Characterisation of Diospyros kaki (persimmon) vinegars produced with different

The aim of this work was to evaluate the characteristics of nine kaki vinegars produced using different yeasts and bacteria traditionally involved in wine production, and to evaluate their acidity, density, total phenolic content, and antioxidant activity. Furthermore, the study characterized the volatile fingerprinting by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and by two-dimensional gas chromatography coupled to mass spectrometry (GCxGC-TOF-MS). Finally, individual carotenoids were characterized using high performance liquid chromatography (HPLC). More than a thousand distinguishing molecules were found. It was discovered that vinegars fermented with S. cerevisiae produced a larger number of volatile chemicals. Among the three vinegars produced with this strain, the one fermented with Acetobacter_vino seemed to have a more elaborate flavour profile than all the other samples. The vinegar produced utilizing the mixture of T. delbruekii and Acetobacter was the only kind to have a high concentration of carotenoids.

Automated summary

The aim of this study was to evaluate the characteristics of nine kaki vinegars produced using different yeasts and bacteria traditionally involved in wine production, and to assess their acidity, density, total phenolic content, and antioxidant activity. The study also analyzed the volatile fingerprinting of the vinegars using two different techniques and characterized the carotenoids present in each vinegar. The results showed that vinegars fermented with S. cerevisiae produced a larger number of volatile chemicals, and the vinegar fermented with Acetobacter_vino had a more complex flavor profile. Only the vinegar produced using a mixture of T. delbruekii and Acetobacter had a high concentration of carotenoids.