Table 5. Contents of volatile flavor compounds of vinegar added with edible ethanol extract from ‘Seomaeyaksuk’

RT Compound Sample code1)
CO SEE-0.5 SEE-1.0
2.733 Acetic acid 63.9 66.1 54.0
3.363 Butanoic acid 0.2 0.5 -
14.343 Phenylethyl alcohol 0.3 0.2 0.5
15.911 Fumaric acid 0.2 0.1 -
18.480 Benzoacetic acid 0.1 0.1 0.9
20.706 Benzenepropanoic acid 0.5 0.2 0.9
21.233 Eugenol 0.2 0.2 0.8
29.341 Tetradecane 0.2 0.2 0.2
29.851 Allopurinol 3.8 0.5 0.3
30.119 Methyl jasmonate 0.5 0.3 1.9
32.541 Azulene - - 0.5
35.005 Tetradecanoic acid (myristic acid) 0.3 0.5 0.7
35.425 Octadecane 0.1 0.1 0.3
35.944 Cyclohexanol - - 0.8
36.287 Tetradecanoic acid 0.3 0.3 0.7
36.545 Naphthalene - - 0.6
39.120 Hexadecanoic acid 11.4 7.4 10.3
39.783 Hexadecanoic acid ethyl ester 0.4 2.5 1.0
40.284 Phytol 1.2 1.3 1.1
42.354 9,12,15-Octadecatrienoic acid (linolenic acid) 12.6 15.1 15.7
42.854 Linolenic acid ethyl ester 1.6 2.2 2.0
43.153 Octadecanoic acid 1.4 0.8 3.1
48.858 Eupatilin 0.8 1.4 3.7
Total 100 100 100
CO, The same volume of 10% malt extract and ‘Seomaeyaksuk’ water extract mixture was adjusted the alcohol concentration to 6% with edible ethanol; SEE-0.5, The same volume of 10% malt extract and 2.75 °Brix ‘Seomaeyaksuk’ 70% ethanol extract mixture was adjusted the alcohol concentration to 6% with edible ethanol; SEE-1.0, The same volume of 10% malt extract and 5.5 °Brix ‘Seomaeyaksuk’ 70% ethanol extract mixture was adjusted the alcohol concentration to 6% with edible ethanol.