ORIGINAL ARTICLE
The changes of physicochemical properties, antioxidants, organic, and key volatile compounds associated with the flavor of peach (Prunus cerasus L. Batsch) vinegar during the fermentation process
Nilgün H. Budak,
Nilgün Özdemir,
Çağlar Gökırmaklı,
Corresponding Author
Nilgün H. Budak
Department of Food Processing, Egirdir Vocational School, Isparta University of Applied Sciences, Isparta, Turkey
Correspondence
Nilgün H. Budak, Department of Food Processing, Egirdir Vocational School, Isparta University of Applied Sciences, Isparta, Turkey.
Email: [email protected]
Search for more papers by this authorNilgün Özdemir
Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Samsun, Turkey
Search for more papers by this authorÇağlar Gökırmaklı
Department of Food Engineering, Engineering Faculty, Süleyman Demirel University, Isparta, Turkey
Search for more papers by this authorNilgün H. Budak,
Nilgün Özdemir,
Çağlar Gökırmaklı,
Corresponding Author
Nilgün H. Budak
Department of Food Processing, Egirdir Vocational School, Isparta University of Applied Sciences, Isparta, Turkey
Correspondence
Nilgün H. Budak, Department of Food Processing, Egirdir Vocational School, Isparta University of Applied Sciences, Isparta, Turkey.
Email: [email protected]
Search for more papers by this authorNilgün Özdemir
Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Samsun, Turkey
Search for more papers by this authorÇağlar Gökırmaklı
Department of Food Engineering, Engineering Faculty, Süleyman Demirel University, Isparta, Turkey
Search for more papers by this authorAbstract
Peach is a delicious food preferred by consumers and widely used in the manufacture of peach juice, peach juice concentrate, peach jam, dried fruit, puree, etc. Alternatively, peach can be used in the production of vinegar. In this study, peach vinegar was produced as an alternative to other industrial products produced from peach. In this study, it was determined that the TPC content and ORAC value of peach vinegar were higher than those of peach juice and peach wine. In addition, the major contributor compounds to the aroma profiles of the samples were the γ-decalactone, linalool, and geraniol compounds for the peach juice; the ethanol, ɣ-decalactone, phenylacetic acid, acetic acid, 2-phenylethanol, ethyl decanoate, the linalool, and the decanoic-acid for the peach wine; and the ɣ-decalactone, phenylacetic acid, acetic-acid, phenethyl-acetate, and isovaleric acid for the peach vinegar. It is thought that the results of this study will pave the way for the widespread production of vinegar from peach, which has positive effects on health, is rich in volatile aroma components, and has a high potential to be preferred. Furthermore, this study is the first detailed study so far on peach vinegar.
Practical applications
In this study, it was aimed to produce vinegar as a new and alternative foodstuff product from peach fruit which was normally processed as fresh or/ dried fruit, fruit juice, puree, and canned fruit by the industry. An alternative idea was created for the use of peach fruit, which has a short shelf life. In the study, the antioxidant capacity, organic compounds, and volatile compounds associated with aroma profile of peach vinegar during the fermentation process were determined. Moreover, the changes of these compounds were monitored during the fermentation process. The results of the study are a guide for the usability of peach fruit as a raw material in the production of peach vinegar, which has potentially positive effects on health, is rich in volatile aroma components, and has a high potential to be preferred. Furthermore, this study is the first detailed study on peach vinegar.
CONFLICT OF INTEREST
The author(s) declare no conflict of interests for the research, authorship of the paper, and/or its publication.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available from the corresponding author upon reasonable request.
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