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Development and Metabolite Profiling of Elephant Garlic Vinegar

  • Kim, Jeong-Won (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Jeong, Deokyeol (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Lee, Youngsuk (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Hahn, Dongyup (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Nam, Ju-Ock (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Lee, Won-Young (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Hong, Dong-Hyuck (School of Bio-industrial Machinery Engineering, Kyungpook National University) ;
  • Kim, Soo Rin (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Ha, Yu Shin (School of Bio-industrial Machinery Engineering, Kyungpook National University)
  • Received : 2017.10.10
  • Accepted : 2017.11.06
  • Published : 2018.01.28

Abstract

Elephant garlic (Allium ampeloprasum var. ampeloprasum), which belongs to the Alliaceae family along with onion and garlic, has a flavor and shape similar to those of normal garlic but is not true garlic. Additionally, its properties are largely unknown, and its processing and product development have not been reported. In this study, we focused on using elephant garlic to produce a new type of vinegar, for which the market is rapidly growing because of its health benefits. First, we evaluated the effects of elephant garlic addition on acetic acid fermentation of rice wine by Acetobacter pasteurianus. In contrast to normal garlic, for which 2% (w/v) addition completely halted fermentation, addition of elephant garlic enabled slow but successful fermentation of ethanol to acetic acid. Metabolite analysis suggested that sulfur-containing volatile compounds were less abundant in elephant garlic than in normal garlic; these volatile compounds may be responsible for inhibiting acetic acid fermentation. After acetic acid fermentation, vinegar with elephant garlic did not have any sulfur-containing volatile compounds, which could positively contribute to the vinegar flavor. Moreover, the amino acid profile of the vinegar suggested that nutritional and sensory properties were more enhanced following addition of elephant garlic. Thus, elephant garlic may have applications in the development of a new vinegar product with improved flavor and quality and potential health benefits.

Acknowledgement

Supported by : Kyungpook National University

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