KMID : 0380020180330020095
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Korean Journal of Biotechnology and Bioengineering 2018 Volume.33 No. 2 p.95 ~ p.103
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Low-Temperature Alcoholic Fermentation for the Production of High Quality Vinegar using Peach
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Jung Kyung-Mi
Lee Young-Suk Kim Jeong-Won Seol Jeong-Man Jung Young-Hoon Kim Soo-Rin
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Abstract
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As health benefits of traditional vinegar is newly recognized, vinegar products are being developed with new and enhanced functionalities to meet customers¡¯ diverse demand. Meanwhile, peach is one of the crops with largest production in Korea but neither its preservation nor its processing is simply done. For the development of a new vinegar product using peach, the present study focused on improving an alcoholic fermentation process using a new cold-tolerant Saccharomyces cerevisiae strain isolated from peach. Specifically, alcoholic fermentation of peach concentrates was performed at a control (30oC) or a low (10oC) temperature, followed by conventional acetic acid fermentation at 25oC, to investigate the effect of low-temperature alcoholic fermentation (LTAF) on the final vinegar quality. We measured free amino acid contents and flavor compound profiles, and performed sensory evaluation of the vinegar products. As a result, the LTAF vinegar had higher free amino acid contents and lower off-flavor intensity than those in the control vinegar. Moreover, overall preference of the LTAF vinegar was significantly higher than the control vinegar. In conclusion, the present study demonstrated that a promising potential of using the LTAF process for the development of high quality vinegar products.
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KEYWORD
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solid-phase microextraction gas chromatography/mass spectrometry, metabolite profiling, isovaleric acid, cold-tolerant yeast, gamma-aminobutyric acid
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