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KMID : 1134820070360030361
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 3 p.361 ~ p.365
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The Establishment of Optimum Fermentation Conditions for Prunus mume Vinegar and Its Quality Evaluation
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Ko Yu-Jin
Jeong Dong-Yuk
Lee Jeong-Ok
Park Mi-Hwa
Kim Eun-Jung
Kim Jong-Won
Kim Young-Suk
Ryu Chung-Ho
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Abstract
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This study was conducted to improve the Prunus mume vinegar production. The most suitable concentration of the Prunus mume juice was 6%. Static fermentation was a more suitable process for acetic acid fermentation of the Prunus mume vinegar than shaking fermentation. Major components of the organic acids were acetic, citric, tartaric and malic acid at 4.2, 1.2, 0.3, and 0.1%, respectively. Also, major components of the free sugars were glucose and fructose, and 80.96 ㎎% of asparagine was included in the Prunus mume vinegar as a main free amino acid. Alcohol components of the Prunus mume vinegar were n-propyl alcohol, iso-butyl alcohol, n -butyl alcohol, iso -amyl alcohol, and n -amyl alcohol.
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KEYWORD
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Prunus mume, vinegar
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