GÜL SİRKESİNDE FARKLI FERMANTASYON SÜRELERİNİN KURU DOMATES SALATASI İLE UYUMU (COMPATIBILITY OF ROSE VINEGAR WITH DIFFERENT FERMENTATION TIMES WITH DIED TOMATO SALAD)

• Published in: Journal of Gastronomy Hospitality and Travel (JOGHAT)
• Main Authors: BUDAK, Nilgün H., DURLU ÖZKAYA, Fügen
• Format: Journal Article
• Language: English
• Published: 28.09.2024
• ISSN: 2619-9548; 2619-9548
• DOI: 10.33083/joghat.2024.442

In gastronomy and food, especially fruit and flower vinegars are used as flavoring and preservatives due to the components they contain. Vinegars with different tastes and aromas have been preferred as functional products in recent years. The changes in taste, odour and aroma components of vinegars after aging and their effects on gastronomic products are determined by taste and odour harmony. In this study, chemical and sensory analysis of three different aged rose vinegars were performed, their descriptive properties were determined and it was aimed to determine the rose vinegar with the highest level of appreciation in ideal proportions. The use of the obtained rose vinegars in dried tomato salad was prescribed. The most liked rose vinegar salad was determined by sensory analysis through the matched comparison test, rose vinegar-salad harmony and the hedonic likability test of the salads. In the first part of the research, it was determined that rose vinegar was felt effectively in rose odour, taste and aroma, especially in 1 year aged vinegar, and this effect decreased with aging. As aging increased, acid taste and aroma were felt more dominantly. Total titration analysis and pH values of vinegars were also found to have a similar tendency with the rose vinegar sensory analysis results. In the second part of the research, in the vinegar salad compatibility section, 1 year aged rose vinegar added dried tomato salad was preferred in terms of taste and odour harmony, while the highest odour/taste intensity was determined to be effective in the 2 year aged vinegar added salad sample. Keywords: Rose Vinegar, Sun-Dried Tomato Salad, Gastronomy, Sensory Analysis, Odour and Taste Harmony.