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Food Science and Human Wellness 2022, 11(2): 277-288 https://doi.org/10.1016/j.fshw.2021.11.019
Research Article | Open Access | Issue | Published: 25 November 2021

Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods

Show Author's Information Na Liua,b,  Likang Qinc( ),  Jihong Panc,  Song Miaob( )
Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences/Institute of Agro-bioengineering, Guizhou University, Guiyang 550025, China
Teagasc Food Research Centre, Moorepark, Fermoy, Co.Cork, Ireland
School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
Keywords:
Nutrition, Fermentation, Taste substance, Aroma component, Rice-acid
Cite this article:
Liu N, Qin L, Pan J, et al. Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods. Food Science and Human Wellness, 2022, 11(2): 277-288. https://doi.org/10.1016/j.fshw.2021.11.019
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Abstract Full text About this article

Rice-acid, a Chinese traditional acidic rice soup (rice-acid), is widely accepted by consumers due to its unique flavor and anti-oxidation, anti-aging and immunity enhancement functions. This study confirmed that L-lactic acid and malic acid were the main organic acids in rice-acid. Low-temperature rice-acid samples produced by enterprises had the highest signal intensity of sour taste. The total content of free amino acids in different fermented rice-acid samples were in the range of 0.003–0.468 mg/g. 42 key volatile flavor compounds were identified in rice-acid. 8 volatile compounds with a higher contribution to the aroma of rice-acid were respectively acetic acid, 1-octen-3-ol, 2-heptanol, ethyl acetate, propyl propionate, hexanal, nonanal, and 2,3-butanedione. The interaction between lactic acid bacteria (3.00×103–7.02×106 CFU/mL) and yeasts (5.04×104–2.25×108 CFU/mL) affected the formation of taste and aroma components in rice-acid. The physicochemical characteristics including titratable acidity, pH, reducing sugars, amino acid nitrogen, gamma-aminobutyric acid showed significant differences between low-temperature fermentation samples and high-temperature fermentation samples. In addition, relationships linking all data through Pearson coefficient correlation were also reported. In summary, the study can be used to improve the quality of rice-acid products.


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About this article

Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods

Show Author's information Na Liua,b, Likang Qinc( ), Jihong Panc, Song Miaob( )
Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences/Institute of Agro-bioengineering, Guizhou University, Guiyang 550025, China
Teagasc Food Research Centre, Moorepark, Fermoy, Co.Cork, Ireland
School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China

Abstract

Rice-acid, a Chinese traditional acidic rice soup (rice-acid), is widely accepted by consumers due to its unique flavor and anti-oxidation, anti-aging and immunity enhancement functions. This study confirmed that L-lactic acid and malic acid were the main organic acids in rice-acid. Low-temperature rice-acid samples produced by enterprises had the highest signal intensity of sour taste. The total content of free amino acids in different fermented rice-acid samples were in the range of 0.003–0.468 mg/g. 42 key volatile flavor compounds were identified in rice-acid. 8 volatile compounds with a higher contribution to the aroma of rice-acid were respectively acetic acid, 1-octen-3-ol, 2-heptanol, ethyl acetate, propyl propionate, hexanal, nonanal, and 2,3-butanedione. The interaction between lactic acid bacteria (3.00×103–7.02×106 CFU/mL) and yeasts (5.04×104–2.25×108 CFU/mL) affected the formation of taste and aroma components in rice-acid. The physicochemical characteristics including titratable acidity, pH, reducing sugars, amino acid nitrogen, gamma-aminobutyric acid showed significant differences between low-temperature fermentation samples and high-temperature fermentation samples. In addition, relationships linking all data through Pearson coefficient correlation were also reported. In summary, the study can be used to improve the quality of rice-acid products.

Keywords: Nutrition, Fermentation, Taste substance, Aroma component, Rice-acid

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Publication history

Received: 30 December 2020
Revised: 27 February 2021
Accepted: 07 March 2021
Published: 25 November 2021
Issue date: March 2022

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© 2022 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

Acknowledgements

This work was financially supported by National Natural Science Foundation of China (32060530), Technology platform and talent team plan of Guizhou. China ([2018]5251), Graduate Research Fund Project of Guizhou (YJSCXJH[2019]028), Industry-University-Research Cooperation Project of Guizhou (701/700465172217), China Scholarship Council (201906670006).

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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