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Quality characteristics of vinegar fermented with different amounts of black garlic and alcohol
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  • Journal title : Korean Journal of Food Preservation
  • Volume 23, Issue 1,  2016, pp.34-41
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2016.23.1.34
 Title & Authors
Quality characteristics of vinegar fermented with different amounts of black garlic and alcohol
Seo, Weon Tack; Choi, Myoung Hyo; Sim, Hye Jin; Kim, Gyeong Wha; Shin, Yeon Mi; Kang, Min Jung;
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 Abstract
The quality characteristics of black garlic vinegar produced by acetic acid fermentation were analyzed over a 25 day period. Black garlic vinegar was produced using black garlic 3, 6, 9 and 12 folds with water, and initial alcohol concentrations of 6~12%. The pH values of the vinegar samples were in range of 3.85~4.46 after 25 days fermentation, and the sugar contents were highest after 9 days of fermentation (). The total polyphenol concents of vinegars were in the range of 20.65~52.04 mg/100 mL 25 days fermentation. Pyrogallol and vanillic acid were detected in the completely fermented vinegars, and their contents increased with black garlic content. Five organic acids (lactic acid, acetic acid, citric acid, succinic acid and propionic acid) were detected after 25 days of fermentation, with the total amount of organic acids being 5,327.34~6,307.64 mg/100 mL, and the total abetic acid contents beging the highest of the organic acids at 4208.90~5,570.29 mg/100 mL. After 25 days of fermentation, the total minerals contents were higher, and depending on the quantity of black garlic added. Of the minerals, the of potassium content was the highest (366.23~1,619.67 mg/L).
 Keywords
vinegar;black garlic;organic acid;phenolic compound;S-allyl cysteine;
 Language
Korean
 Cited by
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