Varieties, production, composition and health benefits of vinegars

A review

Research output: Contribution to journalReview article

37 Citations (Scopus)

Abstract

Vinegars are liquid products produced from the alcoholic and subsequent acetous fermentation of carbohydrate sources. They have been used as remedies in many cultures and have been reported to provide beneficial health effects when consumed regularly. Such benefits are due to various types of polyphenols, micronutrients and other bioactive compounds found in vinegars that contribute to their pharmacological effects, among them, antimicrobial, antidiabetic, antioxidative, antiobesity and antihypertensive effects. There are many types of vinegars worldwide, including black vinegar, rice vinegar, balsamic vinegar and white wine vinegar. All these vinegars are produced using different raw materials, yeast strains and fermentation procedures, thus giving them their own unique tastes and flavours. The main volatile compound in vinegar is acetic acid, which gives vinegar its strong, sour aroma and flavour. Other volatile compounds present in vinegars are mainly alcohols, acids, esters, aldehydes and ketones. The diversity of vinegars allows extensive applications in food.

Original languageEnglish
Pages (from-to)1621-1630
Number of pages10
JournalFood Chemistry
Volume221
DOIs
Publication statusPublished - 15 Apr 2017

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vinegars
Insurance Benefits
Acetic Acid
Health
Chemical analysis
Flavors
volatile compounds
Fermentation
flavor
wine vinegars
fermentation
hypoglycemic agents
antihypertensive effect
white wines
alcohol abuse
ketones
Wine
Micronutrients
aldehydes
Polyphenols

Keywords

  • Acetic acid
  • Alcohol
  • Bioactive compounds
  • Composition
  • Fermentation
  • Health benefits
  • Production methods
  • Vinegar

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science
  • Medicine(all)

Cite this

Varieties, production, composition and health benefits of vinegars : A review. / Ho, Chin Wai; Mat Lazim, Mohamad Azwani Shah; Sa`Ariwijaya, Mohd Shazrul Fazry; Zaki, Umi Kalsum Hj Hussain; Lim, Seng Joe.

In: Food Chemistry, Vol. 221, 15.04.2017, p. 1621-1630.

Research output: Contribution to journalReview article

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