Comparison of Physicochemical Properties and Antioxidant Activities of Naturally-Fermented Commercial Rice Vinegars Produced in Korea, China, and Japan

Chung, Namhyeok; Jo, Yunhee; Gao, Yaping; Gu, Song-Yi; Jeong, Yong-Jin; Kwon, Joong‐Ho

doi:10.3746/jkfn.2015.44.12.1799

Cited by 7 publications

(4 citation statements)

References 16 publications

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“…With respect to the taste of amino acids studied by Kato et al (23), amino acids tasting umami were summarized as glutamic acid and aspartic acid. Therefore, a lower concentration of glutamic and aspartic acid associated with umami taste was expected in both Chinese vinegars in line with previous findings (24). The multivariate analysis like PCA was used for interpreting the results of the e-tongue and the PCA score plot (Fig.…”

Section: E-tongue Discrimination Of Rice Vinegars Of Different Originsupporting

confidence: 77%

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Rice vinegars of different origins: discriminative characteristics based on solid-phase microextraction and gas chromatography with mass spectrometry, an electronic nose, electronic tongue and sensory evaluation

Chung

Joe

et al. 2017

J. Inst. Brew.

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Eight kinds of commercial rice vinegars from Korea, China and Japan were selected to evaluate their flavour-related discriminative characteristics based on solid-phase microextraction and gas chromatography with mass spectrometry (SPME/GC-MS), an electronic nose (e-nose), electronic tongue (e-tongue) and subjective sensory evaluation. Principal component analysis patterns based on SPME/GC-MS provided a clear categorical discrimination among the vinegars of three origins. The distribution patterns of the samples were similar between SPME/GC-MS and e-nose analyses and Korean vinegars were clearly discriminated. A high correlation coefficient was determined between SPME/GC-MS and e-nose on acetaldehyde (0.948) and diacetyl (0.970). e-Tongue-based principal component analysis patterns were subdivided into three regions according to the origin, and Chinese vinegars were clearly discriminated. Sensory panelists recorded origin-specific scores on flavours for all the samples. In conclusion, SPME/GC-MS, e-nose and e-tongue analyses may be useful for discrimination of flavour profiles of rice vinegars of different producer origin.

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Section: E-tongue Discrimination Of Rice Vinegars Of Different Originsupporting

confidence: 77%

“…The information on major materials, aging period, and acidity of naturally fermented commercial rice vinegars(24) …”

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confidence: 99%

Rice vinegars of different origins: discriminative characteristics based on solid-phase microextraction and gas chromatography with mass spectrometry, an electronic nose, electronic tongue and sensory evaluation

Chung

Joe

et al. 2017

J. Inst. Brew.

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“…To summarize, all the Chunjang samples showed antioxidant activity, and there was a difference in the activity of Chunjang depending on the types of antioxidant activity. Chung et al (2015) reported that the antioxidant activity of natural fermented rice vinegar varies depending on the type, content, fermentation method, and aging of raw materials. According to Zhang and Hamauzu (2003) and Sun et al (2007), differences in antioxidant activity in samples are due to differences in the antioxidant compounds in them.…”

Section: Antioxidant Activities Of Chunjang Samplesmentioning

confidence: 99%

Comparative Analysis of Commercial Chinese Bean Sauce (Chunjang) from Korea and China Based on Antioxidant Activity

Park¹,

Shin²,

Park³

2020

pnf

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In this study, the antioxidant effects of seven types of commercial Chunjang from China (C1∼3) and Korea (K1∼4) were compared for their ability to protect against H2O2-induced DNA damage. Outputs included total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH RSA), oxygen radical absorbance capacity (ORAC), total radical trapping antioxidant potential (TRAP), and comet assays. TPC was the highest in C3 (1,250.8 mg gallic acid equivalent/100 g). C1 exhibited a significantly higher DPPH RSA IC50 (7.5 mg/mL) and ORAC concentration (8.22 M Trolox equivalent) compared with all other samples, and C1 and K1 exhibited the highest TRAPs. H2O2-induced DNA damage was effectively protected by Chunjang, with a higher observed in C2, C3, and K1 (24.2∼25.3 g/mL) compared with the other samples (28.3∼30.0 g/mL). Our results showed that commercial Chunjang contains polyphenol and antioxidant activities. The differences between the samples might be attributed to different origins, materials, and processing methods.

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“…Vinegar is largely classified into synthetic vinegar, fermented vinegar, and others depending on the manufacturing method (Chung et al, 2015). Starting with persimmon vinegar in the 1990s, fermented vinegar has lower acidity than synthetic vinegar, but consumer preference is increasing due to its rich taste and nutritional differentiation (Kwon et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

Quality comparison of non-thermal sterilized raw apple vinegar and commercial apple vinegar products

Kim,

Seo,

Jeong

2024

Food Sci. Preserv.

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A nonthermally sterilized raw apple vinegar was manufactured using an ultra-fine filtration process (0.2 μm membrane filter) and its quality was comparable to commercially available vinegar products. First, using apple concentrate as a raw material, it was possible to produce non-thermal sterilized Using a two-stage fermentation process of alcohol and acetic acid fermentations, a non-thermally sterilized raw apple vinegar with pH 2.94 and an acidity of 6.20% was produced from an apple concentrate. The fermentation process increased the browning index significantly. However, the fundamental quality parameters of the non-thermal sterilized raw apple vinegar (A) with sterilized apple vinegar (B) did not differ significantly. The pH (2.92-2.95) of apple vinegar (A and B) was higher than that (pH 2.65-2.70) of commercial vinegar (C and D), and the total acidity, which is in the range of 6.20-6.21% and 6.53-6.90%, respectively, was higher in samples C and D than in samples A and B. However, four kinds of organic acids were detected in non-thermal sterilized raw apple vinegar (A), and its total organic acid content (6,245.00 mg%) was significantly higher than that of other samples (B, C, D) (p<0.05). In particular, malic acid content, as a main organic acid in apples, was very high in sample (A) (244.83 mg%) and sample (B) (210.21 mg%), compared to commercial products C (125.78 mg%) and D (86.90 mg%). The total polyphenol content and antioxidant activity of fermented apple vinegar (A, B) were more than twice as high as those of commercial products (C, D). Vinegar A had higher total polyphenol content than vinegar B. The above results suggest it is possible to manufacture and commercialize non-thermal sterilized raw apple vinegar with higher organic acid content and antioxidant properties using ultra-fine filtration.

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Comparison of Physicochemical Properties and Antioxidant Activities of Naturally-Fermented Commercial Rice Vinegars Produced in Korea, China, and Japan

Cited by 7 publications

References 16 publications

Rice vinegars of different origins: discriminative characteristics based on solid-phase microextraction and gas chromatography with mass spectrometry, an electronic nose, electronic tongue and sensory evaluation

Rice vinegars of different origins: discriminative characteristics based on solid-phase microextraction and gas chromatography with mass spectrometry, an electronic nose, electronic tongue and sensory evaluation

Comparative Analysis of Commercial Chinese Bean Sauce (Chunjang) from Korea and China Based on Antioxidant Activity

Quality comparison of non-thermal sterilized raw apple vinegar and commercial apple vinegar products

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