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Determination of Quality Index Components in High-Acidity Cider Vinegar Produced by Two-Stage Fermentation
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 Title & Authors
Determination of Quality Index Components in High-Acidity Cider Vinegar Produced by Two-Stage Fermentation
Jo, Yunhee; Park, Yunji; Lee, Hyun-Gyu; Lee, Hye-Jin; Jeong, Yong-Jin; Yeo, Soo-Hwan; Kwon, Joong-Ho;
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 Abstract
In this study, high-acidity cider vinegar (HACV) was produced by alcoholic and acetic acid fermentation of apple concentrate without any nutrients and then the optimum alcohol concentration was determined through a qualitative study. HACV was fermented with different initial alcohol concentrations (6-9%) during the process of acetic acid fermentation. The highest content of reducing sugar, organic acids, and free amino acids was observed at 6% of initial alcohol concentration. Approximately 20 types of volatile compounds were identified by solid-phase microextraction (SPME) and GC-MS. The total volatile content was the highest at 6% of initial alcohol concentration, and the acid content was the lowest at 9% of the initial alcohol concentration. The HACV produced by a two-stage fermentation process was qualitatively better than commercial HACV presenting the highest value at 6% of initial alcohol concentration. Malic acid, aspartic acid, and hexyl acetate were selected as quality index components of HACV production by two-stage fermentation on the basis of correlation between their physicochemical properties and the sensory attributes of HACV.
 Keywords
high-acidity cider vinegar;two-stage fermentation;quality index component;organic acid;SPME/GC-MS;
 Language
Korean
 Cited by
1.
The Development of Quality Evaluation Index of Vinegar Beverage - Using Delphi Method and Analytical Hierarchical Process(AHP) -, Culinary Science & Hospitality Research, 2016, 22, 4, 288  crossref(new windwow)
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