Preliminary Study on Ultrasonic Ageing Zhenjiang Vinegar Mechanism Based on Maillard Simulation System

Table 1

Effect of color change and reducing sugar in the natural ageing process of vinegar and ultrasound treated vinegar.

Age (month)	CIE lab color change				Reducing sugar (g/100 mL)
	0	2.07 ± 0.38^c	5.54 ± 0.17^d	4.21 ± 0.23^dc		0.00	4.06 ± 0.15^d
12	1.24 ± 0.24^b	5.31 ± 0.20^d	3.23 ± 0.10^dc	0.85	3.39 ± 0.14^c
18	0.89 ± 0.02^b	4.56 ± 0.13^c	2.05 ± 0.11^b	1.03	2.51 ± 0.16^ab
32	0.64 ± 0.04^a	2.22 ± 0.11^b	1.83 ± 0.09^b	2.79	2.92 ± 0.18^b
44	0.49 ± 0.02^d	1.12 ± 0.02^a	0.95 ± 0.02^a	1.00	2.24 ± 0.14^a
Ultrasonic treated	2.41 ± 0.01^d	6.37 ± 0.02^d	5.25 ± 0.13^d	0.94	3.03 ± 0.45^c