Work

Comparative Study on Physico-chemical and Sensory Properties of Vinegar Produced from Apple Varieties

Year: 2022

Type: article

Abstract: Background: The Aures region is known for its great apple production, the most cultivated varieties are the Golden delicious, the Royal gala and the Starkrimson, each year the region experiences huge losses caused by hail, which has a negative socio-economic impact. Methods: In order to value these losses in apple cider vinegar, we made a comparative study of the color (juice and vinegar), physicochemical parameters (TSS, pH and total acidity) for 49 days at 30oC and protected from the light andsensory analysis of the three vinegars (VGD, VRG and VSK) obtained by the traditional method “Orléans”. Result: The results showed that the three vinegars (VGD, VRG and VSK) meet the national and international standard, the acetic acid content was 7.27, 7.18, 6.30 respectively for VSK, VRG and VGD, while sensory analysis performed on the hedonic scale by 70 adults (women and men aged between 25-45 years), reported that the Golden delicious vinegar was most appreciated.

Source: Agricultural Science Digest - A Research Journal

DOI: 10.18805/ag.df-401

Authors: D. Ameur, N. Heleili

Institution: University of Batna 1

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W4294976293