전자코와 전자혀를 이용한 농가형 꾸지뽕(Cudrania tricuspidata) 발효식초의 향미 특성 비교

Abstract

The present study intended to compare the flavors of small-scale, farm-made ‘Kujippong’ (Cudrania tricuspidata) fermented vinegars (V_A37 and V_B7) produced using two types of acetic acid bacteria (AP A37, AP B7) with those of two commercially available ‘Kujippong’ vinegars (CV_A, CV_B) using an electronic nose and an electronic tongue. The farm-made vinegars and the commercial vinegars did have different flavors. The first principal component (PC1) of the principal component analysis using the electronic nose confirmed that the pattern of volatility can be used to distinguish between the raw materials used to produce ‘Kujippong’ vinegar-i.e., stems and fruit. A total of 11 main types of volatile components were identified: ethyl acetate and acetic acid, which indicate fruity and pungent acidic were the main volatile components. Analysis of the four kinds of ‘Kujippong’ vinegar by the electronic tongue revealed that the farm-made ‘Kujippong’ fermented vinegar had a richer taste than the commercially available vinegar in terms of sourness and umami. In conclusion, it is possible to differentiate between the flavors of ‘Kujippong’ fermented vinegars using electronic noses and tongues. These results will contribute to the development of the vinegar industry, thus increasing the income of workers employed in a small-scale farming.