title: Varieties, production, composition and health benefits of vinegars: A review.
abstract: Vinegars are liquid products produced from the alcoholic and subsequent acetous fermentation of carbohydrate sources. They have been used as remedies in many cultures and have been reported to provide beneficial health effects when consumed regularly. Such benefits are due to various types of polyphenols, micronutrients and other bioactive compounds found in vinegars that contribute to their pharmacological effects, among them, antimicrobial, antidiabetic, antioxidative, antiobesity and antihypertensive effects. There are many types of vinegars worldwide, including black vinegar, rice vinegar, balsamic vinegar and white wine vinegar. All these vinegars are produced using different raw materials, yeast strains and fermentation procedures, thus giving them their own unique tastes and flavours. The main volatile compound in vinegar is acetic acid, which gives vinegar its strong, sour aroma and flavour. Other volatile compounds present in vinegars are mainly alcohols, acids, esters, aldehydes and ketones. The diversity of vinegars allows extensive applications in food.
authors.affiliation: School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia. Electronic address: chinwaiho@gmail.com.
authors.forename: Chin Wai
authors.initials: CW
authors.lastname: Ho
authors.affiliation: School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia. Electronic address: azwanlazim@ukm.edu.my.
authors.forename: Azwan Mat
authors.initials: AM
authors.lastname: Lazim
authors.affiliation: School of Biosciences and Biotechnology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia. Electronic address: shazrul@ukm.edu.my.
authors.forename: Shazrul
authors.initials: S
authors.lastname: Fazry
authors.affiliation: Food Designing Programme, Food Science & Technology Research Centre, Malaysian Agricultural Research and Development Institute, MARDI Headquarters, Persiaran MARDI-UPM, 43400 Serdang, Selangor, Malaysia. Electronic address: umikal@mardi.gov.my.
authors.forename: Umi Kalsum Hj Hussain
authors.initials: UKHH
authors.lastname: Zaki
authors.affiliation: School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia. Electronic address: joe@ukm.edu.my.
authors.forename: Seng Joe
authors.initials: SJ
authors.lastname: Lim
mesh_terms: D019342:Acetic Acid / Q000032:analysis*; D000438:Alcohols / Q000032:analysis; D000447:Aldehydes / Q000032:analysis; D000975:Antioxidants / Q000032:analysis; D004952:Esters / Q000032:analysis; D005285:Fermentation; D005511:Food Handling; D006863:Hydrogen-Ion Concentration; D007659:Ketones / Q000032:analysis; D018977:Micronutrients / Q000032:analysis; D059808:Polyphenols / Q000032:analysis; D055549:Volatile Organic Compounds / Q000032:analysis; D014920:Wine / Q000032:analysis
chemical_list: D000438:Alcohols; D000447:Aldehydes; D000975:Antioxidants; D004952:Esters; D007659:Ketones; D018977:Micronutrients; D059808:Polyphenols; D055549:Volatile Organic Compounds; D019342:Acetic Acid
keywords: Acetic acid; Alcohol; Bioactive compounds; Composition; Fermentation; Health benefits; Production methods; Vinegar