Bhat et al.

theȱfinalȱvinegar,ȱbutȱsomeȱbelievedȱthereȱwereȱnoȱdifferencesȱbetweenȱ

vinegarsȱ obtainedȱ atȱ differentȱ fermentationȱ speeds.ȱ Expertsȱ usuallyȱ

detectedȱimportantȱsensoryȱdifferencesȱbetweenȱvinegarȱmanufacturedȱbyȱ

the submerged and generator processes (Nieto et al., 1993).

At least two criterions were kept in consideration to assess the quality of

vinegar.ȱTheȱfirstȱqualityȱcriterionȱwasȱbasedȱonȱestablishingȱthatȱvinegarȱ

was actually vinegar (and not just diluted acetic acid). Discriminating

analyses that were used to distinguish samples of vinegar involved

measuring selected chemical constituents, including minerals, alcohols,

acids, phenolics, and other volatile compounds. Using such an approach,

itȱwasȱevenȱpossibleȱtoȱdifferentiateȱfermentationȱprocessȱusedȱtoȱproduceȱ

vinegarȱe.g.,ȱtraditionalȱversusȱquickȱacetificationȱmethodsȱ(Tesfaye et al.,

2002).

Vinegar Aroma

The characterization of vinegar included a wide range of values obtained

from physicochemical and sensory parameters. Various researches

characterizedȱtheȱqualityȱofȱvinegarsȱusingȱdifferentȱanalyticalȱparametersȱ

as well as sensory analysis (Carnacini and Gerbi 1992).

The other main characteristics on which vinegar quality was based were

thoseȱ thatȱ relatedȱ toȱ flavour,ȱ aroma,ȱ andȱ otherȱ organolepticȱ properties.ȱ

Vinegarȱflavourȱwasȱparticularlyȱinfluencedȱbyȱtheȱrawȱethanolicȱmaterialȱ

from which it was made. And although acetic acid was by far the

predominantȱflavourȱpresentȱinȱvinegar,ȱotherȱvolatileȱflavourȱcompoundsȱ

wereȱalsoȱpresentȱthatȱcontributedȱtoȱtheȱoverallȱflavourȱprofileȱofȱvinegar.ȱ

Inȱadditionȱtoȱthis,ȱtheȱflavourȱandȱaromaȱwereȱdependentȱonȱtheȱmethodȱ

of process, aging time and raw material used in the mash (Morales et

al., 2001).

Health aspects

Phenolicȱ compoundsȱ presentȱ inȱ applesȱ couldȱ preventȱ differentȱ chronicȱ

disorders such as cancers and cardiovascular diseases (Dai and Mumper

2010).Maazaand Murooka (2009) explored the utilization of vinegar in

food preparations as well as used to treat wounds and infections. It could

also be used in food preservation due to its low pH that retarded microbial

growth and contributed sensory properties to a number of foods.

Leeman et al. ȱ(2005)ȱreportedȱthatȱvinegarȱpossessedȱanȱantiglycemicȱeffectȱ

and decreased the glycemic index in a meal that could provide health

benefitsȱinȱbothȱhealthyȱandȱinȱdiabeticȱpatients.

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