Chemical properties, antioxidant activities and sensory evaluation of mango vinegar
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Abstract
This study was carried out to examine the chemical properties, antioxidant activities and sensory scores of mango vinegar produced from five mango cultivars, namely ‘Nam Dokmai’, ‘Kalon’, ‘Kaew’, ‘Chok Anan’ and ‘Maha Chanok’. Mango vinegars were produced via a two-stage (alcoholic and acetous) fermentation process. The initial soluble solid contents in the mango juice were adjusted to 22 ºBrix use refractometer before the fermentation. Alcoholic fermentation was conducted using Saccharomyces cerevisiae as the inoculant while Acetobacter pasteurianus was used for acetous fermentation. As observed for all samples during the alcoholic fermentation the levels of soluble solids decreased continuously and the levels of alcohol were found to increase at the end of fermentation process. Notably, the wine produced from ‘Nam Dokmai’ cultivar exhibited the highest levels of alcohol (14.82%) and antioxidant activity (DPPH method) (80.21%). Similar results were observed for all samples during the acetous fermentation, in which the levels of alcohol dropped continuously and the levels of acetic acid were noted to elevate at the end of the fermentation process. The highest levels of acetic acid (6.96%) was detected in the vinegars produced from ‘Kalon’ cultivar while those produced form ‘Maha Chanok’ cultivar exhibited the highest levels of antioxidant activity (91%). Sensory evaluation based on the 9-point hedonic scales showed that the vinegars produced from ‘Kaew’ cultivar displayed the highest overall acceptability with an average score of 6.23, equivalent to the hedonic scale of 9, which indicated the slightly pleasant levels of the vinegar preference of the consumers.
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