基于电子舌探究超声催陈对木枣果醋品质的影响OACSTPCD

The optimum technology of ultrasonic aging Mu-jujube(Ziziphus jujuba Mill.)vinegar was determined,and the effect of ultrasonic aging on the nutritional and sensory quality of jujube vinegar was investigated based on electronic tongue.Taking the content of total esters in fruit vinegar as the index,the optimum ultrasonic aging process was determined by single factor test and orthogonal test as ultrasonic power of 300 W,ultrasonic time of 45 min and ethanol addition of 0.4％.Under these technological conditions,the brightness of fruit vinegar with ultrasonic treatment increased and the overall color developed to red and yellow,but the color change of the vinegar was not obvious.The content of vitamin C,flavonoids,polyphenols,cyclic adenosine monophosphate and other active substances in fruit vinegar did not decrease significantly.Meanwhile,ultrasonic treatment could soften the taste of jujube fruit vinegar.Ultrasonic treatment accelerated the esterification reaction in jujube fruit vinegar,which indicated that ultrasonic treatment was a promising technology to accel-erate the aging of fruit vinegar and provided a possibility for improving the quality of fruit vinegar.