기업조회

본문 바로가기 주메뉴 바로가기

논문 기본정보

2단계 발효로 제조된 고산도 사과식초의 품질지표성분 설정

논문 개요

기관명, 저널명, ISSN, ISBN 으로 구성된 논문 개요 표입니다.
기관명 NDSL
저널명 한국식품과학회지
ISSN 0367-6293,
ISBN

논문저자 및 소속기관 정보

저자, 소속기관, 출판인, 간행물 번호, 발행연도, 초록, 원문UR, 첨부파일 순으로 구성된 논문저자 및 소속기관 정보표입니다
저자(한글) 조윤희,박윤지,이현규,이혜진,정용진,여수환,권중호
저자(영문)
소속기관
소속기관(영문)
출판인
간행물 번호
발행연도 2015-01-01
초록 In this study, high-acidity cider vinegar (HACV) was produced by alcoholic and acetic acid fermentation of apple concentrate without any nutrients and then the optimum alcohol concentration was determined through a qualitative study. HACV was fermented with different initial alcohol concentrations (6-9%) during the process of acetic acid fermentation. The highest content of reducing sugar, organic acids, and free amino acids was observed at 6% of initial alcohol concentration. Approximately 20 types of volatile compounds were identified by solid-phase microextraction (SPME) and GC-MS. The total volatile content was the highest at 6% of initial alcohol concentration, and the acid content was the lowest at 9% of the initial alcohol concentration. The HACV produced by a two-stage fermentation process was qualitatively better than commercial HACV presenting the highest value at 6% of initial alcohol concentration. Malic acid, aspartic acid, and hexyl acetate were selected as quality index components of HACV production by two-stage fermentation on the basis of correlation between their physicochemical properties and the sensory attributes of HACV.
원문URL http://click.ndsl.kr/servlet/OpenAPIDetailView?keyValue=03553784&target=NART&cn=JAKO201534851987593
첨부파일

추가정보

과학기술표준분류, ICT 기술분류,DDC 분류,주제어 (키워드) 순으로 구성된 추가정보표입니다
과학기술표준분류
ICT 기술분류
DDC 분류
주제어 (키워드) high-acidity cider vinegar,two-stage fermentation,quality index component,organic acid,SPME/GC-MS