DERİN KÜLTÜR YÖNTEMİ ve YAVAŞ YÖNTEM ile DİMRİT ÜZÜMÜNDEN ÜRETİLEN SİRKENİN KİMYASAL ve DUYUSAL ÖZELLİKLERİ

Abstract

Bu çalışmada Dimrit üzümünden derin kültür yöntemi ve yavaş yöntem ile elde edilen sirkenin bazıkimyasal ve duyusal özellikleri araştırılmıştır. Aynı zamanda Nevşehir-Ürgüp bölgesinde yetiştirilenDimrit üzümünün sirke üretimi için elverişliliği tartışılmıştır. Sirkeler genel bileşim, aroma maddeleriiçeriği (asetaldehit, metanol, 2-metil-1-bütanol, 1-propanol, 2-metil-1-propanol, etil asetat, metil asetat,2,3-bütandiol, 2-feniletanol) ve duyusal özellikleri bakımından istatistiksel olarak karşılaştırılmıştır. Yavaşyöntemle üretilen sirkelerin asitlik ve aroma maddeleri içeriğinin daha yüksek ve duyusal özelliklerinindaha iyi olduğu bulunmuştur. Uçucu asit miktarı 36.35-54.94 g/L arasında değişirken, aroma maddelerimiktarı 0.08-7.16 mg/L arasında değişmiştir. Ayrıca etil asetat (4.26-6.84 mg/L), 2,3 bütandiol (3.36-5.0 mg/L)ve 2-fenil etanol (2.38-3.42 mg/L) sirke örneklerimizdeki baskın aroma maddeleri olarak belirlenmiştir.Bu çalışma sayesinde, Dimrit üzüm çeşidi, sirke üretimi için değerlendirilmiş ve Dimrit üzümünden eldeedilen sirkelerin iyi kalitede olduğu belirlenmiştir

Keywords

• Sirke, kimyasal bileşim, duyusal özellikler

CHEMICAL and SENSORY PROPERTIES of VINEGAR FROM DIMRIT GRAPE by SUBMERGED and SURFACE METHOD

Abstract

In this study, it was investigated some chemical and sensory properties of vinegar obtained from Dimritgrape by submerged and surface method. Also it was discussed convenience of Dimrit grape grown inNevşehir-Ürgüp region for vinegar production. Vinegars were compared as regards general compositions,contents of aroma components (acetaldehyde, methanol, 2-methyl-1-butanol, 3-methyl-1-butanol,1-propanol, 2-methyl-1-propanol, ethyl acetate, methyl acetate, 2,3-butanediol, 2-phenylethanol) andsensorial characteristics by statistical analyses. Results indicated that some properties of vinegars weredifferent as regards their general compositions, contents of aroma components and sensorial characteristics.It was found that acidity and contents of aroma components of vinegars produced by slow method werehigher and their sensorial characteristics were better. Amounts of volatile acidity changed between36.35-54.94 g/L, whereas amounts of aroma compounds changed between 0.08-7.16 mg/L. Furthermore,ethyl acetate (4.26 -6.84 mg/L), 2,3 butandiol (3.36-5.0 mg/L) and 2-phenyl ethanol (2.38-3.42 mg/L)was determined as dominant aroma compounds in our vinegar samples. Through this study, Dimritgrape variety was evaluated for vinegar production and it was determined that vinegars from Dimritgrape were good quality

Keywords

• Vinegar, chemical composition, sensory properties

References

1. Adams MR. 1998. Vinegar. In; Microbiology of Fermented Foods, Ed. Brian J. B. Wood, Blackie Academic&Professional, Second Edition, 1:1-44. 2. Öztürk I, Çalışkan O, Tornuk F, Özcan N, Yalçın H, Başlar M, Sağdıç O. 2015. Antioxidant, antimicrobial, mineral, volatile, physico chemical and Microbiological characteristics of traditional home-made Turkish Vinegars. LWT-Food Sci Technol, 63, 144-151.
2. Gullo M, Verzelloni E, Canonico M. 2014. Aerobic submerged fermentation by acetic acid bacteria for vinegar production: Process and biotechnological aspects. Process Biochem, 49, 1571-1579.
3. Morales ML, Tesyafe W, Garcia-Parrilla MC, Casas JA, Troncoso AM. 2001. Sherry Wine Vinegar: Physicochemical Changes during the Acetification Process. J Sci Food Agric, 81:611-619.
4. Tan SC. 2005. Vinegar Fermentation. a Thesis of Master. University of Lousiana, Department of Food Science, pp:123
5. Gerbi V, Zeppa G, Beltramo R, Carnacini A, Antonelli A. 1998. Characterization of White Vinegars of Different Sources with Artificial Neural Networks. J Sci Food Agric, 78:417-422.
6. Achaerandio I, Guell C, Medina F, Lamuela- Raventos R, Lopez F. 2002. Note. Vinegar Decolorization by Re-Activated Carbon. Food Sci Technol Int, 8(4):239-242.
7. Morales ML, Benitez B, Troncoso AM. 2004. Accelerated Aging of Wine Vinegars with Oak Chips: Evaluation of Wood Flavour Compounds. Food Chem, 88:305-315.
8. Marrufo-Curtido A, Cejudo-Bastante MJ, Durán-Guerrero E, Castro-Mejías R, Natera-Marín R, Chinnici F, García-Barroso C. 2012. Characterization and differentiation of high quality vinegars by stir bar sorptive Extraction coupled to gas chromatography-mass spectrometry (SBSE/GC-MS), LWT-Food Sci Technol, 47, 332-341.

9. Akman A, Yazıcıoğlu T. 1960. Fermantasyon Teknolojisi, Cilt 2, Şarap Kimyası ve Teknolojisi, Ankara Üniversitesi Ziraat Fakültesi Yayınları, No:160, 604s.
10. Callejón RM, Tesfaye W, Torija MJ, Mas A, Troncoso AM, Morales ML. 2009. Volatile compounds in red wine vinegars obtained by submerged and surface acetification in different woods. Food Chem, 113, 1252-1259.
11. Aktan N, Kalkan H. 1998. Sirke Teknolojisi. Ege Üniversitesi Basımevi, İzmir, 82s.
12. Tesyafe W, Morales ML, Benitez B, Garcia- Parrilla MC, Troncoso AM. 2002. Wine Vinegar: Technology, Authenticity and Quality Evaluation. Trends in Food Sci Technol, 13:12-21.
13. Durante C, Cocchi M, Grandi M, Marchetti A, Bro R. 2006. Application of N-PLS to Gas Chromatography and Sensory Data of Traditional Balsamic Vinegars of Modena. Chemomet Intel Lab, 83:54-65.
14. Canbaş A. 1978. Nevşehir-Ürgüp Çevresinde Dimrit Üzümlerinden Daha İyi Kalitede Şarap Elde Etme Olanakları Üzerinde Teknolojik Araştırmalar. Doçentlik Tezi, Ç.Ü. Ziraat Fakültesi, 138s.
15. Canbaş A. 1981. Nevşehir-Ürgüp Çevresi Siyah Dimrit Üzümlerinin Isıtılarak Şaraba İşlenmesi Üzerinde Araştırmalar. Veterinerlik Hayvancılık Tarım, Ormancılık, Cilt 5, 73-80s.
16. Şahin I, Yavaş I, Kılıç O. 1977. Kuru Üzüm Sirkesi Üretiminde Öğütme ve Çeşitli Maddelerin Fermantasyon Süresi ve Verime Etkileri. GIDA, 2(3):95-105.
17. Şahin I, Kılıç O. 1981. Kuru Üzüm ve Şarap Sirkelerinin Bileşimleri ve Kontrol Yöntemleri Üzerinde Araştırma. GIDA, 6(6):5-13.
18. Denli Y. 1999. Üzüm Şırası, Şarap ve Sirkede Organik Asitlerin Tayinleri için HPLC Metotları. GIDA, 24(1):21-25.
19. Tesyafe W, Morales ML, Benitez B, Garcia- Parrilla MC, Troncoso AM. 2004. Evolution of Wine Vinegar Composition during Accelerated Aging with Oak Chips. A n a l C h i m A c t a, 513:239-245.
20. Ough CS, Amerine MA. 1988. Methods for Analysis of Must and Wines. Second Edition, A Wiley-Interscience Publication, 377s.
21. Anonymous. 1990. Recuell des Methodes Internationales d’Analyse des Vins et des Moûts, Office International de la Vigne et du Vin, Paris, 368s.
22. Ribereau-Gayon P, Glories Y. 2000. Phenolics in Grapes and Wine. Proceeding of the Sixth Australian Wine Industry Technical Conference, Terry Lee, Adelaide, South Australia, 14-17 July, 1986, 247-256.
23. Yılmaztekin M, Erten H, Cabaroglu T. 2009 Enhanced production of isoamyl acetate from beet molasses with addition of fusel oil by Williopsis saturnus var. saturnus. Food Chem, 112, 290-294.
24. Watts BM, Ylimaki GL, Jeffery LE, Elias LG. 1989. Basic Sensory Methods for Food Evaluation. Int. Development Research Centre, Canada, pp:154.
25. Morales ML, Troncoso AM. 2003. Note: Evaluation of Aroma Compounds in Wine Vinegars: Effect of Previous Neutralisation of Samples. Food Sci Technol Int, 9 (6):397-402.
26. Morales ML, Gonzalez AG, Troncoso AM. 1998. Ion-exclusion Chromatographic Determination of Organic Acids in Vinegars. J Chromatogr A, 822:45-51.
27. Özdamar K. 1999. Paket Programlar ile İstatistiksel Veri Analizi. Kaan Kitapevi, Eskişehir, 535s.
28. Samanidou VF, Antoniou CV, Papadoyannis IN. 2001. Gradient RP-HPLC Determination of Free Phenolic Acids in Wines and Wine Vinegar Samples after Spe, with Photodiode Array Identification. J Chromatogr Relat Technol, 24 (14):2161-2176.
29. Chang RC, Lee HC, Ou SM. 2005. Investigation of the Physicochemical Properties of Concentrated Fruit Vinegar. J Food Drug Anal, 13(4):348-356.
30. Türker İ. 1963. Sirke Teknolojisi ve Teknikte Laktik Asit Fermantasyonları. Ankara Üniversitesi, Ziraat Fakültesi Ders Kitabı, No: 209, Ankara Üniversitesi Basımevi, 181s.
31. Casale M, Abajo MJS, Saiz JMG, Pizarro C, Forina M. 2006. Study of the Aging and Oxidation Processes of Vinegar Samples from Different Origins during Storage by Near-Infrared Spectroscopy. Anal Chim Acta, 557:360-366.
32. Yetiman AE, Kesmen Z. 2015. Identification of acetic acid bacteria in traditionally produced vinegar and Mother of vinegar by using different molecular techniques. Int J Food Microbiol, 204, 9-16
33. Charles M, Martin B, Giies C, Etievant P, Coste G, Guichard E. 2000. Potent Aroma Compounds of Two Red Wine Vinegars. J Agric Food Chem, 48(1):70-77.
34. Signore AD. 2001. Chemometric Analysis and Volatile Compounds of Traditional Balsamic Vinegars from Modena. J Food Eng, 50:77-90.