| Title: | Comparative Metabolite Profiling of Traditional and Commercial Vinegars in Korea |
| Author(s): | Shin M; Kim JW; Gu B; Kim S; Kim H; Kim WC; Lee MR; Kim SR; |
| Address: | "Department of Microbiology, College of Medicine, Inha University, Incheon 22212, Korea. School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea. Department of Environment Science & Biotechnology, Jeonju University, Jeonju 55069, Korea. Experimental Research Institute, National Agricultural Products Quality Management Service, Gimcheon-si 39660, Korea. School of Applied Biosciences, Kyungpook National University, Daegu 41566, Korea. Department of Food and Nutrition, Daegu University, Gyeongsan 38453, Korea" |
| ISSN/ISBN: | 2218-1989 (Print) 2218-1989 (Electronic) 2218-1989 (Linking) |
| Abstract: | "Vinegar, composed of various organic acids, amino acids, and volatile compounds, has been newly recognized as a functional food with health benefits. Vinegar is produced through alcoholic fermentation of various raw materials followed by acetic acid fermentation, and detailed processes greatly vary between different vinegar products. This study performed metabolite profiling of various vinegar products using gas chromatography-mass spectrometry to identify metabolites that are specific to vinegar production processes. In particular, seven traditional vinegars that underwent spontaneous and slow alcoholic and acetic acid fermentations were compared to four commercial vinegars that were produced through fast acetic acid fermentation using distilled ethanol. A total of 102 volatile and 78 nonvolatile compounds were detected, and the principal component analysis of metabolites clearly distinguished between the traditional and commercial vinegars. Ten metabolites were identified as specific or significantly different compounds depending on vinegar production processes, most of which had originated from complex microbial metabolism during traditional vinegar fermentation. These process-specific compounds of vinegars may serve as potential biomarkers for fermentation process controls as well as authenticity and quality evaluation" |
| Keywords: | "2, 3-butanediol Gc/ms erythritol lactic acid metabolomics propanoic acid vinegar;" |
| Notes: | "PubMed-not-MEDLINEShin, Minhye Kim, Jeong-Won Gu, Bonbin Kim, Sooah Kim, Hojin Kim, Won-Chan Lee, Mee-Ryung Kim, Soo-Rin eng Switzerland 2021/08/27 Metabolites. 2021 Jul 24; 11(8):478. doi: 10.3390/metabo11080478" |
