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Chemical and sensory characteristics of orange based vinegar | SpringerLink

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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

Abstract

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.

Keywords

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)

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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

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