Abstract
Highland barley (HB, Hordeum vulgare L. var. nudum Hook. f.), also known as naked or hulless barley, is a kind of cereal crop growing at high altitudes (4200–4500 m) around the world. In this study, HB vinegar (HBV) was prepared, using Tibetan HB as the main raw material, according to the process of Shanxi aged vinegar (SAV), a famous vinegar in China, in which sorghum is usually used as the main raw material. The related main compounds, such as alcohol and acetic acid, in the alcohol and acetic acid fermentation processes were monitored and analyzed, respectively. The flavor components in the aged vinegars were analyzed by headspace solid-phase microextraction, combined with gas chromatography-mass spectrometry, and compared with sorghum vinegar (SV), which was made, using sorghum as the raw material, based on the SAV process. The results revealed that at the alcohol fermentation stage, the alcohol content of HB mash was higher than that of the sorghum mash (p < 0.05), and at the acetic acid fermentation stages of HBV and SV, the total acid contents were 6.23 and 5.81 (g·100 mL−1 and p < 0.05), respectively. After aging one and a half years, the contents of non-volatile acid, volatile acid, and ester compounds in HBV were higher than those in SV. Therefore, HB can replace sorghum as the raw material for making SAV. Based on a literature search, the comparison and analysis of the main components and volatile flavor compounds of HBV and SV were not studied before.
Highlights
Process, famous cereal vinegars produced by SFP, and it is usually produced with sorghum as the some processes occur, instance, acetic acid fermentation about mainunique raw material, and bran,for rice or milletafter husk as auxiliary materials. (AAF), In the Shanxi aged vinegar (SAV)
The results showed that highland barley (HB) is ternative raw material that can be used(HS-SPME/GC-MS)
The experiments were performed in three repetitions and the data were expressed as the mean ± standard deviation (SD)
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. Etc., vinegars are made including grape and apple, through liquid-state fermentation, and, are called fruit mainly from sorghum, rice,countries, corn, wheat or as other cereals richand in starch solid-state vinegars. Shanxi aged vinegar (SAV) is one of the most main raw material, and bran, rice or millet husk as auxiliary materials. In the SAV process, famous cereal vinegars produced by SFP, and it is usually produced with sorghum as the some processes occur, instance, acetic acid fermentation about. 醋醅and in Chinese) heated, new vinegarprocesses is aged at leastSAV halfits a year before bottling and mellow enteringsourness, the market All these uniquemaking processes give characteristic thickness, and delicate fragrance, it give SAV its characteristic different from other vinegarsthickness,. An alternative raw material that can be used to make the cereal vinegar
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