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KMID : 0380620100420050527
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Korean Journal of Food Science and Technology
2010 Volume.42 No. 5 p.527 ~ p.532
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Volatile Compounds and Sensory Properties of Commercial Brown Rice Vinegars Fermented with and without Ethanol
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Yoon Sung-Ran
Kim Kui-Ran
Lee Ji-Hyun
Lee Su-Won
Jeong Yong-Jin
Yeo Soo-Hwan
Choi Han-Seok
Kwon Joong-Ho
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Abstract
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The properties of volatile flavor components were compared in commercial brown rice vinegars that were fermented with and without ethanol addition, for which solid phase microextraction-gas chromatography (SPME-GC), electronic nose, and sensory evaluations were performed. A total of 24 volatile compounds, mainly composed of acetic acid, ethyl acetate, benzaldehyde, iso-valeric acid, phenylethyl alcohol, 2-phenylethyl acetate, acetoin, and isobutyric acid, were identified in the brown rice vinegar fermented without ethanol, while major volatiles in the brown rice vinegar fermented with ethanol were acetic acid, ethyl acetate, 1-hexyl acetate, benzaldehyde, 2-phenylethyl acetate, and phenylethyl alcohol. The electronic nose patterns of samples indicated a significant difference in the brown rice vinegars fermented with and without ethanol. Pungent flavor and off-flavor intensity were high in the brown rice vinegar fermented without ethanol. According to the results, fermentation conditions affect the volatile properties of brown rice vinegars.
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KEYWORD
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brown rice, vinegar, ethanol, fermentation, electronic nose, volatile compounds
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