Table 8. The volatile compound according to fermentation period of Kujippong vinegar by optimum conditions using Acetobacter pasteurianus B7

(Unit : Area%)

Treatment1)Period (days) pH 4, 20℃
0 6 12 18 24 30
Compounds
Acetic acid ethyl ester 4.22±0.76e2) 1.89±0.22e 7.99±2.59d 22.60±0.93c 28.18±3.92b 37.53±1.31a
1,1-Diethoxyethane 1.98±0.51a 0.76±0.20b ND3) ND ND ND
Ethanol 32.41±5.43a 10.17±8.52b 27.96±2.89a 15.56±3.19b 10.66±0.77b 9.37±0.97b
Propyl acetate ND ND ND ND ND ND
Isobutyl acetate ND ND ND ND ND ND
2-Methyl-1-propanol 1.24±0.19a 0.75±0.10b 1.12±0.33ab 1.12±0.21ab 1.12±0.11ab 1.29±0.14a
3-Methyl butyl acetate ND ND ND ND ND ND
1-Butanol 0.17±0.04a 0.08±0.04a 0.16±0.04a 0.13±0.12a 0.11±0.02a 0.13±0.02a
3-Methyl-1-butanol 12.43±0.38a 7.47±1.87b 10.12±1.66a 11.68±1.18a 9.89±1.37a 11.52±1.06a
Octanal 0.32±0.24a 0.22±0.05a 0.26±0.11a 0.15±0.03a 0.13±0.06a 0.25±0.04a
Nonanal 0.85±0.55ab 0.67±0.14abc 0.55±0.24abc 0.42±0.11bc 0.25±0.05c 1.01±0.16a
2-Ethylhexanol 2.37±0.28ab 1.26±0.21c 1.66±0.29c 2.60±0.54a 1.79±0.44bc 2.31±0.04ab
Decanal 1.62±0.70a 0.85±0.20ab 1.04±0.63ab 0.60±0.22b 0.43±0.05b 1.24±0.41ab
2-Hydroxy benzoic acid methyl ester 6.16±2.38cd 3.99±0.36d 10.59±2.18b 15.84±0.90a 7.60±1.34c 6.82±0.23c
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.