Differences in GC-MS Profiles and Ethanol-Methanol Content of Persimmon Vinegar Products with Different Fermentation Times

Author : Imam Taufik

Abstract :Persimmon vinegar, derived from the fermentation of Diospyros kaki, has been used as a health product due to its antioxidant, antihyperlipidemic, and prebiotic properties. Development into a health supplement requires standardization and safety of contaminants such as methanol and ethanol from products with different fermentation periods. This study aimed to evaluate the GC-MS profile of volatile compounds and ethanol-methanol content using GC-FID. The results showed that 15 and 16 volatile compounds were identified in products with 1 and 2 years of fermentation, respectively. A total of 4 major compounds were detected (% area): ethyl acetate (47.69-48.90), ethanol (23.45-37.80), acetic acid methyl ester (4.33-6.13), and acetaldehyde (2.12-3.39). Content analysis showed that the ethanol content (r=0.999) in the 1-year fermentation product was higher than the 2-year fermentation product

Keywords :Persimmon Vinegar, GC-MS Profile, GC-FID Ethanol-Methanol Content, Fermentation Time

Conference Name :International Conference on Industrial Pharmacy (ICOIP-25)

Conference Place Phuket, Thailand

Conference Date 1st Aug 2025