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http://dx.doi.org/10.11002/kjfp.2013.20.4.482

Comparison of characteristics in commercial fermented vinegars made with different ingredients  

Na, Hwan Sik (Food and Drug Analysis Division, Jeollanamdo Institute of Health and Environment)
Choi, Gyeong Cheol (Food and Drug Analysis Division, Jeollanamdo Institute of Health and Environment)
Yang, Soo In (Food and Drug Analysis Division, Jeollanamdo Institute of Health and Environment)
Lee, Ji Heon (Food and Drug Analysis Division, Jeollanamdo Institute of Health and Environment)
Cho, Jeong Young (Department of Food Science and Technology and Functional Food Research Center, Chonnam National University)
Ma, Seung Jin (Department of Food Engineering, Mokpo National University)
Kim, Jin Young (Food and Drug Analysis Division, Jeollanamdo Institute of Health and Environment)
Publication Information
Food Science and Preservation / v.20, no.4, 2013 , pp. 482-487 More about this Journal
Abstract
The quality characteristics of commercial fermented vinegars made with different ingredients were compared. The pH levels of the persimmon, fig, and brewing and rice vinegars were 3.60, 3.37, and 2.62, respectively. The total acid contents of the brewing, apple, and plum vinegars ranged from 6.33 to 6.57%. The free amino acid contents were detected in the following order: brewing vinegar (521.05 mg/100 g) > fig vinegar (358.89 mg/100 g) > persimmon vinegar (353.02 mg/100 g) > rice vinegar (122.31 mg/100 g) > plum vinegar (103.52 mg/100 g). The free amino acid contents of the commercial fermented vinegars were 56.85~358.89 mg/100 g, and their gamma-aminobutyric acid (GABA) contents, 0.21~27.22 mg/100 g. In particular, the GABA content of the fig vinegar was 1.3- to 100-fold higher than those of the other vinegars. The total polyphenol compound and total flavonoid contents were detected in the following order: persimmon vinegar > fig vinegar > brewing vinegar > rice vinegar. Hence, the results of this study can provide a new alternative for making functional vinegars containing organic acid and GABA.
Keywords
quality characteristics; fermented vinegar; ${\gamma}$-aminobutyric acid; polyphenol compound;
Citations & Related Records
Times Cited By KSCI : 13  (Citation Analysis)
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