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Analysis of the Free Amino Acids and Volatile-Flavor Compounds in the Commercial Brown-Rice Vinegar Prepared via Static Acetic-Acid Fermentation
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 5,  2011, pp.803-810
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.5.803
 Title & Authors
Analysis of the Free Amino Acids and Volatile-Flavor Compounds in the Commercial Brown-Rice Vinegar Prepared via Static Acetic-Acid Fermentation
Kim, Gui-Ran; Yoon, Sung-Ran; Lee, Su-Won; Jeong, Mi-Seon; Kwak, Ji-Young; Jeong, Yong-Jin; Yeo, Soo-Hwan; Kwon, Joong-Ho;
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This study was performed to evaluate the quality of the commercial brown-rice vinegars of South Korean and Japanese origins, which were prepared via static acetic-acid fermentation. The major free amino acids of Korean brown-rice vinegars were proline, glutamic acid and phenylalanine, while those of the Japanese were proline, valine, phenylalanine, lysine, -aminobutyric acid, alanine and isoleucine. The -aminobutyric acid (GABA) and total amino acids (3686.37~4212.27 mg%) contents were found to be significantly higher in the Japanese than in the Korean brown-rice vinegars. The key volatile compounds of the Korean brown-rice vinegars, analyzed with GC-MS, were acetic acid, benzaldehyde, phenethyl alcohol and phenethyl acetate while those of the Japanese brown-rice vinegars were acetic acid, ethyl acetate, ethyl alcohol, isoamyl acetate, phenethyl acetate and benzaldehyde. The volatile patterns of the Korean and Japanese commercial brown-rice vinegars were effectively distinguished from each other using an electronic nose, through which it was also elucidated that the volatiles profiles were similar among the Japanese vinegars but were different among the Korean vinegars.
commercial brown rice vinegar;static acetic acid fermentation;free amino acid;volatile-flavor compounds;electronic nose;
 Cited by
시판 사과식초의 산도에 따른 품질특성 비교,조덕조;박은주;김귀란;여수환;정용진;권중호;

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