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47 .   Study concerning the quality of apple vinegar obtained through classical method

Authors: Adriana Dabija, Cristian Aurel Hatnean

Volume 20, Issue 4;
Pages: 304-310;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

Vinegar is the product that is obtained exclusively through biotechnological process of double fermentation, alcoholic and acetic liquids or other substances of agricultural origin. This paper presents a summary of research concerning the quality of vinegar made from apples, Florina assortment, harvested from Suceava county area. Apple vinegar is obtained through double fermentation, alcoholic and acetic apple juice through the classic Orleans. In the different stages of acetic fermentation, the aroma compounds were determined via chromatographic analysis, using a gas chromatograph mass spectrometer equipped with a Shimadzu GCMS. In the apple vinegar - finished product were identified aroma compounds derived from apple - raw material and which are processed during the technological stages, but also new flavour compound resulting from alcoholic and acetic fermentations. All these substances determine the ultimate sensory qualities of the finished product - apple vinegar. The final product was analyzed in terms of heavy metal content by atomic emission spectrometer using an inductively coupled plasma mass spectrometer equipped with AGILENT 7500.

Keywords: alcoholic fermentation, acetic fermentation, flavor compounds, heavy metals

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