• Food Industry And Nutrition
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• v.8 no.3
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• pp.40-44
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• 2003

2단계 발효를 거쳐 생산된 4종의 과일 식초에 대한 이화학적 특성을 비교한 결과, 산도는 포도 식초에서 높았고, 유리당 함량은 매실 식초에서 가장 높았다. 또한 과일 식초의 종류에 따라 유기산 조성 비율에 현저한 차이를 나타내어, 원료 과일의 특성을 확인할 수 있었다 매실 식초의 경우 citric acid, 사과 식초는 malic acid, 감 식초는 galacturonic acid, 포도식초는 tartaric acid의 비율이 높았다. 총 유리아미노산 함량은 사과 식초에서 현저히 높았고, 감 식초, 포도 식초, 매실 식초는 유사한 수준이었다.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.61-68
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• 2018

The aim of this study was to develop various types of vinegar using whey. Amongst various acetic acidproducing strains, Acetobacter pomorum IWV-03 strain was selected as an excellent strain for the production of whey makgeolli vinegar. The acidity of this vinegar was found to be 5.6%. The total organic acid content and the free amino acid content of the whey makgeolli vinegar were 5.5 and 5.9 mg%, respectively, which was higher than that of the control makgeolli vinegar (5.0 and 4.5 mg%, respectively). In addition, DPPH and ABTS radical scavenging activity of whey makgeolli vinegar were 49.85 and 63.46%, respectively, which were again higher than that of control makgeolli vinegar (27.20 and 19.22%, respectively).

• Food Science and Preservation
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• v.20 no.4
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• pp.482-487
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• 2013

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.

• Food Science and Preservation
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• v.23 no.6
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• pp.778-787
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• 2016

Fermented vinegars using pear was compared according to the appled side materials. Quality characteristics of three kinds of the fermented vinegars (pear vinegar, PV; pear black rice vinegar, PBV; pear mint vinegar, PMV) were investigated, which includes pH, total acidity, colors, the contents of sugar, amino acids, total polyphenol, and total flavonoid, ${\alpha}^{\prime}{\alpha}-diphenyl-{\beta}-pycrylhydrazyl$ (DPPH) radical scavenging ability, and sensory evaluation. Brown rice vinegar (BRV) was used as a control. The pH and total acidity of the fermented pear vinegars were significantly different showing the range of 3.17~3.43 and 4.01~5.05%, respectively (p<0.05). The sugar contents of PV and PMV were significantly higher than other vinegars (p<0.05). L, a, and b values were the highest in PV, PBV, and PMV, respectively. Among the four vinegars, the essential amino acids were the highest in PV with the order of lysine, isoleucine, valine, and threonine. Besides, the fermented pear vinegars have many non-essential amino acids such as glutamic acid and aspartic acid. The aspartic acid content was the highest in PV while glutamic acid content was the highest in BRV. The total polyphenol content was the highest in PV while total flavonoid content was the highest in PBV. The DPPH radical scavenging ability (%) was the highest in PV. In sensory evaluation, PBV showed the highest color, taste and overall preference scores. These results show that pear would be desirable to prepare high-quality vinegars and functional foods.

• Food Engineering Progress
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• v.13 no.3
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• pp.221-225
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• 2009

The aim of this study was to determine the antioxidant compounds (polyphenolics and flavonoids) and to evaluate antioxidant activities using 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity and reducing power in 19 vinegar samples. In general, antioxidant activities and antixoidant compounds in drinking vinegars were higher than those in seasoning vinegars. The highest polyphenolic content was found in balsamic vinegar (372.53 mg/100 mL) and also the highest flavonoid contents was in balsamic vinegar (114.40 mg/100 mL). Organic acid content in glacial acetic acid among 19 samples was found in highest amount. There was no relationships between antioxidant compounds/activities and organic acid content in vinegar samples. Therefore, it is assumed that antioxidant activity of vinegars is due to the polyphenolic and/or flavonoid contents of the vinegar samples.

• Journal of the Korea Convergence Society
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• v.12 no.9
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• pp.185-191
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• 2021

In our study, we evaluated possibility of distillation process introduction for Korean Rubus coreanus balsamic vinegar production development, has a less complicated and more rapid process leading to higher production volumes and cost savings. In order to investigate the applicability of concentrated vinegar fraction (CVF) and distilled vinegar fraction (DVF) obtained from the distillation process as balsamic and distillation vinegar, acidity, pH, and specific gravity (S.G.) were measured for the vinegar fraction obtained from the distillation process. The acidity of final CVF (60% of initial volume) obtained 4 types of vinegar (acidity; 4.42, 4.84, 5.61, and 6.35) were increased mean 38.1%, compared to initial acidities. Especially, acidity and pH of the final CVF was similar to balsamic vinegar. In addition, acidity of DVF also increased and it of the final fraction was 4.41%, 4.95%, 5.88%, and 6.72%, respectively. And it was suggested that the final DVF could be used as distilled vinegar. In this study, it was confirmed that vinegar can be effectively concentrated through the distillation process, and distilled vinegar can be produced at the same time. However, it is thought that the introduction of the distillation process can be decided only after additional biochemical characteristics such as organic acid content and antioxidant activity measurement for each vinegar fraction are analyzed.

• Proceedings of the KAIS Fall Conference
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• 2010.11b
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• pp.733-736
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• 2010

제주조릿대 잎 열수 추출 진액을 첨가한 식초음료를 개발하기 위해 항산화 활성을 관찰하였다. 항산화활성은 DPPH radical 소거활성, Hydroxyl radical 소거 활성 실험을 진행하였다. Base 식초를 선택하기 위한 쌀 식초와 사과식초의 DPPH 라디칼 소거활성에서는 식초 원액에 비해 제주조릿대를 첨가하였을 때 쌀 식초는 최대 68.07%증가하는 것을 확인 할 수 있었고, 사과식초의 경우 78.74% 증가하는 것을 확인할 수 있었다. 맛, 향, 단가, 항산화활성을 통하여 사과식초를 Base식초로 선택하였으며, Base식초와 제주조릿대 진액의 혼합비를 결정하기 위하여 배합율에 따른 항산화활성 연구에서는, DPPH 라디칼 소거활성의 경우 제주조릿대의 비율이 높아짐에 따라 DPPH 라디칼 소거능 역시 증가하는 것을 확인 할 수 있었다. Hydroxyl 라디칼 소거활성의 경우, 제주조릿대 진액의 비율을 증가시킬 수록 활성이 조금씩 떨어졌으나, 대조군인 석류와 블루베리 식초에 비해서는 10%이상 높은 소거활성이 있는 것을 확인할 수 있었다.

• Food Science and Industry
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• v.49 no.4
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• pp.94-99
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• 2016

Development of synthetic vinegar has been focused on the acidic taste typically caused by acetic acid. Recently, consumer interest in fermented vinegars which contain a variety of valuable nutrients increased growth of the beverage industry. Vinegar beverages made of a variety of foreign fruits such as pineapple, grapefruit, and aloe are being commercialized to meet market needs from female consumers interested in beauty. However, commercialization of traditional fermented vinegars using regional products such as rice has not been successful yet compared to fruit vinegar beverages. Systematic research for development and commercialization of functional value-added traditional vinegars made of regional agricultural products should be performed. In this study, type and manufacturing methods of traditional vinegar were reviewed based on classic literatures.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.308-312
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• 2010

Quality characteristics of apple vinegar by using agitated and static cultures without any additive were compared. pH was reduced with passage of acetic acid fermentation time. Total acidity of the agitated culture vinegar (A) was 6.08% at the 8 day according to the progress of fermentation and that of the static culture vinegar (B) recorded 5.20% at the 60 day of fermentation. There was no significant difference in sugar content of (A) and (B). L value was lower in (B) than (A) but a and b values were higher in (B) than (A). Organic acid content of (A) was high only in acetic acid but malic, citric and succinic acids appeared high in (B). As free sugar, fructose and glucose were observed in both of them. In sensory examination results, (B) showed the highest taste and overall preferences. From all of these results traditional static culture are expected to be used to make high-quality vinegar.

• Korean Journal of Food Science and Technology
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• v.53 no.6
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• pp.761-767
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• 2021

Strawberries fermented with Acetobacter pasteurianus SRCM60009 were prepared, and the quality characteristics and physiological activity were measured. As the fermentation period increased, viable cell counts increased, pH decreased, and total acidity increased from 1.09% to 4.20%. The organic acid content of strawberry through acetic acid fermentation was confirmed in the following order: acetic acid, succinic acid, citric acid, and lactic acid. Measurement of α-glucosidase and pancreatic lipase inhibitory activities and angiotensin converting enzyme inhibitory activity showed significantly increased physiological activity owing to fermentation. The use of strawberry vinegar as a functional material was confirmed by measuring the anti-diabetic, anti-obesity, and anti-hypertensive physiological activities through acetic acid fermentation of strawberry. Thus, fermented strawberry vinegar can be used as a functional material in vinegar and other foods.