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.
Similar content being viewed by others
References
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):6638–6644
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):11814–11820
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):469–479
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):741–748
Chang RC, Lee HC, Ou SM (2005) Investigation of the physicochemical properties of concentrated fruit vinegar. J Food Drug Anal 13(4):348–356
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):263–271
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):131–136
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):219–225
FAOStat F (2009) http://faostat3.fao.org/faostat-gateway/go/to/download/FB/*/S, Spain. Last retrieved in February 2015
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):31–38
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):47–53
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):55–61
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):227–232
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):88–94
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):187–192
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):637–642
Kim D-H, Lee J-S (2000) Vinegar production from subtropical fruits. Han’guk Sikp’um Yongyang Kwahak Hoechi 29(1):68–75
Li S, Lo CY, Ho CT (2006) Hydroxylated polymethoxyflavones and methylated flavonoids in sweet orange (Citrus sinensis) peel. J Agric Food Chem 54(12):4176–4185
Liu Z, Wang X, Ma W (2008) Development of pumpkin healthy vinegar. Zhongguo Tiaoweipin 9:72–73, 76
Ma C, Huang Q, Yu J, Zhong Z, Li Y, Gao Y (2007) Brewing technology of water chestnuts healthy vinegar. Shipin Kexue 28(8):178–181
Noda H, Nakamichi K, Tada M (1991) Manufacture of fruit vinegars. Kagawa-ken Nogyo Shikenjo Kenkyu Hokoku 42:27–32
Rech Franke SI, Guecheva TN, Henriques JAP, Prá D (2013) Orange juice and cancer chemoprevention. Nutr Cancer 65(7):943–953
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):1782–1790
Solieri L, Giudici P (2008) Vinegars of the world. Springer, Milan
Steinmetz KA, Potter JD (1996) Vegetables, fruit, and cancer prevention: a review. J Am Diet Assoc 96(10):1027–1039
Tajiri T, Fujita T (1999) The production and quality of fermented vinegar with satsuma mandarin. Kinki Daigaku Nogaku Sogo Kenkyusho Hokoku 7:119–129
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):201–205
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):466–479
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):259–268
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):1591–1596
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):313–321
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):139–145
Wang R, Gao X (2004) Research on processing technology of papaya healthy vinegar. Zhongguo Niangzao 8:35–37
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 6:637–642
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):237–242
Zhou J, Li H (2004) Research and development healthy plum vinegar. Zhongguo Tiaoweipin 11:20–23
Author information
Authors and Affiliations
Corresponding author
Electronic supplementary material
Below is the link to the electronic supplementary material.
Rights and permissions
About this article
Cite this article
Cejudo-Bastante, C., Castro-Mejías, R., Natera-Marín, R. et al. Chemical and sensory characteristics of orange based vinegar. J Food Sci Technol 53, 3147–3156 (2016). https://doi.org/10.1007/s13197-016-2288-7
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-016-2288-7