Date Palm and Mango Fruit Vinegar: Microbial Quality, Sensory Profile, and Consumer Acceptance

Abstract

The sensory characteristics and microbiological safety of fruit-derived vinegar are determined by variations in raw materials, production processes, and storage conditions. This study evaluated the microbial quality and sensory attributes of vinegar produced from Phoenix dactylifera (date palm) and Mangifera indica (mango) to assess implications for consumer preference. Fermentative microorganisms, including Saccharomyces cerevisiae strain SR 128 and Acetobacter aceti strain WI, were isolated from spoiled fruits using standard microbiological methods and employed in submerged fermentation of the respective fruit musts. Microbial quality was assessed via standard plate counting, while sensory evaluation was conducted by a trained panel using a 9-point hedonic scale to rate color, aroma, taste, and overall acceptability. Statistical analysis was performed using Analysis of Variance (ANOVA) and Tukey’s post-hoc test. Results showed non-significant differences (p > 0.05) in microbial loads between the two vinegar types, with both conforming to established safety standards. Sensory evaluation yielded consistently favourable ratings across all attributes, indicating high consumer acceptability. In conclusion, vinegar produced from date palm and mango exhibits compliant microbial safety and desirable sensory profiles, supporting its suitability for consumer markets. The date palm vinegar demonstrated marginally superior overall quality, suggesting a subtle preference advantage.