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What is Sugarcane Vinegar: Phenolic Compounds Analysis about?

This study explored the dynamic variations in phenolic and volatile organic compounds in sugarcane vinegar subjected to different production processes. The sugarcane fermentation lasted nine days, producing vinegar with 3.04% acetic acid and 4.1% alcohol. Various phenolic compounds were identified in sugarcane juice and during alcoholic and acetic acid fermentation, including benzoic acid, ferulic acid, quinic acid, chlorogenic acid, and others. Forty-five volatile organic compounds were also identified.

Author

Jezzel O. Natividad

Language

EN