Taste-active indicators and their correlation with antioxidant ability during the Monascus rice vinegar solid-state fermentation process

GAO, HANG; WANG, WENPING; XU, DANDAN; WANG, PENG; ZHAO, YAN; MAZZA, GERMÁN; ZHANG, XIN

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

ACADEMIC PRESS INC ELSEVIER SCIENCE

Año: 2021 vol. 104 p. 1 - 8

0889-1575

Thepresent study evaluated the changes of taste profiles, taste active indicators,and antioxidant activity in Monascus rice vinegar during the solid-state fermentationprocess, as well as their potential relationships. The results showed that thecontents of antioxidant components and antioxidant activity increased withfermentation time. According to the taste active value (TAV)evaluation, seven organic acids and four free amino acids (FAAs) with high TAVswere considered  as taste activeindicators. The correlation analysis between antioxidant activity and major antioxidantcompounds in Monascus rice vinegar followed the order: FAAs＞total phenols＞total flavonoids＞organic acids. Further analysis revealed that seven key componentsincluding acetic acid, lactic acid, tartaric acid, succinic acid, Glu, Ala, andVal were taste active indicators of antioxidant activity, which had significanteffects on the taste characteristic and antioxidant activity in Monascus ricevinegar. Thus, our findings would provide references to regulate theantioxidant characteristic of Monascus rice vinegar through the key tasteactive indicators, and would provide new insights to further explore thedevelopment of new vinegar-based functional foods.