This website does readability filtering of other pages. All styles, scripts, forms and ads are stripped. If you want your website excluded or have other feedback, use this form.

Chemical and sensory characteristics of orange based vinegar | SpringerLink

Skip to main content

This service is more advanced with JavaScript available, learn more at []



Journal of Food Science and Technology

August 2016, Volume 53, Issue 8, pp 3147–3156 | Cite as

Chemical and sensory characteristics of orange based vinegar

  • Cristina Cejudo-Bastante
  • Remedios Castro-Mejías
  • Ramón Natera-Marín
  • Carmelo García-Barroso
  • Enrique Durán-Guerrero
Original ArticleFirst Online: 18 August 2016


Several experiments were conducted to developed orange based vinegar by surface culture. The addition of sugar (sucrose and concentrated must) and the presence/absence of peel in the raw material (squeezed juice, peeled orange, non-peeled orange plus squeezed juice) have been studied during the development of the final product. Polyphenolic and volatile characterization and sensory analysis have also been carried out. The polyphenolic and volatile content of the resulting wines and vinegars showed significant differences depending upon the raw material used. In general, the complexity of the polyphenolic and volatile profiles increased for experiments in which orange peel was included in the raw material. Sensory analysis revealed significant differences between the samples in respect of both sugar addition and raw material. The vinegars using sugar, peeled orange and non-peeled orange plus squeezed juice raw materials, had more preference and keeping in view relative efficiency of the process, vinegar made from the peeled orange material was considered to be best.


Orange vinegar Polyphenols Volatile compounds Sensory analysis Characterization  This is a preview of subscription content, log in to check access.

Supplementary material

13197_2016_2288_MOESM1_ESM.docx (49 kb)Supplementary material 1 (DOCX 49 kb)


  1. Budak NH, Kumbul Doguc D, Savas CM, Seydim AC, Kok Tas T, Ciris MI, Guzel-Seydim ZB (2011) Effects of apple cider vinegars produced with different techniques on blood lipids in high-cholesterol-fed rats. J Agric Food Chem 59(12):6638–6644CrossRefGoogle Scholar
  2. Cejudo Bastante MJ, Durán Guerrero E, Castro Mejías R, Natera Marín R, Rodríguez Dodero MC, Barroso CG (2010) Study of the polyphenolic composition and antioxidant activity of new sherry vinegar-derived products by maceration with fruits. J Agric Food Chem 58(22):11814–11820CrossRefGoogle Scholar
  3. Cejudo-Bastante MJ, Durán E, Castro R, Rodríguez-Dodero MC, Natera R, García-Barroso C (2013a) Study of the volatile composition and sensory characteristics of new Sherry vinegar-derived products by maceration with fruits. LWT Food Sci Technol 50(2):469–479CrossRefGoogle Scholar
  4. Cejudo-Bastante MJ, Rodríguez Dodero MC, Durán Guerrero E, Castro Mejías R, Natera Marín R, García Barroso C (2013b) Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar. J Sci Food Agric 93(4):741–748CrossRefGoogle Scholar
  5. Chang RC, Lee HC, Ou SM (2005) Investigation of the physicochemical properties of concentrated fruit vinegar. J Food Drug Anal 13(4):348–356Google Scholar
  6. Destani F, Cassano A, Fazio A, Vincken J-P, Gabriele B (2013) Recovery and concentration of phenolic compounds in blood orange juice by membrane operations. J Food Eng 117(3):263–271CrossRefGoogle Scholar
  7. Donato P, Bonaccorsi I, Russo M, Dugo P (2014) Determination of new bioflavonoids in bergamot (Citrus bergamia) peel oil by liquid chromatography coupled to tandem ion trap-time-of-flight mass spectrometry. Flavour Fragr J 29(2):131–136CrossRefGoogle Scholar
  8. Fan G, Lu W, Yao X, Zhang Y, Wang K, Pan S (2009) Effect of fermentation on free and bound volatile compounds of orange juice. Flavour Fragr J 24(5):219–225CrossRefGoogle Scholar
  9. FAOStat F (2009)*/S, Spain. Last retrieved in February 2015
  10. Fernández-Pachón MS, Medina S, Herrero-Martín G, Cerrillo I, Berná G, Escudero-Lõpez B, Ferreres F, Martín F, García-Parrilla MC, Gil-Izquierdo A (2014) Alcoholic fermentation induces melatonin synthesis in orange juice. J Pineal Res 56(1):31–38CrossRefGoogle Scholar
  11. Guerrero ED, Marín RN, Mejías RC, Barroso CG (2006) Optimisation of stir bar sorptive extraction applied to the determination of volatile compounds in vinegars. J Chromatogr A 1104(1–2):47–53CrossRefGoogle Scholar
  12. Hidalgo C, Mateo E, Cerezo AB, Torija MJ, Mas A (2010) Technological process for production of persimmon and strawberry vinegars. Int J Wine Res 2(1):55–61Google Scholar
  13. Hidalgo C, García D, Romero J, Mas A, Torija MJ, Mateo E (2013a) Acetobacter strains isolated during the acetification of blueberry (Vaccinium corymbosum L.) wine. Lett Appl Microbiol 57(3):227–232CrossRefGoogle Scholar
  14. Hidalgo C, Torija MJ, Mas A, Mateo E (2013b) Effect of inoculation on strawberry fermentation and acetification processes using native strains of yeast and acetic acid bacteria. Food Microbiol 34(1):88–94CrossRefGoogle Scholar
  15. Kelebek H, Selli S, Canbas A, Cabaroglu T (2009) HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan. Microchem J 91(2):187–192CrossRefGoogle Scholar
  16. Keli SO, Hertog MGL, Feskens EJM, Kromhout D (1996) Dietary flavonoids, antioxidant vitamins, and incidence of stroke: the Zutphen study. Arch Intern Med 156(6):637–642CrossRefGoogle Scholar
  17. Kim D-H, Lee J-S (2000) Vinegar production from subtropical fruits. Han’guk Sikp’um Yongyang Kwahak Hoechi 29(1):68–75Google Scholar
  18. Li S, Lo CY, Ho CT (2006) Hydroxylated polymethoxyflavones and methylated flavonoids in sweet orange (Citrus sinensis) peel. J Agric Food Chem 54(12):4176–4185CrossRefGoogle Scholar
  19. Liu Z, Wang X, Ma W (2008) Development of pumpkin healthy vinegar. Zhongguo Tiaoweipin 9:72–73, 76Google Scholar
  20. Ma C, Huang Q, Yu J, Zhong Z, Li Y, Gao Y (2007) Brewing technology of water chestnuts healthy vinegar. Shipin Kexue 28(8):178–181Google Scholar
  21. Noda H, Nakamichi K, Tada M (1991) Manufacture of fruit vinegars. Kagawa-ken Nogyo Shikenjo Kenkyu Hokoku 42:27–32Google Scholar
  22. Rech Franke SI, Guecheva TN, Henriques JAP, Prá D (2013) Orange juice and cancer chemoprevention. Nutr Cancer 65(7):943–953CrossRefGoogle Scholar
  23. Schwarz M, Rodríguez MC, Guillén DA, Barroso CG (2009) Development and validation of UPLC for the determination of phenolic compounds and furanic derivatives in Brandy de Jerez. J Sep Sci 32(11):1782–1790CrossRefGoogle Scholar
  24. Solieri L, Giudici P (2008) Vinegars of the world. Springer, MilanGoogle Scholar
  25. Steinmetz KA, Potter JD (1996) Vegetables, fruit, and cancer prevention: a review. J Am Diet Assoc 96(10):1027–1039CrossRefGoogle Scholar
  26. Tajiri T, Fujita T (1999) The production and quality of fermented vinegar with satsuma mandarin. Kinki Daigaku Nogaku Sogo Kenkyusho Hokoku 7:119–129Google Scholar
  27. Tessaro D, Larsen AC, Dallago RC, Damasceno SG, Sene L, Coelho SRM (2010) Alcohol and acetic fermentation appraisal for vinegar production from orange juice. Acta Sci Technol 32(2):201–205CrossRefGoogle Scholar
  28. Tripoli E, Guardia ML, Giammanco S, Majo DD, Giammanco M (2007) Citrus flavonoids: molecular structure, biological activity and nutritional properties: a review. Food Chem 104(2):466–479CrossRefGoogle Scholar
  29. Ubeda C, Callejón RM, Hidalgo C, Torija MJ, Mas A, Troncoso AM, Morales ML (2011a) Determination of major volatile compounds during the production of fruit vinegars by static headspace gas chromatography-mass spectrometry method. Food Res Int 44(1):259–268CrossRefGoogle Scholar
  30. Ubeda C, Hidalgo C, Torija MJ, Mas A, Troncoso AM, Morales ML (2011b) Evaluation of antioxidant activity and total phenols index in persimmon vinegars produced by different processes. LWT Food Sci Technol 44(7):1591–1596CrossRefGoogle Scholar
  31. Ubeda C, Callejón RM, Troncoso AM, Moreno-Rojas JM, Peña F, Morales ML (2012) Characterization of odour active compounds in strawberry vinegars. Flavour Frag J 27(4):313–321CrossRefGoogle Scholar
  32. Ubeda C, Callejon RM, Hidalgo C, Torija MJ, Troncoso AM, Morales ML (2013) Employment of different processes for the production of strawberry vinegars: effects on antioxidant activity, total phenols and monomeric anthocyanins. LWT Food Sci Technol 52(2):139–145CrossRefGoogle Scholar
  33. Wang R, Gao X (2004) Research on processing technology of papaya healthy vinegar. Zhongguo Niangzao 8:35–37Google Scholar
  34. Yu EA, Kim GS, Jeong SW, Park S, Lee SJ, Kim JH, Lee WS, Bark KM, Jin JS, Shin SC (2014) Flavonoid profile and biological activity of Korean citrus varieties (II): Pyunkyul (Citrus tangerina Hort. ex Tanaka) and overall contribution of its flavonoids to antioxidant effect. J Funct Foods 6:637–642CrossRefGoogle Scholar
  35. Zhang H, Xi W, Zhou Z, Wang HL, Bai Z (2013) Bioactivities and structure of polymethoxylated flavones in citrus. J Food Agric Envir 11(2):237–242Google Scholar
  36. Zhou J, Li H (2004) Research and development healthy plum vinegar. Zhongguo Tiaoweipin 11:20–23Google Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2016

Authors and Affiliations

  • Cristina Cejudo-Bastante
    • 1
  • Remedios Castro-Mejías
    • 1
  • Ramón Natera-Marín
    • 1
  • Carmelo García-Barroso
    • 1
  • Enrique Durán-Guerrero
    • 1
    Email author
  1. 1.Analytical Chemistry Department, Faculty of Sciences-CAIVUniversity of Cádiz Agrifood Campus of International ExcellenceCádizSpain

Personalised recommendations

Cite article

Buy options