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Journals / Harran Tarım ve Gıda Bilimleri Dergisi / 2026 / Cilt: 30 Sayı: 2

Mineral content, colour characteristics, and volatile compound profiles of various naturally fermented vinegars sold in Türkiye

Türkiye'de satılan çeşitli doğal fermente sirkelerin mineral içeriği, renk özellikleri ve uçucu bileşik profilleri

Kübra Fettahoğlu(AGRI IBRAHIM CECEN UNIVERSITY)
Abdullah Demirci(BINGOL UNIVERSITY)
Ebru Erdemir(AĞRI İBRAHİM ÇEÇEN ÜNİVERSİTESİ)0000-0001-5001-8151
Melek Zor(AĞRI İBRAHİM ÇEÇEN ÜNİVERSİTESİ)0000-0002-5795-218X
Pages
978–993
Publication Date
2026-06-29
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Potassium was detected as the most abundant mineral in all vinegar types, while zinc was identified only in sour cherry, mandarin, and pomegranate vinegars.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Vinegar is a fermented product obtained from various raw materials and is primarily produced through the conversion of ethyl alcohol into acetic acid via acetic acid fermentation.
📊
Key Findings & Data:Olive vinegar exhibited the highest chroma value (C*), with a lightness value (L*) above 40.
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Conclusion & Impact:Potassium was detected as the most abundant mineral in all vinegar types, while zinc was identified only in sour cherry, mandarin, and pomegranate vinegars.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Geleneksel fermente sirke · uçucu bileşikler · renk özellikleri

Abstract

Vinegar is a fermented product obtained from various raw materials and is primarily produced through the conversion of ethyl alcohol into acetic acid via acetic acid fermentation. Naturally fermented vinegars develop characteristic aroma properties due to volatile compounds such as alcohols, aldehydes, organic acids, esters, and terpenes formed during fermentation, which clearly distinguishes them from vinegars produced by diluting pure acetic acid. With the increasing interest in natural and functional foods, determining the effects of raw material type on the chemical and physicochemical properties of vinegars has gained importance. In this study, the colour characteristics, volatile compound profiles, and mineral contents of hawthorn, walnut, apple, red grape, artichoke, mandarin, pomegranate, sour cherry, olive, and white grape vinegars commercially available in Türkiye were comparatively evaluated. Sour cherry vinegar stood out with the highest mean redness value (a*) and the lowest mean hue angle (H°). Olive vinegar exhibited the highest chroma value (C*), with a lightness value (L*) above 40. In walnut and artichoke vinegars, the mean H° values exceeded 90 and the a* values were negative. A total of 34 volatile compounds belonging to the groups of organic acids, aldehydes, esters, alcohols, ketones, hydrazines, and other compounds were identified. Thirteen compounds were detected in hawthorn vinegar, 15 in walnut vinegar, 12 in apple vinegar, 18 in red grape vinegar, 12 in artichoke vinegar, 20 in mandarin vinegar, 15 in pomegranate vinegar, 16 in sour cherry vinegar, 23 in olive vinegar, and 16 in white grape vinegar. Ethyl acetate (69.46%) in hawthorn vinegar, 1,2-butylene glycol (54.15%) in walnut vinegar, acetic acid (23.20%) in apple vinegar, 2-butyl acetate (10.23%) in red grape vinegar, and isoamyl alcohol (14.37%) in artichoke vinegar were identified as the predominant compounds. Potassium was detected as the most abundant mineral in all vinegar types, while zinc was identified only in sour cherry, mandarin, and pomegranate vinegars.

Özet

Sirke, farklı hammaddelerden elde edilen ve temel olarak etil alkolün asetik asit fermantasyonu yoluyla asetik aside dönüştürülmesiyle üretilen bir fermente üründür. Doğal fermente sirkeler, fermantasyon sırasında oluşan alkol, aldehit, organik asit, ester ve terpenler gibi uçucu bileşikler sayesinde karakteristik aroma özellikleri kazanmakta ve bu yönüyle saf asetik asidin seyreltilmesiyle üretilen sirkelerden belirgin şekilde ayrılmaktadır. Doğal ve fonksiyonel gıdalara olan ilginin artmasıyla birlikte, sirke üretiminde kullanılan hammadde türünün sirkelerin kimyasal ve fiziko-kimyasal özellikleri üzerindeki etkisinin belirlenmesi önem kazanmıştır. Bu çalışmada, Türkiye’de ticari olarak satılan alıç, ceviz, elma, kırmızı üzüm, enginar, mandalina, nar, vişne, zeytin ve beyaz üzüm sirkelerinin renk özellikleri, uçucu bileşik profilleri ve mineral içerikleri karşılaştırmalı olarak değerlendirilmiştir. Vişne sirkesi, ortalama en yüksek kırmızılık değeri (a*) ve ortalama en düşük renk açısı (H°) değeri ile öne çıkmıştır. Zeytin sirkesi, 40’ın üzerinde belirlenen L* değeri ile birlikte en yüksek kroma (C*) değerini göstermiştir. Ceviz ve enginar sirkelerinde ortalama H° değerleri 90’ın üzerinde belirlenmiş olup, a* değerleri negatif bulunmuştur. Organik asitler, aldehitler, esterler, alkoller, ketonlar, hidrazinler ve diğer bileşikler grubuna ait toplam 34 uçucu bileşik tespit edilmiştir. Alıç sirkesinde 13, ceviz sirkesinde 15, elma sirkesinde 12, kırmızı üzüm sirkesinde 18, enginar sirkesinde 12, mandalina sirkesinde 20, nar sirkesinde 15, vişne sirkesinde 16, zeytin sirkesinde 23 ve beyaz üzüm sirkesinde 16 bileşik belirlenmiştir. Alıç sirkesinde etil asetat (%69,46), ceviz sirkesinde 1,2-bütilen glikol (%54,15), elma sirkesinde asetik asit (%23,20), kırmızı üzüm sirkesinde 2-bütil asetat (%10,23) ve enginar sirkesinde izoamil alkol (%14,37) baskın bileşikler olarak tanımlanmıştır. Tüm sirke çeşitlerinde potasyum en yüksek miktarda tespit edilen mineral olurken, çinko minerali yalnızca vişne, mandalina ve nar sirkelerinde belirlenmiştir.

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Cite This Article

Fettahoğlu, K., Demirci, A., Erdemir, E., Zor, M. (2026). Mineral content, colour characteristics, and volatile compound profiles of various naturally fermented vinegars sold in Türkiye. Harran Tarım ve Gıda Bilimleri Dergisi, Cilt: 30 Sayı: 2, 978–993. https://ajindex.com/articles/1348291

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