Quality Comparison of Commercial Cider Vinegars by Their Acidity Levels
2012
Jo, D.J., Kyungpook National University, Daegu, Republic of Korea | Park, E.J., Kyungpook National University, Daegu, Republic of Korea | Kim, G.R., Kyungpook National University, Daegu, Republic of Korea | Yeo, S.H., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Jeong, Y.J., Keimyung University, Daegu, Republic of Korea | Kwon, J.H., Kyungpook National University, Daegu, Republic of Korea
The quality of commercial cider vinegars was compared according to their acidity levels (low, general, double strength and triple strength). The pH, reducing sugar content and brown color intensity decreased, while the total acidity increased with the increasing acidity levels, which may be resulted from difference in formulation and manufacturing procedures. The free sugars were mainly composed of fructose and glucose, which were the highest in low acidity vinegar, followed by double strength, general, and triple strength acidity vinegars. Acetic acids and malic acids were identified as the major organic acids. The citric acid concentration was the highest in triple strength vinegars. The contents of total phenolics and flavonoids were the highest in low acidity vinegars, which indicated their dependence on the apple juice content. DPPH and ABTS radical scavenging abilities were the highest in low acidity vinegars, that showed high amounts of antioxidants.
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