Flavor assessment of a lactic fermented vinegar described in Japanese books from the Edo period (1603-1867).

ABSTRACT:

Aims

Rice vinegar is a traditional fermented seasoning in Japan, and its production remained unchanged for over 800 years until the Edo period. However, based on the available information regarding rice vinegar production methods from this period and the results of reproduction experiments, we speculated that unlike the modern-day acetic fermented vinegar, rice vinegar produced during the Edo period was lactic fermented. Main methods: To verify this assumption, we analyzed the flavor components of Honcho, a lactic fermented product prepared using a method described in books, including "Honchoshokkan" from the Edo period, by capillary electrophoresis/time-of-flight mass spectrometry, high-performance liquid chromatography, gas chromatography mass spectrometry, a

SUBMITTER: Yanagihara N 

PROVIDER: S-EPMC11219324 | biostudies-literature | 2024 Jun

REPOSITORIES: biostudies-literature