TY - JOUR
T1 - Characterisation of Diospyros kaki (persimmon) vinegars produced with different microorganisms
AU - BORDIGA, MATTEO
AU - Guzzon, R.
AU - MANFREDI, MARCELLO
AU - BARBERIS, ELETTRA
AU - Grasso, S.
AU - Benitez-Gonzalez, A. M.
AU - Melendez, Martinez A. J.
AU - TRAVAGLIA, Fabiano
AU - ARLORIO, Marco
AU - COISSON, Jean Daniel
N1 - Publisher Copyright:
© 2023 The Authors
PY - 2023
Y1 - 2023
N2 - 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.
AB - 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.
UR - https://iris.uniupo.it/handle/11579/161082
U2 - 10.1016/j.fbio.2023.102987
DO - 10.1016/j.fbio.2023.102987
M3 - Article
SN - 2212-4292
VL - 55
SP - 102987
JO - Food Bioscience
JF - Food Bioscience
ER -
