Application of accelerating energies to the maceration of sherry vinegar with citrus fruits.
J Sci Food Agric
; 101(6): 2235-2246, 2021 Apr.
Article
in En
| MEDLINE
| ID: mdl-33006381
ABSTRACT
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.Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Citrus
/
Acetic Acid
/
Food Handling
/
Fruit
Type of study:
Evaluation_studies
Language:
En
Journal:
J Sci Food Agric
Year:
2021
Document type:
Article
Affiliation country:
Spain
Publication country:
ENGLAND
/
ESCOCIA
/
GB
/
GREAT BRITAIN
/
INGLATERRA
/
REINO UNIDO
/
SCOTLAND
/
UK
/
UNITED KINGDOM