Abstract

It was investigated to identify the volatile compounds of commercial vinegars by dynamic headspace sampling GLC-mass spectrometry, and additionally to evaluate the difference of sensory odor properties among vinegars such as brewed, cider, brown rice and persimmon vinegars. Thirty compounds were identified in four kinds of vinegar, which were composed of 9 carbonyl compounds, 12 esters, 6 alcohols and 3 acids. 3-Hydroxy-2-butanone could be merely detected in some of vinegar samples, and persimmon vinegar was characterized to include more various alcoholic compounds compared to the other kinds of vinegar. 3-Methyl-1-butanol was not detected from any samples of brewed vinegar, but from the most of cider, brown rice and persimmon vinegars. Persimmon vinegar has shown high strength of background odor intensity, and consequently was appeared to be inferior in background (p<0.05) and overall(p<0.01) odor preference scores to cider, brewed and brown rice vinegars.

양조, 사과, 현미, 감식초의 휘발성 성분을 분석하고 식초들 간의 관능적 차이를 냄새관점에서 평가하였다. 식초의 휘발성 성분으로 30개의 화합물을 동정할 수 있었으며 9 carbonyl compounds, 12 esters, 6 alcohols 그리고 3 acids로 분류되었다. 3-Hydroxy-2-butanone은 일부 식초에서만 검출되고 감 식초는 다른 식초에 비해 다양한 alcohols을 함유하는 것이 특징이었다. 3-Methyl-1-butanol은 양조 식초에서 전혀 확인되지 않았고 대부분의 사과, 현미, 감식초에서 검출되었다. 감식초는 기타취의 강도가 강하여 기호도가 낮고(p<0.05) 전체적인 향 만족도에서 사과, 양조, 현미 식초에 비해 유의적으로(p<0.01) 열세였다.

Keywords

• vinegar;
• volatile compounds;
• sensory odor property