Optimization of Micro-dissolved Oxygen-Accelerated Aging Process and Quality Analysis of New Apple Cider Vinegar
LI Xuezhen
ZHANG Xin
DONG Yanlin
MA Yanrui
ZHAO Yan
LIU Guangpeng
CHU Le
TIAN Jiewei
Abstract：The influence of micro-dissolved oxygen technology on the aging effect of new apple cider vinegar was studied with total ester as the evaluation index.The optimal process of micro-dissolved oxygen aging was determined based on single-factor experiments combined with orthogonal test design.The effects of different accelerated aging methods(natural aging,ultrasonic aging,ozone aging,and micro-dissolved oxygen aging)on physicochemical properties and volatile flavor compounds were evaluated.The optimized micro-dissolved oxygen aging process was as follows:the oxygen time was 15 min,the aging temperature was 20 ℃ and the oxygen frequency was 4 times.Under this condition,the total ester content reached 6.16 g/L.It was found that ultrasonic,ozone and micro-dissolved oxygen technologies could accelerate the aging of apple cider vinegar.The total ester content of apple cider vinegar was similar to that of apple cider vinegar aged for 4 months,but the total acid content did not change significantly.A total of 55 volatile flavor substances were detected in 5 kinds of apple cider vinegar by GC-MS.The relative content of natural ester was increased from 24.25％to 33.57％,and ultrasonic aging,ozone aging and micro-dissolved oxygen aging were increased to 35.18％,37.57％and 35.8％,respectively,which could shorten the aging time of apple cider vinegar.Micro-dissolved oxygen technologiy had significant aging effects and had the advantages of low equipment investment,safety and reliability,which was expected to be promoted and applied in the production of apple cider vinegar.
Keywords：Apple cider vinegarmicro-dissolved oxygenaccelerate agingprocess optimizationtotal estervolatile substance
Publication Date：2025-08-31
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：8( 19-26 )