Phenolic and Volatile Compounds in the Production of Sugarcane Vinegar
Gan‐Lin Chen, Fengjin Zheng, Bo Lin, Shuibing Lao, Jie He, Zhi Huang, Yuan Zeng, Jian Sun, Krishan K. Verma
Abstract
). Forty-five volatile organic compounds were also identified. The sugarcane juice can be commercialized as an alternative to wine as it presents characteristics of an alcoholic fermented beverage.
Topics & Concepts
ChemistryChlorogenic acidFermentationCaffeic acidAcetic acidFood scienceFerulic acidQuinic acidBenzoic acidPhenolic acidKaempferolEthanol fermentationWineChromatographyOrganic chemistryFlavonoidAntioxidantFermentation and Sensory AnalysisBiochemical and biochemical processesPlant biochemistry and biosynthesis