1) Department of Food Engineering, Faculty of Engineering and Natural Sciences, Gumushane University, 29000, Gumushane, Turkey; 2) Department of Food Processing, Zile Vocational School, Gaziosmanpasa University, 60400, Tokat, Turkey; 3) Department of Genetics and Bioengineering, Faculty of Engineering and Natural Sciences, Gumushane University, 29000, Gumushane, Turkey
Vinegar production from different cherry laurel fruits and investigation of some of their physicochemical properties
Essigherstellung aus verschiedenen Kirschlorbeerfrüchten und Untersuchung einiger ihrer physikochemischen Eigenschaften
Cemalettin Baltaci1), Kubra Yilmaz1), Seyda Ozturk2), Omer Karpuz3)
Summary
In this study, seven types of traditional cherry laurel fruit vinegars (CLFV) belonging to three different species were produced. Vinegars, including those produced during the study and supplied from the market, were analyzed for total acidity, volatile acidity and non-volatile acidity, pH, ash, oxidation number, iodine number, ester, mineral substance, alcohol, total solids, and total sugar-free solids. Analyses and the ranges of the results that were found in vinegar samples were as: Acidity percentage (as acetic acid) 1.68–4.13 %, volatile acidity (as acetic acid) 5.70–18.27 g/L, non-volatile acidity (as tartaric acid) 3.31–36.10 g/L, alcohol percentage 0.01–0.48, pH 2.24–3.57, total sugar 6.54–283.56 g/L, total solids 22.01–486.56 g/L, total sugar-free solids 14.11–217.73 g/L, ash 0.22–3.84 g/L, ester 16.80–61.14, oxidation number 389.60–394.05 and iodine number 35.20–386.88. For the color analysis, the values were found to be between 10.91 and 25.79 for L*, 5.15 and 15.08 for a*, between –4.83 and 8.72 for b*, between 3.54 and 16.83 for ΔE*. Based on their physicochemical properties, the vinegars numbered N4, N5, N6, N8, and N9 are considered suitable for vinegar production compared to the samples numbered N7 and N10. The raw material contents of N7 and N10 vinegars differ from the others and inhibit the development of acidity. Additionally, it has been determined that the physicochemical properties of N4, N5, N6, N8, and N9 vinegar samples are superior to those of apple and grape vinegars. According to the study result, cherry laurel fruits (CLF) are suitable for natural vinegar production under optimum conditions, and further field studies should be carried out to apply these findings at the industrial level.
Keywords: vinegar, cherry laurel fruit, honey, physicochemical property
Korrespondenzadresse E-Mail
omerkarpuz@gmail.com
Weitere Informationen zum Beitrag
Arch Lebensmittelhyg 75,
13–23 (2024)
DOI 10.53194/0003-925X-75-13
Copyright
© M. & H. Schaper GmbH & Co.
ISSN 0003-925X