Effect of Oak Chips Application on Phenolic Compounds of Wine Vinegars at Different Maturation Times
This study was conducted to investigate the effects of oak chips-supplementations on phenolic compound profiles of grape vinegar samples. Total acidity, volatile acids, non-volatile acids, pH, dry extract, ash, color, alcohol, total phenolic compound, individual phenolic compounds and aroma compound...
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| Format: | Article |
| Language: | English |
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Hasan Eleroğlu
2021-07-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4192 |
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| author | Mustafa Bayram Semra Topuz Cemal Kaya Rahmi Ertan Anlı |
| author_facet | Mustafa Bayram Semra Topuz Cemal Kaya Rahmi Ertan Anlı |
| author_sort | Mustafa Bayram |
| collection | DOAJ |
| description | This study was conducted to investigate the effects of oak chips-supplementations on phenolic compound profiles of grape vinegar samples. Total acidity, volatile acids, non-volatile acids, pH, dry extract, ash, color, alcohol, total phenolic compound, individual phenolic compounds and aroma compounds of un supplemented control (UC) samples and oak chips-supplemented (OCS) samples were analyzed at the 0th, 1st and 3rd months of ageing. Total phenolic compound of UC vinegar samples was measured as 1256.50 mg GAE/L at the end of the 3rd month. Total phenolic compound of OCS vinegar samples was measured as 1521.03 mg GAE/L at the end of the 1st month and as 1470.67 mg GAE/L at the end of the 3rd month. Gallic acid, catechin and vanillic acid contents of UC vinegar samples were respectively measured as 8.43 mg/L, 22.26 mg/L and 1.78 mg/L at the end of the 3rd month. Gallic acid, catechin and vanillic acid contents of OCS vinegar samples were respectively measured as 19.12 mg/L, 17.98 mg/L and 2.58 mg/L at the end of the 3rd month. The 3-hydroxy-2-butanone, hexadecanoic acid methyl ester, 9,12-octadecadienoic acid methyl ester and 9-octadecanoic acid methyl ester quantities increased at the end of the 3rd month with oak chips-supplementation to ageing process. It was observed that oak chips-supplementation increased total phenolic compound and some individual phenolics of grape vinegar samples. |
| format | Article |
| id | doaj-art-d9638cd0ec2047a1ba711a49cdb46b0e |
| institution | OA Journals |
| issn | 2148-127X |
| language | English |
| publishDate | 2021-07-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-d9638cd0ec2047a1ba711a49cdb46b0e2025-08-20T02:21:16ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2021-07-01961053106110.24925/turjaf.v9i6.1053-1061.41922102Effect of Oak Chips Application on Phenolic Compounds of Wine Vinegars at Different Maturation TimesMustafa Bayram0Semra Topuz1Cemal Kaya2Rahmi Ertan Anlı3Department of Food Engineering, Faculty of Engineering and Architecture, Tokat Gaziosmanpaşa University, 60150 Taşlıçiftlik/TokatDepartment of Food Engineering, Faculty of Engineering and Architecture, Tokat Gaziosmanpaşa University, 60150 Taşlıçiftlik/TokatDepartment of Food Engineering, Faculty of Engineering and Architecture, Tokat Gaziosmanpaşa University, 60150 Taşlıçiftlik/TokatDepartment of Food Engineering, Faculty of Engineering, Ankara University, 06830 Gölbaşı/Ankara,This study was conducted to investigate the effects of oak chips-supplementations on phenolic compound profiles of grape vinegar samples. Total acidity, volatile acids, non-volatile acids, pH, dry extract, ash, color, alcohol, total phenolic compound, individual phenolic compounds and aroma compounds of un supplemented control (UC) samples and oak chips-supplemented (OCS) samples were analyzed at the 0th, 1st and 3rd months of ageing. Total phenolic compound of UC vinegar samples was measured as 1256.50 mg GAE/L at the end of the 3rd month. Total phenolic compound of OCS vinegar samples was measured as 1521.03 mg GAE/L at the end of the 1st month and as 1470.67 mg GAE/L at the end of the 3rd month. Gallic acid, catechin and vanillic acid contents of UC vinegar samples were respectively measured as 8.43 mg/L, 22.26 mg/L and 1.78 mg/L at the end of the 3rd month. Gallic acid, catechin and vanillic acid contents of OCS vinegar samples were respectively measured as 19.12 mg/L, 17.98 mg/L and 2.58 mg/L at the end of the 3rd month. The 3-hydroxy-2-butanone, hexadecanoic acid methyl ester, 9,12-octadecadienoic acid methyl ester and 9-octadecanoic acid methyl ester quantities increased at the end of the 3rd month with oak chips-supplementation to ageing process. It was observed that oak chips-supplementation increased total phenolic compound and some individual phenolics of grape vinegar samples.http://www.agrifoodscience.com/index.php/TURJAF/article/view/4192aromagrapeoak chipsphenolicsvinegar |
| spellingShingle | Mustafa Bayram Semra Topuz Cemal Kaya Rahmi Ertan Anlı Effect of Oak Chips Application on Phenolic Compounds of Wine Vinegars at Different Maturation Times Turkish Journal of Agriculture: Food Science and Technology aroma grape oak chips phenolics vinegar |
| title | Effect of Oak Chips Application on Phenolic Compounds of Wine Vinegars at Different Maturation Times |
| title_full | Effect of Oak Chips Application on Phenolic Compounds of Wine Vinegars at Different Maturation Times |
| title_fullStr | Effect of Oak Chips Application on Phenolic Compounds of Wine Vinegars at Different Maturation Times |
| title_full_unstemmed | Effect of Oak Chips Application on Phenolic Compounds of Wine Vinegars at Different Maturation Times |
| title_short | Effect of Oak Chips Application on Phenolic Compounds of Wine Vinegars at Different Maturation Times |
| title_sort | effect of oak chips application on phenolic compounds of wine vinegars at different maturation times |
| topic | aroma grape oak chips phenolics vinegar |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4192 |
| work_keys_str_mv | AT mustafabayram effectofoakchipsapplicationonphenoliccompoundsofwinevinegarsatdifferentmaturationtimes AT semratopuz effectofoakchipsapplicationonphenoliccompoundsofwinevinegarsatdifferentmaturationtimes AT cemalkaya effectofoakchipsapplicationonphenoliccompoundsofwinevinegarsatdifferentmaturationtimes AT rahmiertananlı effectofoakchipsapplicationonphenoliccompoundsofwinevinegarsatdifferentmaturationtimes |