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Abstract ▼ AI-Helper

Four kinds of commercial vinegars were investigated to compare physicochemical properties (pH, acidity, color, tannin and metal content), minor components (free sugar, free amino and organic acid), and their organoleptic tastes. The ratio of nonvolatile organic acid to the total organic acid was dec...

Four kinds of commercial vinegars were investigated to compare physicochemical properties (pH, acidity, color, tannin and metal content), minor components (free sugar, free amino and organic acid), and their organoleptic tastes. The ratio of nonvolatile organic acid to the total organic acid was decreased in the order of brewed, cider, brown rice, and persimmon vinegar. Especially malic acid content was appeared to be highly remarkable in cider vinegar. Glucose and fructose were the predominant components among free sugars regardless of the kinds of vinegar. Free amino acid contents in cider, brown rice and persimmon vinegars have shown a little deviation among the same kind of vinegar samples, but were obviously more abundant than those in brewed vinegars. Color preference, sourness and sweetness of the vinegars were not statistically different (p>0.05) among four kinds of vinegars, whereas overall taste preference, background taste preference and intensity showed significant differences (p<0.05) with respect to the type of vinegar. Brewed and cider vinegars have revealed higher sensory scores in overall and background taste preference than the persimmon and brown rice vinegars. Even though there were no high relationships between minor components and organoleptic taste in commercial vinegars the ratio of acetic acid to the total organic acid was significantly correlated (p<0.01) with the overall taste preference.

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