Bhat et al.
vinegarsȱ obtainedȱ atȱ differentȱ fermentationȱ speeds.ȱ Expertsȱ usuallyȱ
the submerged and generator processes (Nieto et al., 1993).
At least two criterions were kept in consideration to assess the quality of
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,
vinegarȱe.g.,ȱtraditionalȱversusȱquickȱacetificationȱmethodsȱ(Tesfaye et al.,
Vinegar Aroma
The characterization of vinegar included a wide range of values obtained
from physicochemical and sensory parameters. Various researches
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
from which it was made. And although acetic acid was by far the
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