The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Flavor Components of Acetic Fermented Onion Extracts

초산 발효과정 중 양파착즙액 휘발성 향기성분 변화

  • Jeong, Eun-Jeong (Dept. of Food Science and Nutrition, Changshin University) ;
  • Cha, Yong-Jun (Dept. of Food and Nutrition, Changwon National University)
  • 정은정 (창신대학교 식품영양학과) ;
  • 차용준 (창원대학교 식품영양학과)
  • Received : 2017.04.07
  • Accepted : 2017.07.04
  • Published : 2017.08.31
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Abstract

This research has attempted to investigate the volatile flavor compounds of onion products through acetic fermentation, and to create a natural beverage with beneficial biological properties which can also fulfill customer quality standards. Onion products (OAF (M): Onion extracts at five days of acetic fermentation, OAF (F): Onion extracts at ten days of acetic fermentation) were produced by acetic fermentation. Volatile flavor compounds from onion extracts, OAF (M) and OAF (F) were used by Mixxor liquid extractions and analyzed by GC/MSD. Compounds of 49, 75 and 69 were identified in onion extracts, OAF(M) and OAF(F) respectively. Among the major volatile flavor compounds classes, sulfur containing compounds (36.7%), acids (31.2%) and aldehydes (13.5%) in onion extracts were changed into acids (69.6%) and alcohols (24.6%) in OAF (M) and acids (80.6%) and alcohols (15.5%) in OAF (F). During acetic fermentation acetic acid, 1,3-butanediol (odorless) and 2,3-butanediol (onion flavor) increased remarkably, sulfur-containing compound such as 2,5-dimethylthiophene having anti-oxidant activities was detected by fermentation.

Keywords

References

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