Optimization of sensory properties of ultrasound-treated strawberry vinegar

Optimization of sensory properties of ultrasound-treated strawberry vinegar

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Vinegar is renowned for its benefits to human health due to the presence of antioxidants Bike Parts - E-Bike Parts and bioactive components.Firstly, this study optimized the production conditions of ultrasound-treated strawberry vinegar (UT-SV), known for its high consumer appeal.The sensory properties of UT-SV were optimized by response surface methodology (RSM) to create the most appreciated strawberry vinegar.Secondly, various quality parameters of conventional strawberry vinegar (C-SV), UT-SV, and thermally pasteurized strawberry vinegar (P-SV) samples were compared.

RSM was employed to craft the best strawberry vinegar based on consumers ratings of UT-SV.Sensory characteristics, bioactive values, phenolic contents, and organic acid contents of C-SV, UT-SV, and P-SV samples were assessed.Through optimization, the ultrasound parameters of the independent variables were determined as 5.3 min and 65.

5 % amplitude.The RSM modeling levels exhibited high agreement with pungent sensation at 98.06 %, aromatic intensity at 98.98 %, gustatory impression at 99.

17 %, and general appreciation at 99.26 %, respectively.Bioactive components in UT-SV samples increased after ultrasound treatment compared to C-SV and P-SV samples.Additionally, the amount of malic acid, lactic acid, and oxalic acid increased after ultrasound treatment COLOUR BATH BLUE compared to C-SV samples.

Ultimately, UT-SV with high organoleptic properties was achieved.The ultrasound treatment positively impacted the bioactive values, phenolic and organic acid content, leading to the development of a new and healthy product.