Metabolome Analysis and Aroma Characteristics of Fermented Fruit Vinegar
2018
Choi, C.Y., Kangwon National University, Chuncheon, Republic of Korea | Park, E.H., Kangwon National University, Chuncheon, Republic of Korea | Ryu, S.J., Kooksoondang Brewery Co. Ltd, Seongnam, Republic of Korea | Shin, W.C., Kooksoondang Brewery Co. Ltd, Seongnam, Republic of Korea | Kim, M.D., Kangwon National University, Chuncheon, Republic of Korea
Vinegar was prepared from the fruits produced in Gangwon province, and major metabolite and aroma components were investigated for acetic acid fermentation. In the case of Meoru-Bokbunja vinegar, the Lalanine content was greatly changed by acetic acid fermentation. Acetic acid had the highest content (43%) of total aromatic components, and the contents of ester compounds, such as ethyl acetate and isoamyl acetate, were significantly increased after fermentation. Omija-Makgeolli vinegar produced linalool and hexanoic acid by fermentation, and terpenoid compound was prevalent (41.5%). L-alanine was also increased in Omija-Makgeolli vinegar, similar to that of Meoru-Bokbunja vinegar. Terpene compounds, such as terpinel4-ol and alpha-terpineol in Omija-Makgeolli vinegar, and ethyl acetate in Meoru-Bokbunja vinegar, were identified as major components in each aromatic formulation.
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