Chemical property, antioxidant activity and sensory evaluation of Persimmon fermented vinegar macerate with Cinnamon and Licorice.

Abstract

This research studied vinegar production from persimmon wines. Chemical properties antioxidant activity and sensory tests of fermented vinegar from persimmon that was macerated with 2 types of herbs: cinnamon and licorice were studied, the first step made persimmon wine by used Saccharomyces cerevisiae (0.75% v/v of persimmon juice content) to produce alcohol. On the 5^th day of alcoholic fermentation, the alcohol content was 10.18 %.  Vinegar fermentation was produced by inoculated 10% (v/v) of Acetobacter pasteurianus into persimmon wines which was adjust alcohol content to 5%, fermented at room temperature for 15 days. Analysis of samples on day 0, 5, 10 and 15 after the fermentation ends. It was found that vinegar had acetic acid at 4.10 + 0.07%. After that bring the herb (cinnamon and licorice) macerated in persimmon vinegar for 3 days. The antioxidant activity of persimmon vinegar macerated with cinnamon was found to be 28.54 gram per milliliter. The analysis of the composition of volatile compounds in vinegar macerated with cinnamon by gas chromatography-mass spectrophotometry, the result indicated antioxidant compounds such as Eucalyptol, β-Linalool, α-Terpineol, endo-Borneol and Fenchol. From sensory testing of ready-to-drink vinegar samples found that  persimmon vinegar received the highest average liking score of 7.63 + 1.16 which was rated as 9-point hedonic scale.