$\require{mediawiki-texvc}$
  • 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
안녕하세요!
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

Abstract

The effects of different nuruk contents and fermentation methods (AV, vinegar fermented in an agitated culture; SV, vinegar fermented in a static culture) on organic acids and volatile compounds in brown rice vinegars were investigated. In the SV, the contents of acetic, oxalic, tartaric, and malic acids increased with hipher contents of nuruk. Acetic, tartaric, and malic acid contents were higher in the SV than those in the AV. Volatile compounds that can affect vinegar quality, including acetic acid, isoamyl acetate, phenethyl acetate, and phenethyl alcohol were present at high concentrations in the AV. With the increase in nuruk contents in the AV, acetic acid content decreased and isoamyl acetate and phenethyl acetate content increased. No significant differences in sensory scores were observed regarding the amount of nuruk and the type of fermentation. However, electronic-nose analysis showed its potential to effectively differentiate different samples.

참고문헌 (34)

  1. Mazza S, Murook Y. Vinegar through the age. pp.17-39. In: Vinegar of the World. Gidici P, Solieri L (eds). Springer, New York, NY, USA (2009) 
  2. Zhang WZ, Han HS. Evolution and development of Chinese vinegar and cultural trends. J. Tourism Times 4: 167-168 (2007) 
  3. Dong E. Four famous vinegars in China. J. Friend Sci. Amateurs 10: 19-21 (2006) 
  4. Li JX, Xue B, Chai Q, Liu ZX, Zhao AP, Chen LB. Antihypertensive effect of total flavonoid fraction of Astragalus complanatus in hypertensive rats. Chinese J. Physiol. 48: 101-106 (2005) 
  5. Kondo S, Tayama K, Tsukmoto Y, Ikeda K, Yamori Y. Antihypertensive effects of acetic acid and vinegar on spontaneously hypertensive rats. Biosci. Biotech. Bioch. 12: 2690- 2694 (2001) 
  6. Nagai T, Inoue R, Inoue H, Suzuki N. Preparation and antioxidant properties of water extract of propolis. Food Chem. 80: 29-33 (2003) 
  7. Shimoji Y, Tamura Y, Nakmura Y, Nanda K, Nishidai, S, Nishikawa Y, Ishihara N, Uenakai K, Ohigashi H. Isolation and identification of DPPH radical scavenging compounds in kurosu (Japanese unpolished rice vinegar). J. Agr. Food Chem. 50: 6501-6503 (2002) 
  8. Adams MR. Vinegar. Vol. 1, pp. 1-37. In: Microbiology of Fermented Foods. Wood BJB (ed). Blackie Academic and Professional, London, UK (1998) 
  9. Haruta S, Ueno S, Egawa I, Hashiguchi K, Fujii A, Nagano M, Ishii M, Igarashi Y. Succession of bacterial and fungal communities during a traditional pot fermentation of rice vinegar assessed by PCR-mediated denaturing gradient gel electrophoresis. Int. J. Food Microbiol. 109: 79-87 (2006) 
  10. Tesfaye W, Morales ML, García-Parrilla MC, Troncoso AM. Wine vinegar: Technology, authenticity, and quality evaluation. Trends Food Sci. Tech. 13: 12-21 (2002) 
  11. Kim JH, Lee DH, Choi SY, Lee JS. Characterization of physiological functionalities in Korean traditional liquors. Korean J. Food Sci. Technol. 34: 118-122 (2002) 
  12. Park HD, Kim SH, Shin JH, Rhee IK. Genetic analysis of alcohol yeasts isolated from Korean traditional liquor by polymerase chain reaction. J. Microbiol. Biotechn. 9: 744-750 (1999) 
  13. Seo MY, Lee JK, Ahn BH, Cha SK. The changes of microflora during the fermentation of takju and yakju. Korea J. Food Sci. Technol. 37: 61-77 (2005) 
  14. Park CD, Jung HK, Park HH, Hong JH. Identification and fermentation characteristics of lactic acid bacteria isolated from Hahyangju nuruk. Korea J. Food Preserv. 14: 188-193 (2007) 
  15. Yang JY, Lee KH. Shelf-life microbiological study of Sansung takju. Korean J. Food Sci. Technol. 28: 779-785 (1996) 
  16. Yu TS, Kim HS, Hong J, Ha HP, Kim TY, Yoon IW. Biobliographical study on microorganisms of nuruk (until 1945). J. Food Sci. Nutr. 25: 170-179 (1996) 
  17. Morales ML, Tesfaye W, García-Parrilla MC, Casas JA, Troncoso AM. Evolution of the aroma profile of sherry wine vinegars during an experimental aging in wood. J. Agr. Food Chem. 50: 3173-3178 (2002) 
  18. Morales ML, Gonzalez GA, Casas JA, Troncoso AM. Multivariate analysis of commercial and laboratory produced Sherry wine vinegars: Influence of acetification and aging. Eur. Food Res. Technol. 212: 676-682 (2001) 
  19. Callejón RM, Tesfaye W, Torija MJ, Mas A, Troncoso AM, Morales ML. Volatile compounds in red wine vinegars obtained by submerged and surface acetification in different woods. Food Chem. 113: 1252-1259 (2009) 
  20. Castro RM, Natera RM, García VM, García CB. Optimization of headspace solid-phase microextraction for analysis of aromatic compounds in vinegar. J. Chromatogr. A 953: 7-15 (2002) 
  21. Yoon HN, Moon SY, Song SH. Volatile compounds and sensory odor properties of commercial vinegars. Korean J. Food Sci. Technol. 30: 299-305 (1998) 
  22. SAS Institute Inc. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA (1990) 
  23. Jeong YJ, Seo JH, Jung SH, Shin SR, Kim KS. The quality comparison of uncleaned rice vinegar by two stages fermentation with commercial uncleaned rice vinegar. Korean J. Food Preserv. 5: 374-379 (1998) 
  24. Furukawa S, Ueda R. Studies on non-volatile organic acids in vinegars. (I) Contents of non-volatile organic acids in commercial vinegars. J. Ferment. Technol. 45: 204-210 (1967) 
  25. Joo KH, Cho MH, Park KJ, Jeong SW, Lim JH. Effects of fermentation method and brown rice content on quality characteristics of brown rice vinegar. Korean J. Food Preserv. 16: 33-39 (2009) 
  26. Jang SY, Sin KA, Jeong YJ. Quality characteristics of apple vinegar by agitated and static cultures. J. Korean Soc. Food Sci. Nutr. 39: 308-312 (2010) 
  27. Su MS, Chein PJ. Aroma impact components of rabbiteye blueberry (Vaccinium ashei) vinegars. Food Chem. 119: 923-928 (2010) 
  28. Tasfaye W, Garcia-Parrilla MC, Troncoso AM. Sensory evaluation of sherry wine vinegar. J. Sens. Stud. 17: 133-144 (2002) 
  29. In HY, Lee TS, Lee DS, Noh BS. Volatile components and fusel oils of sojus and mashes brewed by Korean traditional method. Korean J. Food Sci. Technol. 27: 235-240 (1995) 
  30. Suomalainen H, Lehtonen M. The production of aroma compound by yeast. J. Inst. Brew. 85: 149-156 (1978) 
  31. Fukuda K, Watanabe M, Asano K, Hiroyuki U, Shigenori O. Breeding of brewing yeast producing a large amount of ${\beta}$-phenylethyl alcohol and ${\beta}$-phenylehtyl acetate. Agr. Biol. Chem. Tokyo 54: 269-271 (1990) 
  32. Nishiya T. Composition of soju. J. Jpn. Soc. Brew. 72: 415-432 (1977) 
  33. Yuda J. Volatile compounds from beer fermentation. J. Jpn. Soc. Brew. 71: 818-830 (1976) 
  34. Zhang Q, Zhang S, Xie C, Zeng D, Fan C, Li D, Bai Z. Characterization of Chinese vinegars by electronic nose. Sensor Actuat. B-Chem. 119: 538-546 (2006) 

이 논문을 인용한 문헌 (1)

  1. 2013. "" Food science and biotechnology, 22(6): 1559~1565 

원문보기

원문 PDF 다운로드

  • 원문 PDF 정보가 존재하지 않습니다.

원문 URL 링크

원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다. (원문복사서비스 안내 바로 가기)

상세조회 0건 원문조회 0건

DOI 인용 스타일