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http://dx.doi.org/10.9721/KJFST.2011.43.5.570

Effect of Nuruks and Crude Amylolytic Enzyme on Free Amino Acid and Volatile Components of Brown Rice Vinegar Prepared by Static Culture  

Lee, Su-Won (Department of Food Science and Technology, Kyungpook National University)
Yoon, Sung-Ran (Department of Food Science and Technology, Kyungpook National University)
Kim, Gui-Ran (Department of Food Science and Technology, Kyungpook National University)
Kyung, Hyun-Kyu (Department of Food Science and Technology, Keimyung University)
Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University)
Yeo, Soo-Hwan (Fermentation and Food Processing Division, Department 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.43, no.5, 2011 , pp. 570-576 More about this Journal
Abstract
The effect of nuruks and crude amylolytic enzyme on free amino acid and volatile components of brown rice vinegar prepared by static cultures was investigated. Five groups consisted of AV (100% nuruk without crude amylolytic enzyme), BV (75% nuruk; 25% crude amylolytic enzyme), CV (50% nuruk; 50% crude amylolytic enzyme), DV (25% nuruk; 75% crude amylolytic enzyme) and EV (100% crude amylolytic enzyme without nuruk). Free amino acid content in AV vinegar (132.06 mg%) was lower than the others (184.56-191.22 mg%). Acetic acid, 3-methyl butyl acetate, acetoin and isoamyl alcohol were major volatile components as analyzed using gas chromatography-mass spectrometry after headspace solid-phase microextraction. Acetic acid in AV and EV samples represented 67.56% and 55.53% of total GC peak area, respectively. E-nose provided different patterns in each case showing variation in sensory properties.
Keywords
nuruk; crude amylolytic enzyme; brown rice vinegar; free amino acid; volatile compounds;
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Times Cited By KSCI : 11  (Citation Analysis)
Times Cited By SCOPUS : 1
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