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


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.


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


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