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¹)Department of Food Technology, Çorlu Vocational School, Tekirdağ Namık Kemal University, Tekirdağ, 59830, Turkey; ²)Department of Food Engineering, Faculty of Engineering, Inonu University, Malatya, 44280, Turkey; ³)Department of Nutrition and Dietetics, Tekirdağ Namık Kemal University, Tekirdağ, 59030, Turkey

Impact of UV-C and thermal pasteuri­zation on bioactive compounds, sensory ­characteristics and aroma profile of ­traditionally produced koruk vinegar

Auswirkungen von UV-C und thermischer Pasteurisierung auf bioaktive ­Verbindungen, sensorische Eigenschaften und das Aromaprofil von traditionell hergestelltem Koruk-Essig

Sıla Barut Gök¹), Seydi Yıkmış¹), Okan Levent²), Selen Karataş³)

The aim of the study was to examine the effects of UV-C light applied by a designed reactor on bioactive components of traditionally produced koruk vinegar. Furthermore, microbial load, 5-HMF content, the volatile compounds, sensorial attributes and colour of vinegar were assessed. A reduction of 1.29-log CFUmL^–1 was achieved in total aero­bic bacteria by applying a dose of 262.4 mJcm^–2. A total of 22 volatile compounds were determined in the traditionally produced vinegar. Among bioactive compounds, only total phenolic content changed significantly during UV-C treatment while antioxidant activity, total flavonoid and ascorbic acid content was not affected. Although the ­characteristic pungent sensation, aromatic intensity and richness in aroma of pasteurized vinegar significantly decreased, a non-significant difference in the sensorial properties was ­determined in all UV-C irradiated vinegar. UV-C treatment has potential for non-thermal pasteurization of koruk vinegar compared to thermal one due to the more ­preservative of its fresh-like characteristics.

Keywords: Koruk vinegar, UV-C light, bioactive component, aroma profile, sensory attributes

sbgok@nku.edu.tr

Arch Lebensmittelhyg 73,
158–167 (2022)
DOI 10.53194/0003-925X-73-158

© M. & H. Schaper GmbH & Co.
ISSN 0003-925X