Abstract
Monascus vinegar (MV), during whose brewing process Monascus spp. and polished rice (PR) are normally used as the starter and the raw material, respectively, is one of the traditional vinegars in China. In this study, the effects of three raw materials, including PR, unhusked rice (UR), and germinated UR (GR), on MV volatile compounds have been investigated. The results revealed that MV of GR (GMV), and its intermediate Monascus wine (GMW), exhibited the highest amount of aroma, not only in the concentrations but also in the varieties of the aromatic compounds mainly contributing to the final fragrance. Especially after three years of aging, the contents of benzaldehyde and furfural in GMV could reach to 13.93% and 0.57%, respectively, both of which can coordinate synergistically on enhancing the aroma. We also found that the filtering efficiency was significantly improved when UR and GR were applied as the raw materials, respectively. Therefore, GR might be more suitable raw materials for MV.
Highlights
Vinegars are usually made from fruits by the liquid-state fermentation process (LFP), so they are called as fruit vinegars [1]
The results showed that all the selected raw materials were successful in the application to brew Monascus wines (MWs), the Monascus vinegar (MV)
This research demonstrated that changing the raw materials may be an alternative way to improve aroma of MW and MV according to the volatile compound analysis by head space solid-phase microextraction (HS-SPME)/GC-mass spectrometer (MS)
Summary
Vinegars are usually made from fruits (e.g., grape and apple) by the liquid-state fermentation process (LFP), so they are called as fruit vinegars [1]. In eastern countries such as China, Japan, and Korea, vinegars are mainly made from rice, sorghum, corn, wheat, or other starchy cereals, mainly by the solid-state fermentation process (SFP), so they are called as cereal vinegars [2]. In China, Shanxi aged vinegar, Zhenjiang aromatic vinegar, Baoning bran vinegar and Yongchun Monascus vinegar (YMV) are known as the four most famous Chinese-type vinegars due to their special local features (e.g., raw materials, local climate and special production process) [3]
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