A comparative study of the volatile profile of wine vinegars with protected designation of origin by headspace stir bar sorptive extraction

Ríos-Reina, Rocío; Segura-Borrego, M. Pilar; García‐González, Diego L.; Morales, María Lourdes; Callejón, Raquel M.

doi:10.1016/j.foodres.2019.04.071

Cited by 35 publications

(19 citation statements)

References 38 publications

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“…The compounds that displayed coefficients with the greatest influence according to the discriminating function were 3-methyl-1-butanol, benzaldehyde, ethyl hexanoate, hexyl acetate, and 4-ethylguaiacol, among others. Other authors have successfully differentiated vinegar types, including Jerez and Huelva vinegars, according to their volatile content [17]. However, the volatile compounds with a greater influence on the discrimination in such studies were different from the ones obtained in the present study because these authors studied different volatile compounds.…”

Section: Resultscontrasting

confidence: 62%

“…Some studies have examined the volatile compounds in vinegars to distinguish and classify them according to their raw material, production processes, and origin using different analytical methods coupled to gas chromatography (GC), such as headspace (HS) [12], solid-phase extraction (SPE) [2], solid-phase microextraction (SPME) [13,14], stir bar sorptive extraction (SBSE) [15,16], and headspace sorptive extraction (HSSE) [17]. Vinegars have also been differentiated by their polyphenol content by means of liquid chromatography [15,18] or spectroscopic techniques, such as infrared (IR) [19,20,21] or fluorescence [22], just to mention some of them.…”

Section: Introductionmentioning

confidence: 99%

“…Nevertheless, geographic and climate-specific conditions may still play a relevant role in the final product. In fact, there are some studies where Andalusian vinegars from different production areas have been differentiated by their volatile [17] or polyphenolic content [18]. The grape varieties that are employed for different Andalusian vinegars under a PDO may be varied, but it could be possible to find vinegars from the same grape variety that exhibit some differences that are attributable to the geographical area in which they have been produced.…”

Section: Introductionmentioning

confidence: 99%

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Characterization and Differentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Origin

Durán‐Guerrero

Schwarz

Fernández-Recamales

et al. 2019

Foods

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Thirty one Jerez vinegar samples and 33 Huelva vinegar samples were analyzed for polyphenolic and volatile compound content in order to characterize them and attempt to differentiate them. Sixteen polyphenolic compounds were quantified by means of ultraperformance liquid chromatography method with diode array detection (UPLC–DAD), and 37 volatile compounds were studied by means of stir bar sorptive extraction–gas chromatography–mass spectrometry (SBSE–GC–MS). Spectrophotometric CIELab parameters were also measured for all the samples. The results obtained from the statistical multivariate treatment of the data evidenced a clear difference between vinegars from the two geographical indications with regard to their polyphenolic content, with Jerez vinegars exhibiting a greater phenolic content. Differentiation by the volatile compound content was, however, not so evident. Nevertheless, a considerable differentiation between the two groups of vinegars based on their volatile fraction was achieved. This may bring to light the grape varieties and geographical factors that have a clear influence on such differences.

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Section: Resultscontrasting

confidence: 62%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Characterization and Differentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Origin

Durán‐Guerrero

Schwarz

Fernández-Recamales

et al. 2019

Foods

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“…In this ambit, it was created the European System of Protection and Quality of Agricultural Products and Foodstuffs, which accounts for two levels of protection: Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI), and was also established the European System of Appreciation of the Specificity of Certain Agricultural Products and Foodstuffs, taking into account the traditional way of production or the composition, this relates to the Traditional Specialty Guaranteed (TSG) (Conneely & Mahon, 2015;EC, 2004;Guiné, 2016;Vales, 2014). Although these refer to all types of traditional products or methodologies, like for example traditional art, singing, dancing, it is a fact that many foods are also embraced by these regulations, such as cheese, wine, olive oil, honey, pastry products, among others (Reis & Malcata, 2011;Ríos-Reina et al, 2019;Rodríguez et al, 2019;Savin, 2018;Torreblanca-Zanca et al, 2019).…”

Section: The Importance Of Tradition In the Food Marketmentioning

confidence: 99%

The duality of innovation and food development versus purely traditional foods

Guiné

Florença

Barroca

et al. 2021

Trends in Food Science & Technology

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Background: Intangible cultural heritage includes knowledge and skills transmitted throughout times, and this also applies to the food sector. Traditional knowledge assumes important social and economic value, which is relevant both for sectorial clusters as well as for majority social groups.Scope and approach: The objective of this review was to analyse the constraints and motivations for development in the sector of traditional foods, from the point of view of marketing and consumer trends. This review was based on published works searched for in scientific databases, such as ScienceDirect, PubMed, Scopus and web of Science. Key findings and conclusions:This review showed that the value of tradition, recognized in many sectors of society, is also important in the food sector, which is particularly rich in ethnical elements, local ingredients, traditional formulations and social aspects, linked not only to the food itself but also to the act of eating and sharing. However, the food industry seeks development of new products that follow modern trends and are able to conquer today's consumers, while at the same time maintaining the identity of specific products, valued as traditional.

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“…The amount of the identified compounds in each sample was represented by their peak area percentage. The fermentation process of vinegar include two steps to initially produce alcohol and subsequently acetic acid (Ríos‐Reina et al, 2019), so it is rich in alcohol and acetic acid. In this study, these two major ingredients were excluded because we need to focus our research on the characteristic volatile components in vinegars of different varieties.…”

Section: Resultsmentioning

confidence: 99%

Characterization and identification of different Chinese fermented vinegars based on their volatile components

Liu

et al. 2021

J. Food Biochem.

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In this study, volatile components of 40 Chinese fermented vinegar samples, made from different raw materials, starters, and processing technologies, were collected from different geographic origins in China (Shanxi, Jiangsu, Sichuan, and Fujian Province) and their volatile components were analyzed by headspace-solid-phase microextraction-gas chromatography-mass spectrometry. Sixty-two aroma compounds have been identified by NIST library combined with retention index, mainly including esters, heterocyclics, acids, aldehydes, and ketones. In addition, multivariate analysis including principal component analysis and partial least squaresdiscriminant analysis (PLS-DA) were carried out to discriminate vinegars based on their composition of volatile components. For PLS-DA models, analysis of variance (ANOVA) or variable importance in the projection (VIP) value were used to select variables with the highest discriminatory power, and the Kennard-Stone algorithm was used to select the training and testing samples. The PLS-DA models (ANOVA or VIP) all provided a classification accuracy of 100% for the training set, and subsequent application of these models allowed the grouping of unknown samples (testing set) according to their characteristics (raw materials and processing technology). Practical applications Traditional Chinese vinegars have a long history but nowadays adulterations of them are becoming a problem in the market. In this study, Chinese fermented vinegars from different varieties were identified based on volatile composition. We found that starter cultures and fermentation process have the greatest influence on the volatile components of vinegars, while the influence of raw material and steaming of raw material are weaker volatile components. Then, partial least squares-discriminant analysis models, we carried out could successfully be applied to predict unknown vinegar samples based on a database of volatile components. This study provided a strategy to detect the identity of different vinegars, which can also be used to monitor the quality and safety of traditional Chinese vinegars.

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A comparative study of the volatile profile of wine vinegars with protected designation of origin by headspace stir bar sorptive extraction

Cited by 35 publications

References 38 publications

Characterization and Differentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Origin

Characterization and Differentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Origin

The duality of innovation and food development versus purely traditional foods

Characterization and identification of different Chinese fermented vinegars based on their volatile components

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