Akademik Gida, vol.20, no.1, pp.54-62, 2022 (Scopus)
Vinegars are produced from different fruit sources to meet their increasing consumer demand. In this study, five different fruit vinegars were produced by natural fermentation using Cardinal grape (KU), Napoleon cherry (KR), damson plum (ER), kiwi (KW), and peach (SF). Some physicochemical properties of vinegars such as their acetic acid content, pH, total soluble dry matter content, and color values and sensory characteristics were determined. The acetic acid content of fruit vinegars was between 0.53-3.23%, and their pH values were between 2.93-3.63. While the highest acetic acid content was found in KU vinegar, KR vinegar had the lowest acetic acid content. Besides, vinegars had a total soluble dry matter content between 2.50-3.70°Brix. While the lowest Brix value was determined in ER vinegar, KU and SF vinegars had the highest Brix value. Results of color profile analysis indicated that the brightest vinegars were KW, KU, and ER vinegars, and samples had a yellowness value between 13.19-26.60, and the highest redness value of 17.60 was found for KR vinegar. Based on the sensory evaluation test, the highest overall impression score among the samples was determined in KW vinegar, followed by SF and ER vinegars.