En todo el mundo se observa un aumento destacado en el consumo de frutos tropicales. El cultivo de la fruticultura ocupa en Brazil un área de dos millones de hectáreas y genera un PIB de 1,5 billones de dólares. Existen más de 30 puntos de producción, distribuidos en la geografía de norte a sur. La balanza comercial de frutas frescas en Brazil, cerró el año 2003 con un superávit de 267 millones de dólares, un 39% superior al del año anterior. En el

Antocianos Denominación TEAC (mM) Delfinidina cloruro de delfinidina 2,45 ± 0,14 Cianidina 3-glucósido cloruro de kuromanin 1,85 ± 0,26 Peonidina 3-glucósido cloruro de peonidina 3-glucósido 1,49 ± 0,19 Pelargonidina 3-glucósido cloruro de callistephin 1,50 ± 0,08 Malvidina 3-glucósido cloruro de oenin 1,41 ± 0,07

This paper reports the determination of glycosidically bound aroma compounds and the olfactometric analysis in four strawberry varieties (Fuentepina, Camarosa, Candonga and Sabrina). Different hydrolytic strategies were also studied. The results showed significant differences between acid and enzymatic hydrolysis. In general terms, the greater the duration of acid hydrolysis, the higher was the content of norisoprenoids, volatile phenols, benzenes, lactones, Furaneol, and mesifurane. A total of 51 aglycones were identified, 38 of them unreported in strawberry. Olfactometric analyses revealed that the odorants with higher modified frequencies were Furaneol, γ-decalactone, ethyl butanoate, ethyl hexanoate, ethyl 3-methylbutanoate, diacetyl, hexanoic acid, and (Z)-1,5-octadien-3-one. This last compound, described as geranium/green/pepper/lettuce (linear retention index = 1378), was identified for the first time. Differences with regard to fruity, sweet, floral, and green aroma characters were observed among varieties. In Candonga and Fuentepina, the green character overpowered the sweet. In the other two strawberry varieties sweet attributes were stronger than the rest.

Phenolic composition of 92 wine vinegars produced from different wines from the south of Spain (Jerez, Montilla, El Condado) is determined by HPLC with diode array detection. Pattern recognition techniques were applied to distinguish between different methods of elaboration (slow traditional methods with surface culture or quick methods carried out in bioreactors with submerged culture) or wines employed as substrate. Multivariate analysis of data includes principal component analysis, cluster analysis, and linear discriminant analysis (LDA) as well as artificial neural networks trained by back-propagation (BPANN). The classification depending on the acetification process leads to good recalling rates in both LDA (mean = 92.5) and BPANN (mean = 99.6). With respect to the classification on the basis of the geographical origin, the obtained recalling rates were 88.8 for LDA and of 96.5 for BPANN (mean values). Keywords: Vinegar; phenols; discriminant analysis; artificial neural network; HPLC

Sherry wine vinegar is a highly appreciated product due to its sensory properties which are acquired thanks to its aging in wood. Despite its relevance, studies involving aging of vinegars are scarce. In this paper, sensorial characteristics of Sherry wine vinegar had been studied during aging. Samples were obtained by acetifying Sherry wine in the laboratory and aging them in oak wood casks for two years. By means of triangle tests, significative differences have been found among vinegars aged 0, 6, 12, 18 and 24 months. In order to obtain more information descriptive analysis was performed. Sherry wine vinegars were described on the basis of the attributes previously selected and from these results their spider charts were drawn. The remaining alcoholic degree of vinegars plays an important role in the ethyl acetate and woody aroma components. Overall impression, aroma intensity and quality clearly increase with aging.