Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Determination of Quality Index Components in High-Acidity Cider Vinegar Produced by Two-Stage Fermentation

2단계 발효로 제조된 고산도 사과식초의 품질지표성분 설정

  • Jo, Yunhee (School of Food Science and Technology, Kyungpook National University) ;
  • Park, Yunji (School of Food Science and Technology, Kyungpook National University) ;
  • Lee, Hyun-Gyu (School of Food Science and Technology, Kyungpook National University) ;
  • Lee, Hye-Jin (School 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 (School of Food Science and Technology, Kyungpook National University)
  • Received : 2015.05.21
  • Accepted : 2015.07.02
  • Published : 2015.08.31
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Abstract

In this study, high-acidity cider vinegar (HACV) was produced by alcoholic and acetic acid fermentation of apple concentrate without any nutrients and then the optimum alcohol concentration was determined through a qualitative study. HACV was fermented with different initial alcohol concentrations (6-9%) during the process of acetic acid fermentation. The highest content of reducing sugar, organic acids, and free amino acids was observed at 6% of initial alcohol concentration. Approximately 20 types of volatile compounds were identified by solid-phase microextraction (SPME) and GC-MS. The total volatile content was the highest at 6% of initial alcohol concentration, and the acid content was the lowest at 9% of the initial alcohol concentration. The HACV produced by a two-stage fermentation process was qualitatively better than commercial HACV presenting the highest value at 6% of initial alcohol concentration. Malic acid, aspartic acid, and hexyl acetate were selected as quality index components of HACV production by two-stage fermentation on the basis of correlation between their physicochemical properties and the sensory attributes of HACV.

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References

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