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The present study analyzes the acidifier from thinned unripe apples, in order to obtain a source of natural acidity. The technological scheme for obtaining the natural acidifier was developed, which was characterized by high acidity (2.21 ± 0.1 %) and significant amount of total soluble solids (7.93 ± 0.2 %). The contents of organic acids and carbohydrates were analyzed. The main organic acid was malic acid with 26.43 ± 0.003 g·dm-3, and the main carbohydrate was fructose with an amount of 35.17 ± 0.095 g·dm-3, glucose being 2 times less. The acidifier has been proposed as an alternative to acetic acid in the preservation of cucumbers (Cucumis sativus). Thus, 2 series of experimental samples were produced, using the substitution of 50 % (PA50) and 100 % (PA100) of acetic acid with apple acidifier, compared to the control sample (according to the classic recipe). All samples were characterized physico-chemically and subjected to organoleptic evaluation. The developed products showed very good results compared to the control. However, the most relevant and valuable was the PA100, having the best quality indices. The production and use of apple acidifier allows the efficient utilization of raw materials by increasing sustainability of horticultural sector and leads to obtaining healthy and ecological products.

The problem of merchandise assessment of taste food products is the most important in terms of establishing their identity with the declared quality. This uniqueness underlies their fair selling proposition and pricing. This is especially true for flavored wines, which are valued by the target audience for their uniqueness and recognition: both in terms of trade name, brand, and place of origin, the totality of their flavour and aroma parameters. When making a purchase at a retail point of sale from buyers, there is no guideline about the presence of specific flavour and aroma parameters in flavored wines, except for the indication on the label of the trademark and the place of origin of the goods. This is often used by unscrupulous producers of this group of wines, endowing their products with false labels, giving them out under world-famous trademarks produced in regions with an undeniable business reputation. In terms of deliveries in the parallel import format, when retail chains do not have the possibility of direct deliveries from legitimate commodity producers, the purchase of a “pig in a poke” is more than likely, and the disappointment of the target consumer group is predetermined. The likely consequences of such uncertaintyty are quite obvious - the loss of legitimate commodity producers of their impeccable business reputation, the replacement of their trade offer with the proposals of competitors who are able to protect the authenticity of their trade offer due to the absence of restrictions on both supply and traceability of supply chains from third parties. The solution of the indicated problem is possible if the national bodies of commodity examination have effective methodological and hardware support for identifying the trade offer of the designated product group in terms of its authenticity and originality of origin. Previously, we described a methodical approach to solving a similar problem using organoleptic evaluation methods, in this publication we will describe the results of our analytical physicochemical studies of flavored wine samples, uniquely identified for the originality of trademarks and places of origin of goods [14]. The result of these studies was the statement about the statement about the possibility of establishing the typicality of flavored wines declared on the labels of the names of trademarks and places of origin of goods. These results, of course, can become the basis of a commodity examination in the customs assessment of flavored wines of world famous trademarks.

At present, the use of products of vegetable processing in confectionery has become quite relevant. The purpose of this research was to determine the variety of pumpkin, rich in nutrients and vitamins, to develop a technology for the production of pumpkin puree. To study physical, chemical, organoleptic parameters and nutritional value of sugar biscuits with replacement of a part of flour with pumpkin puree in the formula. Local pumpkin varieties purchased at the market were used in the research: "Rossiyanka", "Candy" and "Olga". Of all three varieties, the "Candy" variety contained more biologically active substances and can be recommended as a β-Carotene and pectin enricher for sugar biscuits. Test samples of biscuits were prepared by adding pumpkin puree in the amount of 5 %, 10 %, and 15 % of the wheat flour. In all physical and chemical parameters, except the mass fraction of moisture in PP15 sample, the obtained biscuit samples did not exceed the values regulated in the state standard. The organoleptic evaluation proved that the biscuits with the pumpkin puree in the amount of 5 % of the flour mass were the most acceptable in their flavor characteristics and appearance for further use.