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http://dx.doi.org/10.5352/JLS.2011.21.2.292

Volatile Flavor Compounds in Commercial Vinegar Beverages Derived from Fruits  

Jeong, Eun-Jeong (Department of Food and Nutrition, Changwon National University)
Jeon, Seon-Young (Department of Food and Nutrition, Changwon National University)
Baek, Jeong-Hwa (Department of Food and Nutrition, Changwon National University)
Cha, Yong-Jun (Department of Food and Nutrition, Changwon National University)
Publication Information
Journal of Life Science / v.21, no.2, 2011 , pp. 292-299 More about this Journal
Abstract
This study compared volatile flavor profiles of 4 commercial vinegar beverages (Italian vinegar beverage (IVB), Japanese vinegar beverage (JVB), Japanese Yuzu-Ponz (JYP), and Korean white wine vinegar beverage (KWVB)). Flavor components of vinegar beverages (VBs) were determined using SPME/GC/MSD. The profiles of VBs were as follows; IVB (11 acids, 17 esters, 10 alcohols, 8 aldehydes, 3 terpenes, 4 aromatic hydrocarbons, 9 ketones), JVB (7 acids, 8 esters, 9 alcohols, 7 aldehydes, 13 terpenes, 7 aromatic hydrocarbons, 1 ketones, 3 miscellaneous compounds), JYP (3 acids, 12 esters, 8 alcohols, 7 aldehydes, 63 terpenes, 6 aromatic hydrocarbons, 2 ketones, 5 miscellaneous compounds), KWVB (10 acids, 10 esters, 9 alcohols, 8 aldehydes, 2 terpenes, 5 aromatic hydrocarbons, 4 ketones, 2 miscellaneous compounds). IVB and JVB showed similar flavor compositions (acids, ketones and esters in particular), whereas major components in JYP and KWVB were terpenes (79.6%) and acids (81.0%), respectively. Five compounds including 2-phenylethyl acetate (floral, fruity, sweet odor), 2-phenylethanol (floral, rose odor), vitispirane (fruity odor), geranylacetone (fragrant odor) and acetic acid were identified as major components in balsamic vinegar beverages.
Keywords
Vinegar beverage; Yuzu-ponz; fruit vinegar; flavor;
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