ArticleACS omega2020
Phenolic and Volatile Compounds in the Production of Sugarcane Vinegar.
Article in ACS omega, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- Effect of Different Preservation Methods on the Microbiological Quality, Physicochemical, and Antioxidant Properties of Red Prickly Pear (Foods (Basel, Switzerland) · 2026Article
- Enhancing the Bioactive Properties of Sugarcane Vinegar ThroughAntioxidants (Basel, Switzerland) · 2025Article
- Utilization of rice pasta by-products as the substrate for vinegar fermentation.Journal of food science and technology · 2025Article
- Mechanistic Insights into the Antioxidant Potential of Sugarcane Vinegar Polyphenols: A Combined Approach of DPPH-UPLC-MS, Network Pharmacology and Molecular Docking.Foods (Basel, Switzerland) · 2024Article
- Solid-phase microextraction with MIL-53(Al)-polymer monolithic column coupled to pressurized capillary electrochromatography for determination of chlorogenic acid and ferulic acid in sugarcane samples.Analytical sciences : the international journal of the Japan Society for Analytical Chemistry · 2023Article
- Transcriptomic and Proteomic Landscape of Sugarcane Response to Biotic and Abiotic Stressors.International journal of molecular sciences · 2023Review
- Vinegar: A potential source of healthy and functional food with special reference to sugarcane vinegar.Frontiers in nutrition · 2023Review
- Key Drivers for Non-Centrifugal Sugar Cane Research, Technological Development, and Market Linkage: A Technological Roadmap Approach for Colombia.Sugar tech : an international journal of sugar crops & related industries · 2023Article
- Effects of sugarcane variety and nitrogen application level on the quality and aerobic stability of sugarcane tops silage.Frontiers in plant science · 2023Article
- Efficacy and functionality of sugarcane original vinegar on mice.Frontiers in microbiology · 2023Article
- Review
- Fruits Vinegar: Quality Characteristics, Phytochemistry, and Functionality.Molecules (Basel, Switzerland) · 2021Review
- Functional relationship between photosynthetic leaf gas exchange in response to silicon application and water stress mitigation in sugarcane.Biological research · 2021Article
- Simulation and Non-Invasive Testing of Vinegar Storage Time by Olfaction Visualization System and Volatile Organic Compounds Analysis.Foods (Basel, Switzerland) · 2021Article
- Predication of Photosynthetic Leaf Gas Exchange of Sugarcane (ACS omega · 2021Article
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to explore the dynamic variations in the phenolic and volatile organic compounds of sugarcane vinegar subjected to different production processes. The determination of phenolic and volatile organic compounds was performed by UPLC-MS and solid phase micro extraction (SPME) coupled with gas chromatography combined with mass spectrometry (GC-MS). The complete fermentation process of sugarcane lasted nine days, and production of vinegar of up to 3.04% (w/v), total acids, and 4.1° alcoholicity was accomplished. Various phenolic compounds of sugarcane juice (non-sterilized) and those of alcoholic and acetic acid fermentation were obtained after nine days of fermentation. These were benzoic acid (2.024, 1.002, and 1.027 mg L
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Registered trials
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