Loading...

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

DOI: 10.18805/ag.DF-401    | Article Id: DF-401 | Page : 534-540
Citation :- Comparative Study on Physico-chemical and Sensory Properties of Vinegar Produced from Apple Varieties.Agricultural Science Digest.2022.(42):534-540
D. Ameur, N. Heleili dorea.ameur@univ-batna.dz
Address : Institute of Veterinary Sciences and Agricultural Sciences, Batna 1 University, Rte de Biskra, Batna 05000, Algeria.
Submitted Date : 2-09-2021
Accepted Date : 3-02-2022

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.

Keywords

Golden delicious Natural fermentation Physico-chemical parameters Royal gala Sensorial analysis Starkrimson Vinegar

References

  1. Adebayo-Oyetoro, A.O., Adenubi, E., Ogundipe, O.O., Bankole, B.O., Adeyeye, S.Y.O. (2017). Production and quality evaluation of vinegar from mango. Cogent Food and Agriculture. 3(1): 1-8.
  2. Bongers, A.J., Risse, L.A., Bus, V.G. (1994). Physical and chemical characteristics of apples in european markets. Hort Technology. 4(3): 290-294.
  3. Bamforth, C.W. and Cook, D.J. (2019). Food, fermentation andmicro-organisms (2nd ed). India: John Wiley and Sons Ltd.
  4. Boulal, A., Benbrahim, Z., Benali, B., Ladjel, S. (2013). Etude comparative de rendement de la production d’éthanol de deux variétés de dattes communes de faible valeur commerciale (Tinaceur et Aghmou) de Sud-ouest de l’Algérie. Journal of Renewable Energies. 16(3): 539- 550.
  5. Dabija, A., Hatnean, C.A. (2014). Study concerning the quality of apple vinegar obtained through classical method. Journal of Agroalimentary Processes and Technologies. 20(4): 304-310.
  6. Guiné, R.P.F., Barroca, M.J., Coldea, T.E., Bartkiene, E and Anjos, O. (2021). Apple fermented products: An overview of technology, properties and health effects. Processes. 9(2): 223-248.
  7. Jamaludin, M.A., Amin, A., Fadzlillah, N. A., Kartika, B., Othman, R., Sani S., Ramli (2017). Study on physiochemical properties and the halalness of commercially. International Food Research Journal. 24(suppl.): S 428-S435.
  8. Jamaludin, M.A., Amin, A., Othman, R., Fadzlillah N.A., Kartika, B. (2018). In: Technical Review on Vinegar Fermentation Process and Physiochemical Properties of Vinegar Product Based on Shariah and Scientific Perspectives. [Muhammad Hashim, N., Md Shariff, N., Mahamood, S., Fathullah Harun, H., Shahruddin, M., Bhari, A. (eds)], Proceedings of the 3rd International Halal Conference (INHAC 2016). Springer, Singapore. 
  9. Joshi, V.K., Sharma, R., Kumar, V., Joshi, D. (2018). Optimization of a Process for Preparation of Base Wine for Cider Vinegar Production. Proceedings of the National Academy of Sciences. India Section B: Biological Sciences. 89(3): 1007-1016.
  10. Kang, M., Ha, J.H., Lee, Y. (2020). Physicochemical properties, antioxidant activities and sensory characteristics of commercial gape vinegars during long-term storage. Food Sci. Technol, Campinas. 40(4): 909-916.
  11. Karaalp, M., Aksakal, V., Sarikaya, S.B.O., Urusan, H., Bayram, B., Zulkadir, A. (2018). The effect of apple cider vinegar and mushroom stalk supplementation on laying hens. Indian Journal of Animal Research. 52(10): 1457-1461.
  12. Kishor, A., Narayan, R., Brijwal, M., Attri, B.L., Kumar, A. and Debnath, S. (2017). Studies on physico-chemical characteristics of different apple strains collected from Nainital district of Uttarakhand. International Journal of Chemical Studies. 5(5): 47-50.
  13. Mahamuni, T., Gilda, Dr.S.S. (2020). Manufacturing of Apple cider vinegar. International Journal of Research and Analytical Reviews. 7(2): 787-795.
  14. Martin, J., Marin G.C., Asuero, A.G. (2017). Titration error in polyprotic acid-base titrations: Applications to titration of vinegar, cola drinks and antibiotic batches. International Journal of Advanced Research in Chemical Science. 4(9): 7-20.
  15. Mounir, M., Fauconnier, M.L., Afechtal, M., Thonart, P., Alaoui, M.I, Delvigne, F. (2018). Aroma profile of pilot plant-scale produced fruit vinegar using a thermo tolerant acetobacter pasteurianus strain isolated from Moroccan cactus. Acetic Acid Bacteria. 7:7312.
  16. Nizar, A. (2009). Etude de l’oxydation de différents composés phénoliques par la laccase de Myceliophtora thermophila: Application à la fonctionnalisation du chitosane, Doctorat, Institut National Polytechnique De Lorraine, Research: A Bibliometric Review of the Literature from WoSCC. Foods. 9: 166.
  17. Riekstina-Dolge, R., Kruma, Z., Karklina, D. (2012). Sensory Properties and Chemical Composition of CIDER Depending on Apple Variety. In Research for Rural Development, Annual 18th International Scientific Conference Proceedings, Jelgava, LLU, Latwia University of Agriulture. 1: 102-108.
  18. Selvanathan, Y., Masngut, N. (2020). Physicochemical properties, antioxidant activities andsensory evaluation of pineapple peel biovinegar. Institute of physucs (IOP) Conf. Series: Materials Science and Engineering. 991: 01-11.
  19. Sharma,J., Joshi, V.K., Sharma, R. and Joshi, D. (2018).Preparation and Evaluation of Seasoned Vinegar-Optimization of Recipe. International Journal of Food and Fermentation Technology Intl. J. Food. Ferment. Technol. 8(1): 63-68.
  20. Song, J., Zhang, J.H., Kang, S.J., Zhang, H.Y., Yuan, J., Zeng, C.Z., Zhang, F., Huang, Y.L. (2019). Analysis of microbial diversity in apple vinegar fermentation process through 16s rDNA sequencing. Food Science and Nutrition. 7(4): 1230-1238.
  21. Tan, S.C. (2005). Vinegar Fermentation (Master’s thesis). University of Louisiana, Lafayette, LA. 
  22. Tian, Y., Sun, L., Yang, Y., Gou, X., Niu, P. and Guo, Y. (2018). Changes in the physicochemical properties, aromas and polyphenols of not from concentrate (NFC) apple juice during production. CYTA-Journal of Food. 16(1): 755- 764.
  23. Tsegay, Z.T. Gebremedhin, K.M., (2019). Physicochemical and Sensory properties of wine produced from blended Cactus Pear (Opuntiaficus indica) and Lantana cámara (L. camara) Fruits. Journal of Food Quality. 4: 1-11.
  24. Vianaa, R.O., Magalhães-Guedes K.T., Braga Jr., R.A., Diasc, D.R., Schwan, R.F. (2017). Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis. Brazilian Journal of Microbiology. 48: 592-601.
  25. Wang, Z., Cui, H., Fan, S. (2020). Effect of Mechanical Juice Extraction Method on the Quality of Fresh-squeezed Apple Juice. In IOP Conference Series: Materials Science and Engineering. 711: 1-5. 
  26. Wilczynski, K., Kobus, Z. and Dziki, D. (2019). Effect of press construction on yield and quality of apple juice. Sustainability. 11(13): 3630.

Global Footprints