Contact us
닫기
Article Search
닫기

Microbiology and Biotechnology Letters

보문(Article)

View PDF

Molecular and Cellular Microbiology / Biomedical Sciences  |  Molecular Genetics, Omics, and Systems Biology

Microbiol. Biotechnol. Lett. 2018; 46(4): 416-424

https://doi.org/10.4014/mbl.1806.06012

Received: July 3, 2018; Accepted: August 23, 2018

발효 과일식초의 대사체 분석 및 향기 특성

Metabolome analysis and aroma characteristics of fermented fruit vinegar

Chan-Yeong Choi 1, Eun-Hee Park 1, Su-Jin Ryu 2, Woo-Chang Shin 2 and Myoung-Dong Kim 1*

1Kangwon National University, 2Kooksoondang Brewery Co. Ltd

Abstract

Go to

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 Lalanine 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%). L-alanine was also increased in Omija-Makgeolli vinegar, similar to that of Meoru-Bokbunja vinegar. Terpene compounds, such as terpinel- 4-ol and α-terpineol in Omija-Makgeolli vinegar, and ethyl acetate in Meoru-Bokbunja vinegar, were identified as major components in each aromatic formulation.

Keywords: Vinegar, metabolome, aroma characteristics, acetic acid, fermentation

References

Go to
  1. Yeo SH, Lee OS, Lee IS, Kim HS, Yu TS, Jeong YJ. 2004. Gluconacetobacte persimmonis sp. nov., isolaed from Korean traditional persimmon vingar. J. Microbiol. Biotechnol. 14: 276-283.
  2. Jeong YJ. 2009. Current trends and future prospects in the Korean vinegar industry. Food Sci. Ind. 42: 52-59.
  3. Jung YJ, Lee MH. 2000. A view and prospect of vinegar industry. Food Ind. Nutr. 5: 7-12.
  4. Kim GR, Yoon SR, Lee JH, Yeo SH, Jeong YJ, Yoon KY, Kwon JH. 2010. Physicochemical properties of and volatile components in commercial fruit vinegars. Korean J. Food Preserv. 17: 616624.
  5. Na HS, Choi GC, Yang SI, Lee JH, Cho JY, Ma SJ, Kim JY. 2013. Comparison of characteristics in commercial fermented vinegars made with different ingredients. Korean J. Food Preserv. 20: 482-487.
    CrossRef
  6. Lee SW, Kwon JH, Yoon SR, Woo SM, Jang SY, Yeo SH, et al. 2010. Quality characteritics of brown rice vinegar by differrent yeasts and fermentation condition. J. Korean Soc. Food Sci. Nutr. 39:1366-1372.
    CrossRef
  7. Hur SH, Kim SW, Min BW. 2015. Discrimination of cultivars and cultivation origins from the sepals of dry persinnob using FT-IR spectroscopy combined with multivariate analysis. Korean J. Food Sci. Technol. 47: 20-26.
    CrossRef
  8. Pinu FR, Edwards PJ, Jounanneau S, Kilmartin PA, Gardner RC, Villas-Boas SG. 2014. Sauvignon blanc metabolomics: grape juice metabolites affecting the development of varietal thiols and others aroma compounds in wines. Metabolomics 10: 556573.
    CrossRef
  9. Lee JI, Park YJ, Gu EJ, Kim DW, Song SH, Jang GJ, et al. 2015. GC/MS-based metanolomics analysis of Yershinia enterocolitica and its growth media. J. Agricul. Life Sci. 49: 199-207.
    CrossRef
  10. Zhuang B, Bi ZM, Wang ZY, Duan L, Lai CJ, Liu EH. 2018. Chemical profiling and quantitation of bioactive compounds in Platycladi Cacumen by UPLC-Q-TOF-MS/MS and UPLC-DAD. J. Pharm. Biomed. Anal. 154: 207-215.
    Pubmed CrossRef
  11. Cappellin L, Aprea E, Granitto P, Wehrens R, Soukoulis C, Viola R, et al. 2012. Linking GC-MS and PTR-TOF-MS fingerprints of food samples. Chemometr. Intell. Lab. Syst. 118: 301-307.
    CrossRef
  12. Jo YJ, Kim OM, Jeong YJ. 2013. Monitoring of the changes in volatile flavor components in oriental melon wine using SPME. Korean J. Food Presev. 20: 207-214.
    CrossRef
  13. Kim KH, Kim AH, Lee JK, Chun MS, Noh BS. 2014. Analysis of flavor pattern of various coffee beans using electronic nose. Korean J. Food Sci. Technol. 46: 1-6.
    CrossRef
  14. Noh BS. 2005. Analysis of volatile compounds using electronic nose and its application in food indusrty. Korean J. Food Sci. Technol. 37: 1048-1064.
  15. Lee SW, Yoon SR, Kim GR, Woo SM, Jeong JH, Yeo SH, et al. 2012. Effects of Nuruk and fermentation method on organic acid and volatile compounds in brown rice vinegar. Food Sci. Biotechnol. 21: 453-460.
    CrossRef
  16. Lee SJ, Noble AC. 2003. Characterization of odor-active compounds in Califonian chardonnay wines using GC-olfactometry and GC-mass spectrometry. J. Agric. Food Chem. 51: 80368044.
    Pubmed CrossRef
  17. Park YS, Heo JY, Kim IJ, Heo SJ, Kim KH, Jeong BC, Park SM. 2005. Growth and fruit characteristics of Vitis amurensis Rupr. collected in Gangwondo. Korean J. Medicinal Crop Sci. 13: 226233.
  18. Mo HW, Jung YH, Jeong JS, Choi KH, Choi SW, Park CS, et al. 2013. Quality characteristics of vinegar fermented using Omija. J. Korean Soc. Food Sci. Nutr. 42: 441-449.
    CrossRef
  19. Oh HJ, Lim SB. 2017. Quality changes in kiwifruit wines during fermentation and aging with different yeasts. J. Korean Soc. Food Sci. Nutr. 46: 481-489.
    CrossRef
  20. Baek SY, Lee YJ, Kim MD, Lee JH, Mun JY, Yeo SH. 2015. Characterization of ethanol fermentation with wild type yeast strains. Korean J. Microbiol. Biotechnol. 43: 228-236.
    CrossRef
  21. Baek SY, Park HY, Lee CH, Yeo SH. 2014. Comparison of the fermented property and isolation of acetic acid bacteria from traditional Korean vinegar. Korean J. Food Preserv. 21: 903-907.
    CrossRef
  22. Baek CH, Baek SY, Lee SH, Kang JE, Choi HS, Kim JH, Yeo SH. 2015. Characterization of Acetobactor sp. strain CV1 isolated from a fermented vinegar. J. Microbiol. Biotechnol. 43: 126-133.
  23. Jo YH, Gu SY, Chung NH, Gao Y, Kim HJ, Jeong MH, et al. 2016. Comparative analysis of sensory profiles of commercial cider vinegars from Korea, China, Japan, and US by SPME/GC-MS, Enose, and E-tounge. Korean J. Food Sci. Technol. 48: 430-436.
    CrossRef
  24. Guth H. 1997. Quantitation and sensory studies of character impact odorants of different white wine varieties. J. Agric. Food chem. 45: 3027-3032.
    CrossRef
  25. Welke JE, Zarus M, Lazzarotto M, Zini CA. 2014. Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine. Food Res. Int. 59: 85-99.
    CrossRef
  26. Dunkan DB. 1955. Multiple range and multiple F test. Biometrics 11: 1-42.
    CrossRef
  27. Ramadan Z, Jacobs D, Grigorov M, Kochhar S. 2006. Metabolic profiling using principal component analysis, discriminant partial least squares, and genetic algorithms. Talanta. 68: 16831691.
    CrossRef
  28. Worley B, Powers R. 2015. Multivariate analysis in metabolomics. Curr. Metabolomics 1: 92-107.
    CrossRef
  29. Farrés M, Platikanov S, Tsakovski S, Tauler R. 2015. Comparison of the variable importance in projection (VIP) and of the selectivity ratio (SR) methods for variable selection and interpretation. J. Chenonet. 29: 528-536.
    CrossRef
  30. Yoon HN. 1999. Chemical characterization of commercial vinegars. Korean J. Food Sci. Technol. 31: 1440-1446.
  31. Lee JW, Do JH. 2000. Chemical compounds and volatile flavor of Rubus coreanum. Korean J. Food Nutr. 13: 453-459.
  32. Choi SH, Kwak EJ. 2012. Volatile flavor compounds andsensory properties of Yakju fermented with different contents of Meoru (Vitis coignetiae). J. East Asian Soc. Dietary Life. 22: 642-648.
  33. Aznar M, Lopez R, Cacho JF, Ferreira V. 2001. Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation og HPLC fractions. J. Agric. Food Chem. 49: 2924-2929.
    Pubmed CrossRef
  34. Yoon SR, Kim GR, Lee JH, Lee SW, Jeong YJ, Yeo SH, et al. 2010. Volatile compounds and sensory properties of commercial brown rice vinegars fermented with and without ethanol. Korean J. Food Sci. Tech. 42: 527-532.
  35. Sivet EC, Wang B, Parcsi G, Stuetz RM. 2016. Prioritisation of odorants emitted from sewers using odour activity values. Water Res. 88: 308-321.
    Pubmed CrossRef
  36. Zhu JC, Wang LY, Xiao ZB, Niu YW. 2018. Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography–olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC–MS) and flame photometric detection (FPD). Food Chem. 245: 775-785.
    Pubmed CrossRef
  37. Vogt M, Brusseler C, Ooyen J, Bott M, Marienhagen J. 2016. Production of 2-methyl-1-butanol and 3-methyl-1-butanol in engineered Corynebacteriuk glutamicum. Metab. Eng. 38: 436445.
    Pubmed CrossRef
  38. Lee MK, Choi SR, Lee JH, Choi YH, Lee JH, Park KU, et al. 2012. Quality characteristics and anti-diabetic effect of yacon vinegar. J. Korean Soc. Food Sci. Nutr. 41: 79-86.
    CrossRef

Article Tools

Starts of Metrics

Share this article on :

Related articles in MBL

Most Searched Keywords ?

What is Most Searched Keywords?

  • It is most registrated keyword in articles at this journal during for 2 years.