Metabolome Analysis and Aroma Characteristics of Fermented Fruit Vinegar

발효 과일식초의 대사체 분석 및 향기 특성

  • Choi, Chan-Yeong (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Park, Eun-Hee (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Ryu, Su-Jin (Kooksoondang Brewery Co. Ltd) ;
  • Shin, Woo-Chang (Kooksoondang Brewery Co. Ltd) ;
  • Kim, Myoung-Dong (Department of Food Science and Biotechnology, Kangwon National University)
  • Received : 2018.07.02
  • Accepted : 2018.08.23
  • Published : 2018.12.28


Vinegar was prepared from the fruits produced in Gangwon province, and major metabolite and aroma components were investigated for acetic acid fermentation. In the case of Meoru-Bokbunja vinegar, the ${\text\tiny{L}}$-alanine content was greatly changed by acetic acid fermentation. Acetic acid had the highest content (43%) of total aromatic components, and the contents of ester compounds, such as ethyl acetate and isoamyl acetate, were significantly increased after fermentation. Omija-Makgeolli vinegar produced linalool and hexanoic acid by fermentation, and terpenoid compound was prevalent (41.5%). ${\text\tiny{L}}$-alanine was also increased in Omija-Makgeolli vinegar, similar to that of Meoru-Bokbunja vinegar. Terpene compounds, such as terpinel-4-ol and ${\alpha}$-terpineol in Omija-Makgeolli vinegar, and ethyl acetate in Meoru-Bokbunja vinegar, were identified as major components in each aromatic formulation.


Supported by : Korea Institute for Advancement of Technology (KIAT)


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