Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physicochemical Qualities and Flavor Patterns of Traditional Chinese Vinegars Manufactured by Different Fermentation Methods and Aging Periods

  • Gao, Yaping (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Jo, Yunhee (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Chung, Namhyeok (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Gu, Song-Yi (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University) ;
  • Kwon, Joong-Ho (School of Food Science and Biotechnology, Kyungpook National University)
  • Received : 2016.10.24
  • Accepted : 2016.12.30
  • Published : 2017.03.31
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Abstract

Physicochemical properties of Fujian Yongchun aged vinegar (FYAV) and Shanxi mature vinegar (SMV) were compared in terms of the fermentation methods applied and aging periods (3, 5, 8, and 10 years), and combined E-nose/E-tongue analyses were performed to assess their flavors. Compared with submerged fermentation-derived FYAV, solid-state fermentation-derived SMV showed higher values of pH, brix, soluble solids, total phenolic content, and antioxidant activity, but not total acidity or total organic acids. Aging period resulted in an increase in pH, total phenolic content, and antioxidant activity. Principal component analysis based on E-tongue/E-nose analyses was performed to distinguish between the vinegars produced by different fermentation methods and under aging periods. Solid-state fermentation and an aging process were considered good techniques for vinegar brewing, considering the various organic acids and high levels of total phenolics and antioxidant activity.

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