NDLI: Effect of nuruk and fermentation method on organic acid and volatile compounds in brown rice vinegar

Content Provider	Springer Nature Link
Author	Lee, Su Won Yoon, Sung Ran Kim, Gui Ran Woo, Seung Mi Jeong, Yong Jin Yeo, Soo Hwan Kim, Kyong Su Kwon, Joong Ho
Copyright Year	2012
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.
Starting Page	453
Ending Page	460
Page Count	8
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	21
Issue Number	2
e-ISSN	20926456
Language	English
Publisher	The Korean Society of Food Science and Technology
Publisher Date	2012-04-30
Publisher Place	Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	brown rice vinegar nuruk volatiles organic acid electronic-nose Food Science Nutrition
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

Exploring nuruk aroma; Identification of volatile compounds in commercial fermentation starters

Characterization of Volatile Organic Compounds of Vinegars with Novel Electronic Nose System Combined with Multivariate Analysis

Fed–batch fermentation of onion vinegar using Acetobacter tropicalis

Analysis of aroma compounds of commercial cider vinegars with different acidities using SPME/GC-MS, electronic nose, and sensory evaluation

Aspergillus oryzae strains isolated from traditional Korean Nuruk: Fermentation properties and influence on rice wine quality

Effect of different pre-fermentation treatments on polyphenols, color, and volatile compounds of three wine varieties

Physicochemical properties of Korean rice wine (Makgeolli) fermented using yeasts isolated from Korean traditional nuruk, a starter culture

Changes in antioxidant activities and volatile compounds of mixed berry juice through fermentation by lactic acid bacteria

Physicochemical properties and volatile components of wine vinegars with high acidity based on fermentation stage and initial alcohol concentration

Effect of nuruk and fermentation method on organic acid and volatile compounds in brown rice vinegar

Similar Documents

Exploring nuruk aroma; Identification of volatile compounds in commercial fermentation starters

Characterization of Volatile Organic Compounds of Vinegars with Novel Electronic Nose System Combined with Multivariate Analysis

Fed–batch fermentation of onion vinegar using Acetobacter tropicalis

Analysis of aroma compounds of commercial cider vinegars with different acidities using SPME/GC-MS, electronic nose, and sensory evaluation

Aspergillus oryzae strains isolated from traditional Korean Nuruk: Fermentation properties and influence on rice wine quality

Effect of different pre-fermentation treatments on polyphenols, color, and volatile compounds of three wine varieties

Physicochemical properties of Korean rice wine (Makgeolli) fermented using yeasts isolated from Korean traditional nuruk, a starter culture

Changes in antioxidant activities and volatile compounds of mixed berry juice through fermentation by lactic acid bacteria

Physicochemical properties and volatile components of wine vinegars with high acidity based on fermentation stage and initial alcohol concentration

Effect of nuruk and fermentation method on organic acid and volatile compounds in brown rice vinegar