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Quality characteristics of fermented vinegar prepared with the detoxified Rhus verniciflua extract
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  • Journal title : Korean Journal of Food Preservation
  • Volume 22, Issue 5,  2015, pp.674-682
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2015.22.5.674
 Title & Authors
Quality characteristics of fermented vinegar prepared with the detoxified Rhus verniciflua extract
Baek, Seong Yeol; Lee, Choong Hwan; Park, Yoo Kyoung; Choi, Han-Seok; Mun, Ji-Young; Yeo, Soo-Hwan;
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 Abstract
In this study, vinegar was produced using urushiol-free fermented Rhus verniciflua extract to create a lacquer with added value. The effect of manufacturing conditions on the quality of vinegar using detoxified R. verniciflua extract for fermentation was investigated. The acidity of the vinegar for inoculations with various liquid starter contents was 4.8~4.9%, and it was similar among all treatment groups. The acidity of vinegar was higher when the initial alcohol content was high. The acetic acid yields were 82.8%, 84.4%, 77.7%, and 69.5%, and the maximum yield was observed when the initial alcohol content was 6%. For acetic acid fermentation using different amounts of detoxified R. verniciflua extracts, the acidity of the vinegar with the extract after fermentation was 5.3~5.9%. However, the acidity of vinegar without the extract was 5.5%. The intensity of the brown color was high for vinegar without the extract. Hunter's L values were high for vinegar with an extract content of 2%. Acetic acid (53.3~65.8 mg/mL) was the predominant acid. Arginine (), proline (), alanine (), and glutamic acid () were the predominant amino acids in detoxified R. verniciflua vinegar.
 Keywords
vinegar;Rhus verniciflua;fermentation;acidity;liquid starter;
 Language
Korean
 Cited by
1.
초산균 종류에 따른 무독화 옻식초의 품질 특성,백성열;김지선;문지영;이충환;박유경;여수환;

한국식품저장유통학회지, 2016. vol.23. 3, pp.347-354 crossref(new window)
1.
Quality characteristics of detoxified Rhus verniciflua vinegar fermented using different acetic acid bacteria, Korean Journal of Food Preservation, 2016, 23, 3, 347  crossref(new windwow)
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