The aim of this work was to evaluate the characteristics of nine kaki vinegars produced using different yeasts and bacteria traditionally involved in wine production, and to evaluate their acidity, density, total phenolic content, and antioxidant activity. Furthermore, the study characterized the volatile fingerprinting by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and by two-dimensional gas chromatography coupled to mass spectrometry (GCxGC-TOF-MS). Finally, individual carotenoids were characterized using high performance liquid chromatography (HPLC). More than a thousand distinguishing molecules were found. It was discovered that vinegars fermented with S. cerevisiae produced a larger number of volatile chemicals. Among the three vinegars produced with this strain, the one fermented with Acetobacter_vino seemed to have a more elaborate flavour profile than all the other samples. The vinegar produced utilizing the mixture of T. delbruekii and Acetobacter was the only kind to have a high concentration of carotenoids.

Bordiga, M.; Guzzon, R.; Manfredi, M.; Barberis, E.; Grasso, S.; Benítez-González, A.M.; Meléndez Martínez, A.J.; Travaglia, F.; Arlorio, M.; Coisson, J.D. (2023). Characterisation of Diospyros kaki (persimmon) vinegars produced with different microorganisms. FOOD BIOSCIENCE, 55: 102987. doi: 10.1016/j.fbio.2023.102987 handle: https://hdl.handle.net/10449/83739

Characterisation of Diospyros kaki (persimmon) vinegars produced with different microorganisms

Guzzon, Raffaele;
2023-01-01

Abstract

The aim of this work was to evaluate the characteristics of nine kaki vinegars produced using different yeasts and bacteria traditionally involved in wine production, and to evaluate their acidity, density, total phenolic content, and antioxidant activity. Furthermore, the study characterized the volatile fingerprinting by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and by two-dimensional gas chromatography coupled to mass spectrometry (GCxGC-TOF-MS). Finally, individual carotenoids were characterized using high performance liquid chromatography (HPLC). More than a thousand distinguishing molecules were found. It was discovered that vinegars fermented with S. cerevisiae produced a larger number of volatile chemicals. Among the three vinegars produced with this strain, the one fermented with Acetobacter_vino seemed to have a more elaborate flavour profile than all the other samples. The vinegar produced utilizing the mixture of T. delbruekii and Acetobacter was the only kind to have a high concentration of carotenoids.
Persimmon
Kaki vinegar
Nonsaccharomyces yeast
Vinegar fermentation
Volatile compounds
Carotenoids
Settore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI
2023
Bordiga, M.; Guzzon, R.; Manfredi, M.; Barberis, E.; Grasso, S.; Benítez-González, A.M.; Meléndez Martínez, A.J.; Travaglia, F.; Arlorio, M.; Coisson, J.D. (2023). Characterisation of Diospyros kaki (persimmon) vinegars produced with different microorganisms. FOOD BIOSCIENCE, 55: 102987. doi: 10.1016/j.fbio.2023.102987 handle: https://hdl.handle.net/10449/83739
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10449/83739
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