Effects of ultrasonic treatment on the maturation of Zhenjiang vinegar.

Zhenbin Wang,Tingting Li, Fengye Liu,Cunsheng Zhang,Haile Ma,Lin Wang, Shuai Zhao

Ultrasonics Sonochemistry（2017）

引用 46|浏览23

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摘要

•We examine physicochemical indexes and volatile components of Zhenjiang vinegar.•Ultrasound could be an alternative technology to age vinegar.•Best ultrasonic conditions: 50W/100mL power density, 20kHz, 75min, 0.75% ethanol.•PCA combine with sensory analysis ensured the results are accurate and reliable.•Fresh Zhenjiang vinegar after ultrasonic treated is equal to 2–3years’ vinegar.

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关键词

Zhenjiang vinegar,Ultrasound,Aging,Volatile flavor

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