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Novel vinegar-derived product enriched with dietary fiber: effect on polyphenolic profile, volatile composition and sensory analysis

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Abstract

Dietary fiber derived from citrus fruits was added to vinegar. Different sources and quantities of fiber and storage conditions have been scrutinized. Formulated vinegars were evaluated on the basis of their phenolic profile, volatile composition and sensory analysis. The addition of citrus fiber enhanced the phenolic and volatile profile of the resulted vinegars. Whereas lemon fiber contributed mostly to the enrichment of the polyphenolic composition, orange fiber was that which increased in a higher way the volatile composition of the vinegars. Moreover, the content of hydroxycinnamic acid derivatives and the majority of volatile compounds decreased as the dose of fiber increased. Furthermore, the judges preferred fiber-enriched vinegars, but in different quantities depending of the fiber source. This preference was mainly based on citric attribute, contributing several terpenes and ketones derived from them. The addition of citrus fiber to vinegar did not result in a marked storage-dependence.

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Acknowledgments

The authors would like to thank Exvina, S. L. (Jerez, Spain) for providing us with the vinegars and Consejería de Educación y Ciencia de la Junta de Comunidades de Castilla-La Mancha, y del Fondo Social Europeo as financial institutions.

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Authors and Affiliations

  1. Analytical Chemistry Department, Faculty of Sciences-Andalusian Center of Wine Research (CAIV), University of Cádiz Agrifood Campus of International Excellence (CeiA3), Post Office Box 40, Polígono Río San Pedro, s/n, Puerto Real, 11510, Cádiz, Spain

    Almudena Marrufo-Curtido, María Jesús Cejudo-Bastante, M. Carmen Rodríguez-Dodero, Ramón Natera-Marín, Remedios Castro-Mejías, Carmelo García-Barroso & Enrique Durán-Guerrero

Authors
  1. Almudena Marrufo-Curtido
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  2. María Jesús Cejudo-Bastante
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  3. M. Carmen Rodríguez-Dodero
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  4. Ramón Natera-Marín
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  5. Remedios Castro-Mejías
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  6. Carmelo García-Barroso
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  7. Enrique Durán-Guerrero
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Corresponding author

Correspondence to Enrique Durán-Guerrero.

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Highlights

Novel vinegar product enriched with dietary fiber has been developed

Source and amount of fiber and storage conditions have been studied

Fiber addition modified polyphenolic and volatile profile of vinegar

Storage conditions were not significant

New products were better appreciated from a sensory point of view

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Marrufo-Curtido, A., Cejudo-Bastante, M.J., Rodríguez-Dodero, M.C. et al. Novel vinegar-derived product enriched with dietary fiber: effect on polyphenolic profile, volatile composition and sensory analysis. J Food Sci Technol 52, 7608–7624 (2015). https://doi.org/10.1007/s13197-015-1908-y

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  • DOI: https://doi.org/10.1007/s13197-015-1908-y

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