Establishment of the Volatile Signature of Wine-Based Aromatic Vinegars Subjected to Maceration

Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry
Rosa PerestreloJosé S Câmara

Abstract

The flavoring of vinegars with aromatic fruits and medicinal herbs is a practice with increasing trend mostly in countries with oenological tradition, resulting in a product of improved quality and consumer attractiveness. This study was directed towards the evaluation of the impact of the maceration process on the volatile signature of wine-based aromatic vinegars (WBAVs). The evaluation was performed using solid phase microextraction (SPME) combined with gas chromatography combined with mass spectrometry (GC-MS). Experimental parameters influencing headspace solid (HS)-SPME extraction efficiency, were optimized using an univariate experimental design. The best results were achieved using a polydimethylsiloxane (PDMS) fiber, 10 mL of vinegar sample, at 50 °C for 30 min of extraction. This way One hundred and three volatile organic compounds (VOCs), belonging to different chemical families including ethyl esters (37), higher alcohols (20), fatty acids (10), terpenoids (23), carbonyl compounds (six), lactones (five) and volatile phenols (two), were identified in wine vinegar (control) and WBAV. As far as we know, 34 of these VOCs are reported for the first time in macerated vinegars. Higher alcohols and lactones are the major ch...Continue Reading

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Citations

May 1, 2021·Foods·Luz María Luzón-QuintanaEnrique Durán-Guerrero
Dec 8, 2020·ACS Omega·Gan-Lin ChenKrishan K Verma

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