Comparative Metabolite Profiling of Traditional and Commercial Vinegars in Korea

Metabolites

Sooah Kim¹  Mee-Ryung Lee²  Minhye Shin³  Hojin Kim⁴  Won-Chan Kim⁵  Soo-Rin Kim⁶  Jeong-Won Kim⁶  Bonbin Gu⁶ 

[1] Department of Environment Science & Biotechnology, Jeonju University, Jeonju 55069, Korea;Department of Food and Nutrition, Daegu University, Gyeongsan 38453, Korea;Department of Microbiology, College of Medicine, Inha University, Incheon 22212, Korea;Experimental Research Institute, National Agricultural Products Quality Management Service, Gimcheon-si 39660, Korea;School of Applied Biosciences, Kyungpook National University, Daegu 41566, Korea;School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea;

关键词: GC/MS;    metabolomics;    vinegar;    lactic acid;    propanoic acid;    erythritol;   

DOI  :  10.3390/metabo11080478

来源: DOAJ

【 摘 要 】

Vinegar, composed of various organic acids, amino acids, and volatile compounds, has been newly recognized as a functional food with health benefits. Vinegar is produced through alcoholic fermentation of various raw materials followed by acetic acid fermentation, and detailed processes greatly vary between different vinegar products. This study performed metabolite profiling of various vinegar products using gas chromatography–mass spectrometry to identify metabolites that are specific to vinegar production processes. In particular, seven traditional vinegars that underwent spontaneous and slow alcoholic and acetic acid fermentations were compared to four commercial vinegars that were produced through fast acetic acid fermentation using distilled ethanol. A total of 102 volatile and 78 nonvolatile compounds were detected, and the principal component analysis of metabolites clearly distinguished between the traditional and commercial vinegars. Ten metabolites were identified as specific or significantly different compounds depending on vinegar production processes, most of which had originated from complex microbial metabolism during traditional vinegar fermentation. These process-specific compounds of vinegars may serve as potential biomarkers for fermentation process controls as well as authenticity and quality evaluation.

【 授权许可】

Unknown