Application of high-energy electron beam irradiation on accelerating aging process of Zhenjiang aromatic vinegar.

Abstract

The aging process is time-consuming but essential for the quality enhancement of vinegar. In this study, the effects of high-energy electron beam (HEEB) irradiation on accelerating the maturation of Zhenjiang aromatic vinegar (ZAV) were investigated. Under irradiation doses ranging from 1.5 to 24 kGy, fresh vinegar exhibited significantly enhanced antioxidant activities, reaching levels comparable to, or exceeding, those of 3 years naturally aged vinegars. These changes were consistent with increases in total polyphenols, total flavonoids, and individual phenolic compounds. In addition, total acids, non-volatile acids, amino nitrogen, and total esters were significantly elevated at a dose of 3 kGy. Notably, the total esters content increased by 48.5%, surpassing that of vinegars aged for five years. At this dose, clustering and differential analyses demonstrated that the profiles of volatile compounds, organic acids, and free amino acids followed the trajectory of natural aging, with no specific compounds uniquely characterizing the irradiated vinegars. Comprehensive clustering analysis further indicated that the treated vinegar was generally equivalent to vinegars naturally aged for 3-5 years. These favorable chemical changes were consistent with a marked improvement in perceived aroma and taste intensities. Overall, the study demonstrates that 3 kGy HEEB irradiation has potential as an industrial approach to accelerate the aging process of ZAV.