Comparison of mineral and hazardous heavy metal contents in
                            Lentinula edodes produced from Korea and
                        China

Jeong, Hee-Gyeong; Kim, Kyung-Je; Seo, Kyoung-Sun; Jin, Seong-Woo; Koh, Young-Woo; Im, Seung-Bin; Ha, Neul-I; Kim, Jung-Beom

doi:10.11002/kjfp.2021.28.5.699

Cited by 1 publication

(2 citation statements)

References 4 publications

(5 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Isoamyl alcohol and phenylethyl alcohol were detected in the BROVs. Phenylethyl alcohol is a volatile compound that gives Korean traditional soju a floral odor (Seo et al, 2001), while isoamyl alcohol is the main flavor component of Takju , giving a banana flavor produced by the fermentation of amino acids and having a positive sensory effect (Yoon et al, 2010). Compared with the other samples, BRV had a higher content of isoamyl alcohol, whereas BROV5 had a higher content of phenylethyl alcohol content.…”

Section: Resultsmentioning

confidence: 99%

“…Esters are produced by the reaction of alcohol and acetic acid, and their production rate is affected by the strain of acetic acid bacteria because it depends on the action of producing esterase (Seo et al, 2001). The highest concentrations of the esters were detected in BRV because BRV produced the highest amount of alcohol that could react with acetic acid.…”

Section: Volatile Compounds Of Brown Rice-soy Residue Vinegarmentioning

confidence: 99%

See 1 more Smart Citation

Enhanced antioxidant capacity of brown rice vinegar supplemented with soy residue

Park,

Kim

2023

Cereal Chem

View full text Add to dashboard Cite

Background and objectivesThis study aimed to prepare and use soy residue as a supplement to enhance the antioxidant activities of grain vinegar, which has relatively lower antioxidant activities than fruit vinegar. Brown rice vinegar (BRV) was supplemented with 30% soy residue (BROV3) and 50% soy residue (BROV5).FindingsAfter 3 days of alcohol fermentation, the BROVs had lower sugar contents (6.43–9.4 °Brix), alcohol contents (4.47%–7.5%), and pH (3.65–3.66) while higher acidity (0.75%) than BRV (12.47 °Brix, alcohol content 11%, pH 3.72, acidity 0.66%). During 10 days of acetic fermentation, the BROVs showed higher pH (3.23–3.38) and lower acidity (4.05%–4.35%) than BRV (pH 2.88, acidity 4.86%). As the soy residue content was increased, the contents of essential amino acids increased from 22.03 mg/L (BRV) to 515.27 mg/L (BROV5), but those of desirable volatile compounds decreased, and those of undesirable compounds increased. The polyphenolics, flavonoids, and isoflavone contents and DPPH and ABTS+ radical‐scavenging activities of the BROVs increased with increasing soy residue content.ConclusionsAlthough soy residue addition decreased certain desirable volatile compounds and increased certain undesirable ones, it improved the antioxidant activity and overall quality of brown rice vinegar.Significance and NoveltyThe potential of soy residue for enhancing vinegar functionality was confirmed.This article is protected by copyright. All rights reserved.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Volatile Compounds Of Brown Rice-soy Residue Vinegarmentioning

confidence: 99%