Quality Properties of Pear Vinegars with High-Acidity under Different Fermentation Conditions

고산도 배식초 제조 시 발효조건에 따른 품질특성

  • Jo, Deokjo (Department of Food Science and Technology, Kyungpook National University) ;
  • Lee, Hye-Jin (Department of Food Science and Technology, Kyungpook National University) ;
  • Jeong, Yong-Jin (Department and Food Science and Technology, Keimyung University) ;
  • Yeo, Soo-Hwan (Fermentation and Food Processing Division, Department of Agrofood Resources, NASS, RDA) ;
  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
  • Received : 2014.05.13
  • Accepted : 2014.06.23
  • Published : 2014.08.31


High-acidity vinegar was manufactured using pear concentrate by fed-batch fermentation without additional nutrients, and the physicochemical properties and volatile components were investigated at different fermentation stages (Stages 1-4) and at various initial alcohol concentrations (IAC; 6-9%). The levels of reducing sugar, free amino acids, total phenolic content, total flavonoid content, and radical scavenging ability increased slightly during Stage 4 (high-acidity vinegar), which was affected by alcohol feeding. The contents of approximately 20 types of volatile compounds differed between the moderate- and high-acidity vinegar samples, as determined by solid-phase microextraction/gas chromatography-mass spectroscopy. The level of acetic acid in high-acidity vinegar increased according to the initial alcoholic content applied. The high-acidity vinegar produced by fed-batch culture at an IAC of 6-7% showed improved physicochemical and volatile properties as compared to the moderate-acidity vinegar.


pear vinegar;high-acidity;fermentation;amino acid;volatile


Supported by : 농촌진흥청


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