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KMID : 1134820130420050736
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 5 p.736 ~ p.742
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Physicochemical Properties of Commercial Fruit Vinegars with Different Fermentation Methods
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Kim Kyung-Oh
Kim Seong-Mi
Kim Su-Mi
Kim Dong-Young
Jo Doek-Jo
Yeo Soo-Hwan
Jeong Yong-Jin
Kwon Joong-Ho
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Abstract
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The physiochemical properties of commercial fruit vinegars were compared according to fermentation methods. Type A vinegars were synthesized through acetic acid fermentation while Type B vinegars were produced using both alcohol and acetic acid fermentation serially. There were differences from using these fermentation methods; Type A vinegars had a lower pH and slightly higher total acidity than Type B vinegars. The content of total sugar and reducing sugar were relatively higher in Type B vinegars, which showed a higher content of the free sugars (fructose, glucose, sucrose, and maltose). The intensity of brown color and Hunter’s a and b values were also high in Type B vinegars. In contrast, the content of organic acids was higher in Type A vinegars, which were mainly composed of acetic, tartaric, malic, and succinic acid. We were also able to estimate the fruit juice content of vinegars through its content of organic acids. Type B vinegars contained a higher total phenolics and flavonoids content than Type A vinegars, and showed a higher DPPH radical scavenging activity.
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KEYWORD
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fruit vinegar, fermentation type, free sugar, organic acid, total phenolics
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