Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods

Rice-acid, a Chinese traditional acidic rice soup (rice-acid), is widely accepted by consumers due to its unique flavor and anti-oxidation, anti-aging immunity enhancement functions. This study confirmed that L-lactic acid malic were the main organic acids in rice-acid. Low-temperature rice-acid samples produced enterprises had highest signal intensity of sour taste. The total content free amino different fermented range 0.003–0.468 mg/g. 42 key volatile compounds identified 8 with higher contribution aroma respectively acetic acid, 1-octen-3-ol, 2-heptanol, ethyl acetate, propyl propionate, hexanal, nonanal, 2,3-butanedione. interaction between lactic bacteria (3.00 × 103–7.02 106 CFU/mL) yeasts (5.04 104–2.25 108 affected formation taste components physicochemical characteristics including titratable acidity, pH, reducing sugars, nitrogen, gamma-aminobutyric showed significant differences low-temperature fermentation high-temperature samples. In addition, relationships linking all data through Pearson coefficient correlation also reported. summary, can be used improve quality products.