gan-Lin Zheng, Feng-Jin Lin, Bo Lao, Shui-Bing He, Jie Huang, Zhi Zeng, Yuan Sun, Jian Verma, Krishan K eng 2020/12/08 ACS Omega. 2020 Nov 17; 5(47):30587-30595. doi: 10.1021/acsomega.0c04524. eCollection 2020 Dec 1"