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http://dx.doi.org/10.4014/mbl.1902.02002

Change of Aroma Compounds during Corn Vinegar Ripening  

Shin, In-Ung (Division of Food Biotechnology and Biosystems Engineering, Kangwon National University)
Park, Eun-Hee (Division of Food Biotechnology and Biosystems Engineering, Kangwon National University)
Choi, Yeong-Hwan (Kooksoondang Brewery Co. Ltd)
Ryu, Su-Jin (Kooksoondang Brewery Co. Ltd)
Shin, Woo-Chang (Kooksoondang Brewery Co. Ltd)
Kim, Myoung-Dong (Division of Food Biotechnology and Biosystems Engineering, Kangwon National University)
Publication Information
Microbiology and Biotechnology Letters / v.48, no.1, 2020 , pp. 90-97 More about this Journal
Abstract
Vinegar was prepared from corn produced in Gangwon province and changes to the major aroma components were investigated for acetic acid fermentation and ripening. The most prevalent volatile component in corn alcohol was determined to be 2-phenylethanol (accounting for 27% of total aroma components); the levels of 2-phenylethanol decreased to 15% after acetic acid fermentation. Principal component analysis of volatile compounds revealed that corn vinegar was distinguishable from corn alcohol. The highest content of total volatile components (50%) was acetic acid, followed by 2-phenylethanol and diethyl succinate. Ethyl phenylacetate and diethyl succinate had the highest odor activity value, and might contribute most profoundly to the aroma of corn vinegar.
Keywords
Vinegar; acetic acid fermentation; odor activity value; principal component analysis;
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Times Cited By KSCI : 6  (Citation Analysis)
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