Metabolome analysis and aroma characteristics of fermented fruit vinegar

Abstract

Vinegar was prepared from the fruits produced in Gangwon province, and major metabolite and aroma components were investigated for acetic acid fermentation. In the case of Meoru-Bokbunja vinegar, the Lalanine content was greatly changed by acetic acid fermentation. Acetic acid had the highest content (43%) of total aromatic components, and the contents of ester compounds, such as ethyl acetate and isoamyl acetate, were significantly increased after fermentation. Omija-Makgeolli vinegar produced linalool and hexanoic acid by fermentation, and terpenoid compound was prevalent (41.5%). L-alanine was also increased in Omija-Makgeolli vinegar, similar to that of Meoru-Bokbunja vinegar. Terpene compounds, such as terpinel-4-ol and α-terpineol in Omija-Makgeolli vinegar, and ethyl acetate in Meoru-Bokbunja vinegar, were identified as major components in each aromatic formulation.

Short-term Cudrania tricuspidata fruit vinegar administration attenuates obesity in high-fat diet-fed mice by improving fat accumulation and metabolic parameters

“…Vinegar has long been used in various foods, including medicinal foods; in modern times, it serves as a flavor source for foods in many countries worldwide. The use of such vinegars is expanding due to increased numbers of obese people 7 – 10 , the entry into an aging society, an increased national income level 11 , and an improved quality of life in the Republic of Korea 12 , 13 . The commercialization and demand of food production using vinegar for effective fat reduction has steadily increased since, among vinegars, fermented pomegranate fruit vinegar (PFV) was approved by the Korean Food and Drug Administration (KFDA) as a functional ingredient to help reduce body fat for the first time 14 , 15 .…”

“…Recently, vinegar has been reported to show various biological effects, including antimicrobial, antitumor, antioxidant, anti-hepatic fibrosis, and anti-kidney stone recurrence activities as well as effects in reducing body fat and glucose levels 21 – 25 . To enhance the efficacy of vinegar, vinegars utilizing some fruits with beneficial health effects have been studied and produced; in fact, it was reported that various fruit types including black raspberries, Schizandra chinensis fruit, Vitis coignetiae fruit, apples, and blueberries were used to develop fruit vinegar 13 , 26 , 27 .…”

Anti-Inflammatory and Cytotoxicity Effects of Cudrania tricuspidata Fruits Vinegar in a Co-Culture System with RAW264.7 Macrophages and 3T3-L1 Adipocytes

“…The biological activities of fruit vinegars have been studied to exploit the beneficial effects of vinegar. Some plant fruits, including Schizandra chinensis, black raspberries, apples, blueberries, and Vitis coignetiae, have been used to produce fruit vinegar [20][21][22]. To date, there is no information on the in vitro anti-inflammatory efficacy of C. tricuspidata fruit vinegar (CTFV) in a co-culture system with macrophages and adipocytes.…”

Co‐fermentation metabolism characteristics of apple vinegar with Acetobacter pasteurianus and Lactobacillus plantarum

“…Fruit vinegar is made from all parts of the fruit (Sossou et al, 2009); therefore, it contains both the nutritional value of cereal vinegar and the original nutritional value and unique flavor of the fruit (Luzon‐Quintana et al, 2021). Fruit vinegar has many functions, such as bacteriostatic activity, fatigue relief, and antioxidant activity (Budak & Guzel‐Seydim, 2010; Ozturk et al, 2015); the abundant organic and amino acids in such vinegar are key to these positive functions (Choi et al, 2018; Ren et al, 2017).…”