Effect of nuruk and fermentation method on organic acid and volatile compounds in brown rice vinegar

Food Science and Biotechnology

Volumn 21, Issue 2, 2012, Pages 453-460

  Lee, Su Won ^a   Yoon, Sung Ran ^b   Kim, Gui Ran ^a   Woo, Seung Mi ^c   Jeong, Yong Jin ^c   Yeo, Soo Hwan ^d   Kim, Kyong Su ^e   Kwon, Joong Ho ^a  

^a Kyungpook National University   (South Korea)

^b BioHealth Convergence Center   (South Korea)

^c Keimyung University   (South Korea)

^d National Institute of Animal Science   (South Korea)

^e Chosun University   (South Korea)

Author keywords

brown rice vinegar; electronic nose; nuruk; organic acid; volatiles

Indexed keywords

ACID CONTENT; AGITATED CULTURE; BROWN RICE; ELECTRONIC-NOSE; HIGH CONCENTRATION; ISOAMYL ACETATE; MALIC ACIDS; NURUK; PHENETHYL ALCOHOL; SENSORY SCORES; STATIC CULTURE; VOLATILE COMPOUNDS; VOLATILES;

FERMENTATION; ORGANIC ACIDS; PH; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

ACETIC ACID;

EID: 84862076571     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-012-0057-6     Document Type: Article

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