Table 7. The volatile compound according to fermentation period of Kujippong vinegar by optimum conditions using Acetobacter pasteurianus A37

(Unit : Area%)

Treatment1)Period (days) pH 4, 20℃
0 6 12 18 24 30
Compounds
Acetic acid ethyl ester 16.03±0.88c2) 11.70±0.45c 59.37±1.94b 72.07±4.74a 67.54±3.04a 59.18±2.60b
1,1-Diethoxyethane ND3) ND ND ND ND ND
Ethanol 26.86±0.44a 27.53±3.25a 12.53±1.21b 3.88±0.16c 2.29±0.19c 1.47±0.13c
Propyl acetate ND ND 0.18±0.02b 0.31±0.08a 0.31±0.04a 0.29±0.02a
Isobutyl acetate ND ND 0.27±0.06b 1.07±0.20a 1.00±0.29a 0.84±0.11a
2-Methyl-1-propanol 1.40±0.05a 1.48±0.14a 0.75±0.08b 0.48±0.03c 0.64±0.06b 0.63±0.06b
3-Methyl butyl acetate ND ND 0.73±0.29b 2.79±0.68a 2.43±1.12a 2.27±0.39a
1-Butanol ND ND ND ND ND ND
3-Methyl-1-butanol 10.32±0.04a 10.70±1.08a 5.94±0.53b 3.84±0.20d 5.51±0.41bc 4.75±0.47cd
Octanal 0.33±0.01b 0.86±0.06a 0.23±0.05c 0.13±0.02d 0.13±0.00d 0.27±0.02bc
Nonanal 0.76±0.05b 1.55±0.20a 0.50±0.13c 0.34±0.04cd 0.25±0.03d 0.55±0.14bc
2-Ethylhexanol 1.84±0.09b 2.38±0.33a 1.17±0.05c 0.84±0.06d 0.98±0.08cd 1.27±0.22c
Decanal 1.74±0.01b 2.67±0.26a 0.90±0.23c 0.65±0.28c 0.50±0.05c 1.43±0.37b
2-Hydroxy benzoic acid methyl ester 11.87±0.27a 1.96±0.24bc 2.68±0.42bc 2.82±1.71bc 3.27±0.14b 1.58±0.21c
1)pH 4, initial acidity; 20℃, fermentation temperature.
2)Means±SD. Different letters in the same row are significantly different (p<0.05) by duncan’s multiple range test.
3)ND, not detected.