Physicochemical Properties of and Volatile Components in Commercial Fruit Vinegars

Abstract

We compared the physicochemical properties of, and volatile components in various commercial fruit vinegars (made from apples, grapes, and persimmons). Total acidity was highest in grape vinegars. Significant between-sample differences were evident in total and reducing sugar contents. Brownness, turbidity, and overall color difference (the value) were highest in persimmon vinegars. Free sugars were composed mainly of fructose, glucose, sucrose, and maltose. Major organic acids were present in the (descending abundance) order acetic acid, oxalic acid, citric acid, malic acid, and succinic acid, among-samples difference were negligible. Nine-essential free amino acids were detected in nine types of grape and persimmon vinegars, and in six varieties of apple vinegar. Among 17 types of volatile compounds identified in apple vinegars, 12 in grape vinegars, and 33 in persimmon vinegars, the main volatile components were acetic acid, ethyl acetate, isoamyl acetate, isovaleric acid, isoamyl alcohol, propanoic acid and phenethyl acetate. Volatile chemicals in commercial fruit vinegars were effectively analyzed using a SAW e-nose.