Quality Comparison of Commercial Cider Vinegars by Their Acidity Levels

시판 사과식초의 산도에 따른 품질특성 비교

  • Jo, Deokjo (Department of Food Science and Technology, Kyungpook National University) ;
  • Park, Eun-Joo (Department of Food Science and Technology, Kyungpook National University) ;
  • Kim, Gui-Ran (Department of Food Science and Technology, Kyungpook National University) ;
  • Yeo, Soo-Hwan (Fermentation and Food Processing Division, Department of Agrofood Resources, NASS, RDA) ;
  • Jeong, Yong-Jin (Department and Food Science and Technology, Keimyung University) ;
  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
  • Received : 2012.09.17
  • Accepted : 2012.10.11
  • Published : 2012.12.31


The quality of commercial cider vinegars was compared according to their acidity levels (low, general, double strength and triple strength). The pH, reducing sugar content and brown color intensity decreased, while the total acidity increased with the increasing acidity levels, which may be resulted from difference in formulation and manufacturing procedures. The free sugars were mainly composed of fructose and glucose, which were the highest in low acidity vinegar, followed by double strength, general, and triple strength acidity vinegars. Acetic acids and malic acids were identified as the major organic acids. The citric acid concentration was the highest in triple strength vinegars. The contents of total phenolics and flavonoids were the highest in low acidity vinegars, which indicated their dependence on the apple juice content. DPPH and ABTS radical scavenging abilities were the highest in low acidity vinegars, that showed high amounts of antioxidants.


Supported by : 농촌진흥청


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