Radman Sanja, Brzović Petra, Radunić Mira, Rako Ante, Šarolić Mladenka, Ninčević Runjić Tonka, Urlić Branimir, Generalić Mekinić Ivana
Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, HR-21000 Split, Croatia.
Department of Plant Science, Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia.
Foods. 2023 Oct 17;12(20):3812. doi: 10.3390/foods12203812.
The aim of this study was to produce non-fermented preserved sea fennel leaves in different pickle juices prepared with apple cider vinegar, wine vinegar and alcoholic vinegar, and to compare their chemical parameters (pH, titratable acidity and salt content), organoleptic properties (color and texture parameters; volatile aromatic compound profiles) and sensory attributes. The pH of the samples ranged from 3.49 to 3.64, the lowest being in the alcoholic vinegar sample and the highest being in the wine vinegar sample, while the titratable acidity and salinity were higher in the alcoholic vinegar pickle juice than those in the other two samples. The volatile aromatic compounds of the samples were also detected. The reddish color of the wine vinegar negatively affected the sea fennel color parameters (L* and b*), and was also negatively evaluated by the panelists, while the alcoholic vinegar maximally preserved the green tones of the leaf (a*). Firmness influences the quality perceived by consumers and was therefore also tested as one of the most important parameters for evaluating the textural and mechanical properties of the different products. All sensory parameters of the sea fennel preserved in alcoholic vinegar, namely color, texture, taste, aroma and overall impression, were given the highest scores, while the sample preserved in wine vinegar received the lowest scores. The intense aroma of the wine vinegar was described as a negative characteristic (off-flavor) of the sample.
本研究的目的是在分别用苹果醋、葡萄酒醋和酒精醋制备的不同腌渍汁中制作未发酵的腌制海茴香叶，并比较它们的化学参数（pH值、可滴定酸度和盐分含量）、感官特性（颜色和质地参数；挥发性芳香化合物谱）以及感官属性。样品的pH值在3.49至3.64之间，最低的是酒精醋样品，最高的是葡萄酒醋样品，而酒精醋腌渍汁中的可滴定酸度和盐度高于其他两个样品。还检测了样品中的挥发性芳香化合物。葡萄酒醋的微红颜色对海茴香的颜色参数（L和b）有负面影响，评审员对其评价也较低，而酒精醋最大程度地保留了叶片的绿色调（a*）。硬度影响消费者所感知的品质，因此也作为评估不同产品质地和机械性能的最重要参数之一进行了测试。酒精醋腌制的海茴香的所有感官参数，即颜色、质地、味道、香气和总体印象，得分最高，而葡萄酒醋腌制的样品得分最低。葡萄酒醋强烈的香气被描述为样品的负面特征（异味）。
