Application of accelerating energies to the maceration of sherry vinegar with citrus fruits

Abstract

BACKGROUND In the present work we propose the use of accelerating energies (microwaves and ultrasounds) to the maceration process of sherry vinegar with citrus fruit peels (orange and lemon). For the application of microwaves, an experimental design has been developed in order to optimize the maceration conditions. To evaluate the effect of these energies on the maceration, the volatile and polyphenolic content of the samples has been analyzed, as well as their sensory characteristics. RESULTS Orange peel provided a higher number of volatile and polyphenolic compounds to the vinegar, while lemon's yielded a greater amount of some of them. The multivariate analysis showed that the samples macerated using microwaves were the most similar to the samples macerated in the traditional way. This aspect was corroborated by the sensory analysis, which was more noticeable when orange peel was used in the macerations. CONCLUSION Therefore, it seems that the use of microwaves to accelerate maceration is a good alternative to the traditional method of making sherry vinegars macerated with citrus peel, since it cuts down the maceration time from 3 days to just a few minutes. © 2020 Society of Chemical Industry

Application of Microwaves as an Advanced Technique for the Development of Sherry Vinegar Macerated with Pineapple

“…As can be seen, a greater number of compounds were identified in the macerated samples (32 different compounds) compared to their presence in the initial vinegar that had not been macerated and where only 23 compounds were identified. The increase in the number of volatile compounds detected in Sherry vinegar after maceration with fruits had been previously reported by other authors [6,14,15]. Some of the compounds found in the samples macerated with pineapple are directly related to the volatile compounds profile of pineapple.…”

“…In a previous study [15], the use of dynamic ultrasonication for the maceration of citrus fruits with vinegar also provided the product with olfactory flaws, but the employment of static ultrasonication was successfully employed for the maceration of orange and lemon peels with vinegar [14,15]. However, static ultrasound was ranked after traditional and microwave maceration when these three techniques were compared [15]. Our results with pineapple corroborate this preference, because in this case, the judges positioned the vinegar sample that had been microwaved for 10 min in first place, ahead of the traditionally macerated sample.…”

“…However, in relation to the overall quality, it is interesting to mention that the sample to which ultrasound was applied presented defects in its aromatic profile, which caused the judges to rank it below the rest of the samples, including the initial unmacerated sample. In a previous study [15], the use of dynamic ultrasonication for the maceration of citrus fruits with vinegar also provided the product with olfactory flaws, but the employment of static ultrasonication was successfully employed for the maceration of orange and lemon peels with vinegar [14,15]. However, static ultrasound was ranked after traditional and microwave maceration when these three techniques were compared [15].…”

“…The extractions with microwave energy were carried out with a Mars 6 equipment (CEM Corporation, Barcelona, Spain). The starting conditions were based on previous studies on the maceration of vinegar with citrus fruits in which 65 • C, 390 W and 11 min as maceration time were employed [15]. In our research, the power level was set at 350 W, the ramp time at 1 min 30 s and the treatment time ranged from 1 min 30 s to 20 min.…”

“…These extracting energies have already been widely used for the extraction of compounds in the production of oenological products such as wines [7][8][9][10] or brandies [11,12]. In the field of vinegar production, they have been successfully applied to accelerate wood aging [13], or for maceration with citrus fruits [14,15], with valuable organoleptic results and a very considerable shortening of the time required for production.…”