• 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.3 no.2
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• pp.171-178
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• 1996

This study was carried out for the purpose of improving the persimmon vinegar. The acetic acid bacteria strain JST-3, using acetic acid fermentation was isolated from the traditional persimmon vinegar. The optimum conditions for high yield of acetic acid were studied in the shaking bath. Acetic acid bacteria was cultured at 3$0^{\circ}C$ for 4 days and transferred to persimmon alcoholic juice for acetic acid fermentation. The optimum initial acidity for acetic acrid fermentation was 1%(w/v) and the addition of glucose or yeast extract was observed to produce relatively low yield of acetic acid. Succinic and acetic acid were major organic acid in the persimmon vinegar, The contents of lactic acid which was known to increase off-flavor were very low. Sensory evaluation revealed that the persimmon vinegar prepared in this study was superior to two commercial ones in the aroma and taste.

• Journal of Microbiology and Biotechnology
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• v.25 no.2
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• pp.217-226
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• 2015

Metabolite profiles of seven commercial vinegars and two traditional vinegars were performed by gas chromatography time-of-flight mass spectrometry with multivariate statistical analysis. During alcohol fermentation, yeast, nuruk, and koji were used as sugars for nutrients and as fermentation substrates. Commercial and traditional vinegars were significantly separated in the principal component analysis and orthogonal partial least square discriminant analysis. Six sugars and sugar alcohols, three organic acids, and two other components were selected as different metabolites. Target analysis by ultra-performance liquid chromatography quadruple-time-of-flight mass spectrometry and liquid chromatography-ion trap-mass spectrometry/mass spectrometry were used to detect several metabolites having antioxidant activity, such as cyanidin-3-xylosylrutinoside, cyanidin-3-rutinoside, and quercetin, which were mainly detected in Rural Korean Black raspberry vinegar (RKB). These metabolites contributed to the highest antioxidant activity measured in RKB among the nine vinegars. This study revealed that MS-based metabolite profiling was useful in helping to understand the metabolite differences between commercial and traditional vinegars and to evaluate the association between active compounds of vinegar and antioxidant activity.

• 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.

• 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.

• Journal of Applied Biological Chemistry
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• v.52 no.4
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• pp.174-179
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• 2009

Biological functionality of nineteen commercially available carbonated vinegar liquors including wood vinegar liquor (WVL), bamboo vinegar liquor (BVL) and chaff vinegar liquor (CVL) were evaluated, focusing mainly on electron donating ability to DPPH radical, reducing power against ferricyanide ($Fe^{3+}$), blockading ability to linoleic acid autoxidation and NO production from LPS-stimulated RAW264.7 cells plus cytotoxicity to RAW264.7 cells. The results showed that crude carbonated vinegar liquors, regardless of their source materials, have high capacity of antioxidation such as electron donating ability, reducing power, blockading ability to lipid peroxidation and NO production, as well as cell cytotoxicity. Refined carbonated vinegar liquors for skin care or bath showed significantly low cell cytotoxicity, however, overall antioxidant potencies were also low. Especially, these carbonated vinegar liquors revealed low levels of inhibition for NO production deeply involved in inflammation. Among nineteen carbonated vinegar liquors examined, chaff vinegar liquor was observed to be the most potent carbonated vinegar liquor with high antioxidant activities together with low cytotoxicity to mammalian cells.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.663-670
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• 1997

Four kinds of commercial vinegars were investigated to compare physicochemical properties (pH, acidity, color, tannin and metal content), minor components (free sugar, free amino and organic acid), and their organoleptic tastes. The ratio of nonvolatile organic acid to the total organic acid was decreased in the order of brewed, cider, brown rice, and persimmon vinegar. Especially malic acid content was appeared to be highly remarkable in cider vinegar. Glucose and fructose were the predominant components among free sugars regardless of the kinds of vinegar. Free amino acid contents in cider, brown rice and persimmon vinegars have shown a little deviation among the same kind of vinegar samples, but were obviously more abundant than those in brewed vinegars. Color preference, sourness and sweetness of the vinegars were not statistically different (p>0.05) among four kinds of vinegars, whereas overall taste preference, background taste preference and intensity showed significant differences (p<0.05) with respect to the type of vinegar. Brewed and cider vinegars have revealed higher sensory scores in overall and background taste preference than the persimmon and brown rice vinegars. Even though there were no high relationships between minor components and organoleptic taste in commercial vinegars the ratio of acetic acid to the total organic acid was significantly correlated (p<0.01) with the overall taste preference.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.2
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• pp.221-227
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• 1996

This study was performed to analyze general components such as, organic acids, alcohols and minerals In persimmon vinegar made with quick fermented using deteriorated sweet persimmon and four commercial vinegars (rice vinegar, apple vinegar, brewed vinegar, traditional persimmon vinegar) purchased In local markets for quality evaluation. The pH and total acidity of all vinegars were in the range of 2.02-3.02 and 4.62-9.78%, respectively The pH of quick fermented persimmon vinegar (A) was relatively higher than that of others. Acidity was the highest in brewed vinegar. Total sugar content was in the range of 0.45-6.43%. These contents were high In were high In traditional persimmon vinegar wherase low in brewed vinegar. Total nitrogen and amino-nitrogen were in the range of 0.025-0.046% and 0.015-0.029%. Organic acids were identified as acetic acid, citric acid, tartaric acid malic acid, succinic acid, formic acid and oxalic acid. While major minerals of all vinegars were Mg, Ca, and Na, minor minerals were Zn, Cu, Mn and Fe.

• Food Science and Biotechnology
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• v.14 no.4
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• pp.509-513
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• 2005

The purpose of this study was to develop a new preparation process of ginseng extract using high concentrations of ginsenoside $Rg_3$, a special component in red ginseng. From when the ginseng saponin glycosides transformed into the prosapogenins chemically, they were analyzed using the HPLC method. The ginseng and ginseng extract were processed with several treatment conditions of an edible brewing vinegar. The results indicated that ginsenoside $Rg_3$ quantities increased over 4% at the pH 2-4 level of vinegar treatment. This occurred at temperatures above $R90^{\circ}C$, but not occurred at other pH and temperature condition. In addition, the ginseng and ginseng extract were processed with the twice-brewed vinegar (about 14% acidity). This produced about 1.5 times more ginsenoside $Rg_3$ than those processed with regular amounts of brewing vinegar (about 7% acidity) and persimmon vinegar (about 3% acidity). Though the white ginseng extract was processed with the brewing vinegar over four hr, there was no change for ginsenoside $Rg_3$. However, the VG8-7 was the highest amount of ginsenoside $Rg_3$ (4.71%) in the white ginseng extract, which was processed with the twice-brewed vinegar for nine hr. These results indicate that ginseng treated with vinegar had 10 times the quantity of ginsenoside $Rg_3$, compared to the amount of ginsenoside $Rg_3$ in the generally commercial red ginseng, while ginsenoside $Rg_3$ was not found in raw and white ginseng.

• Korean Journal of Food Science and Technology
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• v.17 no.5
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• pp.350-354
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• 1985

For the purpose of studying the possibility to use the barley as a raw material in vinegar manufacturing process, several factors related to the fermentation of acetic acid were investigated. The optimum quantity of sweet liquor prepared by koji method in medium was 30-40%. When koji of A. oryzae, commercial enzyme products and malt were used for the saccharification of the barley, the production rates of acetic acid during log period were 0.056%/hr, 0.025%/hr, 0.03896/hr and lag period were 22 hours, 48.5 hours and 25 hours, respectively. These results indicate that the saccharifying method using koji of A. oryzae is superior to that by the commercial enzyme products or malt for the acetic acid fementation. The optimum initial acidity was 2% and the proper initial ethanol degree were 4-6% in metium. In a submerged culture process using a jar fermentor, lag period was 15 hours, and acetic acid fermetation period was about 45 hours. In the sensory test of barley vinegar and commercial vinegar of the market, barley vinegar was superior to the vinegar in market with respect to tastes.