Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity
Ayşe Karadağ, Fatih Bozkurt, Hatice Beki̇roğlu, Osman Sağdıç
Abstract
Research on producing new types of vinegar has been ongoing to obtain not only different organoleptic and sensorial properties but also provide a varying phenolic composition, antioxidant activities, and volatile compounds. For example, in the study of De In other respect, the use of second-quality strawberry to produce vinegar rich in anthocyanins also resulted in the formation of furaneol, mesifurane, and -decalactone which are considered to be the major contributors of fruit flavor due to their low odor threshold and their high quantities Among other different raw materials used for vinegar production, onion juice In Turkey, apple, lemon, and grape are the most widely used raw materials for vinegar production, however, vinegar production with new sources and traditional methods has attracted growing interest lately due to the increase in consumer demand and the market value of vinegars.