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KMID : 0380620150470040431
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 4 p.431 ~ p.437
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Determination of Quality Index Components in High-Acidity Cider Vinegar Produced by Two-Stage Fermentation
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Jo Yun-Hee
Park Yun-ji
Lee Hyun-Gyu
Lee Hye-Jin
Jeong Yong-Jin
Yeo Soo-Hwan
Kwon Joong-Ho
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Abstract
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In this study, high-acidity cider vinegar (HACV) was produced by alcoholic and acetic acid fermentation of apple concentrate without any nutrients and then the optimum alcohol concentration was determined through a qualitative study. HACV was fermented with different initial alcohol concentrations (6-9%) during the process of acetic acid fermentation. The highest content of reducing sugar, organic acids, and free amino acids was observed at 6% of initial alcohol concentration. Approximately 20 types of volatile compounds were identified by solid-phase microextraction (SPME) and GC-MS. The total volatile content was the highest at 6% of initial alcohol concentration, and the acid content was the lowest at 9% of the initial alcohol concentration. The HACV produced by a two-stage fermentation process was qualitatively better than commercial HACV presenting the highest value at 6% of initial alcohol concentration. Malic acid, aspartic acid, and hexyl acetate were selected as quality index components of HACV production by two-stage fermentation on the basis of correlation between their physicochemical properties and the sensory attributes of HACV.
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KEYWORD
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high-acidity cider vinegar, two-stage fermentation, quality index component, organic acid, SPME/GC-MS
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