Accelerating vinegar aging by combination of ultrasonic and magnetic field assistance

[Display omitted] •Physical field intervention shows accelerated aging of fermented products.•Ultrasonic and magnetic fields co-treatment facilitate fast aging of vinegar.•Correlation analysis between time and flavor was assessed under different treatments. Most fermented foods need a natural aging...

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Bibliographic Details
Published in:Ultrasonics sonochemistry 2021-10, Vol.78, p.105708-105708, Article 105708
Main Authors: Li, Hongbo, Ming, Xujia, Liu, Zhenbin, Xu, Long, Xu, Dan, Hu, Liangbin, Mo, Haizhen, Zhou, Xiaohui
Format: Article
Language:English
Subjects:
Acetic Acid
Alternating magnetic field
Assisted aging
Flavoring Agents
GC–MS
Magnetic Fields
Original
Ultrasonic field
Ultrasonics
Vinegar
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Summary:[Display omitted] •Physical field intervention shows accelerated aging of fermented products.•Ultrasonic and magnetic fields co-treatment facilitate fast aging of vinegar.•Correlation analysis between time and flavor was assessed under different treatments. Most fermented foods need a natural aging process to enrich desired flavours. This process is normally the bottleneck for cost-effective production. Therefore, it is desirable to accelerate the process and obtain products with the same flavour profile. Here, we used physical interventions (ultrasonic field, alternating magnetic field, or combination of both) to assist the aging process with naturally brewed vinegar as a case example. Flavour profiles of different physical-assisted aging process were compared with that of the naturally aged vinegar by using gas-chromatography mass-spectrometry (GC–MS) and electronic nose. Principal component analysis (PCA) and Pearson correlation analyses show that ultrasonic and alternating magnetic fields treatment could accelerate the aging process of vinegar. The highest accelerating aging effect was combination of ultrasonic and magnetic field followed by individual ultrasonic or magnetic field and natural process (combination of ultrasonic and magnetic field > ultrasonic or magnetic field individual > natural process). These results suggest that physical field intervention could potentially be used for acceleration of aging of fermented products without affecting flavour quality.
ISSN:1350-4177
1873-2828
DOI:10.1016/j.ultsonch.2021.105708