Physical and Chemicals Analyses of Local Vinegar Sold in Ilocos Sur Markets

Abstract

The quality of locally-bottled vinegar sold In the municipal markets of llocos Sur was analyzed. Organoleptic testing was used lo determine the quality of their appearance, odor and taste. The percentage composition of the CH,COOH content of each sample wasmeasured and the presence!
absence of mineral acids in each sample was determined. All the vinegar samples (except one) were "Suka lloko," i.e. these products were prepared by the fermentation of the indigenous sugarcane juice. Santa vinegar sample 1 which became blackish and sourless after several weeks and which had a very low CH,COOH content (0.425%) was not only adulterated; it was not prepared by fermentation. Vigan vinegar samples were likewise found to be of low quality. All the three samples were below the standard minimum level.
There were no traces of the presence of mineral acids in all the samples.