Cabbage was vacuum cooked with the addition of 0%, 5%, and 10% vinegar, and the sensory characteristics and aroma components were compared. Compared with 0% vinegar, when 10% vinegar was added the formation of dimethyl disulfide, which has a sulfur odor, was suppressed and the odor of sulfur compounds was reduced. With the addition of vinegar, browning progressed and the green vividness was lost. In addition, softening during heating was suppressed.
真空調理キャベツの香気成分に対する食酢添加の影響
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