Microbial Quality and Sensory Assessment of Vinegar from Date Palm and Grape Fruits: Implications for Consumer Preference

Abstract

The microbial safety and sensory appeal of fruit vinegar are critical determinants of product quality and consumer acceptance, yet these attributes remain underexplored for vinegar produced from many fruit substrates. This study aimed to evaluate the microbial quality and sensory profile of vinegar derived from Phoenix dactylifera (date palm) and Vitis vinifera (grape) and to assess its implications for consumer preference. Using standard microbiological techniques, fermentative microorganisms, including Saccharomyces cerevisiae strain SR 128 and Acetobacter aceti strain WI were isolated from spoiled fruits and employed in the submerged fermentation of fruit musts. The microbial load of the final vinegar was quantified via standard plate counts, and sensory evaluation was conducted with validated panelists using a 9-point hedonic scale to assess attributes such as colour , aroma, taste, and overall acceptability. Statistical analysis was performed using Analysis of Variance (ANOVA) and Tukey’s post-hoc test. Results indicated that both vinegars contained microbial counts within permissible regulatory limits, with no statistically significant differences (p > 0.05) in total aerobic mesophilic, acetic acid bacterial, or yeast counts between the two samples. Sensory analysis revealed favourable ratings across all evaluated attributes, confirming the products’ general acceptability among consumers. In conclusion, vinegar produced from Phoenix dactylifera and Vitis vinifera exhibits compliant microbial quality and favourable sensory characteristics, supporting its potential for market introduction. The date palm vinegar received marginally higher preference scores, indicating subtle yet notable advantages in consumer appeal.