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KMID : 1160619980030020119
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Preventive Nutrition and Food Science
1998 Volume.3 No. 2 p.119 ~ p.122
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Volatile Flavor Components in Pumpking Vinegar
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Hur Sung-Ho
Lee Won-Koo
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Abstract
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Pumpkin vinegar was produced using autoc1aved pumpkin juice by fermenting with Acetobacter starter and ethanol at the ratio of 4% and 10% to the volume of pumpkin juice, respectively. Fermentation was carried out at 20℃ for 14 days followed by aging at 10℃ for 14 days. Flavor components of pumpkin vinegar was determined using GC/MS. Identified components were 2 aldehydes (4.74%), 5 alcohols (30.06%), 4 ketones (8.99%), 4 acids (16.39%), 5 alkanes (11.10%), 11 miscellaneous compounds (27.01%), and 9 unknown compounds (1.71%). Pumpkin vinegar showed very similar flavor characteristics to those of conventional wine vinegar and sherry wine vinegar: in particular, acetoin, methyl acetate, and butanoic acids were typical volatile components of these three kinds of vinegar. Pumpkin vinegar showed possibility to compete with European wine vinegar.
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KEYWORD
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vinegar, pumpkin, flavor, purge and trap method
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