Comparative Study on Physico-chemical and Sensory Properties of Vinegar Produced from Apple Varieties

Abstract

Background: The Aures region is known for its great apple production, the most cultivated varieties are the Golden delicious, the Royal gala and the Starkrimson, each year the region experiences huge losses caused by hail, which has a negative socio-economic impact. Methods: In order to value these losses in apple cider vinegar, we made a comparative study of the color (juice and vinegar), physicochemical parameters (TSS, pH and total acidity) for 49 days at 30oC and protected from the light andsensory analysis of the three vinegars (VGD, VRG and VSK) obtained by the traditional method “Orléans”. Result: The results showed that the three vinegars (VGD, VRG and VSK) meet the national and international standard, the acetic acid content was 7.27, 7.18, 6.30 respectively for VSK, VRG and VGD, while sensory analysis performed on the hedonic scale by 70 adults (women and men aged between 25-45 years), reported that the Golden delicious vinegar was most appreciated.

The role of fruit vinegar in food science: perspectives among consumers, the scientific community and patent holders

“…The vinegar production sector is a well-established market in the food industry because, besides being used as a seasoning, it is widely used in the preservation of fruits and vegetables, and also in the preparation of mayonnaise, ketchup and salad dressings (Perumpuli & Dilrukshi, 2022). Among economically significant vinegars, notable varieties include: apple cider vinegar (Ameur & Heleili, 2022), balsamic vinegar (Liu et al, 2022), sherry vinegar (Jiménez-Sánchez et al, 2020, rice vinegar (Taweekasemsombut et al, 2021) and vinegar from fruits in general (Perumpuli & Dilrukshi, 2022). 10-14 However, it is noted that there is a demand for the diversification of vinegars made from unconventional raw materials, particularly native and exotic fruits, often underutilized despite their important nutritional and sensory characteristics.…”

Optimization of Fermentation Factors for Vinegar Production from Prickly Pears using Response Surface Methodology (RSM)

“…Diverse samples were collected using a food-grade plastic tube. The fermentation endpoint was determined based on physico-chemical measurements and subsequently the vinegar was filtered (Ameur and Heleili, 2022). The prickly pear juice, pasteurized juice, wine and vinegar were stored at 4  C before analysis.…”