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Quality characteristics of fermented vinegar prepared with the detoxified Rhus verniciflua extract

무독화 옻 추출물로 제조한 발효식초의 품질 특성

  • Baek, Seong Yeol (Department of Agro-food Resources, National Institute of Agricultural Sciences, RDA) ;
  • Lee, Choong Hwan (Department of Bioscience and Biotechnology, Konkuk University) ;
  • Park, Yoo Kyoung (Department of Medical Nutrition, Kyunghee University) ;
  • Choi, Han-Seok (Department of Agro-food Resources, National Institute of Agricultural Sciences, RDA) ;
  • Mun, Ji-Young (Department of Agro-food Resources, National Institute of Agricultural Sciences, RDA) ;
  • Yeo, Soo-Hwan (Department of Agro-food Resources, National Institute of Agricultural Sciences, RDA)
  • 백성열 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 이충환 (건국대학교 생명공학과) ;
  • 박유경 (경희대학교 의학영양학과) ;
  • 최한석 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 문지영 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 여수환 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2015.07.15
  • Accepted : 2015.08.21
  • Published : 2015.10.30

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 ($190.3{\sim}333.3{\mu}g/mL$), proline ($125.6{\sim}290.8{\mu}g/mL$), alanine ($126.1{\sim}270.9{\mu}g/mL$), and glutamic acid ($159.0{\sim}262.4{\mu}g/mL$) were the predominant amino acids in detoxified R. verniciflua vinegar.

Acknowledgement

Grant : Cooperative Research Program for Agriculture Science & Technology Development

Supported by : Rural Development Administration

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