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http://dx.doi.org/10.3746/jkfn.2013.42.5.736

Physicochemical Properties of Commercial Fruit Vinegars with Different Fermentation Methods  

Kim, Kyung-Oh (School of Food Science and Biotechnology, Kyungpook National University)
Kim, Seong-Mi (School of Food Science and Biotechnology, Kyungpook National University)
Kim, Su-Mi (School of Food Science and Biotechnology, Kyungpook National University)
Kim, Dong-Young (School of Food Science and Biotechnology, Kyungpook National University)
Jo, Deokjo (School of Food Science and Biotechnology, Kyungpook National University)
Yeo, Soo-Hwan (Fermentation and Food Processing Division, Dept. of Agrofood Resources, NASS, RDA)
Jeong, Yong-Jin (Dept. Food Science and Technology, Keimyung University)
Kwon, Joong-Ho (School of Food Science and Biotechnology, Kyungpook National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.5, 2013 , pp. 736-742 More about this Journal
Abstract
The physiochemical properties of commercial fruit vinegars were compared according to fermentation methods. Type A vinegars were synthesized through acetic acid fermentation while Type B vinegars were produced using both alcohol and acetic acid fermentation serially. There were differences from using these fermentation methods; Type A vinegars had a lower pH and slightly higher total acidity than Type B vinegars. The content of total sugar and reducing sugar were relatively higher in Type B vinegars, which showed a higher content of the free sugars (fructose, glucose, sucrose, and maltose). The intensity of brown color and Hunter's a and b values were also high in Type B vinegars. In contrast, the content of organic acids was higher in Type A vinegars, which were mainly composed of acetic, tartaric, malic, and succinic acid. We were also able to estimate the fruit juice content of vinegars through its content of organic acids. Type B vinegars contained a higher total phenolics and flavonoids content than Type A vinegars, and showed a higher DPPH radical scavenging activity.
Keywords
fruit vinegar; fermentation type; free sugar; organic acid; total phenolics;
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Times Cited By KSCI : 12  (Citation Analysis)
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