RT journal article
T1 Application of Microwaves as an Advanced Technique for the Development of Sherry Vinegar Macerated with Pineapple
A1 Párraga, Samuel
A1 Durán Guerrero, Enrique
A1 Castro Mejías, Remedios
A2 Química Analítica
K1 sherry vinegar
K1 pineapple
K1 microwaves
K1 ultrasound
K1 volatile compounds
K1 sensory analysis
AB This work proposes the elaboration of a product based on the maceration of SherryVinegar together with pineapple in order to extract certain volatile compounds that can be foundin pineapples, giving a final product with new organoleptic properties and increased polyphenoliccontent. Maceration trials were carried out with the application of microwaves and ultrasound,which reduced the maceration time from the traditional three-day solid-liquid maceration to just afew minutes. In addition, through maceration, the total polyphenol index increased significantly withrespect to unmacerated vinegar, and the volatile profile of the vinegars was significantly modified.The tasting scores placed the pineapple macerated vinegar sample obtained by traditional macerationin the first place with respect to pineapple aroma; however, the microwave extraction samples werebetter rated in terms of overall quality. It can be concluded that the application of extracting energies,such as microwaves, can be a viable alternative for the production of sherry vinegar maceratedwith pineapple.
PB MDPI
SN 2306-5710
YR 2021
FD 2021-06
LK http://hdl.handle.net/10498/25402
UL http://hdl.handle.net/10498/25402
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 13-nov-2026