Effect of myrtle aromatization on chemical profile, sensory perception, and bioactivity of white wine vinegar.

Authors

Antonella Rosa, Franca Piras, Flaminia Cesare Marincola, Valeria Sogos, Carla Masala

Published in

Journal of the science of food and agriculture. Oct 09, 2026. Epub Oct 09, 2026.

Abstract

Vinegar is a popular sour condiment rich in nutrients and bioactive components. Individual sour responsiveness greatly affects vinegar acceptance and diet consumption. In this study, the effect of aromatization with myrtle (Myrtus communis), a health-beneficial Mediterranean aromatic plant, on the chemical composition, sensory perception, and bioactivity of white wine vinegar was evaluated. Sensory perception of a white wine vinegar (vin1) obtained by acetic fermentation and new products obtained by aromatization with myrtle berries (vin2) or berries/leaves (vin3) was assessed in healthy non-trained participants (n = 96) (by Likert-type scale) in relation to vinegar consumption habits, sex, and age. Main vinegar components were identified/quantified by ¹H NMR spectroscopy. Vinegar effects on cell viability, morphology, mitochondrial potential, and apoptosis were assessed in cancer SH-SY5Y cells and normal HaCaT keratinocytes.
Myrtle aromatization affected the white wine vinegar composition, inducing changes in the levels of sugars, ethanol, acetic acid, and other metabolites (acetoin, succinic acid, and lactic acids). Aromatization led to an increase in the fructose, glucose, and gallic acid content in vin2 and vin3. Significant differences emerged in odor and taste pleasantness, intensity, and familiarity of aromatized vinegars versus vin1, mainly related to vinegar consumption habits and age. Vin2 and vin3 (at 2.5% v/v, 24 h of incubation) showed a superior toxic effect compared with vin1 in SH-SY5Y cancer cells, greatly affecting cancer cell number/morphology and inducing apoptosis, without cytotoxicity, proapoptotic effect, and mitochondrial damage in HaCaT cells.
Aromatization modulated composition and sensory properties of white wine vinegar, ameliorating its bioactivity. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

PMID:
42852932
Bibliographic data and abstract were imported from PubMed on 09 Oct 2026.

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