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KMID : 0380620110430050570
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Korean Journal of Food Science and Technology
2011 Volume.43 No. 5 p.570 ~ p.576
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Effect of Nuruks and Crude Amylolytic Enzyme on Free Amino Acid and Volatile Components of Brown Rice Vinegar Prepared by Static Culture
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Lee Su-Won
Yoon Sung-Ran
Kim Kui-Ran
Kyung Hyun-Kyu
Jeong Yong-Jin
Yeo Soo-Hwan
Kwon Joong-Ho
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Abstract
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The effect of nuruks and crude amylolytic enzyme on free amino acid and volatile components of brown rice vinegar prepared by static cultures was investigated. Five groups consisted of AV (100% nuruk without crude amylolytic enzyme), BV (75% nuruk; 25% crude amylolytic enzyme), CV (50% nuruk; 50% crude amylolytic enzyme), DV (25% nuruk; 75% crude amylolytic enzyme) and EV (100% crude amylolytic enzyme without nuruk). Free amino acid content in AV vinegar (132.06 mg%) was lower than the others (184.56-191.22 mg%). Acetic acid, 3-methyl butyl acetate, acetoin and isoamyl alcohol were major volatile components as analyzed using gas chromatography-mass spectrometry after headspace solid-phase microextraction. Acetic acid in AV and EV samples represented 67.56% and 55.53% of total GC peak area, respectively. E-nose provided different patterns in each case showing variation in sensory properties.
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KEYWORD
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nuruk, crude amylolytic enzyme, brown rice vinegar, free amino acid, volatile compounds
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