Ligustrazine formation in Zhenjiang aromatic vinegar: Changes during fermentation and storing process

Journal of the Science of Food and Agriculture

Volumn 91, Issue 9, 2011, Pages 1612-1617

  Xu, Wei ^a   Xu, Qingping ^b   Chen, Jinghua ^a   Lu, Zhenming ^a   Xia, Rong ^c   Li, Guoquan ^c   Xu, Zhenghong ^a   Ma, Yanhe ^d  

^a JIANGNAN UNIVERSITY   (China)

^b ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY   (China)

^c Jiangsu Hengshun Vinegar Co   (China)

^d INSTITUTE OF MICROBIOLOGY   (China)

Author keywords

Fermentation; Ligustrazine; Maillard reaction; Microbial metabolism; Storing; Zhenjiang aromatic vinegar

Indexed keywords

2,3 BUTANEDIONE; ACETIC ACID; ACETOIN; PYRAZINE DERIVATIVE; TETRAMETHYLPYRAZINE;

ARTICLE; CHINA; FERMENTATION; FOOD CONTROL; FOOD HANDLING; GLYCATION; MASS FRAGMENTOGRAPHY; METABOLISM; METHODOLOGY;

ACETIC ACID; ACETOIN; CHINA; DIACETYL; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MAILLARD REACTION; PYRAZINES;

EID: 79958757084     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4356     Document Type: Article

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