ABSTRACT
Azwan Mat Lazim*, Seng Joe Lim, Chin Wai Ho, and Shazrul Fazry
Chapter Authors:
Azwan Mat Lazim (https://orcid.org/0000-0002-6342-2695" xmlns:xlink="https://www.w3.org/1999/xlink">https://orcid.org/0000-0002-6342-2695)
Seng Joe Lim (https://orcid.org/0000-0002-9460-5136" xmlns:xlink="https://www.w3.org/1999/xlink">https://orcid.org/0000-0002-9460-5136)
Chin Wai Ho (https://orcid.org/0000-0002-8371-8311" xmlns:xlink="https://www.w3.org/1999/xlink">https://orcid.org/0000-0002-8371-8311)
Shazrul Fazry (https://orcid.org/0000-0002-7072-8609" xmlns:xlink="https://www.w3.org/1999/xlink">https://orcid.org/0000-0002-7072-8609
Affiliations
Azwan Mat Lazim
Centre for Advanced Materials and Renewable Resources, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, MALAYSIA
Seng Joe Lim and Chin Wai Ho
Centre for Biotechnology and Functional Food, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, MALAYSIA
Shazrul Fazry
Tasik Chini Research Centre, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, MALAYSIA
Email Addresses:
Seng Joe Lim: https://joe@ukm.edu.my" xmlns:xlink="https://www.w3.org/1999/xlink">joe@ukm.edu.my
Chin Wai Ho: https://chinwaiho@gmail.com" xmlns:xlink="https://www.w3.org/1999/xlink">chinwaiho@gmail.com
Azwan Mat Lazim*: https://azwanlazim@ukm.edu.my" xmlns:xlink="https://www.w3.org/1999/xlink">azwanlazim@ukm.edu.my
Shazrul Fazry: https://shazrul@ukm.edu.my" xmlns:xlink="https://www.w3.org/1999/xlink">shazrul@ukm.edu.my
*Author for correspondence
Vinegar was well known several millennia ago to the ancient civilizations of Sumerians, Babylonians, Egyptians, Mesopotamians, and Ancient Greeks. It is also produced and used today worldwide, primarily to flavor and preserve foods, as well as an ingredient in a vast variety of condiments. There are numerous different types of vinegars produced worldwide based on the raw material and the production method used. Among all the vinegars available, the most common types of vinegar, produced in different parts of the world, and including some top-quality famous products, are “balsamic vinegar,” “cider vinegar,” “rice vinegar,” “Sherry vinegar,” and “malt vinegar.” Tropical fruit vinegars and vinegars made from any kind of agricultural surpluses are also available. The different raw materials and the methods used for the production of the different types of vinegars lead to a variety of products with distinctive characteristics. These different types of vinegars are highlighted in this chapter.
