Development and flavor substances analysis of purple sweet potato and bitter buckwheat combined vinegar beverage

Authors

LIU Mingyu, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
CHEN Limin, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
WANG Sidan, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
DENG Weiqin, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
LIU Shuliang, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China; Institute of Food Processing and Safety, Sichuan Agricultural University, Ya’an, Sichuan 625014, China

Abstract

A vinegar beverage combined with purple sweet potato and bitter buckwheat was developed, and the flavor compounds in it were analyzed. Purple sweet potato and buckwheat were processed through smashing, size mixing, saccharification, alcoholic fermentation and acetic fermentation to produce brew purple sweet potato and buckwheat vinegar, respectively.. The optimum formula of the vinegar beverage was obtained through single factor and orthogonal experiments. The 100 mL optimum complex contained 4 mL purple potato vinegar stock solution, 4 mL buckwheat vinegar stock solution,4 g saccharose, and 4 g fructose-glucose syrup. The vinegar beverage prepared under this condition had a unique purple potato and buckwheat vinegar flavor which was red bright, sweet and sour. Seven organic acid including acetic acid, citric acid, acetic acid, lactic acid, etc. and 14 kinds of flavor substances such as benzene alcohol, benzene formaldehyde, acetic acid benzyl ester, etc. were detected, by using High Performance Liquid Chromatography and Gas Chromatography-Mass Spectrometer in this vinegar beverage.

Publication Date

11-28-2016

First Page

178

Last Page

182

DOI

10.13652/j.issn.1003-5788.2016.11.041

Recommended Citation

Mingyu, LIU; Limin, CHEN; Sidan, WANG; Weiqin, DENG; and Shuliang, LIU (2016) "Development and flavor substances analysis of purple sweet potato and bitter buckwheat combined vinegar beverage," Food and Machinery: Vol. 32: Iss. 11, Article 41.
DOI: 10.13652/j.issn.1003-5788.2016.11.041
Available at: https://www.ifoodmm.cn/journal/vol32/iss11/41

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