VOLATILE CONSTITUENTS OF VINEGAR. III. FORMATION AND ORIGIN OF VOLATILES IN LABORATORY ACETIFICATIONS

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Abstract
The volatiles produced during commercial malt vinegar manufacture have been examined using laboratory scale acetifications. The formation and changes of these volatiles in surface culture, aerated and submerged fermentations were found to be substantially similar to those found in the commercial process. Losses resulted with higher temperatures and submerged aeration. With maximum aeration the levels of propionic acid and acetoin decreased. The oxidations of n-propyl, isobutyl, sec-butyl, n-amyl and iso-amyl alcohols relative to ethanol have been compared to those found by Tanaka. The metabolic pathways which are probably responsible for the origin of these volatiles are discussed.