Table 6. The volatile compound according to fermentation period of Kujippong vinegar by optimum conditions using Acetobacter pasteurianus A26

(Unit : Area%)

Treatment1)Period (days) pH 4, 20℃
0 6 12 18 24 30
Compounds
Acetic acid ethyl ester 7.12±1.51c2) 7.10±1.11c 28.45±1.70ab 35.61±11.45a 24.99±1.97b 20.77±2.00b
1,1-Diethoxyethane 2.06±0.52a ND3) ND ND ND ND
Ethanol 31.34±0.86ab 35.66±1.52a 25.33±2.93bc 14.21±4.97d 21.59±3.71c 24.10±4.77c
Propyl acetate ND ND ND ND ND ND
Isobutyl acetate ND ND ND ND ND ND
2-Methyl-1-propanol 1.73±0.13a 1.31±0.34b 1.02±0.22bc 0.59±0.18d 0.90±0.19cd 0.56±0.12d
3-Methyl butyl acetate ND ND ND ND ND ND
1-Butanol ND ND ND ND ND ND
3-Methyl-1-butanol 13.55±0.86a 12.87±2.87a 8.72±0.58b 5.23±1.02c 7.04±0.96bc 5.77±0.37bc
Octanal 0.28±0.03a 0.22±0.06ab 0.21±0.05ab 0.11±0.04b 0.24±0.04a 0.18±0.12ab
Nonanal 0.71±0.04a 0.81±0.16a 0.76±0.34a 0.39±0.21a 0.56±0.15a 0.59±0.28a
2-Ethylhexanol 2.33±0.26a 2.47±0.33a 1.99±0.14a 1.37±0.30b 2.05±0.16a 2.04±0.36a
Decanal 0.90±0.15a 2.16±0.45a 1.83±0.94a 0.98±0.47a 1.90±0.86a 1.61±0.96a
2-Hydroxy benzoic acid methyl ester 13.61±0.97a 7.38±0.87c 5.78±0.27cd 4.55±1.19d 9.93±1.28b 9.50±1.45b
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.