Enrichment of White Wine Vinegar with Aromatic Plants: The Impact on Aromatic, Polyphenolic, and Sensory Profiles.

Featured Application: Considering the weaker representation of white wine vinegar on the global market, its flavoring expands the range of products used in the culinary arts and gives additional value to the initial product. Rosemary, thyme, and elderflower contribute to the specific aromaticity of flavored white wine vinegar as well as its nutraceutical value. Due to the small amount of plant material needed for flavoring, the production of flavored vinegar could be economically viable. The food industry is developing intensively, and products that, with their characteristics, enrich the food taste and aroma are widely used in the culinary arts. White wine vinegar is often used as a food condiment and as dressing in salads. This research aims to explore the impact of the maceration of selected aromatic plants on the organoleptic properties, bioactive compounds, and sensory profile of white wine vinegar. The plants selected for white wine (cv 'Malvazija istarska') vinegar aromatization were rosemary (Rosmarinus officinalis L.) and thyme (Thymus serpyllum L.) dried leaves and black elder (Sambucus nigra L. ssp. nigra) flowers (elderflowers). Vinegar flavored with rosemary had more pronounced pinewood and herbal aromas, while spicy aromas dominated the vinegar with thyme. The elderflower-flavored vinegar, on the other hand, was characterized by a floral and fruity aroma. Among the analyzed vinegars, white wine vinegar flavored with elderflower had the highest polyphenolic content. [ABSTRACT FROM AUTHOR]