Chemical Property, Antioxidant Activity and Sensory Evaluation of Fermented Vinegar from 4 Cantaloupe Cultivars

Abstract

This study was conducted to produce fermented vinegars from four cultivars of cantaloupe, namely Amy, Aka, Honeyworld and Kimoji. The aim of the present study was to examine the chemical properties of the vinegars and their antioxidant activities. Sensory evaluation of the vinegars based on the-9 point hedonic scale was included in this study. Vinegar fermentation was performed by inoculating 10% (v/v) of Acetobacter pasteurianus into each of four cantaloupe wines with their initial alcohol content adjusted to 7% (v/v). The fermentation was conducted for 15 days at ambient temperature and sampling was performed at 5-day intervals. It was observed for all samples that the level of alcohol decreased continuously over the fermentation period, which was consistent to the increased level of acetic acid. At the end of the fermentation process the fermented vinegar produced from the cultivar Amy exhibited the highest level of acetic acid of 7.31 ± 0.07 %. Antioxidant activities observed for the vinegars produced from the cultivars Aka, Amy, Honeyworld, and Kimoji were 53.78 + 0.75, 44.47 + 1.10, 21.26 + 4.87 and 9.00 + 0.30%, respectively. As with the consumer hedonic scale, significant differences (p < 0.05) in the average overall score between the obtained vinegars were not detected.