Comparative metabolite profiling of traditional and commercial vinegars in Korea

Minhye Shin, Jeong Won Kim, Bonbin Gu, Sooah Kim, Hojin Kim, Won Chan Kim, Mee Ryung Lee, Soo Rin Kim

Research output: Contribution to journalArticlepeer-review

4 Scopus citations

Abstract

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.

Original languageEnglish
Article number478
JournalMetabolites
Volume11
Issue number8
DOIs
StatePublished - Aug 2021

Keywords

  • 2,3-butanediol
  • Erythritol
  • GC/MS
  • Lactic acid
  • Metabolomics
  • Propanoic acid
  • Vinegar

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