Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Physicochemical Properties of and Volatile Components in Commercial Fruit Vinegars

시판 과실식초의 이화학적 품질 및 향기성분 비교

  • Kim, Gui-Ran (Department of Food Science and Technology, Kyungpook National University) ;
  • Yoon, Sung-Ran (Department of Food Science and Technology, Kyungpook National University) ;
  • Lee, Ji-Hyun (Department of Food Science and Technology, Kyungpook National University) ;
  • Yeo, Soo-Hwan (Rural Development Administration, Fermentation & Food Processing Division) ;
  • Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University) ;
  • Yoon, Kyung-Young (Department of Food and Nutrition, Yeungnam University) ;
  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
  • Received : 2010.04.16
  • Accepted : 2010.09.24
  • Published : 2010.10.30
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Abstract

We compared the physicochemical properties of, and volatile components in various commercial fruit vinegars (made from apples, grapes, and persimmons). Total acidity was highest in grape vinegars. Significant between-sample differences were evident in total and reducing sugar contents. Brownness, turbidity, and overall color difference (the ${\Delta}E$ value) were highest in persimmon vinegars. Free sugars were composed mainly of fructose, glucose, sucrose, and maltose. Major organic acids were present in the (descending abundance) order acetic acid, oxalic acid, citric acid, malic acid, and succinic acid, among-samples difference were negligible. Nine-essential free amino acids were detected in nine types of grape and persimmon vinegars, and in six varieties of apple vinegar. Among 17 types of volatile compounds identified in apple vinegars, 12 in grape vinegars, and 33 in persimmon vinegars, the main volatile components were acetic acid, ethyl acetate, isoamyl acetate, isovaleric acid, isoamyl alcohol, propanoic acid and phenethyl acetate. Volatile chemicals in commercial fruit vinegars were effectively analyzed using a SAW e-nose.

국내에서 소비가 활발한 시판 과실식초(사과, 포도, 감)에 대하여 이화학적 품질특성 및 향기성분 패턴을 비교 분석하였다. 식초시료의 총산도는 포도 식초에서 가장 높게 나타났으며, 당도 및 환원당 함량은 시료마다 큰 차이를 나타내었다. 갈색도, 탁도 및 전반적 색차(${\Delta}E$)는 감식초에서 높게 나타났다. 시판 과실식초의 유리당은 fructose, glucose, sucrose, maltose의 순으로 높게 검출되었으며, 유기산은 acetic acid 외 oxalic, citric, malic, succinic acid가 검출되었으나 함량은 시료마다 차이를 나타내었다. 시판과실식초의 유리아미노산 검출결과 필수아미노산은 포도와 감식초에서 총 9종, 사과식초에서 6종의 필수아미노산이 검출되었다. 시판 과실식초의 주된 향기성분은 acetic acid, ethyl acetate, isoamyl acetate, iso valeric acid, isoamyl alcohol, propanoic acid, phenethyl acetate 등으로 이외에 사과식초 17종, 포도식초 12종, 감식초 33종의 휘발성 성분이 확인되었다. 또한 SAW 센서 전자코는 과실식초의 향기패턴을 비교 분석하는데 효과적인 것으로 나타났다.

Keywords

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