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

Öz

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

Anahtar Kelimeler

• Sirke, kimyasal bileşim, duyusal özellikler

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

Öz

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

Anahtar Kelimeler

• Vinegar, chemical composition, sensory properties

Kaynakça

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