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http://dx.doi.org/10.9721/KJFST.2014.46.4.418

Quality Properties of Pear Vinegars with High-Acidity under Different Fermentation Conditions  

Jo, Deokjo (Department of Food Science and Technology, Kyungpook National University)
Lee, Hye-Jin (Department of Food Science and Technology, Kyungpook National University)
Jeong, Yong-Jin (Department and Food Science and Technology, Keimyung University)
Yeo, Soo-Hwan (Fermentation and Food Processing Division, Department of Agrofood Resources, NASS, RDA)
Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
Publication Information
Korean Journal of Food Science and Technology / v.46, no.4, 2014 , pp. 418-424 More about this Journal
Abstract
High-acidity vinegar was manufactured using pear concentrate by fed-batch fermentation without additional nutrients, and the physicochemical properties and volatile components were investigated at different fermentation stages (Stages 1-4) and at various initial alcohol concentrations (IAC; 6-9%). The levels of reducing sugar, free amino acids, total phenolic content, total flavonoid content, and radical scavenging ability increased slightly during Stage 4 (high-acidity vinegar), which was affected by alcohol feeding. The contents of approximately 20 types of volatile compounds differed between the moderate- and high-acidity vinegar samples, as determined by solid-phase microextraction/gas chromatography-mass spectroscopy. The level of acetic acid in high-acidity vinegar increased according to the initial alcoholic content applied. The high-acidity vinegar produced by fed-batch culture at an IAC of 6-7% showed improved physicochemical and volatile properties as compared to the moderate-acidity vinegar.
Keywords
pear vinegar; high-acidity; fermentation; amino acid; volatile;
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Times Cited By KSCI : 5  (Citation Analysis)
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