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Quality Comparison of Commercial Brown Rice Vinegar Fermented with and without Ethanol  

Kim, Gui-Ran (Department of Food Science and Technology, Kyungpook National University)
Yoon, Sung-Ran (Department of Food Science and Technology, Kyungpook National University)
Lee, Ji-Hyun (Department of Food Science and Technology, Kyungpook National University)
Yeo, Soo-Hwan (Department of Food Science and Technology, Keimyung University)
Kim, Tae-Young (Department of Food Science and Technology, Keimyung University)
Jeong, Yong-Jin (Rural Development Administiration, Fermentation & Food Processing Division)
Yoon, Kyung-Young (Department of Food and Nutrition, Yeungnam University)
Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.16, no.6, 2009 , pp. 893-899 More about this Journal
Abstract
We compared the physicochemical properties of commercial brown rice vinegar fermented with and without ethanol. The pH and total acidity did not significantly differ between the two types of vinegar. Sugar content, reducing sugar content, and free sugar concentration were higher in commercial brown rice vinegar fermented with ethanol, whereas browning, turbidity, and overall color darkness were higher in vinegar fermented without ethanol. The ratio of acetic acid to total organic acids was 0.94 - 0.96 and 0.97 - 1.00 in commercial brown rice vinegar fermented with or without ethanol, respectively. A higher content of total amino acids, 93.07 - 509.48 ppm, was found in vinegar fermented without ethanol. Fermentation conditions affected the physicochemical properties of brown rice vinegar, as shown by significantly higher $\gamma$-aminobutyric acid (GABA) content in brown rice vinegar fermented without versus with ethanol.
Keywords
commercial brown rice vinegar; ethanol addition; quality; organic acid; amino acid;
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Times Cited By KSCI : 3  (Citation Analysis)
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