Physicochemical and Sensory Quality Properties of Yellow Hawthorn Fruit (Crataegus tanacetifolia) Vinegar Produced by Traditional Fermentation Method
Yıl: 2020 Cilt: 0 Sayı: 19 Sayfa Aralığı: 176 - 181 Metin Dili: İngilizce DOI: 10.31590/ejosat.715699 İndeks Tarihi: 14-10-2020
Physicochemical and Sensory Quality Properties of Yellow Hawthorn Fruit (Crataegus tanacetifolia) Vinegar Produced by Traditional Fermentation Method
Öz: In this study, some physical, chemical and sensory properties of vinegar produced from hawthorn (Crataegus tanacetifolia) byconventional method were investigated. According to the results of the analyses performed, dry matter, pH, total acidity, ash andconductivity values were determined to be 2.08±0.09%, 2.69±0.08, 20.49±0.13 g/L, 2.2±0.10 g/L and 1.36±0.08 μS/cm, respectively.As a result of the alcohol analysis performed after 9 months of storage, no alcohol was detected in the samples. Furthermore, totalantioxidant activity and total phenolic content in vinegar samples were determined to be 86.23±8.12 μg trolox equivalent (TE)/mLand 751.11±15.71 mg gallic acid equivalent (GAE)/L, respectively. In hawthorn vinegar samples, it was determined that the brix valuewas 2.24±0.07, density was 1.018±0.02 g/cm3, mean color values; L* values were 27.80±0.51; a* values were 1.33±0.04 and b*values were -0.30±0.13. 47.30±0.76 ppm Na, 3.38±0.04 ppm Mg, 197.14±3.50 ppm K, 2.59±0.47 ppm Ca, 83.20±0.43 ppm P,0.42±0.01 ppm Fe, 0.02±0.01 ppm Cu, 0.33±0.00 ppm B, 0.18±0.00 ppm Zn, 0.75±0.01 ppm Al, 0.02±0.00 ppb Cr, 4.42±0.01 ppb Snwere found in hawthorn vinegar, which is rich in mineral content. According to the sensory analysis results, it was determined that thecolor scores of vinegar samples were 7.20±0.28, the aroma value was 6.25±0.32, the odor value was 6.75±0.37, the appearance valuewas 6.25±0.22, and the general appreciation value was 7.25±0.53.
Anahtar Kelime: Geleneksel Fermantasyon Yöntemiyle Üretilen Sarı Alıç Meyve (Crataegus tanacetifolia) Sirkesinin Fizikokimyasal ve Duyusal Kalite Özellikleri
Öz: Bu çalışmada geleneksel yöntemle alıçtan (Crataegus tanacetifolia) üretilen sirkenin bazı fiziksel, kimyasal ve duyusal özellikleri araştırılmıştır. Yapılan analiz sonuçlarına göre; kuru madde, pH, toplam asitlik, kül, iletkenlik değerleri sırasıyla 2.08±0.09%, 2.69±0.08, 20.49±0.13 g/L, 2.2±0.10 g/L, 1.36±0.08 μS/cm olarak belirlenmiştir. 9 aylık depolama sonrasında yapılan alkol analizi sonucunda örneklerde alkol tespit edilmemiştir. Ayrıca sirke örneklerinde toplam antioksidan aktivite ve toplam fenolik madde miktarı sırasıyla 86.23±8.12 μg troloks eşdeğeri (TE)/mL ve 751.11±15.71 mg gallik asit eşdeğeri (GAE)/L olarak belirlenmiştir. Alıç sirkesi örneklerinde; briks değeri 2.24±0.07, yoğunluk (g/cm3 ) 1.018±0.02, ortalama renk değerleri; L* değerleri 27.80±0.51; a* değerleri 1.33±0.04 ve b* değerleri -0.30±0.13 olarak saptanmıştır. Mineral içeriği bakımından zengin olan alıç sirkesinde; 47.30±0.76 ppm Na, 3.38±0.04 ppm Mg, 197.14±3.50 ppm K, 2.59±0.47 ppm Ca, 83.20±0.43 ppm P, 0.42±0.01 ppm Fe, 0.02±0.01 ppm Cu, 0.33±0.00 ppm B, 0.18±0.00 ppm Zn, 0.75±0.01 ppm Al, 0.02±0.00 ppb Cr, 4.42±0.01 ppb Sn belirlenmiştir. Duyusal analiz sonuçlarına göre ise sirke örneklerinin renk skorları 7.20±0.28, aroma değeri 6.25±0.32, koku değeri 6.75±0.37, görünüş değeri 6.25±0.22, genel beğeni değeri 7.25±0.53 olarak tespit edilmiştir.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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| APA | tomar o, ÇAĞLAR A, akarca g, VATANSEVER H (2020). Physicochemical and Sensory Quality Properties of Yellow Hawthorn Fruit (Crataegus tanacetifolia) Vinegar Produced by Traditional Fermentation Method. , 176 - 181. 10.31590/ejosat.715699 |
| Chicago | tomar oktay,ÇAĞLAR Abdullah,akarca gokhan,VATANSEVER Hülya Physicochemical and Sensory Quality Properties of Yellow Hawthorn Fruit (Crataegus tanacetifolia) Vinegar Produced by Traditional Fermentation Method. (2020): 176 - 181. 10.31590/ejosat.715699 |
| MLA | tomar oktay,ÇAĞLAR Abdullah,akarca gokhan,VATANSEVER Hülya Physicochemical and Sensory Quality Properties of Yellow Hawthorn Fruit (Crataegus tanacetifolia) Vinegar Produced by Traditional Fermentation Method. , 2020, ss.176 - 181. 10.31590/ejosat.715699 |
| AMA | tomar o,ÇAĞLAR A,akarca g,VATANSEVER H Physicochemical and Sensory Quality Properties of Yellow Hawthorn Fruit (Crataegus tanacetifolia) Vinegar Produced by Traditional Fermentation Method. . 2020; 176 - 181. 10.31590/ejosat.715699 |
| Vancouver | tomar o,ÇAĞLAR A,akarca g,VATANSEVER H Physicochemical and Sensory Quality Properties of Yellow Hawthorn Fruit (Crataegus tanacetifolia) Vinegar Produced by Traditional Fermentation Method. . 2020; 176 - 181. 10.31590/ejosat.715699 |
| IEEE | tomar o,ÇAĞLAR A,akarca g,VATANSEVER H "Physicochemical and Sensory Quality Properties of Yellow Hawthorn Fruit (Crataegus tanacetifolia) Vinegar Produced by Traditional Fermentation Method." , ss.176 - 181, 2020. 10.31590/ejosat.715699 |
| ISNAD | tomar, oktay vd. "Physicochemical and Sensory Quality Properties of Yellow Hawthorn Fruit (Crataegus tanacetifolia) Vinegar Produced by Traditional Fermentation Method". (2020), 176-181. https://doi.org/10.31590/ejosat.715699 |
| APA | tomar o, ÇAĞLAR A, akarca g, VATANSEVER H (2020). Physicochemical and Sensory Quality Properties of Yellow Hawthorn Fruit (Crataegus tanacetifolia) Vinegar Produced by Traditional Fermentation Method. Avrupa Bilim ve Teknoloji Dergisi, 0(19), 176 - 181. 10.31590/ejosat.715699 |
| Chicago | tomar oktay,ÇAĞLAR Abdullah,akarca gokhan,VATANSEVER Hülya Physicochemical and Sensory Quality Properties of Yellow Hawthorn Fruit (Crataegus tanacetifolia) Vinegar Produced by Traditional Fermentation Method. Avrupa Bilim ve Teknoloji Dergisi 0, no.19 (2020): 176 - 181. 10.31590/ejosat.715699 |
| MLA | tomar oktay,ÇAĞLAR Abdullah,akarca gokhan,VATANSEVER Hülya Physicochemical and Sensory Quality Properties of Yellow Hawthorn Fruit (Crataegus tanacetifolia) Vinegar Produced by Traditional Fermentation Method. Avrupa Bilim ve Teknoloji Dergisi, vol.0, no.19, 2020, ss.176 - 181. 10.31590/ejosat.715699 |
| AMA | tomar o,ÇAĞLAR A,akarca g,VATANSEVER H Physicochemical and Sensory Quality Properties of Yellow Hawthorn Fruit (Crataegus tanacetifolia) Vinegar Produced by Traditional Fermentation Method. Avrupa Bilim ve Teknoloji Dergisi. 2020; 0(19): 176 - 181. 10.31590/ejosat.715699 |
| Vancouver | tomar o,ÇAĞLAR A,akarca g,VATANSEVER H Physicochemical and Sensory Quality Properties of Yellow Hawthorn Fruit (Crataegus tanacetifolia) Vinegar Produced by Traditional Fermentation Method. Avrupa Bilim ve Teknoloji Dergisi. 2020; 0(19): 176 - 181. 10.31590/ejosat.715699 |
| IEEE | tomar o,ÇAĞLAR A,akarca g,VATANSEVER H "Physicochemical and Sensory Quality Properties of Yellow Hawthorn Fruit (Crataegus tanacetifolia) Vinegar Produced by Traditional Fermentation Method." Avrupa Bilim ve Teknoloji Dergisi, 0, ss.176 - 181, 2020. 10.31590/ejosat.715699 |
| ISNAD | tomar, oktay vd. "Physicochemical and Sensory Quality Properties of Yellow Hawthorn Fruit (Crataegus tanacetifolia) Vinegar Produced by Traditional Fermentation Method". Avrupa Bilim ve Teknoloji Dergisi 19 (2020), 176-181. https://doi.org/10.31590/ejosat.715699 |
