• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.299-305
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• 1998

It was investigated to identify the volatile compounds of commercial vinegars by dynamic headspace sampling GLC-mass spectrometry, and additionally to evaluate the difference of sensory odor properties among vinegars such as brewed, cider, brown rice and persimmon vinegars. Thirty compounds were identified in four kinds of vinegar, which were composed of 9 carbonyl compounds, 12 esters, 6 alcohols and 3 acids. 3-Hydroxy-2-butanone could be merely detected in some of vinegar samples, and persimmon vinegar was characterized to include more various alcoholic compounds compared to the other kinds of vinegar. 3-Methyl-1-butanol was not detected from any samples of brewed vinegar, but from the most of cider, brown rice and persimmon vinegars. Persimmon vinegar has shown high strength of background odor intensity, and consequently was appeared to be inferior in background (p<0.05) and overall(p<0.01) odor preference scores to cider, brewed and brown rice vinegars.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.60 no.3
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• pp.355-365
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• 2015

Environment-friendly growth enhancers for rice are being promoted to reverse the negative impact of intensive chemical-based and conventional rice farming on yield sustainability and environmental problems. Several rhizosphere microorganisms and pyroligneous acids (PA) had demonstrated beneficial influence on growth, yield and grain quality of rice. Since most of the previous study had evaluated the effect of PGPR and PA on paddy rice singly, the effect of combined application of these on the growth and yield of paddy rice and on some soil chemical properties were determined. A four factorial pot experiment was conducted to evaluate the effect of PGPR, PA in combination with fertilizers and on different soil types. There were 54 treatment combinations including the control with three replications under complete randomized design. Plant growth parameters were evaluated using standard procedures during tillering and heading stages. Rice yield and some soil chemical properties were determined at harvest. Results showed that inoculation of Bacillus licheniformis and Fusarium fujikuroi enhanced plant growth by increasing the plant height which could be ascribe to its ability to promote IAA and GA production in plants. Inoculation of Rhizobium phaseoli enhanced chlorophyll content indicative to its ability to improve the N nutrition. However, these plant growth benefits during the vegetative stage were override by the fertilizer application effect especially during the maturity stage and grain yield. High fertilization rates on coarse-textured soil without nutrient loss resulted to high available nutrients and consequently high yield. Wood vinegar application however improved nutrient availability in soil which could be beneficial for improving soil quality. Further evaluation is necessary to fully assess the potential benefits that could be derived from inoculation of these organisms and wood vinegar application in different soil environment especially under different field conditions.

• Weed & Turfgrass Science
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• v.2 no.2
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• pp.164-169
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• 2013

Alternatives to commercial chemical herbicide are currently being searched and tested due to the numerous adverse effects of commercially available herbicides to the environment. Barnyardgrass (Echinochloa crusgalli) is an important weed species around the world, especially in paddy rice fields. This study focuses on the favorable effects of mixing pyroligneous acids with commercial liquid herbicides. Seedlings were transplanted and grown under greenhouse conditions. The effect of treatment time or leaf-stage on herbicide-pyroligneous acid efficacies was checked, coupled with isolation and quantification of biochemical compounds. Results revealed that herbicide treatment at early post emergence (2~3 leaf stage) of Echnochloa crus-galli leads to effective control. Both liquid herbicides affected fatty acid, protein, and amino acid syntheses as reflected on their contents. The influence of wood vinegar (WV) or rice vinegar (RV) on these compounds was not thoroughly verified due to lack of information on the pyroligneous products. We observed that mixing WV or RV with BCB (bentazone + cyhalof-butyl) gives more favorable results than BUC (butachlor + clomazone), mixed with WV or RV. The result would indicate the potential of mixing pyroligneous acid in reducing herbicide application rate.

• 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.

• Microbiology and Biotechnology Letters
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• v.6 no.3
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• pp.115-120
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• 1978

The manufacture of vinegar provides a means of utilizing the juices of many fruits and various kinds of cereals as well as of starchy vegetables. However, no successful attempt has been made to utilize the glutinous rice powder, which is discussed from the Mi Gwa (made of glutinous rice) making, for the manufacture of vinegar. After alcoholic fermentation of the glutinous rice power, it was devided to ferment the liquor to vinegar and to examine factors affecting this fermentation. A laboratory typed vinegar generator was used to convert the alcohol in fermented liquor to acetic acid. Recycling of the fermented liquor through the generator was found essential in this process. Among many strains of Acetobacter cultures used, which was selected from ordinary home made vinegar from all over the Korea, Acetobacter No. Aa-97 proved more efficient for this fermentation. Addition of 1％ phosphate (K$_2$HPO$_4$) and 20％ apple cider vinegar. to the fermented liquor increased both the rate and efficiency of acetic acid fermentation.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.2
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• pp.1-13
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• 1993

This paper has examined and analyzed the ways of making Jang(Korean soybean sauce), vinegar and liquor in terms of food processes, which are mentioned in sooljip 5 and 6 Food collections of 'Kosa-sibi Jip', an encyclopaedia written in Chinese and published in 1789-the eleventh year of King Jung-jo of Chosun Dynasty. There respestively six items of nine items of and thirty three items of the recipe for making jang, vinegar and liquor, Soybean was a major material for making jang. And wheat flour and ground barley were added. Myun-jang was made from only flour. Dong-kook Jojang Bup(oriental soybean sauce preparation) which is the traditional Korean process for making jang from only soybean is recorded in this book. The cereals used in the nine items of the vinegar making recipe were rice(six times), wheat(twice), barley(three times) and wheat flour(once). And fruits are also used. Rice was most used of all these materials. The cereals used in the thirty three items of the liquor-making recipe were regular rice(50%), sticky rice(42.6%) and wheat flour(7.4%) In particular sticky rice was much used for Yakyee Rhue and Bok-sik Rhue for medications. The ways of processing cereals for liquor-making were Jee-ae-bop : steamed rice(52.9%), Jook:thick gruel with cereal (32.3%), Goo-mung Tuck: doughnut-shaped rice cake(8.8%) and Hin-moo-ree Tuck: shawith peless rice cake(2.9%). The three unique processes are as follows. First, in winter when the process of liquor-making did not go on because the jar was cold, the bottle with hot water in was put in the jar and so the aduquate temperature for liquor-making was maintained. Next, in warming up a small double boiler, they prevented effervescence by hanging down thread. Finally. in warming up in a double boiler, they sealed the mouth-piece of the jar and put a handful of wet rice when the rice was completely cooked, it was thought of as the sign that the process of liquor-making was done.

• Food Science and Preservation
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• v.30 no.6
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• pp.991-998
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• 2023

This study investigated the antioxidant activity of Aronia vinegar during acetic acid fermentation. As a result of acetic acid fermentation at 30℃ for 30 days with different initial ethanol contents, it was found that adjusting the initial ethanol content to 6% was optimal, at which 4.1% of acetic acid was produced. During fermentation under optimal conditions, the total polyphenol content decreased, but the content was higher than that of the control brown rice vinegar but lower than that of grape vinegar. The contents of flavonoids and tannins showed a decreasing pattern as acetic acid fermentation progressed, but they were higher than those of brown rice vinegar and grape vinegar. The DPPH scavenging activity was higher than 95.7% in all test groups, indicating that it would be possible to produce high-quality Aronia vinegar using the acetic acid fermentation method.

• Animal cells and systems
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• v.12 no.1
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• pp.47-52
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• 2008

Effects of wood vinegar on the activity of various insecticides were determined by measuring the mortality of two species of rice planthoppers, Nilaparvata lugens and Laodelphax striatellus. Wood vinegar itself did not show insecticidal activity on planthoppers. When the planthoppers were treated with wood vinegar mixed with one of insecticides such as BPMC, dinotefuran, imidacloprid, carbosulfan or insect growth regulators, the planthopper mortality induced by carbosulfan was greatly increased by the wood vinegar in comparison with a single carbosulfan treatment. Wood vinegar showed no effect on other insecticides. In addition, the wood vinegar-carbosulfan mixture significantly reduced AChE activity of planthoppers, which is a target molecule of carbosulfan. This result suggests that wood vinegar has a synergistic effect on the insecticidal activity of carbosulfan. Our study provides information on a potential role of wood vinegar in facilitation of activity of specific insecticides.

• Nutrition Research and Practice
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• v.7 no.6
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• pp.453-459
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• 2013

The abnormal content of blood lipids often results in metabolic diseases, such as hyperlipidemia and obesity. Many agents, including natural sources from traditional food, have been developed to regulate the blood lipid contents. In this study, we examined the anti-hyperlipidemic activity of Rhynchosia nulubilis seeds pickled with brown rice vinegar (RNSpBRV), a Korean traditional pickled soybean food. Since RNSpBRV is made of R. nulubilis seeds (RNS) soaked in brown rice vinegar (BRV), we compared the anti-adipogenic activity between RNS, BRV and solid fraction of RNSpBRV (SF-RNSpBRV), liquid fraction of RNSpBRV (LF-RNSpBRV). For this, the inhibitory effect of lipid accumulation in 3T3-L1 adipocyte was checked by adding methanol extracts of mixed RNS and BRV, LF-RNSpBRV, and SF-RNSpBRV. The addition of each methanol extract up to 1 mg/ml showed no cytotoxicity on 3T3-L1 adipocyte, and approximately 20% of the lipid droplet formation was suppressed with the methanol extract of BRL or SF-RNSpBRV. The highest suppression (42.1%) was achieved with LF-RNSpBRV. In addition, mice fed a high fat diet (HFD) supplemented with 5% RNSpBRV powder led to increased high density lipoprotein (HDL) cholesterol and lower blood glucose, triglyceride, and total cholesterol compared to mice fed with a HFD diet only. Interestingly, the size of the epididymis cells gradually decreased in HFD + 1% RNSpBRV and HFD + 5% RNSpBRV-fed mice if compared those of HFD-fed mice. Taken together, these results provide evidence that RNSpBRV has a regulatory role in lipid metabolism that is related to hyperlipidemia.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.567-572
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• 2010

This study is to develop vinegar with germinated brown rice and red pepper (Capsicum annuum) for effective use of the rice and red pepper. The vinegar was prepared using the wine fermented from the germinated brown rice supplemented with 10~50% red pepper. Acetic acid fermentation was carried out with 6% (w/v) initial ethanol concentration, at $30^{\circ}C$. pH values decreased from 4.27~4.41 to 3.20~3.59 during acetic acid fermentation. The initial total acidity (0.29~0.41%) changed to 3.68~4.51% after fermentation. Hunter's a (redness) and b (yellowness) values also increased as the addition of red pepper increased to 30%. Major volatile compounds consisted of ethyl acetate, 3-methyl-1-butanol, acetaldehyde, ethanol and acetic acid. Capsaicin content (0.17~0.26 mg%) at the initial changed to 0.16~0.29 mg% at the final of the fermentation. Antioxidant activity decreased from 48.1~79.1% to 36.6~64.9% by the fermentation. The germinated brown rice vinegar added with red pepper had higher acceptance scores than that of the control without red pepper.