Occurrences and changes in aroma‐associated volatile compound profiles and prominent bioactive compounds at different stages of persimmon vinegar production process

Abstract

In this study, the aim was to reveal the aroma‐related volatile component profiles, major bioactive compounds, and antioxidant capacities of mainly persimmon vinegar produced from persimmon fruit, as well as its juice and wine. Persimmon fruit is rich in functional compounds. However, its availability is limited due to not growing everywhere, soft texture, and it is also not preferred by consumers due to its quite astringent taste. In the study, persimmon vinegar was produced as a solution to these problems. Persimmon vinegar, stood out with high gallic, chlorogenic acid contents, and antioxidant capacity, even from apple and grape vinegars. Also, an aroma‐associated volatile‐compound profile of it was determined as mainly 2‐butanol, acetic acid, propanol, propyl acetate, and phenethyl alcohol, and additionally chavicol, 2‐butyl acetate and isovaleric ‐acid. Persimmon vinegar may suggest as an alternative and new product with positive health effects and different taste which can be preferred by consumers. Thus, this fruit should be used for vinegar production. Novelty impact statement Persimmon attracts attention with its rich bioactive properties and different flavor. The fermentation process causes changes in bioactive compounds and aroma components. Persimmon can be used as a novel substrate for vinegar production with bioactive compounds and distinct flavor. The aroma‐related volatile component profiles, major bioactive compounds, and antioxidant capacities of persimmon vinegar, juice, and wine were firstly revealed by this study.