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http://dx.doi.org/10.9799/ksfan.2017.30.4.788

Flavor Components of Acetic Fermented Onion Extracts  

Jeong, Eun-Jeong (Dept. of Food Science and Nutrition, Changshin University)
Cha, Yong-Jun (Dept. of Food and Nutrition, Changwon National University)
Publication Information
The Korean Journal of Food And Nutrition / v.30, no.4, 2017 , pp. 788-795 More about this Journal
Abstract
This research has attempted to investigate the volatile flavor compounds of onion products through acetic fermentation, and to create a natural beverage with beneficial biological properties which can also fulfill customer quality standards. Onion products (OAF (M): Onion extracts at five days of acetic fermentation, OAF (F): Onion extracts at ten days of acetic fermentation) were produced by acetic fermentation. Volatile flavor compounds from onion extracts, OAF (M) and OAF (F) were used by Mixxor liquid extractions and analyzed by GC/MSD. Compounds of 49, 75 and 69 were identified in onion extracts, OAF(M) and OAF(F) respectively. Among the major volatile flavor compounds classes, sulfur containing compounds (36.7%), acids (31.2%) and aldehydes (13.5%) in onion extracts were changed into acids (69.6%) and alcohols (24.6%) in OAF (M) and acids (80.6%) and alcohols (15.5%) in OAF (F). During acetic fermentation acetic acid, 1,3-butanediol (odorless) and 2,3-butanediol (onion flavor) increased remarkably, sulfur-containing compound such as 2,5-dimethylthiophene having anti-oxidant activities was detected by fermentation.
Keywords
volatile flavor compounds; acetic fermentation; onion extracts;
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