Characterisation of Diospyros kaki (persimmon) vinegars produced with different microorganisms

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. [Display omitted] •Nine kaki vinegars were produced with various yeasts and bacteria.•Kaki wines produced after the first fermentation were also characterized.•More than a thousand unique molecules were detected with GCxGC-TOF-MS.•Vinegars made with S. cerevisiae had a more complex volatile profile.•Vinegars made with T. delbruekii and Acetobacter had a high carotenoids content.