| Title: | "Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacities" |
| Author(s): | Ozen M; Ozdemir N; Ertekin Filiz B; Budak NH; Kok-Tas T; |
| Address: | "Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, Turkey. Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Turkey. Electronic address: nilgun.ozdemir@omu.edu.tr. Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, Turkey. Electronic address: bilgefiliz@sdu.edu.tr. Department of Food Processing, Egirdir Vocational School, Isparta University of Applied Sciences, Turkey. Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, Turkey. Electronic address: tugbakoktas@sdu.edu.tr" |
| DOI: | 10.1016/j.foodchem.2019.125664 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "In this study, it was aimed to determine the bioactive compounds and volatile aroma compounds of the sour cherry vinegar, and to investigate the usability of concentrated juice instead of the fresh fruit juice in vinegar production. And, two sour cherry vinegars were produced using juices prepareted fresh fruit (FSCJ) and concentrate juice (CSCJ), analyzed for functional and organoleptic aspects. The finding shown that both vinegars produced have rich functional compounds (gallic and chlorogenic acids) and volatile aroma compounds, and sour cherry is ideal for vinegar production. However, the vinegar produced using the CSCJ was more prominent, according to aromatic aspect. These aroma compounds were 3-methyl-1-butanol and eugenol, phenethyl alcohol, 2-phenethyl acetate, acetic, isobutyric, isovaleric, hexanoic and octanoic acids. Within this study, a new way for sour cherry usage, independently of the season were proposed. And, aromatic and functional aspects of sour cherry vinegar were revealed for the first time" |
| Keywords: | Acetic Acid/*analysis Antioxidants/*chemistry Fruit/chemistry/metabolism Fruit and Vegetable Juices/*analysis Hydrogen-Ion Concentration Phenols/chemistry Prunus avium/*chemistry/metabolism Refractometry Spectrophotometry Volatile Organic Compounds/*chemi; |
| Notes: | "MedlineOzen, Merve Ozdemir, Nilgun Ertekin Filiz, Bilge Budak, Nilgun H Kok-Tas, Tugba eng England 2019/11/09 Food Chem. 2020 Mar 30; 309:125664. doi: 10.1016/j.foodchem.2019.125664. Epub 2019 Oct 17" |
