Browse > Article

Volatile Compounds and Sensory Properties of Commercial Brown Rice Vinegars Fermented with and without Ethanol  

Yoon, Sung-Ran (Department of Food Science and Technology, Kyungpook National University)
Kim, Gui-Ran (Department of Food Science and Technology, Kyungpook National University)
Lee, Ji-Hyun (Department of Food Science and Technology, Kyungpook National University)
Lee, Su-Won (Department of Food Science and Technology, Kyungpook National University)
Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University)
Yeo, Soo-Hwan (Fermentation and Food Processing Division, Deparment of Agrofood Resources, NAAS, RDA)
Choi, Han-Seok (Fermentation and Food Processing Division, Deparment of Agrofood Resources, NAAS, RDA)
Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
Publication Information
Korean Journal of Food Science and Technology / v.42, no.5, 2010 , pp. 527-532 More about this Journal
Abstract
The properties of volatile flavor components were compared in commercial brown rice vinegars that were fermented with and without ethanol addition, for which solid phase microextraction-gas chromatography (SPME-GC), electronic nose, and sensory evaluations were performed. A total of 24 volatile compounds, mainly composed of acetic acid, ethyl acetate, benzaldehyde, iso-valeric acid, phenylethyl alcohol, 2-phenylethyl acetate, acetoin, and isobutyric acid, were identified in the brown rice vinegar fermented without ethanol, while major volatiles in the brown rice vinegar fermented with ethanol were acetic acid, ethyl acetate, 1-hexyl acetate, benzaldehyde, 2-phenylethyl acetate, and phenylethyl alcohol. The electronic nose patterns of samples indicated a significant difference in the brown rice vinegars fermented with and without ethanol. Pungent flavor and off-flavor intensity were high in the brown rice vinegar fermented without ethanol. According to the results, fermentation conditions affect the volatile properties of brown rice vinegars.
Keywords
brown rice; vinegar; ethanol; fermentation; electronic nose; volatile compounds;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
Times Cited By SCOPUS : 2
연도 인용수 순위
1 Hong HK. Gas identification using micro-gas sensor array and neutral-network pattern recognition. Sensor Actuat. B-Chem. 33: 68-71 (1996)   DOI
2 Noh BS, Oh SY. Application of electronic nose based GC-SAW. Food Sci. Ind. 35: 50-56 (2002)
3 Guadarrama A, Rodriguez-Mendez ML, Sanz C, Rios JL, de Saja JA. Electronic nose based on conducting polymers for the quality control of the olive oil aroma: Discrimination of qulity, variety of olive, and geographic origin. Anal. Chem. Acta 432: 283-293 (2001)   DOI   ScienceOn
4 Seo HS, Kang HJ, Jung EH, Hwang IK. Application of GC-SAW (surface acoustic wave) electronic nose to classification of origins and blended commercial brands in roasted ground coffee beans. Korean J. Food Cookery Sci. 22: 299-306 (2006)   과학기술학회마을
5 15. Lee BY. Application of electronic nose for aroma analysis of persimmon vinegar concentrates. Korean J. Food Sci. Technol. 31: 314-321 (1999)
6 Clark TJ, Bunch JE. Qualitative and quantitative analysis of flavor additives on tobacco products using SPME-GC-mass spectroscopy. J. Agr. Food Chem. 45: 844-849 (1997)   DOI   ScienceOn
7 Zhang Q, Zhang S, Xie C, Zeng D, Fan C, Li D, Bai Z. Chracterization of Chinese vinegars by electronic nose. Sensor Actuat. B-Chem. 119: 538-546 (2006)   DOI   ScienceOn
8 Anklam E, Lipp M, Radovic B, Chiavaro E, Palla G. Characterisation of Italian vinegar by pyrolysis-mass spectrometry and a sensor device (electronic nose). Food Chem. 61: 243-248 (1998)   DOI   ScienceOn
9 SAS Institute Inc. SAS user's guide: Statistics. Cary, NC, USA pp. 119-138 (1982)
10 Editorial Committee of Encyclopedia Chimica. Encyclopedia Chimica, Kyolis Publishing & Printing Co., Ltd., Tokyo, Japan Vol. 11, p. 110, 811, 847, Vol. 2, p. 481 (1964)
11 Merck Index. An Encyclopedia of Chemicals, Drugs, and Biologicals, 12th ed. Merck Co. Inc., Whitehouse Station, NJ, USA p. 1130, 1270, 552, 1129, 737, 88, 97, 149, 326, 8, 243, 220, 752 (1992)
12 Nishiya T. Composition of soju. J. Jpn. Soc. Brew. 72: 415-432 (1977)   DOI
13 Yuda J. Volatile compounds from beer fermentation. J. Jpn. Soc. Brew. 71: 818-830 (1976)
14 Burdock GA. Fenaroli's Handbook of Flavor Ingredients (6th ed.). CRC Press Inc., Boca Raton, FL, USA. p. 1632 (2010)
15 Kobayachi M, Shimizu H, Shioya S. Beer volatile compounds and their application to low-malt beet fermentation. J. Biosci. Bioeng. 106: 317-323 (2008)   DOI   ScienceOn
16 Jones DD, Greenshields RN. Volatile constituents of vinegar. I. A survey of some commercially availlable malt vinegars. J. Inst. Brew. 75: 457-463 (1969)   DOI
17 Jones DD, Greenshields RN. Volatile constituents of vinegar. II. Formation of volatiles in a commercial malt vinegar process. J. Inst. Brew. 76: 55-60 (1970)   DOI
18 Joo KH, Cho MH, Moon SY, Song SH. Volatile compounds and sensory odor properties of commercial vinegars. Korean J. Food Sci. Technol. 30: 299-305 (1998)
19 Yukimichi K, Yasuhiro U, Fujiharu Y. The general composition inorganic cations free amino acids and organic acid of special vinegars. Nippon Shokuhin Kogyo Gakk. 34: 592-596 (1987)   DOI
20 Jeong YJ, Lee MH. A view and prospect of vinegar using kyungpook special products (persimmon, apple, and grape). Food Ind. Nutr. 5: 53-39 (2000)
21 Kim GR, Yoon SR, Lee JH, Yeo SH, Kim TY, Jeong YJ, Yoon KY, Kwon JH. Quality comparison of commercial brown rice vinegar fermented with and without ethanol. Korean J. Food Preserv. 16: 893-899 (2009)   과학기술학회마을
22 Hodgkin D, Simmonds D. Sensory technology for flavor analysis. Cereal Foods World 40: 186-191 (1995)
23 Chou UD. Use and development of sensation sensor. Bull. Food Technol. 8: 122-131 (1995)
24 Noh BS. Analysis of volatile compounds using electronic nose and its application in food industry. Korean J. Food Sci. Technol. 37: 1048-1064 (2005)   과학기술학회마을
25 Lim CL, Noh BS. Application of electronic nose in biotechnology. Korean J. Biotechnol. Bioeng. 22: 401-408 (2007)   과학기술학회마을
26 Kahn JH, Nickol GB, Conner HA. Identification of volatile components in vinegars by gas chromatography-mass spectrometry. J. Agr. Food Chem. 20: 214-218 (1972)   DOI
27 Blanch GP, Tabera J, Sanz J, Herrais M, Reglero G. Volatile composition of vinegars. Simultaneous distillation-extraction and gas chromatographic-mass spectrometric analysis. J. Agr. Food Chem. 40: 1046-1049 (1992)   DOI
28 Yoon HN, Moon SY, Song SH. Volatile compounds and sensory odor properties of commercial vinegars. Korean J. Food Sci. Technol. 30: 299-305 (1998)
29 Hur SH, Lee WK. Volatile flavor components in pumpkin vinegar. J. Food Sci. Nutr. 3: 119-122 (1998)
30 Seo JH, Park NY, Jeong YJ. Volatile components in persimmon vinegars by solid-phase microextraction. Korean J. Food Sci. Technol. 33: 153-156 (2001)
31 Jeong YJ, Seo JH, Jung SH, Shin SR, Kim KS. The quality comparison of uncleaned rice vinegar by two stages fermentation with commercial uncleaned rice venegar. Korean J. Food Preserv. 5: 374-379 (1998)