Characterisation of Diospyros kaki (persimmon) vinegars produced with different microorganisms
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The aim of this work was to evaluate the characteristics of nine kaki vinegars produced using different yeasts and bacteria traditionally involved in wine production, and to evaluate their acidity, density, total phenolic content, and antioxidant activity. Furthermore, the study characterized the volatile fingerprinting by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and by two-dimensional gas chromatography coupled to mass spectrometry (GCxGC-TOF-MS). Finally, individual carotenoids were characterized using high performance liquid chromatography (HPLC). More than a thousand distinguishing molecules were found. It was discovered that vinegars fermented with S. cerevisiae produced a larger number of volatile chemicals. Among the three vinegars produced with this strain, the one fermented with Acetobacter_vino seemed to have a more elaborate flavour profile than all the other samples. The vinegar produced utilizing the mixture of T. delbruekii and Acetobacter was the only kind to have a high concentration of carotenoids.
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Pyrazine compounds, unique fermentation products of S. delbrueckii (DSM 70483), contribute to the distinctive baking properties and nutty aroma of persimmon vinegar.
“Through the research on persimmon vinegar, it was discovered that pyrazine compounds, unique fermentation products of S. delbrueckii (DSM 70483), contribute to its distinctive baking properties and nutty aroma, thereby enhancing the overall sensory characteristics of the final product [32].”
From The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development (2025) · cites this paper as [32]
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Functional Properties of Vinegar
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Wang, Z.-M., Lu, Z.-M., Shi, J.-S., & Xu, Z.-H. (2016) · Scientific Reports · doi:10.1038/srep26818 · Cited by 227 · see citing works
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Ge, Y., Wu, Y., Aihaiti, A., Wang, L., Wang, Y., Xing, J., Zhu, M., & Hong, J. (2025) · Microorganisms · doi:10.3390/microorganisms13030477 · Cited by 49 · see citing works
Yin, R., Jiang, J., Ma, X., Xie, Y., Cui, M., Chen, Y., Li, Y., Hu, Y., Cheng, W., & Gao, F. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.104042 · Cited by 33 · see citing works
Zhang, L., Wang, M., Song, H., Liang, W., Wang, X., Sun, J., & Wang, D. (2024) · Food Microbiology · doi:10.1016/j.fm.2024.104565 · Cited by 33 · see citing works
- Authors
- Bordiga, M., Guzzon, R., Manfredi, M., Barberis, E., Grasso, S., Benítez-González, A. M., Meléndez Martínez, A. J., Travaglia, F., Arlorio, M., & Coisson, J. D.
- Affiliations
- Università degli Studi del Piemonte Orientale “Amedeo Avogadro” (IT)
- Fondazione Edmund Mach (IT)
- University College Dublin (IE)
- Universidad de Sevilla (ES)
- Corresponding author
- Bordiga, Matteo
- ORCID
- Venue
- Food Bioscience
- Publisher
- Elsevier BV
- Published
- 2023-10
- Volume
- 55
- Pages
- 102987
- ISSN
- 2212-4292 (ISSN-L)
- OpenAlex
- W4385408282
- Cited by
- 17
- References
- 2
- Citations by year
- 2026: 4 · 2025: 6 · 2024: 6 · 2023: 1
- FWCI
- 2.45
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Food Bioscience (publishedVersion, cc-by)
- SSRN Electronic Journal (acceptedVersion)
- CINECA IRIS Institutional Research Information System (Fondazione Edmund Mach) (submittedVersion, other-oa)
- Deposito de Investigacion Universidad de Sevilla (University of Seville) (submittedVersion, cc-by)
- Funders
- Regione Piemonte (POR FESR 2014-2020)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Keywords
- persimmon, vinegar fermentation, Saccharomyces cerevisiae, Torulaspora delbrueckii, volatile compounds, carotenoids, total phenolic content, antioxidant activity, vinegar acidity, flavor profile
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