title: Determination of rheological property and its effect on key aroma release of Shanxi aged vinegar.
abstract: The rheological property of Shanxi aged vinegar (SAV) was determined by rheometer, and its effects on release in eight key aroma components of SAV was investigated by SPME-GC-MS. In order to simulate the change of rheological property of SAV, a modified SAV system was developed from a finished SAV using carboxymethylcellulose, pectin, glucose, fructose, sodium chloride and tannic acid at indicate levels. The consistency coefficients (K) of SAV ranged from 1.09e-5to 0.0137, which was correlated to glucose, polyphenol, acids andoBx. SAV changed from shear-thickening to Newtonian fluid during long-time ageing. In the modified SAV system, theKvalues increased significantly, and two modified vinegar became quasi-Newtonian fluids too. Furthermore, release of the eight key aroma compounds decreased significantly and decreased was pronounced, for acetic acid, furfural and tetramethylpyrazine. The results demonstrated rheological property correlated to the concentrate of sugar, salt, polyphenol, acids and macromolecule, which significantly affected the release of major aroma compounds.
authors: College of Food Science and Nutritional Engineering, China Agricultural University, Box 112, East Campus, 17 Qinghua Dong Lu, Haidian District, Beijing, 100083 China.
authors: Hong
authors: H
authors: Zhu
authors: Institute of Food and Nutrition Development, Ministry of Agriculture, 12 Zhongguancun South Street, Haidian District, Beijing, 100081 China.
authors: Ju
authors: J
authors: Qiu
authors: College of Food Science and Nutritional Engineering, China Agricultural University, Box 112, East Campus, 17 Qinghua Dong Lu, Haidian District, Beijing, 100083 China.
authors: Zaigui
authors: Z
authors: Li
keywords: Aroma release; Consistency coefficient; Flow behavior; Rheological property; Shanxi aged vinegar