Balsamic Vinegar Research Articles

Assessment of 5-Hydroxymethylfurfural in Food Matrix by an Innovative Spectrophotometric Assay.

Foods contaminants pose a challenge for food producers and consumers. Due to its spontaneous formation during heating and storage, hydroxymethylfurfural (HMF) is a prevalent contaminant in foods rich in carbohydrates and proteins. Colorimetric assays, such as the Seliwanoff test, offer a rapid and cost-effective method for HMF quantification but require careful optimization to ensure accuracy. We addressed potential interference in the Seliwanoff assay by systematically evaluating parameters like incubation time, temperature, and resorcinol or hydrochloric acid concentration, as well as the presence of interfering carbohydrates. Samples were analyzed using a UV-Vis spectrophotometer in scan mode, and data obtained were validated using HPLC, which also enabled quantification of unreacted HMF for assessing the protocol's accuracy. Incubation time and hydrochloric acid percentage positively influenced the colorimetric assay, while the opposite effect was observed with the increase in resorcinol concentration. Interference from carbohydrates was eliminated by reducing the acid content in the working reagent. HPLC analyses corroborated the spectrophotometer data and confirmed the efficacy of the proposed method. The average HMF content in balsamic vinegar samples was 1.97 ± 0.94 mg/mL. Spectrophotometric approaches demonstrated to efficiently determine HMF in complex food matrices. The HMF levels detected in balsamic vinegars significantly exceeded the maximum limits established for honey. This finding underscores the urgent need for regulations that restrict contaminant levels in various food products.

Formation, Identification, and Occurrence of the Furan-Containing β-Carboline Flazin Derived from l-Tryptophan and Carbohydrates.

β-Carbolines (βCs) are bioactive indole alkaloids found in foods and in vivo. This work describes the identification, formation, and occurrence in foods of the βC with a furan moiety flazin (1-[5-(hydroxymethyl)furan-2-yl]-9H-pyrido[3,4-b]indole-3-carboxylic acid). Flazin was formed by the reaction of l-tryptophan with 3-deoxyglucosone but not with 5-hydroxymethylfurfural. Its formation was favored in acidic conditions and heating (70-110 °C). The proposed mechanism of formation occurs through the formation of intermediates 3,4-dihydro-β-carboline-3-carboxylic acid (imines), followed by the oxidation to C═O in the carbohydrate chain and aromatization to βC ring with subsequent dehydration steps and cyclization to afford the furan moiety. Flazin is generated in the reactions of tryptophan with carbohydrates. Its formation from fructose was higher than from glucose, whereas sucrose gave flazin under acidic conditions and heating owing to hydrolysis. Flazin was identified in foods by HPLC-MS, and its content was determined by HPLC-fluorescence. It occurred in numerous processed foods, such as tomato products, including crushed tomato puree, fried tomato, ketchup, tomato juices, and jams, but also in soy sauce, beer, balsamic vinegar, fruit juices, dried fruits, fried onions, and honey. Their concentrations ranged from not detected to 22.3 μg/mL, with the highest mean levels found in tomato concentrate (13.9 μg/g) and soy sauce (9.4 μg/mL). Flazin was formed during the heating process, as shown in fresh tomato juice and crushed tomatoes. These results indicate that flazin is widely present in foods and is daily uptaken in the diet.

Evaluation of safety and quality parameters of persimmon balsamic-type vinegar during multistarter culture fermentation and accelerated aging with oak chips

The present study explores for the first time, the feasibility of using concentrated persimmon juice (CPJ) as a starting material for high-quality balsamic-type vinegar (cv. Jiro, Northern Greece) via a two-stage fermentation process (alcoholic fermentation and then acetification). The best-performing wild type osmophilic strains of Hanseniaspora uvarum and Saccharomyces cerevisiae and acetic acid bacteria isolated from concentrated grape must and varietal vinegar (cv. Xinomavro, Northen Greece), respectively, were used as multistarters. The objective was to produce persimmon balsamic vinegar (PBV) that could be subsequently aged using oak chips as an accelerating agent under conditions that promote its quality attributes. A Taguchi design was applied to reveal the most influential combination of process factors (oak chips amount and pretreatment, aging time) as to the desired sensorial and physicochemical characteristics of the aged PBV (saturated and clear red-orange color, balanced ratio of sugars/organic acids, low 5-hydroxymethyl furfural (HMF) content, high antioxidant activity). Notably, adding even very low amounts (1% w/v) of oak chips significantly affected the quality profile of PBV within a very short aging time (10 days). After 30 days, PBV presented distinct, attractive color characteristics regardless of the amount or pretreatment of oak chips. The HMF content remained constantly low during all treatments while the redox potential increased on intensification of conditions. Implications for the role of phenolic compounds and/or other component interactions with oak chips are discussed. Our approach and outcomes contribute to the innovative valorization of persimmon fruits and the development of aged persimmon balsamic vinegar.

Multiparametric analysis and authentication of Argentinian vinegars from spectral sources

Ultraviolet-visible (UV-Vis) and near infrared (NIR) spectroscopies allied to chemometrics were investigated for quality control and authentication of Argentinean wine and balsamic vinegars. First, a multiparametric approach was conducted to acquire predictive models by using partial least squares regression (PLS) to quantify total acidity, volatile acidity, fixed acidity, pH and total polyphenols that are the main quality parameters used to control products. Individual UV-Vis and NIR sensors as well as merged data were assessed. Reliability models with correlation coefficients higher than 0.99 and prediction error lesser than 2.2 were acquired for the UV-Vis data. Furthermore, a classification approach was performed on wine vinegar samples to classify them according to their acetification process. At first, the data provided by each individual sensor (UV-Vis and NIR) were separately analyzed by PLS-discriminant analysis. Then, datasets were jointly analyzed by applying sequential and orthogonalized PLS coupled with linear discriminant analysis (SO-PLS-LDA). The overall accuracy of the fused model reached an optimal performance with a value of 0.92 in the prediction stage. Finally, according to the analysis proposed, this work reveals when it is proper to conduct a data fusion methodology.

Nanosized quantum dots-wrapped metallic particles ensembles integrated into filter disc-based analytical device for garlic evaluation. Application to monitor fake pickled garlic in balsamic vinegar

Herein, an affordable and simple analytical device is presented to portable identify of garlic in 30 min; the evaluation needs no pre-treatment of sample. The analytical device fabrication was did employing a headspace-based nanosensor array using of inexpensive materials as commercial filter discs, quantum dots (QDs), and metallic nanoparticles (MNPs). The nanoarray is fabricated by the accumulation QDs on MNPs surface, that results in the production of ensembles of QDs/MNPs. The ensembles generate diverse colorimetric profiles as “fingerprints” regarding to each garlic sample. The volatile organosulfur compounds (OSCs) of garlic can prefer binding to the MNPs comparing with QDs. The color profiles can be displayed with a smartphone camera, which can be quantitatively distinguished by chemometrics approaches. The analytical device was used to assessment of fake pickled samples in balsamic vinegar. This device proves well potential for qualitative control of garlic.

Carbonyl products of ozone oxidation of volatile organic compounds can modulate olfactory choice behavior in insects

Insects are a diverse group of organisms that provide important ecosystem services like pollination, pest control, and decomposition and rely on olfaction to perform these services. In the Anthropocene, increasing concentrations of oxidant pollutants such as ozone have been shown to corrupt odor-driven behavior in insects by chemically degrading e.g. flower signals or insect pheromones. The degradation, however, does not only result in a loss of signals, but also in a potential enrichment of oxidation products, predominantly small carbonyls. Whether and how these oxidation products affect insect olfactory perception remains unclear. We examined the effects of ozone-generated small carbonyls on the olfactory behavior of the vinegar fly Drosophila melanogaster. We compiled a broad collection of neurophysiologically relevant odorants for the fly from databases and literature and predicted the formation of the types of stable small carbonyl products resulting from the odorant's oxidation by ozone. Based on these predictions, we evaluated the olfactory detection and behavioral impact of the ten most frequently predicted carbonyl products in the fly using single sensillum recordings (SSRs) and behavioral tests. Our results demonstrate that the fly's olfactory system can detect the oxidation products, which then elicit either attractive or neutral behavioral responses, rather than repulsion. However, certain products alter behavioral choices to an attractive odor source of balsamic vinegar. Our findings suggest that the enrichment of small carbonyl oxidation products due to increased ozone levels can affect olfactory guided insect behavior. Our study underscores the implications for odor-guided foraging in insects and the essential ecosystem services they offer under carbonyl enriched environments.

Exploring Taiwanese Consumer Dietary Preferences for Various Vinegar Condiments: Novel Dietary Patterns across Diverse Cultural Contexts.

The use of vinegar as a culinary seasoning in various global cuisines to enhance the taste characteristics and profiles of foods has been extensively documented in the culinary literature. Particularly notable is traditional Taiwanese-style thick soup, where the incorporation of vinegar plays a fundamental role in imparting distinct flavors. In the context of this experimental investigation, the foundational base of Taiwanese-style thick soup serves as the platform for a meticulously planned sensory and dietary behavior evaluation. Our research methodology combines the use of survey questionnaires and experimental techniques, employing purposive sampling and snowball sampling methods to recruit participants. The central focus of this study is to understand consumers' culinary preferences when presented with a choice between two contrasting types of vinegar-specifically, black vinegar and balsamic vinegar-as alternative gastronomic enhancements. This precise orchestration of data collection and systematic evaluation provides a perceptive window into participants' culinary inclinations and food choices, resulting in a detailed and profound understanding of their taste preferences. The empirical findings stemming from this experimentation reveal notably significant differences in the sensory assessments among participants engaging in diverse culinary experiences. Notably, distinct variations are observed in terms of visual perceptions, olfactory distinctions, and overall sensory satisfaction. This study occupies a crucial position within existing research paradigms by strategically expanding the scope of sensory investigations within the realm of Taiwanese-style thick soup. This introduces an innovative aspect represented by the introduction of balsamic vinegar as a compelling alternative to the customary black vinegar. As a result, the emerging findings not only offer compelling insights into the nuanced food choice and taste preferences of consumers, but also open up new and innovative directions within the complex tapestry of Chinese gastronomy.

Aging acceleration of balsamic vinegar applying micro-oxygenation technique.

The effect of micro-oxygenation (MOX) technique on quality and sensorial characteristics of balsamic vinegar was investigated, aiming to aging acceleration. Aging experiments were conducted using a multiple diffuser micro-oxygenator for up to 6months with an oxygen flow of 30mg/L/month, including oak chips (1g/L) or not. Barrel maturation was simultaneously carried out. Quality, nutritional, sensorial characteristics and the aromatic profile of all aged vinegars were evaluated throughout aging. MOX accelerated the alteration of aging indices. Volatile compounds of fruity aroma and wine were decreased, while the fatty/buttery and caramel aroma compounds were increased. Similar compounds of 1.5-year barrel maturation were developed within 6 and 5months applying MOX without or with oak chips, respectively. MOX resulted in reduction of the aging time to 1/3 compared to the corresponding one in barrels, considered as an attractive approach for vinegar-producing industries, mimicking and accelerating the long and costly barrel aging.

Identification, Formation, and Occurrence of Perlolyrine: A β-Carboline Alkaloid with a Furan Moiety in Foods.

β-Carbolines are naturally occurring bioactive alkaloids found in foods and in vivo. This research reports the identification, characterization, mechanism of formation, and occurrence of perlolyrine (1-(5-(hydroxymethyl)furan-2-yl)-9H-pyrido[3,4-b]indole), a β-carboline with a furan moiety. Perlolyrine did not arise from l-tryptophan and hydroxymethylfurfural but from the reaction of l-tryptophan with 3-deoxyglucosone, an intermediate of carbohydrate degradation. The mechanism of formation occurs through 3,4-dihydro-β-carboline-3-carboxylic acid intermediates (imines), followed by the oxidation of C1'-OH to ketoimine and oxidative decarboxylation at C-3, along with dehydration and cyclization to afford the β-carboline with a furan moiety. The formation of perlolyrine was favored in acidic conditions and temperatures in the range of 70-110 °C. Perlolyrine occurred in the reactions of tryptophan with carbohydrates. The formation rate from fructose was much higher than from glucose. Sucrose also gave perlolyrine under acidic conditions and heating. Perlolyrine was identified in many foods by HPLC-MS and analyzed by HPLC-fluorescence. It occurred in many processed foods such as tomato products including tomato puree, fried tomato, ketchups, tomato juices, and jams but also in soy sauce, beer, balsamic vinegar, fruit juices, dried fruits, fried onion, and honey. The concentrations ranged from an undetected amount to 3.5 μg/g with the highest average levels found in tomato concentrate (1.9 μg/g) and soy sauce (1.5 μg/mL). The results show that perlolyrine formed during the heating process of foods. It is concluded that perlolyrine is widely present in foods and it is daily ingested in the diet.

Microbial Dynamics in Sour–Sweet Wine Vinegar: Impacts on Chemical and Sensory Composition

The most known and traditional vinegar is the one that is made from wine. For its production, the grape must undergo alcohol fermentation and the posterior oxidation of ethanol to acetic acid. Yeasts and acetic acid bacteria (AAB) carry out the biochemical processes in sequence. The process of wine acetification can be achieved by slow traditional processes (the Orléans or French methods) or by a quick submerged industrial process. High-quality vinegar is usually produced by traditional methods using oak casks, once the wood allows the continuous aeration of the acetic bacteria culture. Sour–sweet vinegar presents a balance of both bitter/sour and sweet flavors. The sourness typically comes from acetic acid, while the sweetness can come from the type of fruit or the amount of sugar present at the end of vinegar production. In general, sour-sweet vinegar has a more complex and nuanced flavor profile compared to regular vinegar, which is often simply sour. One kind of vinegar produced by wine acetification where yeasts and bacteria co-exist and produce savory vinegar is traditional balsamic vinegar (TBV), from Italy. In Spain, fortified sherry wine has also been used for vinegar production. In Portugal, some wine companies have produced port wine vinegar since 2018. These three distinctive vinegar products have in common the sweetness that can be found, well balanced with the acetic acid sourness. In this review, we analyze the sour-sweat wine vinegar process, bearing in mind the possible interactions between yeasts and AAB that occur during vinegar production and considering the symbiotic or competitive features of a diverse microbiota.

Multivariate Statistical Models for the Authentication of Traditional Balsamic Vinegar of Modena and Balsamic Vinegar of Modena on 1H-NMR Data: Comparison of Targeted and Untargeted Approaches.

This work aimed to compare targeted and untargeted approaches based on NMR data for the construction of classification models for Traditional Balsamic Vinegar of Modena (TBVM) and Balsamic Vinegar of Modena (BVM). Their complexity in terms of composition makes the authentication of these products difficult, which requires the employment of several time-consuming analytical methods. Here, 1H-NMR spectroscopy was selected as the analytical method for the analysis of TVBM and BVM due to its rapidity and efficacy in food authentication. 1H-NMR spectra of old (>12 years) and extra-old (>25 years) TVBM and BVM (>60 days) and aged (>3 years) BVM were acquired, and targeted and untargeted approaches were used for building unsupervised and supervised multivariate statistical modes. Targeted and untargeted approaches were based on quantitative results of peculiar compounds present in vinegar obtained through qNMR, and all spectral variables, respectively. Several classification models were employed, and linear discriminant analysis (LDA) demonstrated sensitivity and specificity percentages higher than 85% for both approaches. The most important discriminating variables were glucose, fructose, and 5-hydroxymethylfurfural. The untargeted approach proved to be the most promising strategy for the construction of LDA models of authentication for TVBM and BVM due to its easier applicability, rapidity, and slightly higher predictive performance. The proposed method for authenticating TBVM and BVM could be employed by Italian producers for safeguarding their valuable products.

High-Density Balsamic Vinegar: Application of Stable Isotope Ratio Analysis to Determine Watering Down.

Balsamic vinegar of Modena (ABM) is a product obtained from concentrated grape must with the addition of wine vinegar. It can be adulterated with the addition of exogenous water. The official method EN16466-3, based on the analysis of the stable isotope ratio δ18O of the water, is not applicable to ABM with high density (above 1.20 at 20 °C). In this work, for the first time, the official method was modified, providing for a prior dilution of the sample and applying a correction of the data in order to eliminate the isotopic contribution of the diluent, whereupon the within- and between-day standard deviations of repeatability (Sr) were estimated. Considering the limit values of δ18O for vinegar and concentrated must, the threshold limit of δ18O, below which the ABM product can be considered adulterated, has been identified.

Rapid Food Authentication Using a Portable Laser-Induced Breakdown Spectroscopy System.

Laser-induced breakdown spectroscopy (LIBS) is an atomic-emission spectroscopy technique that employs a focused laser beam to produce microplasma. Although LIBS was designed for applications in the field of materials science, it has lately been proposed as a method for the compositional analysis of agricultural goods. We deployed commercial handheld LIBS equipment to illustrate the performance of this promising optical technology in the context of food authentication, as the growing incidence of food fraud necessitates the development of novel portable methods for detection. We focused on regional agricultural commodities such as European Alpine-style cheeses, coffee, spices, balsamic vinegar, and vanilla extracts. Liquid examples, including seven balsamic vinegar products and six representatives of vanilla extract, were measured on a nitrocellulose membrane. No sample preparation was required for solid foods, which consisted of seven brands of coffee beans, sixteen varieties of Alpine-style cheeses, and eight different spices. The pre-processed and standardized LIBS spectra were used to train and test the elastic net-regularized multinomial classifier. The performance of the portable and benchtop LIBS systems was compared and described. The results indicate that field-deployable, portable LIBS devices provide a robust, accurate, and simple-to-use platform for agricultural product verification that requires minimal sample preparation, if any.

Validation of a rapid test to dose SO<sub>2</sub> in vinegar

<abstract> <p>Sulfur dioxide is generally used in wine and vinegar production. It is employed to decrease the bacteria' growth, improve the wines' aroma (since it supports the extraction of polyphenols during maceration), protect the wines from chemical oxidation and the musts from chemical and enzymatic oxidation (blocking free radicals and oxidase enzymes such as tyrosinase and laccase). The composition and storage conditions (i.e., pH, temperature, and alcohol levels) affect oenological results. In various countries, competent authorities have imposed legal limits since it can have toxic effects on humans. It is crucial to dose SO<sub>2</sub> levels to allow vinegar production and compliance with legal limits. The iodometric titration named "Ripper test" is the legal method used to dose it in vinegar. In this work, an automatized colorimetric test was validated using the international guidelines ISO/IEC (2017) to allow its use instead of the Ripper test. The test reliability was verified on white, red, and balsamic vinegar with low or high SO<sub>2</sub> content. The automatized test showed linearity, precision, and reproducibility similar to the Ripper test, but the accuracy parameter was not respected for the vinegar with a low concentration of SO<sub>2</sub>. Therefore, the automatized colorimetric test can be helpful to dose SO<sub>2</sub> in vinegar with high concentrations of SO<sub>2</sub>.</p> </abstract>

Vinegar: A functional ingredient for human health

Vinegar is a well-known natural food product derived from alcoholic and subsequently acetous fermentation of carbohydrate-rich foods. Vinegar is widely used in the food industry; domestically for pickling vegetables and fruits, and as an ingredient in condiments like salad dressings, ketchups, and mayonnaise; and traditionally as a food seasoning and preservative. Historically, vinegar has been used for medicinal purposes such as a cure for stomach aches, wounds, burns, rashes, and oedema conditions. Different types of vinegar are found worldwide such as rice, black, balsamic, grain, and fruit vinegars. These are produced from different raw materials, and using different fermentation methods to give unique tastes and flavours. Vinegar, while enhancing physiological functions such as lipid metabolism, blood glucose level control, and body weight management, also possesses anticancer, antibacterial, antioxidant, and anti-infection properties. It is considered as a good source material for many bioactive compounds including organic acids, melanoidins, polyphenols, ligustrazine, and tryptophol. The pharmacological and metabolic benefits of vinegar are believed to be due to these bioactive compounds present in vinegar. Acetic acid (CH3COOH) is the essential component of vinegar; it is slightly volatile and has a strong and sour aroma and flavour. Regular consumption of vinegar-containing foods is considered important for keeping many life-style related diseases like diabetes, hypertension, hyperlipidaemia, cancers, and obesity in check. Therefore, the present review aims at highlighting the health benefits associated with vinegar consumption for the physiological well-being of an individual.

Vinegar: A functional ingredient for human health

Vinegar is a well-known natural food product derived from alcoholic and subsequently acetous fermentation of carbohydrate-rich foods. Vinegar is widely used in the food industry; domestically for pickling vegetables and fruits, and as an ingredient in condiments like salad dressings, ketchups, and mayonnaise; and traditionally as a food seasoning and preservative. Historically, vinegar has been used for medicinal purposes such as a cure for stomach aches, wounds, burns, rashes, and oedema conditions. Different types of vinegar are found worldwide such as rice, black, balsamic, grain, and fruit vinegars. These are produced from different raw materials, and using different fermentation methods to give unique tastes and flavours. Vinegar, while enhancing physiological functions such as lipid metabolism, blood glucose level control, and body weight management, also possesses anticancer, antibacterial, antioxidant, and anti-infection properties. It is considered as a good source material for many bioactive compounds including organic acids, melanoidins, polyphenols, ligustrazine, and tryptophol. The pharmacological and metabolic benefits of vinegar are believed to be due to these bioactive compounds present in vinegar. Acetic acid (CH3COOH) is the essential component of vinegar; it is slightly volatile and has a strong and sour aroma and flavour. Regular consumption of vinegar-containing foods is considered important for keeping many life-style related diseases like diabetes, hypertension, hyperlipidaemia, cancers, and obesity in check. Therefore, the present review aims at highlighting the health benefits associated with vinegar consumption for the physiological well-being of an individual.

The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak.

Herein, the effect of the dipping (static) marination process (at 4 °C for 2 h) with different types of vinegar (balsamic, pomegranate, apple, and grape) on various quality properties, including texture and protein profile of beef steaks and the formation of heterocyclic aromatic amines (HAAs) in beef steaks cooked on a hot plate (at 200 °C for 24 min), were determined. The results showed that 3.12–4.13% of the marinate liquids were absorbed by beef steak as a result of the marination process. No significant differences (p > 0.05) were observed between the marinated and cooked beef steaks in terms of water content, cooking loss, thiobarbituric acid reactive substances (TBARS) value, hardness, cohesiveness, and chewiness. However, significant differences were detected in terms of pH value and color values (L*, a*, and b*) (p < 0.01), and springiness, 2-amino-3,8-dimethylimidazo (4,5-f) quinoxaline (MeIQx) and total HAA content (p < 0.05). The marination with pomegranate vinegar resulted in the formation of darker steak, while a lighter one was obtained when apple vinegar was used in the marination. The use of balsamic and grape vinegar in the marination process decreased the springiness value compared to the control group. The myofibrillar proteins of beef steaks marinated with different types of vinegar generally showed a similar sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) profile. However, some differences were observed in the band density of some proteins depending on the trial and the type of marination. In this study, of the nine examined HAAs, only two (2-amino-3-methylimidazo (4,5-f) quinoline (IQ) and MeIQx) could be detected and quantified. IQ was detected only in the control group steak (up to 0.51 ng/g), while MeIQx was detected in all treatment groups (up to 2.22 ng/g). The total HAA content varied between 0.59–2.22 ng/g. It was determined that the marination process with different vinegar types had different effects on the total HAA content of the steaks. Using balsamic and apple vinegar in the marination process decreased the total HAA content compared to the control group, but this decrease was not statistically significant (p > 0.05). On the other hand, using grape and pomegranate vinegar in the marination process increased the total HAA content, but this increase was only significant (p < 0.05) in the marination with pomegranate vinegar.

Characterization of Balsamic Vinegars Using High-Performance Liquid Chromatography and Gas Chromatography

Vinegars are natural products manufactured by two-step fermentation. One of the most famous is balsamic vinegar, especially that produced in Modena, Italy. Its unique production process positively distinguishes it from other vinegars. There are basically three types of balsamic vinegar: common balsamic vinegar, Balsamic vinegar of Modena, and Traditional balsamic vinegar of Modena. The chemical analysis of these vinegars is mainly carried out by using gas or liquid chromatography, often coupled to mass spectrometric detection. Although gas chromatography is generally used for the determination of the overall profile of volatile organic compounds, furfurals, phenolic compounds, and organic acids, high-performance liquid chromatography is typically applied for the determination of amino acids, sugars, and polyphenols. The two complementary techniques, the combination of which is useful for the detailed characterization of balsamic vinegars, are reviewed and discussed in this article.

Study of Consumer Liking of Six Chinese Vinegar Products and the Correlation between These Likings and the Volatile Profile.

As the aroma of Chinese vinegar is a key quality trait that influences consumer liking, a combination of sensory data and instrumental measurements were performed to help understand the aroma differences of six types of Chinese vinegar. A total of 52 volatile compounds, mostly ethyl acetate, acetic acid, and phenethyl alcohol, were detected in six types of Chinese vinegar using solid-phase microextraction coupled with gas chromatography–mass spectrometry (SPME-GC–MS). Combined with open-ended questions, the correlation between consumer liking and the volatile profile of the vinegar was further investigated. More consumers preferred the potato vinegar (B6) described as “having a sweet aroma and fruity vinegar aroma”. The Heng-shun Jinyou balsamic vinegar (B5) was not favored by consumers with its exhibition of “too pungent vinegar aroma”. Based on their preference patterns, consumers were grouped into three clusters by k-means clustering and principal component analysis (PCA). Using partial least squares regression (PLSR), the most important volatile compounds that drove consumer liking in the three clusters were obtained, among which 14 compounds such as 1-methylpyrrole-2-carboxaldehyde, ethyl acetate, and acetylfuran had the greatest impact on consumer liking, which could guide manufacturers to improve product quality and customer satisfaction.

Influence of balsamic vinegar on the quality indicators of natural semi-finished pork meat products

Lipid oxidation leads to an unpleasant smell and taste of semi-finished meat, which becomes tougher and less juicy due to the loss of intracellular fluid. The purpose of the study is to determine the effect of fruit and berry components of balsamic vinegar on organoleptic, structural, and mechanical parameters and changes in the pH level of semi-finished meat products. The paper presents the results of the influence of various types of balsamic vinegar on the quality indicators of semi-finished meat products. 5 varieties of balsamic vinegar were used: rowan, blackberry, currant, pomegranate, and grape. At the first stage of the study, the pH value was determined in samples of balsamic vinegar from fruit and berry raw materials. The next stage of the study was to determine the effect of balsamic vinegar on the structural and mechanical parameters, pH and organoleptic characteristics of meat during 7 days of storage of semi-finished pork products, which were injected with 5 types of balsamic vinegar in the amount of 15% to the weight of meat. Meat samples were evaluated by appearance, in-section appearance, taste, colour, consistency, and juiciness. Determination of penetration stress in the samples was carried out by measuring the immersion depth of a standard needle in each marinated meat semi-finished product and the control sample of pork meat. It was confirmed that the use of balsamic vinegar made from rowan, black currant, and pomegranate significantly affects the consistency of meat, making it more tender. When interacting with the components of raw materials, food acids affect the taste and aroma, and partially break down proteins and fats, making meat softer and tastier. It was found that in semi-finished pork meat products under the action of balsamic vinegar as one of the components of the marinade, the pH level decreases, which extends the shelf life and prevents the development of bacteria. Organoleptic characteristics and taste and aroma properties of the semi-finished product were improved and the appearance became more pleasant. The obtained results would allow extending the shelf life, enriching with biologically active substances, and improving the consumer properties of the semi-finished product