Changes in Rice Vinegar Flavor by Various Microorganisms

Abstract

Changes of flavor components of rice vinegar by affection of various microorganisms were examined to develop a preventive measure against offensive flavors in vinegar production processes.
It was found out that, when Saccharomyces sp., Lactobacillus casei subsp. casei, Bacillus sp. and Clostridium sp. affect the processing of rice vinegar ingredient mash and when Acetobacter xylinum affects the aging process, such offensive flavors as “yeast-like flavor”, “acetoin and diacetyl flavor”, “fodde r-like flavor”, “butyric acid flavor” and “peroxidized flavor” are respectively generated. Also, components of the offensive flavaors were determined as well as the path ways of their generation. Accordingly, prevention of offensive flavor generation in the vinegar production process seems to be possible by controling these microorganisms.