Onion vinegar, which has an undesirable flavor and taste formed through alcohol and acetic acid fermentation, possesses additives that can improve sensory quality. Thus, the objective of this study was to present an optimized blending ratio using response surface methods for an onion vinegar beverage by adding Omija extracts. This study was performed to formulate an Omija-onion vinegar beverage (OOVB) and investigate its antioxidant properties and antimicrobiological effects. The experimental design was conducted using an optimal mixture model of response surface methodology which generated eighteen experimental trials with overall acceptance as the responses. According to the statistical analyses, OOVB demonstrated a ratio containing onion vinegar, water, brown sugar, apple extracts and Omija extracts of 10, 72.3, 4.4, 12.2 and 1.1 (weight ratio), respectively. The OOVB revealed desirable nutrition values (phenolics compounds 19.3 mg/100 g, total flavonoids 3.1 mg/100 g, quercetin 1.9 mg/100). The OOVB displayed antibacterial effects in Gram negative Enterobacter aerogenes, Escherichia coli, Salmonella typhimurium and Gram positive Staphylococcus aureus. The findings revealed that OOVB was 18% in DPPH radical inhibitionand 11% in superoxide dismutase-like activity thus, OOVB has nutritional value and good quality as well as potential biological activities for functional beverages.

Abstract
 서 론
 재료 및 방법
  1. 실험재료
  2. 양파초 제조
  3. 발효액의 알코올 및 총산분석
  4. 오미자 첨가 양파초음료 최적 배합비율 결정을 위한중심합성 계획
  5. 관능검사
  6. 페놀성 화합물, 총 플라보노이드 화합물 및 쿼세틴 함량 분석
  7. 항균활성 및 항산화 활성
  8. 통계분석
 결과 및 고찰
  1. 오미자 첨가 양파초음료 개발
  2. 오미자 첨가 양파초음료의 페놀성 화합물, 총 플라보노이드 화합물 및 쿼세틴 분석
  3. 오미자 첨가 양파초음료의 항균성 및 항산화성
 요약 및 결론
 References

• 정은정(창신대학교 식품영양학과) | Eun-Jeong Jeong
• 차용준(창원대학교 식품영양학과) | Yong-Jun Cha Corresponding author