Metabolome analysis and aroma characteristics of fermented fruit vinegar

초록

Vinegar was prepared from the fruits produced in Gangwon province, and major metabolite and aroma components were investigated for acetic acid fermentation. In the case of Meoru-Bokbunja vinegar, the L-alanine content was greatly changed by acetic acid fermentation. Acetic acid had the highest content (43%) of total aromatic components, and the contents of ester compounds, such as ethyl acetate and isoamyl acetate, were significantly increased after fermentation. Omija-Makgeolli vinegar produced linalool and hexanoic acid by fermentation, and terpenoid compound was prevalent (41.5%). L-alanine was also increased in Omija-Makgeolli vinegar, similar to that of Meoru-Bokbunja vinegar. Terpene compounds, such as terpinel-4-ol and α-terpineol in Omija-Makgeolli vinegar, and ethyl acetate in Meoru-Bokbunja vinegar, were identified as major components in each aromatic formulation. © 2018, The Korean Society for Microbiology and Biotechnology.

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