iBet uBet web content aggregator. Adding the entire web to your favor.
iBet uBet web content aggregator. Adding the entire web to your favor.



Link to original content: http://www.ncbi.nlm.nih.gov/pubmed/27784909
Chemical and sensory characteristics of orange based vinegar - PubMed Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2016 Aug;53(8):3147-3156.
doi: 10.1007/s13197-016-2288-7. Epub 2016 Aug 18.

Chemical and sensory characteristics of orange based vinegar

Cristina Cejudo-Bastante  1 , Remedios Castro-Mejías  1 , Ramón Natera-Marín  1 , Carmelo García-Barroso  1 , Enrique Durán-Guerrero  1
Affiliations

Chemical and sensory characteristics of orange based vinegar

Cristina Cejudo-Bastante et al. J Food Sci Technol. 2016 Aug.

Abstract

Several experiments were conducted to developed orange based vinegar by surface culture. The addition of sugar (sucrose and concentrated must) and the presence/absence of peel in the raw material (squeezed juice, peeled orange, non-peeled orange plus squeezed juice) have been studied during the development of the final product. Polyphenolic and volatile characterization and sensory analysis have also been carried out. The polyphenolic and volatile content of the resulting wines and vinegars showed significant differences depending upon the raw material used. In general, the complexity of the polyphenolic and volatile profiles increased for experiments in which orange peel was included in the raw material. Sensory analysis revealed significant differences between the samples in respect of both sugar addition and raw material. The vinegars using sugar, peeled orange and non-peeled orange plus squeezed juice raw materials, had more preference and keeping in view relative efficiency of the process, vinegar made from the peeled orange material was considered to be best.

Keywords: Characterization; Orange vinegar; Polyphenols; Sensory analysis; Volatile compounds.

PubMed Disclaimer

Figures

Fig. 1
Fig. 1
Principal components analysis. Distributions of samples on the plane defined by the first two principal components. a Polyphenols. 0 Samples from squeezed juice (SJ); 1 Samples from peeled orange (PO); 2 Samples from non-peeled orange + squeezed juice (NPO + SJ). b Volatile composition. 1 juices, 2 wines, 3 vinegars
Fig. 2
Fig. 2
Cluster analysis taking into account composition of polyphenolic and volatile compounds of juice, wine and vinegar.
Fig. 3
Fig. 3
Sensory analysis. principal components analysis. Distribution of the samples (a wines, b vinegars) on the plane defined by the first two components, and loadings of the different descriptors on these two PCs. a Orange wine. 1 Wines from squeezed juice. 2 Wines from Non-Peeled orange + squeezed juice. 3 Wines from Peeled Orange. b Orange vinegar. Vinegars from all three raw materials were considered (squeezed juice, non-peeled orange + squeezed juice and peeled orange) and with: 1 no sucrose added. 2 Addition of concentrated must. 3 Addition of sucrose
See this image and copyright information in PMC

Similar articles

See all similar articles

Cited by

See all "Cited by" articles

References

    1. Budak NH, Kumbul Doguc D, Savas CM, Seydim AC, Kok Tas T, Ciris MI, Guzel-Seydim ZB. Effects of apple cider vinegars produced with different techniques on blood lipids in high-cholesterol-fed rats. J Agric Food Chem. 2011;59(12):6638–6644. doi: 10.1021/jf104912h. - DOI - PubMed
    1. Cejudo Bastante MJ, Durán Guerrero E, Castro Mejías R, Natera Marín R, Rodríguez Dodero MC, Barroso CG. Study of the polyphenolic composition and antioxidant activity of new sherry vinegar-derived products by maceration with fruits. J Agric Food Chem. 2010;58(22):11814–11820. doi: 10.1021/jf1029493. - DOI - PubMed
    1. Cejudo-Bastante MJ, Durán E, Castro R, Rodríguez-Dodero MC, Natera R, García-Barroso C. Study of the volatile composition and sensory characteristics of new Sherry vinegar-derived products by maceration with fruits. LWT Food Sci Technol. 2013;50(2):469–479. doi: 10.1016/j.lwt.2012.08.022. - DOI - PubMed
    1. Cejudo-Bastante MJ, Rodríguez Dodero MC, Durán Guerrero E, Castro Mejías R, Natera Marín R, García Barroso C. Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar. J Sci Food Agric. 2013;93(4):741–748. doi: 10.1002/jsfa.5785. - DOI - PubMed
    1. Chang RC, Lee HC, Ou SM. Investigation of the physicochemical properties of concentrated fruit vinegar. J Food Drug Anal. 2005;13(4):348–356.