Elucidation and Regulation of Polyphenols in the Smoking Process of Shanxi Aged Vinegar.

Sankuan Xie,Bingqian Fan,Yingqi Li,Fangming Mou,Min Wang,Xuan Li,Jia Song,Yu Zheng

doi:10.3390/foods10071518

Sankuan Xie, Bingqian Fan + Show 6 more

Open Access

https://doi.org/10.3390/foods10071518

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Abstract

Polyphenols (PPs) are the main contributors to the health functions of Shanxi aged vinegar (SAV) and are mainly produced during the smoking process. This study aimed to explore the feasibility of regulating the accumulation of total water-soluble PPs (TWSP) by changing environmental factors based on the distribution of PPs. A total of eleven PPs, such as vanillin, vanillic acid, and (e)-ferulic acid, were detected during the smoking process. During the smoking process, the content of TWSP gradually increased and was accompanied by changes in environmental factors. Spearman correlation analysis and verification experiments showed that temperature, amino acids, and reducing sugars, as the main influencing factors, promoted the accumulation of TWSP. The in situ regulation strategy of changing environmental factors significantly increased the accumulation of TWSP by 12.24%.

Highlights

Polyphenols (PPs) are a large collection of at least 10,000 different compounds that contain one or more benzene rings and different numbers of hydroxyl, carbonyl, and carboxyl groups [1,2]
PPs mainly accumulate during the smoking process and are affected by various environmental factors
The main PPs during the smoking process were phenolic acids (Tables 1 and 3), which often exist in cells in soluble or insoluble form [26]

Summary

Introduction

Polyphenols (PPs) are a large collection of at least 10,000 different compounds that contain one or more benzene rings and different numbers of hydroxyl, carbonyl, and carboxyl groups [1,2]. Temperature, pH, and moisture have important effects on the combination of PPs and the matrixes [8,9] that affect the content of PPs in the environment. The accumulation and succession of PPs are related to the substrate composition in the reaction systems. Some compounds, such as tyrosine, can act as precursors to promote the accumulation of PPs [12]. Food processing often causes changes in a variety of environmental factors that affect the accumulation of PPs, which makes the formation mechanism of PPs complicated and difficult to regulate

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