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http://dx.doi.org/10.9721/KJFST.2019.51.5.438

Changes in volatile compounds of persimmon vinegar during aging  

Chung, Woo-Cheol (Department of Food Engineering, Dankook University)
Baek, Hyung-Hee (Department of Food Engineering, Dankook University)
Shin, Dong-Hwa (Department of Food Science and Technology, Chonbuk National University)
Publication Information
Korean Journal of Food Science and Technology / v.51, no.5, 2019 , pp. 438-446 More about this Journal
Abstract
To investigate the changes in volatile compounds of persimmon vinegar (PV) during aging, PVs aged for 3-25 years were analyzed using solid-phase microextraction-gas chromatography-mass spectrometry. In total, 90 volatile compounds were identified, and acids and esters were the most abundant, followed by ketones and alcohols. The concentration of acetic acid ranged from 8,925.0 to 26,132.3 ng/mL, depending on the aging period. Ethyl acetate concentration ranged from 32.5 to 50,681.7 ng/mL and ethanol was present only in PV aged for 3 years (PV-3). The volatile compound content was the highest in PV-3. The volatile profiles of PV aged for 22 years (PV-22) and 25 years (PV-25) were considerably similar. Acids were the most predominant in PV-15, PV-22, and PV-25, whereas esters were abundant in PV-3. The contents of acids, alcohols, and esters decreased, while the aldehyde and ketone content increased with aging.
Keywords
persimmon; vinegar; flavor; volatile compound; aging;
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