Comparison on the Quality and Flavor of Rosa roxbunghii Vinegar Prepared by Two Fermentation Methods
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Abstract:
Rosa roxbunghii vinegar was prepared by mixed bacteria immobilized fermentation or traditional fermentation using Rosa roxbunghii juice as the test material. The functional components, antioxidant activities and aroma components of the initial Rosa roxbunghii juice (CLYZ), Rosa roxbunghii vinegar prepared by mixed bacteria immobilized fermentation (GDHFJ) and Rosa roxbunghii vinegar prepared by traditional fermentation (CTFJ) were compared and analyzed. The results showed that compared with CLYZ, the contents of vitamin C, total flavonoids, total triterpenoids and total phenols in GDHFJ decreased by 8.77%, 1.52%, 24.88% and 4.47%, respectively, whilst these contents of CTFJ decreased by 27.82%, 22.77%, 45.27% and 35.87%, respectively, with a greater loss occurring with CTFJ. The activities of DPPH, -OH and SOD were in the order of GDHFJ>CLYZ>CTFJ. Compared with CLYZ, the activities of DPPH, -OH and SOD increased in GDHFJ, whilst these activities of CTFJ decreased. Also, 73, 103 and 62 volatile components were identified in GDHFJ, CTFJ and CLYZ, respectively, indicating that the flavor of Rosa roxbunghii juice became richer after fermentation. The highest content in CLYZ was alcohol, whilst the highest content in GDHFJ or CTFJ was acid, followed by alcohol. The number of the key flavor compounds in GDHFJ, CTFJ and CLYZ were 21, 26 and 9, respectively, with 4 being the common key flavor compounds (nonanal, isoamyl acetate, phenethyl alcohol and isoamyl alcohol), The PCA-X analysis showed that the distance between GDHFJ and CLYZ was smaller than that between CTFJ and CLYZ, indicating that the difference in flavor components between GDHFJ and CLYZ were smaller. Conclusion: The analysis results of functional components, antioxidant activity and flavor substances showed that the efficacy, antioxidant activity and flavor of the initial Rosa roxbunghii juice can be better maintained by GDHFJ.
