Geleneksel Fermantasyon Yöntemiyle Üretilen Sarı Alıç Meyve (Crataegus tanacetifolia) Sirkesinin Fizikokimyasal ve Duyusal Kalite Özellikleri

Abstract

In this study, some physical, chemical and sensory properties of vinegar produced from hawthorn (Crataegus tanacetifolia) by conventional method were investigated. According to the results of the analyses performed, dry matter, pH, total acidity, ash and conductivity values were determined to be 2.08±0.09%, 2.69±0.08, 20.49±0.13 g/L, 2.2±0.10 g/L and 1.36±0.08 μS/cm, respectively. As a result of the alcohol analysis performed after 9 months of storage, no alcohol was detected in the samples. Furthermore, total antioxidant activity and total phenolic content in vinegar samples were determined to be 86.23±8.12 μg trolox equivalent (TE)/mL and 751.11±15.71 mg gallic acid equivalent (GAE)/L, respectively. In hawthorn vinegar samples, it was determined that the brix value was 2.24±0.07, density was 1.018±0.02 g/cm3, mean color values; L* values were 27.80±0.51; a* values were 1.33±0.04 and b* values were -0.30±0.13. 47.30±0.76 ppm Na, 3.38±0.04 ppm Mg, 197.14±3.50 ppm K, 2.59±0.47 ppm Ca, 83.20±0.43 ppm P, 0.42±0.01 ppm Fe, 0.02±0.01 ppm Cu, 0.33±0.00 ppm B, 0.18±0.00 ppm Zn, 0.75±0.01 ppm Al, 0.02±0.00 ppb Cr, 4.42±0.01 ppb Sn were found in hawthorn vinegar, which is rich in mineral content. According to the sensory analysis results, it was determined that the color scores of vinegar samples were 7.20±0.28, the aroma value was 6.25±0.32, the odor value was 6.75±0.37, the appearance value was 6.25±0.22, and the general appreciation value was 7.25±0.53.