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숙성기간에 따른 감식초의 휘발성 성분 변화

Changes in volatile compounds of persimmon vinegar during aging

한국식품과학회지 2019년 51권 5호 p.438 ~ 446
정우철 ( Chung Woo-Cheol ) - 단국대학교 식품공학과

백형희 (  ) - 단국대학교 식품공학과
신동화 ( Shin Dong-Hwa ) - 전북대학교 식품공학과


To investigate the changes in volatile compounds of persimmon vinegar (PV) during aging, PVs aged for 3-25 years were analyzed using solid-phase microextraction-gas chromatography-mass spectrometry. In total, 90 volatile compounds were identified, and acids and esters were the most abundant, followed by ketones and alcohols. The concentration of acetic acid ranged from 8,925.0 to 26,132.3 ng/mL, depending on the aging period. Ethyl acetate concentration ranged from 32.5 to 50,681.7 ng/mL and ethanol was present only in PV aged for 3 years (PV-3). The volatile compound content was the highest in PV-3. The volatile profiles of PV aged for 22 years (PV-22) and 25 years (PV-25) were considerably similar. Acids were the most predominant in PV-15, PV-22, and PV-25, whereas esters were abundant in PV-3. The contents of acids, alcohols, and esters decreased, while the aldehyde and ketone content increased with aging.


persimmon; vinegar; flavor; volatile compound; aging
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