Phytochemical composition, antioxidant activity, and sensory evaluation of edible flower-enriched vinegars

This study examined white wine vinegar enriched with Cornflower, Cosmos, and Wild Pansy over a 30-day infusion. All infused vinegars showed significant changes in volatile and phenolic profiles. Cosmos and Cornflower increased anthocyanin content and color intensity, while Wild Pansy exhibited the highest antioxidant activity. Phenolic transfer varied by species, with Cosmos contributing the most diverse profile. Sensory analysis favored Cosmos vinegar for its floral and sweet notes, enhanced by esters, acids, and alcohols, with aroma-taste interactions boosting sweetness perception. Cornflower vinegar was notably astringent, linked to salivary protein interactions and low levels of fruity 1-butanol, 2-methyl-, acetate. Wild Pansy vinegar, despite fruity and floral volatiles, was perceived as sour and rancid due to high fatty acid content. A consumer survey showed positive attitudes toward flower-infused vinegars, with perceived health benefits exceeding those of raw flowers. These vinegars show promise as functional foods combining bioactivity and sensory appeal.

Descrição

Palavras-chave

Antioxidant Aroma Astringency Consumer Edible flowers Vinegar Analytical Chemistry Food Science

URI

http://hdl.handle.net/10362/199014

DOI

10.1016/j.foodchem.2025.146897

Coleções

NMS - Artigos em revista internacional com arbitragem científica

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