Bedoukian   RussellIPM   RussellIPM   Piezoelectric Micro-Sprayer


Home
Animal Taxa
Plant Taxa
Semiochemicals
Floral Compounds
Semiochemical Detail
Semiochemicals & Taxa
Synthesis
Control
Invasive spp.
References

Abstract

Guide

Alphascents
Pherobio
InsectScience
E-Econex
Counterpart-Semiochemicals
Print
Email to a Friend
Kindly Donate for The Pherobase

« Previous Abstract"Direct effect of chlorine dioxide, zinc chloride and chlorhexidine solution on the gaseous volatile sulfur compounds"    Next AbstractDown regulation of p-coumarate 3-hydroxylase in petunia uniquely alters the profile of emitted floral volatiles »

J Microbiol Biotechnol


Title:Development and Metabolite Profiling of Elephant Garlic Vinegar
Author(s):Kim JW; Jeong D; Lee Y; Hahn D; Nam JO; Lee WY; Hong DH; Kim SR; Ha YS;
Address:"School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea. School of Bio-industrial Machinery Engineering, Kyungpook National University, Daegu 41566, Republic of Korea. Institute of Agricultural Science & Technology, Kyungpook National University, Daegu 41566, Republic of Korea"
Journal Title:J Microbiol Biotechnol
Year:2018
Volume:28
Issue:1
Page Number:50 - 58
DOI: 10.4014/jmb.1710.10002
ISSN/ISBN:1738-8872 (Electronic) 1017-7825 (Linking)
Abstract:"Elephant garlic (Allium ampeloprasum var. ampeloprasum), which belongs to the Alliaceae family along with onion and garlic, has a flavor and shape similar to those of normal garlic but is not true garlic. Additionally, its properties are largely unknown, and its processing and product development have not been reported. In this study, we focused on using elephant garlic to produce a new type of vinegar, for which the market is rapidly growing because of its health benefits. First, we evaluated the effects of elephant garlic addition on acetic acid fermentation of rice wine by Acetobacter pasteurianus. In contrast to normal garlic, for which 2% (w/v) addition completely halted fermentation, addition of elephant garlic enabled slow but successful fermentation of ethanol to acetic acid. Metabolite analysis suggested that sulfur-containing volatile compounds were less abundant in elephant garlic than in normal garlic; these volatile compounds may be responsible for inhibiting acetic acid fermentation. After acetic acid fermentation, vinegar with elephant garlic did not have any sulfur-containing volatile compounds, which could positively contribute to the vinegar flavor. Moreover, the amino acid profile of the vinegar suggested that nutritional and sensory properties were more enhanced following addition of elephant garlic. Thus, elephant garlic may have applications in the development of a new vinegar product with improved flavor and quality and potential health benefits"
Keywords:Acetic Acid/chemistry/*metabolism Ethanol/*metabolism Fermentation Metabolome Onions/*metabolism Oryza/*metabolism Sulfur Compounds/analysis Volatile Organic Compounds/analysis Solid-phase microextraction gas chromatography/mass spectrometry allicin aroma;
Notes:"MedlineKim, Jeong-Won Jeong, Deokyeol Lee, Youngsuk Hahn, Dongyup Nam, Ju-Ock Lee, Won-Young Hong, Dong-Hyuck Kim, Soo Rin Ha, Yu Shin eng Korea (South) 2017/11/10 J Microbiol Biotechnol. 2018 Jan 28; 28(1):50-58. doi: 10.4014/jmb.1710.10002"

 
Back to top
 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
© 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 14-11-2024