Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Volatile Compounds and Sensory Properties of Commercial Brown Rice Vinegars Fermented with and without Ethanol

시판 현미식초의 주정첨가 유무에 따른 휘발성 성분 및 관능적 특성 비교

  • Yoon, Sung-Ran (Department of Food Science and Technology, Kyungpook National University) ;
  • Kim, Gui-Ran (Department of Food Science and Technology, Kyungpook National University) ;
  • Lee, Ji-Hyun (Department of Food Science and Technology, Kyungpook National University) ;
  • Lee, Su-Won (Department of Food Science and Technology, Kyungpook National University) ;
  • Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University) ;
  • Yeo, Soo-Hwan (Fermentation and Food Processing Division, Deparment of Agrofood Resources, NAAS, RDA) ;
  • Choi, Han-Seok (Fermentation and Food Processing Division, Deparment of Agrofood Resources, NAAS, RDA) ;
  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
  • Received : 2010.04.21
  • Accepted : 2010.06.01
  • Published : 2010.10.31
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Abstract

The properties of volatile flavor components were compared in commercial brown rice vinegars that were fermented with and without ethanol addition, for which solid phase microextraction-gas chromatography (SPME-GC), electronic nose, and sensory evaluations were performed. A total of 24 volatile compounds, mainly composed of acetic acid, ethyl acetate, benzaldehyde, iso-valeric acid, phenylethyl alcohol, 2-phenylethyl acetate, acetoin, and isobutyric acid, were identified in the brown rice vinegar fermented without ethanol, while major volatiles in the brown rice vinegar fermented with ethanol were acetic acid, ethyl acetate, 1-hexyl acetate, benzaldehyde, 2-phenylethyl acetate, and phenylethyl alcohol. The electronic nose patterns of samples indicated a significant difference in the brown rice vinegars fermented with and without ethanol. Pungent flavor and off-flavor intensity were high in the brown rice vinegar fermented without ethanol. According to the results, fermentation conditions affect the volatile properties of brown rice vinegars.

시판 현미식초를 주정첨가 유무 발효방식에 따른 휘발성 성분 특성을 살펴보고자 SPME-GC 분석, 전자코 패턴 및 관능평가를 실시하였다. 그 결과, GC-MS 분석을 통한 현미식초의 향기성분분석에서 주정 무첨가 발효된 현미식초의 주된 휘발성 성분은 acetic acid, ethyl acetate, benzaldehyde, iso-valeric acid, phenylethyl alcohol, 2-phenylethyl acetate, acetoin, isobutyric acid 등으로 총 24종의 휘발성 성분이 확인되었다. 주정첨가 발효 현미식초의 주된 휘발성 성분은 acetic acid, ethyl acetate, 1-hexyl acetate, benzaldehyde, 2-phenylethyl acetate, phenylethyl alcohol 등으로 나타났으며, 총 16종의 휘발성 성분이 확인되었다. 전자코분석시 주정 무첨가 현미식초는 알코올 발효에 의한 다양한 향의 생성으로 초산 발효시에도 각각 다른 향미패턴이 나타남을 볼 수 있었으며, 주정첨가 현미식초는 주정에 의한 초산발효로 거의 유사한 향미패턴으로 나타나 주정첨가 유무에 따라 현미식초의향 패턴이 다소 상이함을 확인하였다. 자극취, 이취의 강도에 대한 관능평가에서는 주정 무첨가 발효된 현미식초가 다소 높게 나타났다. 따라서 주정첨가 유무의 발효방식은 현미식초의 향미에 영향을 미치는 것으로 확인되었다.

Keywords

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