AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Vol. 6 No. 1 (2022)

Meta-Analysis of Volatile Compounds from Vinegar Produced by the Slow Method and the Fast Method

Arifatulhuda Rifka (Department of Agroindustrial Technology, Andalas University, Limau Manis, Padang, Indonesia 25163,)
Novelina Novelina (Department of Agricultural Product Technology, Faculty of Agricultural Technology, Andalas University, Indonesia)
Rina Yenrina (Department of Agricultural Product Technology, Faculty of Agricultural Technology, Andalas University, Indonesia)



Article Info

Publish Date
10 Jan 2022

Abstract

Volatile compounds are one of the important characteristics of vinegar, where the content and composition of these compounds is an account for the aroma profile of vinegar. The difference in production technology used in making vinegar produces vinegar with different characteristics. There are two general methods commonly used in the production of vinegar, namely the slow method and the fast method. This meta-analysis was used to conclude several studies that examined the differences in volatile compounds in vinegar produced through the slow methods and the fast methods. From this study, it can be seen that comparison of volatile compounds characteristics in vinegar produced by the slow method and the fast method where the slow method tends to produce vinegar with a high concentration of acetate ester group and alcohol group, and the fast method tend to produce vinegar with a high concentration in a volatile acid group.

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Journal Info

Abbrev

ajarcde

Publisher

Subject

Religion Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Electrical & Electronics Engineering

Description

AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) publishes papers on innovative applications, development of new technologies and efficient solutions in agriculture, engineering, computing, social, information technology, food, energy, and scientific research to ...