Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacities

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Ozen M., Özdemir N., Ertekin Filiz B., Budak N. H. , Kök Taş T.

FOOD CHEMISTRY, vol.309, 2020 (Peer-Reviewed Journal) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 309
  • Publication Date: 2020
  • Doi Number: 10.1016/j.foodchem.2019.125664
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded, Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Keywords: Sour cherry vinegar, Antioxidant, Chlorogenic acid, Phenolics, Volatile aroma compounds, PHENOLIC-COMPOUNDS, WINES, ACID, COMPONENTS, CULTIVARS


In this study, it was aimed to determine the bioactive compounds and volatile aroma compounds of the sour cherry vinegar, and to investigate the usability of concentrated juice instead of the fresh fruit juice in vinegar production. And, two sour cherry vinegars were produced using juices prepareted fresh fruit (FSCJ) and concentrate juice (CSCJ), analyzed for functional and organoleptic aspects. The finding shown that both vinegars produced have rich functional compounds (gallic and chlorogenic acids) and volatile aroma compounds, and sour cherry is ideal for vinegar production. However, the vinegar produced using the CSCJ was more prominent, according to aromatic aspect. These aroma compounds were 3-methyl-1-butanol and eugenol, phenethyl alcohol, 2-phenethyl acetate, acetic, isobutyric, isovaleric, hexanoic and octanoic acids.