In this study, we developed vinegar depending on the quantity consumed and type of peeled and unpeeled roots of Platycodon grandiflorum (PG) using Acetobacter pasteurianus A11-2, analyzed vinegar samples using colorimeter and HPLC for 15 days to assess the characteristics on quality, and evaluated their antioxidant activity using 1,1-diphenyl-2-picry1 hydrazy1 (DPPH) and 2.2’-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities. The major result in PG vinegar was the high acidity of 6.39~6.74% and alcohol was totally converted on the 15th day of fermentation. When we fermented vinegar from peeled roots of 8% PG with a starter culture, we observed high contents of acetic acid, platycodin D, and total polyphenol and high antioxidant activity. Moreover, the vinegar fermented using 8% peeled roots of PG had the high intensity on umami and sour taste and low salty, bitter, and astringent tastes. Consequently, we could develop the PG vinegar with quality and functional characteristics from 8% peeled roots and A. pasteurianus A11-2.

Abstract
서 론
재료 및 방법
    1. 실험 재료 및 식초 제조
    2. 종초 및 도라지식초 제조
    3. pH, 적정산도 및 알코올 농도 측정
    4. 유기산 분석
    5. Playticodin D 측정
    6. 총 폴리페놀 함량 측정
    7. 항산화 활성 측정
    8. 맛센서를 이용한 맛성분 분석
    9. 통계처리
결과 및 고찰
    1. 도라지 식초의 pH, 적정산도 및 알코올 함량
    2. 유기산 함량
    3. Platycodin D 함량
    4. 총 폴리페놀 함량 및 항산화 활성
    5. 맛 센서를 이용한 맛 성분 분석
요약 및 결론
References

• 김소영(농촌진흥청 국립농업과학원 발효가공식품과) | So-Young Kim (Fermented and Processed Food Science Division, National Institute of Agricultural Science, RDA) Corresponding author
• 여수환(농촌진흥청 국립농업과학원 발효가공식품과) | Soo-Hwan Yeo (Fermented and Processed Food Science Division, National Institute of Agricultural Science, RDA)
• 권희민(농촌진흥청 국립농업과학원 발효가공식품과) | Hee-Min Gwon (Fermented and Processed Food Science Division, National Institute of Agricultural Science, RDA)
• 황인국(농촌진흥청 국립농업과학원 기능성식품과) | In-Guk Hwang (Functional Food Division, National Institute of Agricultural Science, RDA)
• 길나영(농촌진흥청 국립농업과학원 발효가공식품과) | Na-Young Gil (Fermented and Processed Food Science Division, National Institute of Agricultural Science, RDA)