Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods

Rice-acid, a Chinese traditional acidic rice soup (rice-acid), is widely accepted by consumers due to its unique flavor and anti-oxidation, anti-aging and immunity enhancement functions. This study confirmed that L-lactic acid and malic acid were the main organic acids in rice-acid. Low-temperature...

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Autores principales:	Na Liu, Likang Qin, Jihong Pan, Song Miao
Formato:	article
Lenguaje:	EN
Publicado:	KeAi Communications Co., Ltd. 2022
Materias:	Taste substance Aroma component Fermentation Rice-acid Nutrition Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/fdfda5851cb541ebbc069c1d339d601f
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spelling	oai:doaj.org-article:fdfda5851cb541ebbc069c1d339d601f2021-11-28T04:32:12ZCharacteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods2213-453010.1016/j.fshw.2021.11.019https://doaj.org/article/fdfda5851cb541ebbc069c1d339d601f2022-03-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2213453021001154https://doaj.org/toc/2213-4530Rice-acid, a Chinese traditional acidic rice soup (rice-acid), is widely accepted by consumers due to its unique flavor and anti-oxidation, anti-aging and immunity enhancement functions. This study confirmed that L-lactic acid and malic acid were the main organic acids in rice-acid. Low-temperature rice-acid samples produced by enterprises had the highest signal intensity of sour taste. The total content of free amino acids in different fermented rice-acid samples were in the range of 0.003–0.468 mg/g. 42 key volatile flavor compounds were identified in rice-acid. 8 volatile compounds with a higher contribution to the aroma of rice-acid were respectively acetic acid, 1-octen-3-ol, 2-heptanol, ethyl acetate, propyl propionate, hexanal, nonanal, and 2,3-butanedione. The interaction between lactic acid bacteria (3.00 × 103–7.02 × 106 CFU/mL) and yeasts (5.04 × 104–2.25 × 108 CFU/mL) affected the formation of taste and aroma components in rice-acid. The physicochemical characteristics including titratable acidity, pH, reducing sugars, amino acid nitrogen, gamma-aminobutyric acid showed significant differences between low-temperature fermentation samples and high-temperature fermentation samples. In addition, relationships linking all data through Pearson coefficient correlation were also reported. In summary, the study can be used to improve the quality of rice-acid products.Na LiuLikang QinJihong PanSong MiaoKeAi Communications Co., Ltd.articleTaste substanceAroma componentFermentationRice-acidNutritionNutrition. Foods and food supplyTX341-641ENFood Science and Human Wellness, Vol 11, Iss 2, Pp 277-288 (2022)
institution	DOAJ
collection	DOAJ
language	EN
topic	Taste substance Aroma component Fermentation Rice-acid Nutrition Nutrition. Foods and food supply TX341-641
spellingShingle	Taste substance Aroma component Fermentation Rice-acid Nutrition Nutrition. Foods and food supply TX341-641 Na Liu Likang Qin Jihong Pan Song Miao Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods
description	Rice-acid, a Chinese traditional acidic rice soup (rice-acid), is widely accepted by consumers due to its unique flavor and anti-oxidation, anti-aging and immunity enhancement functions. This study confirmed that L-lactic acid and malic acid were the main organic acids in rice-acid. Low-temperature rice-acid samples produced by enterprises had the highest signal intensity of sour taste. The total content of free amino acids in different fermented rice-acid samples were in the range of 0.003–0.468 mg/g. 42 key volatile flavor compounds were identified in rice-acid. 8 volatile compounds with a higher contribution to the aroma of rice-acid were respectively acetic acid, 1-octen-3-ol, 2-heptanol, ethyl acetate, propyl propionate, hexanal, nonanal, and 2,3-butanedione. The interaction between lactic acid bacteria (3.00 × 103–7.02 × 106 CFU/mL) and yeasts (5.04 × 104–2.25 × 108 CFU/mL) affected the formation of taste and aroma components in rice-acid. The physicochemical characteristics including titratable acidity, pH, reducing sugars, amino acid nitrogen, gamma-aminobutyric acid showed significant differences between low-temperature fermentation samples and high-temperature fermentation samples. In addition, relationships linking all data through Pearson coefficient correlation were also reported. In summary, the study can be used to improve the quality of rice-acid products.
format	article
author	Na Liu Likang Qin Jihong Pan Song Miao
author_facet	Na Liu Likang Qin Jihong Pan Song Miao
author_sort	Na Liu
title	Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods
title_short	Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods
title_full	Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods
title_fullStr	Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods
title_full_unstemmed	Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods
title_sort	characteristics of traditional chinese acidic rice soup (rice-acid) prepared with different fermentation methods
publisher	KeAi Communications Co., Ltd.
publishDate	2022
url	https://doaj.org/article/fdfda5851cb541ebbc069c1d339d601f
work_keys_str_mv	AT naliu characteristicsoftraditionalchineseacidicricesoupriceacidpreparedwithdifferentfermentationmethods AT likangqin characteristicsoftraditionalchineseacidicricesoupriceacidpreparedwithdifferentfermentationmethods AT jihongpan characteristicsoftraditionalchineseacidicricesoupriceacidpreparedwithdifferentfermentationmethods AT songmiao characteristicsoftraditionalchineseacidicricesoupriceacidpreparedwithdifferentfermentationmethods
_version_	1718408357804507136

Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods

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