Application of accelerating energies to the maceration of sherry vinegar with citrus fruits
| Autor: | Remedios Castro, Enrique Durán-Guerrero, Marina Chanivet, Carmelo García Barroso, María del Carmen Rodríguez-Dodero |
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| Rok vydání: | 2020 |
| Předmět: |
Citrus
Food Handling 030309 nutrition & dietetics Orange (colour) Sensory analysis 03 medical and health sciences 0404 agricultural biotechnology Maceration (wine) Ultrasonics Food science Microwaves Acetic Acid Volatile Organic Compounds 0303 health sciences Nutrition and Dietetics Chemistry Polyphenols 04 agricultural and veterinary sciences 040401 food science Polyphenol Fruit Fermentation Odorants Agronomy and Crop Science Food Science Biotechnology Citrus fruit |
| Zdroj: | Journal of the Science of Food and Agriculture. 101:2235-2246 |
| ISSN: | 1097-0010 0022-5142 |
| DOI: | 10.1002/jsfa.10843 |
| Popis: | BACKGROUND: In the present work we propose the use of accelerating energies (microwaves and ultrasounds) to the maceration process of sherry vinegar with citrus fruit peels (orange and lemon). For the application of microwaves, an experimental design has been developed in order to optimize the maceration conditions. To evaluate the effect of these energies on the maceration, the volatile and polyphenolic content of the samples has been analyzed, as well as their sensory characteristics. RESULTS: Orange peel provided a higher number of volatile and polyphenolic compounds to the vinegar, while lemon's yielded a greater amount of some of them. The multivariate analysis showed that the samples macerated using microwaves were the most similar to the samples macerated in the traditional way. This aspect was corroborated by the sensory analysis, which was more noticeable when orange peel was used in the macerations. CONCLUSION: Therefore, it seems that the use of microwaves to accelerate maceration is a good alternative to the traditional method of making sherry vinegars macerated with citrus peel, since it cuts down the maceration time from 3 days to just a few minutes. © 2020 Society of Chemical Industry. |
| Databáze: | OpenAIRE |
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