Table 4. The content of organic acids in seven kinds of traditional grain vinegars manufactured through literature review

Vinegars	Fermentation period (weeks, mg/100 mL)
Vinegars	Organic acid	0	1	3	5	7
‘Jinmaekcho’	Malic acid	4.63±0.67^a¹⁾	1.54±0.05^b	1.09±0.17^b	ND²⁾	ND^c
	Ascorbic acid	5.07±1.13^a	4.96±1.05^a	4.80±0.03^a	ND^b	ND^b
	Lactic acid	2.27±0.90^c	103.07±0.36^a	100.12±0.60^b	ND^d	ND^d
	Acetic acid	2.20±0.76^a	62.17±0.36^a	58.91±0.24^a	95.96±10.04^a	143.31±202.67^a
	Citric acid	3.05±1.87^c	1.07±0.70^c	0.69±0.34^c	53.52±47.72^b	261.48±15.36^a
	Succinic acid	0.80±1.14^b	6.83±0.06^a	7.36±0.07^a	ND^b	ND^b
	Fumaric acid	2.09±0.26^b	2.00±0.23^b	1.80±0.43^b	3.80±6.59^b	73.27±36.71^a
	Propionic acid	1.24±0.16^b	3.56±0.52^a	4.07±0.77^a	ND^c	ND^c
	Total	21.36±6.56	185.18±0.66	178.86±1.20	183.07±21.92	478.06±181.32
‘Mugukcho’	Formic acid	0.32±0.53^b	0.16±0.06^b	0.05±0.07^b	0.00±0.10^b	18.35±6.82^a
	Malic acid	2.07±1.07^c	5.70±0.72^b	7.28±0.11^a	ND^d	ND^d
	Ascorbic acid	4.39±0.28^b	4.75±0.13^b	4.57±0.25^b	20.21±3.18^b	89.75±20.07^a
	Lactic acid	0.64±0.90^c	14.37±0.26^b	20.8±0.37^a	ND^c	ND^c
	Acetic acid	ND^b	8.38±0.28^b	8.97±0.42^b	8.42±11.9^b	58.08±6.57^a
	Citric acid	0.10±0.14^b	3.67±0.01^b	2.61±0.25^b	6.84±0.48^b	49.11±8.78^a
	Succinic acid	0.14±0.19^c	6.87±0.46^b	7.88±0.30^a	ND^c	ND^c
	Fumaric acid	0.82±1.16^b	1.90±0.18^b	1.86±0.33^b	8.55±3.98^b	45.05±9.50^a
	Propionic acid	1.13±0.04^b	1.93±0.20^a	1.74±0.22^a	ND^c	ND^c
	Total	9.61±3.57	47.73±0.37	55.77±0.32	43.96±13.09	260.34±51.73
‘Sajeolcho’	Formic acid	0.25±0.04^b	3.91±1.47^b	4.97±0.78^b	ND^b	24.31±6.99^a
	Malic acid	3.49±0.17^a	1.69±0.10^c	1.95±0.04^b	ND^d	ND^d
	Ascorbic acid	4.51±0.47^a	5.59±1.26^a	4.54±0.29^a	ND^b	ND^b
	Lactic acid	3.77±0.56^c	709.80±4.01^b	727.20±0.20^a	ND^c	ND^c
	Acetic acid	4.27±0.49^b	311.72±1.19^a	329.37±3.48^a	269.15±106.69^a	373.95±16.28^a
	Citric acid	2.62±0.82^b	0.10±0.02^b	0.29±0.05^b	160.12±65.59^a	201.90±0.53^a
	Succinic acid	0.91±0.94^c	51.1±0.01^b	57.50±0.00^a	ND^c	ND^c
	Fumaric acid	1.90±0.37^b	1.89±0.10^b	1.84±0.57^b	37.82±27.26^a	46.12±10.69^a
	Propionic acid	1.06±0.22^ab	2.00±1.21^a	1.75±1.04^ab	ND^b	ND^b
	Total	22.79±3.34	1,087.81±4.55	1,129.42±1.27	467.09±199.55	646.28±1.93
‘Dongjucho’	Formic acid	0.62±0.88^a	0.38±0.16^a	0.49±0.30^a	0±0.25^a	0.11±0.16^a
	Malic acid	3.14±0.36^b	3.22±0.26^a	1.02±0.07^c	ND^d	ND^d
	Ascorbic acid	0.00±0.00^a	4.67±0.37^a	4.39±0.19^a	ND^a	5.10±7.21^a
	Lactic acid	146.48±0.33^a	91.99±0.93^c	139.4±1.33^b	ND^d	1.37±1.94^d
	Acetic acid	8.54±0.62^d	39.51±0.18^b	303.78±2.28^a	24.26±0.51^c	ND^c
	Citric acid	1.02±0.58^c	1.10±0.29^c	1.17±1.21^c	1,137.09±53.17^a	891.2±51.62^b
	Succinic acid	14.46±0.92^a	9.65±0.46^b	13.96±1.04^a	0.05±0.17^c	0.00±0.15^c
	Fumaric acid	2.01±0.42^ab	0.81±1.14^b	1.88±0.06^ab	3.04±0.47^a	2.61±0.50^a
	Propionic acid	3.81±0.76^a	1.77±0.18^ab	2.55±0.88^ab	0.72±1.02^b	0.68±0.95^b
	Total	180.08±0.54	153.1±2.28	468.64±4.10	1,164.98±52.03	900.52±62.24
‘Daemaekcho’	Formic acid	1.11±0.37^c	42.37±11.86^b	105.6±11.43^a	11.58±0.05^c	18.18±3.49^c
	Malic acid	5.79±0.54^c	36.56±10.74^b	96.25±35.30^a	2.21±3.12^c	ND^d
	Ascorbic acid	5.08±0.01^c	114.12±14.85^b	358.79±23.72^a	8.21±3.15^c	ND^c
	Lactic acid	5.32±0.11^c	895.52±0.54^a	218.01±13.73^b	8.94±10.01^c	7.73±0.15^c
	Acetic acid	4.95±0.68^e	207.79±1.70^b	1,444.77±17.58^a	44.56±8.62^d	163.79±9.99^c
	Citric acid	3.98±0.74^b	55.66±78.71^b	78.24±110.65^b	1,134.58±93.09^a	1,160.37±30.58^a
	Succinic acid	2.43±1.13^b	111.76±19.50^b	217.42±19.99^a	2.17±0.44^c	1.89±0.02^c
	Fumaric acid	2.97±0.21^b	22.06±31.20^b	126.00±19.85^a	15.39±0.61^b	15.31±1.42^b
	Propionic acid	2.24±0.29^b	95.98±61.27^ab	218.20±123.03^a	3.52±2.36^b	1.03±0.03^b
	Total	33.88±1.68	1,581.84±167.98	2,863.29±26.9	1,231.16±88.01	1,368.31±45.32
‘Sokmigukcho’	Formic acid	1.09±0.55^bc	2.56±1.06^b	14.31±1.27^a	ND^c	ND^c
	Malic acid	3.50±0.35^b	2.54±0.82^b	27.44±2.54^a	ND^c	ND^c
	Ascorbic acid	4.16±0.01^b	9.62±6.19^b	70.98±6.28^a	ND^b	ND^b
	Lactic acid	1.33±0.67^d	834.76±6.11^a	667.63±3.19^b	ND^d	99.47±0.12^c
	Acetic acid	1.68±0.34^e	134.38±3.94^d	156.03±10.65^c	400.13±5.10^a	276.37±0.64^b
	Citric acid	2.63±0.24^c	0.87±1.22^c	ND^c	143.31±27.42^b	187.35±3.37^a
	Succinic acid	0.21±0.23^b	49.14±2.16^a	55.59±11.34^a	ND^b	ND^b
	Fumaric acid	2.27±0.76^b	0.86±1.22^b	ND^b	66.95±33.20^a	ND^b
	Propionic acid	1.61±1.05^b	1.35±1.92^b	86.92±1.98^a	ND^b	ND^b
	Total	18.49±0.63	1,036.07±22.52	1,078.91±23.23	610.39±65.72	563.19±2.60
‘Chunyeoncho’	Formic acid	0.64±0.25^b	0.46±0.26^b	0.97±0.27^b	24.81±16.73^a	19.16±6.98^ab
	Malic acid	8.53±0.01^a	1.63±0.89^b	1.73±0.89^b	ND^c	0.59±0.84^c
	Ascorbic acid	2.65±3.75^a	4.45±0.29^a	2.49±3.53^a	54.21±60.78^a	7.67±10.85^a
	Lactic acid	4.79±0.28^c	146.20±2.41^b	161.61±1.20^a	ND^d	0.68±0.96^d
	Acetic acid	5.25±0.26^b	9.29±1.25^b	13.27±0.28^b	443.69±41.53^a	430.53±54.23^a
	Citric acid	5.59±0.84^c	4.40±1.88^c	2.85±0.3^c	42.78±0.96^b	54.27±2.72^a
	Succinic acid	3.08±2.34^b	7.90±1.04^a	8.43±1.17^a	ND^b	0.05±0.07^b
	Fumaric acid	4.73±1.03^a	2.32±1.14^a	1.68±0.04^a	15.74±22.26^a	1.10±1.56^a
	Propionic acid	2.13±1.30^ab	2.69±1.04^a	2.26±0.64^ab	ND^b	0.71±1.00^ab
	Total	37.4±1.47	179.33±5.25	195.28±3.05	581.23±12.76	514.76±59.81

Means with different letters in the same row are significantly different by Duncan’s multiple range test (p<0.05).
Not detected.