Table 1.
Physicochemical properties of vinegar samples
| Vinegar samples | pH | Total acidity* | Brix |
|---|---|---|---|
| Persimmon | 3.325 ± 0.007d | 4.79 ± 0.01f | 3.00 ± 0.00e |
| Mandarin | 3.545 ± 0.007e | 5.61 ± 0.00g | 3.50 ± 0.00f |
| Grape | 3.22 ± 0.00a | 4.32 ± 0.03c | 3.00 ± 0.00e |
| Apricot | 3.33 ± 0.007d | 4.27 ± 0.01c | 2.00 ± 0.00b |
| Plum | 3.56 ± 0.007e | 4.78 ± 0.04f | 5.00 ± 0.00g |
| Fig | 3.22 ± 0.00a | 4.73 ± 0.05e,f | 3.00 ± 0.00e |
| Rosehip | 3.24 ± 0.00b | 4.68 ± 0.02e | 2.00 ± 0.00b |
| Apple | 3.85 ± 0.007f | 1.11 ± 0.02a | 1.00 ± 0.00a |
| Pomegranate | 3.30 ± 0.007c | 4.19 ± 0.02b | 2.80 ± 0.00d |
| Blackberry | 3.32 ± 0.007d | 4.56 ± 0.01d | 2.70 ± 0.00c |
*g/100 mL as acetic acid. Standard deviation of means is shown as ± SD
Values in the same column with different superscripts are significantly different (p < 0.05)