Application of Microwaves as an Advanced Technique for the Development of Sherry Vinegar Macerated with Pineapple

This work proposes the elaboration of a product based on maceration Sherry Vinegar together with pineapple in order to extract certain volatile compounds that can be found pineapples, giving final new organoleptic properties and increased polyphenolic content. Maceration trials were carried out application microwaves ultrasound, which reduced time from traditional three-day solid-liquid just few minutes. In addition, through maceration, total polyphenol index significantly respect unmacerated vinegar, profile vinegars was modified. The tasting scores placed macerated vinegar sample obtained by first place aroma; however, microwave extraction samples better rated terms overall quality. It concluded extracting energies, such as microwaves, viable alternative for production sherry pineapple.