본문 바로가기
HOME> 논문 > 논문 검색상세

논문 상세정보

Food science and biotechnology v.21 no.2, 2012년, pp.453 - 460   SCIE SCOPUS 피인용횟수: 2
본 등재정보는 저널의 등재정보를 참고하여 보여주는 베타서비스로 정확한 논문의 등재여부는 등재기관에 확인하시기 바랍니다.

Effect of Nuruk and Fermentation Method on Organic Acid and Volatile Compounds in Brown Rice Vinegar

Lee, Su-Won    (Department of Food Science and Technology, Kyungpook National University   ); Yoon, Sung-Ran    (BioHealth Convergence Center, Daegu Technopark   ); Kim, Gui-Ran    (Department of Food Science and Technology, Kyungpook National University   ); Woo, Seung-Mi    (Department of Food Science and Technology, Keimyung University   ); Jeong, Yong-Jin    (Department of Food Science and Technology, Keimyung University   ); Yeo, Soo-Hwan    (Fermentation and Food Processing Division, Department of Agrofood Resources, NAAS, RDA   ); Kim, Kyong-Su    (Department of Food and Nutrition, Chosun University   ); Kwon, Joong-Ho    (Department of Food Science and Technology, Kyungpook National University  );
  • 초록

    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.


  • 주제어

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

  • 참고문헌 (34)

    1. Mazza S, Murook Y. Vinegar through the age. pp.17-39. In: Vinegar of the World. Gidici P, Solieri L (eds). Springer, New York, NY, USA (2009) 
    2. Zhang WZ, Han HS. Evolution and development of Chinese vinegar and cultural trends. J. Tourism Times 4: 167-168 (2007) 
    3. Dong E. Four famous vinegars in China. J. Friend Sci. Amateurs 10: 19-21 (2006) 
    4. Li JX, Xue B, Chai Q, Liu ZX, Zhao AP, Chen LB. Antihypertensive effect of total flavonoid fraction of Astragalus complanatus in hypertensive rats. Chinese J. Physiol. 48: 101-106 (2005) 
    5. Kondo S, Tayama K, Tsukmoto Y, Ikeda K, Yamori Y. Antihypertensive effects of acetic acid and vinegar on spontaneously hypertensive rats. Biosci. Biotech. Bioch. 12: 2690- 2694 (2001) 
    6. Nagai T, Inoue R, Inoue H, Suzuki N. Preparation and antioxidant properties of water extract of propolis. Food Chem. 80: 29-33 (2003) 
    7. Shimoji Y, Tamura Y, Nakmura Y, Nanda K, Nishidai, S, Nishikawa Y, Ishihara N, Uenakai K, Ohigashi H. Isolation and identification of DPPH radical scavenging compounds in kurosu (Japanese unpolished rice vinegar). J. Agr. Food Chem. 50: 6501-6503 (2002) 
    8. Adams MR. Vinegar. Vol. 1, pp. 1-37. In: Microbiology of Fermented Foods. Wood BJB (ed). Blackie Academic and Professional, London, UK (1998) 
    9. Haruta S, Ueno S, Egawa I, Hashiguchi K, Fujii A, Nagano M, Ishii M, Igarashi Y. Succession of bacterial and fungal communities during a traditional pot fermentation of rice vinegar assessed by PCR-mediated denaturing gradient gel electrophoresis. Int. J. Food Microbiol. 109: 79-87 (2006) 
    10. Tesfaye W, Morales ML, Garcia-Parrilla MC, Troncoso AM. Wine vinegar: Technology, authenticity, and quality evaluation. Trends Food Sci. Tech. 13: 12-21 (2002) 
    11. Kim JH, Lee DH, Choi SY, Lee JS. Characterization of physiological functionalities in Korean traditional liquors. Korean J. Food Sci. Technol. 34: 118-122 (2002) 
    12. Park HD, Kim SH, Shin JH, Rhee IK. Genetic analysis of alcohol yeasts isolated from Korean traditional liquor by polymerase chain reaction. J. Microbiol. Biotechn. 9: 744-750 (1999) 
    13. Seo MY, Lee JK, Ahn BH, Cha SK. The changes of microflora during the fermentation of takju and yakju. Korea J. Food Sci. Technol. 37: 61-77 (2005) 
    14. Park CD, Jung HK, Park HH, Hong JH. Identification and fermentation characteristics of lactic acid bacteria isolated from Hahyangju nuruk. Korea J. Food Preserv. 14: 188-193 (2007) 
    15. Yang JY, Lee KH. Shelf-life microbiological study of Sansung takju. Korean J. Food Sci. Technol. 28: 779-785 (1996) 
    16. Yu TS, Kim HS, Hong J, Ha HP, Kim TY, Yoon IW. Biobliographical study on microorganisms of nuruk (until 1945). J. Food Sci. Nutr. 25: 170-179 (1996) 
    17. Morales ML, Tesfaye W, Garcia-Parrilla MC, Casas JA, Troncoso AM. Evolution of the aroma profile of sherry wine vinegars during an experimental aging in wood. J. Agr. Food Chem. 50: 3173-3178 (2002) 
    18. Morales ML, Gonzalez GA, Casas JA, Troncoso AM. Multivariate analysis of commercial and laboratory produced Sherry wine vinegars: Influence of acetification and aging. Eur. Food Res. Technol. 212: 676-682 (2001) 
    19. Callejon RM, Tesfaye W, Torija MJ, Mas A, Troncoso AM, Morales ML. Volatile compounds in red wine vinegars obtained by submerged and surface acetification in different woods. Food Chem. 113: 1252-1259 (2009) 
    20. Castro RM, Natera RM, Garcia VM, Garcia CB. Optimization of headspace solid-phase microextraction for analysis of aromatic compounds in vinegar. J. Chromatogr. A 953: 7-15 (2002) 
    21. Yoon HN, Moon SY, Song SH. Volatile compounds and sensory odor properties of commercial vinegars. Korean J. Food Sci. Technol. 30: 299-305 (1998) 
    22. SAS Institute Inc. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA (1990) 
    23. Jeong YJ, Seo JH, Jung SH, Shin SR, Kim KS. The quality comparison of uncleaned rice vinegar by two stages fermentation with commercial uncleaned rice vinegar. Korean J. Food Preserv. 5: 374-379 (1998) 
    24. Furukawa S, Ueda R. Studies on non-volatile organic acids in vinegars. (I) Contents of non-volatile organic acids in commercial vinegars. J. Ferment. Technol. 45: 204-210 (1967) 
    25. Joo KH, Cho MH, Park KJ, Jeong SW, Lim JH. Effects of fermentation method and brown rice content on quality characteristics of brown rice vinegar. Korean J. Food Preserv. 16: 33-39 (2009) 
    26. Jang SY, Sin KA, Jeong YJ. Quality characteristics of apple vinegar by agitated and static cultures. J. Korean Soc. Food Sci. Nutr. 39: 308-312 (2010)     
    27. Su MS, Chein PJ. Aroma impact components of rabbiteye blueberry (Vaccinium ashei) vinegars. Food Chem. 119: 923-928 (2010) 
    28. Tasfaye W, Garcia-Parrilla MC, Troncoso AM. Sensory evaluation of sherry wine vinegar. J. Sens. Stud. 17: 133-144 (2002) 
    29. In HY, Lee TS, Lee DS, Noh BS. Volatile components and fusel oils of sojus and mashes brewed by Korean traditional method. Korean J. Food Sci. Technol. 27: 235-240 (1995) 
    30. Suomalainen H, Lehtonen M. The production of aroma compound by yeast. J. Inst. Brew. 85: 149-156 (1978) 
    31. Fukuda K, Watanabe M, Asano K, Hiroyuki U, Shigenori O. Breeding of brewing yeast producing a large amount of ${\beta}$-phenylethyl alcohol and ${\beta}$-phenylehtyl acetate. Agr. Biol. Chem. Tokyo 54: 269-271 (1990) 
    32. Nishiya T. Composition of soju. J. Jpn. Soc. Brew. 72: 415-432 (1977) 
    33. Yuda J. Volatile compounds from beer fermentation. J. Jpn. Soc. Brew. 71: 818-830 (1976) 
    34. Zhang Q, Zhang S, Xie C, Zeng D, Fan C, Li D, Bai Z. Characterization of Chinese vinegars by electronic nose. Sensor Actuat. B-Chem. 119: 538-546 (2006) 
  • 이 논문을 인용한 문헌 (2)

    1. 2013. "" Food science and biotechnology, 22(6): 1559~1565     
    2. 2015. "" Journal of microbiology and biotechnology, 25(2): 217~226     

 저자의 다른 논문

  • 이수원 (13)

    1. 2006 "떫은감 '청도반시'의 알코올 발효조건 모니터링" 한국식품저장유통학회지 = Korean journal of food preservation 13 (4): 490~494    
    2. 2010 "국내산 사탕무로 제조한 천연당과 시판 제품과 비교 분석" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science 26 (5): 655~664    
    3. 2010 "천마추출액 농축 비율을 달리하여 제조한 천마음료의 품질특성" 한국식품저장유통학회지 = Korean journal of food preservation 17 (1): 58~65    
    4. 2010 "혼합콩이 전통된장의 숙성 중 품질에 미치는 영향" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science 26 (3): 314~322    
    5. 2011 "시중에 유통되는 콩의 종류에 따른 품질 특성" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life 21 (2): 215~221    
    6. 2011 "혼합콩으로 제조한 전통된장의 품질 특성" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life 21 (3): 375~384    
    7. 2011 "반응표면분석법을 이용한 증절간 (호박)고구마의 최적 진공건조조건 설정" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition 40 (9): 1314~1320    
    8. 2011 "냉풍건조 곶감과 천일건조 곶감의 이화학적 품질특성" 한국식품저장유통학회지 = Korean journal of food preservation 18 (4): 481~487    
    9. 2011 "천마 농축액 첨가량에 따른 젤리의 품질 특성" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science 27 (5): 545~556    
    10. 2012 "오디 착즙액 첨가비율에 따른 젤리의 품질 특성" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science 28 (6): 797~804    
  • 김귀란 (9)

  • 우승미 (23)

  • 정용진 (138)

  • Kim, Kyong-Su (57)

  • 권중호 (241)

 활용도 분석

  • 상세보기

    amChart 영역
  • 원문보기

    amChart 영역

원문보기

무료다운로드
  • 원문이 없습니다.
유료다운로드

유료 다운로드의 경우 해당 사이트의 정책에 따라 신규 회원가입, 로그인, 유료 구매 등이 필요할 수 있습니다. 해당 사이트에서 발생하는 귀하의 모든 정보활동은 NDSL의 서비스 정책과 무관합니다.

원문복사신청을 하시면, 일부 해외 인쇄학술지의 경우 외국학술지지원센터(FRIC)에서
무료 원문복사 서비스를 제공합니다.

NDSL에서는 해당 원문을 복사서비스하고 있습니다. 위의 원문복사신청 또는 장바구니 담기를 통하여 원문복사서비스 이용이 가능합니다.

이 논문과 함께 이용한 콘텐츠
이 논문과 함께 출판된 논문 + 더보기