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Microbiology and Biotechnology Letters

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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

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

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