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Effect of nuruk and fermentation method on organic acid and volatile compounds in brown rice vinegar

机译：Nuruk和发酵方法对糙米醋中有机酸和挥发性化合物的影响

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摘要

The effects of different nuruk contents and fermentation methods (AV, vinegar fermented in an agitated culture; SV, vinegar fermented in a static culture) on organic acids and volatile compounds in brown rice vinegars were investigated. In the SV, the contents of acetic, oxalic, tartaric, and malic acids increased with hipher contents of nuruk. Acetic, tartaric, and malic acid contents were higher in the SV than those in the AV. Volatile compounds that can affect vinegar quality, including acetic acid, isoamyl acetate, phenethyl acetate, and phenethyl alcohol were present at high concentrations in the AV. With the increase in nuruk contents in the AV, acetic acid content decreased and isoamyl acetate and phenethyl acetate content increased. No significant differences in sensory scores were observed regarding the amount of nuruk and the type of fermentation. However, electronic-nose analysis showed its potential to effectively differentiate different samples.
机译：研究了不同nuruk含量和发酵方法（AV，搅拌培养的醋发酵； SV，静态培养的醋发酵）对糙米醋中有机酸和挥发性化合物的影响。在SV中，乙酸，草酸，酒石酸和苹果酸的含量随努鲁克含量的增加而增加。 SV中的乙酸，酒石酸和苹果酸含量高于AV中的乙酸，酒石酸和苹果酸含量。 AV中存在高浓度的可影响醋质量的挥发性化合物，包括乙酸，乙酸异戊酯，苯乙酸乙酯和苯乙醇。随着AV中nuruk含量的增加，乙酸含量降低，乙酸异戊酯和乙酸苯乙酯含量增加。关于努鲁克的数量和发酵类型，在感觉分数上没有观察到显着差异。但是，电子鼻分析显示了其有效区分不同样品的潜力。

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  • 来源
    《Food Science and Biotechnology》 |2012年第2期|p.453-460|共8页
  • 作者

    Su-Won Lee; Sung-Ran Yoon; Gui-Ran Kim; Seung-Mi Woo; Yong-Jin Jeong; Soo-Hwan Yeo; Kyong-Su Kim; Joong-Ho Kwon;

  • 作者单位

    Department of Food Science and Technology, Kyungpook National University, Daegu, 702-701, Korea;

    BioHealth Convergence Center, Daegu Technopark, Daegu, 704-801, Korea;

    Department of Food Science and Technology, Kyungpook National University, Daegu, 702-701, Korea;

    Department of Food Science and Technology, Keimyung University, Daegu, 704-701, Korea;

    Department of Food Science and Technology, Keimyung University, Daegu, 704-701, Korea;

    Fermentation and Food Processing Division, Department of Agrofood Resources, NAAS, RDA, Suwon, Gyeonggi, 411-853, Korea;

    Department of Food and Nutrition, Chosun University, Gwangju, 501-759, Korea;

    Department of Food Science and Technology, Kyungpook National University, Daegu, 702-701, Korea;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    brown rice vinegar; nuruk; volatiles; organic acid; electronic-nose;

    机译：糙米醋;努鲁克;挥发物;有机酸;电子鼻;

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