Abstract
The aim of this study was to prepare grapefruit vinegar and determine its sourness by sensory evaluation, including taste analysis, and analysis of acetate, mineral and sugar contents.
The sensory test results revealed that higher the grapefruit content of the grain vinegar, higher is the palatability of such vinegar than vinegar containing no grapefruit. In particular, the taste analysis revealed that higher the grapefruit content of the vinegar, lower is its sourness. It appears that acetate was diluted by water released from the grapefruit and compounds imparting bitterness or harshness to the grapefruit influence the sourness component of the grain vinegar. The results obtained from this study indicate that adding grapefruit to grain vinegar can reduce the sourness of the vinegar, thus making it more palatable.
