Table 1.

Characteristics and organic acid contents of Korean commercial vinegars

Characteristics		Acidity (%)	Organic acids (mg/mL)
ID	Main materials		Acetic	Citric	Lactic	Malic	Succinic	Tartaric	Total
Fruit vinegars
CV	Jeju citrus concentrates 60%	4.65	16.46±0.27f	34.14±0.22a	0.96±0.29de	3.52±0.03b	0.30±0.03b	18.90±2.14b	74.28±0.51b
YV	Citron 32%	5.89	43.89±1.42c	11.36±0.63d	7.03±0.54a	1.08±0.01c	0.23±0.01cd	ND	63.59±0.52c
MV	Plum 30%	5.54	38.77±0.06d	17.88±0.84c	0.22±0.01e	1.24±0.08c	0.13±0.01e	ND	58.24±0.20d
AV	Apple juice 100%	5.12	46.22±0.55b	0.08±0.00e	1.23±0.20de	5.41±0.14a	0.22±0.01cd	ND	53.16±0.18e
PV	Persimmon 98%	5.36	53.31±0.17a	0.02±0.00e	2.95±0.01c	0.06±0.00e	0.15±0.00e	ND	56.49±0.04d
OV	Mulberry fruit 80%	5.20	9.16±0.06g	27.49±1.15b	4.58±0.22b	0.50±0.06d	0.26±0.01bc	69.02±7.59a	111.02±1.50a
Grain vinegars
HV	Brown rice 50%	4.11	36.72±0.34e	0.005±0.00e	1.94±0.24cd	0.07±0.01e	0.39±0.02a	ND	39.12±0.12f
RV	Five kinds1) of cereals 32.7%	5.60	53.63±0.67a	0.01±0.00e	4.91±0.44b	0.07±0.01e	0.25±0.04bc	ND	58.86±0.23d
GV	Black garlic 20%	5.62	53.27±0.25a	0.03±0.00e	1.96±0.91cd	0.11±0.04e	0.18±0.01de	ND	55.54±0.24de

Values are presented as mean±SE (n=3).

Means with different letters (a-g) within the same column indicate significant differences at P<0.05.

ND, not detected.

¹⁾Brown rice, millet, barley, wheat, and sorghum.