Authentication of Vinegars with Targeted and Non-targeted Methods

Cavdaroglu, Cagri; Özen, Banu

doi:10.1080/87559129.2021.1894169

Cited by 10 publications

(8 citation statements)

References 73 publications

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“…This figure does not include grapes as fruit, since this would require the inclusion of all the references to wine vinegars, which is not the object of this scientific review. This increasing tendency has enabled that some problems related to the authentication of fruit vinegars on the raw material, the elaboration process, or the geographical origin, have started [13]. The quality of fruit vinegar is related to the amount of some specific bioactive compounds.…”

Section: Introductionmentioning

confidence: 99%

“…The different authentication methodologies used for the specific case of this type of product can be found in the bibliography. Unambiguous constituents [14,15], several molecular isotope ratios [16,17], spectroscopic techniques, such as infrared and fluorescence spectroscopy in combination with several chemometric techniques [13], and even electronic nose and electronic tongue [18] have been used to detect adulteration, mainly related to raw material and/or geographical origin.…”

Section: Introductionmentioning

confidence: 99%

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Biotechnological Processes in Fruit Vinegar Production

Luzón-Quintana

Castro

2021

Foods

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The production of fruit vinegars as a way of making use of fruit by-products is an option widely used by the food industry, since surplus or second quality fruit can be used without compromising the quality of the final product. The acetic nature of vinegars and its subsequent impact on the organoleptic properties of the final product allows almost any type of fruit to be used for its elaboration. A growing number of scientific research studies are being carried out on this matrix, and they are revealing the importance of controlling the processes involved in vinegar elaboration. Thus, in this review, we will deal with the incidence of technological and biotechnological processes on the elaboration of fruit vinegars other than grapes. The preparation and production of the juice for the elaboration of the vinegar by means of different procedures is an essential step for the final quality of the product, among which crushing or pressing are the most employed. The different conditions and processing methods of both alcoholic and acetic fermentation also affect significantly the final characteristics of the vinegar produced. For the alcoholic fermentation, the choice between spontaneous or inoculated procedure, together with the microorganisms present in the process, have special relevance. For the acetic fermentation, the type of acetification system employed (surface or submerged) is one of the most influential factors for the final physicochemical properties of fruit vinegars. Some promising research lines regarding fruit vinegar production are the use of commercial initiators to start the acetic fermentation, the use of thermotolerant bacteria that would allow acetic fermentation to be carried out at higher temperatures, or the use of innovative technologies such as high hydrostatic pressure, ultrasound, microwaves, pulsed electric fields, and so on, to obtain high-quality fruit vinegars.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Biotechnological Processes in Fruit Vinegar Production

Luzón-Quintana

Castro

2021

Foods

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“…To better understand and study the VVOCs, in the future, at least the following aspects should be strengthened. (1) The isotope methods, such as stable isotopic fractionation-nuclear magnetic resonance and isotope ratio mass spectrometry, which have been used to differentiate the geographical origin of PGI vinegar products and the adulteration of kinds of vinegar (Cavdaroglu and Ozen, 2021 ), may also be applied to track the changes of important VVOCs during the vinegar brewing process. (2) The multi-omics technologies, including metagenomics, metaproteomics, and metabolomics, may be the future direction to elucidate how VVOCs are produced by microorganisms, and what are contributions of different microorganisms to VVOCs.…”

Section: Discussion and Perspectivementioning

confidence: 99%

Vinegar Volatile Organic Compounds: Analytical Methods, Constituents, and Formation Processes

et al. 2022

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Vinegar is an acid condiment shared all over the world. According to the raw materials, vinegar can be mainly divided into fruit and cereal ones, both of which possess unique aroma and flavor characteristics and corresponding volatile organic compounds (VOCs). Many studies about vinegar VOCs' (VVOCs) sorts, analytical methods, and forming mechanisms have been done. In this review, the main categories of vinegar and their distribution in the world are briefly introduced, then VVOCs' analytical and identified methods, types, and forming processes are summarized. Additionally, the VVOCs' research directions are discussed and prospected. According to the searched literatures, this study is the first to systematically review the analytical methods, sorts, and formation mechanisms of VVOCs, which will make the readers better understand the vinegar's aromas and flavors and their producing mechanisms.

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“…The targeted and untargeted methods available for the detection of vinegar adulteration have been summarized in several reviews in the literature [ 7 , 8 ]. Targeted methods such as chromatographic measurements focus on specific compounds such as a particular organic acid, a pigment or a phenolic compound [ 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

Applications of UV–Visible, Fluorescence and Mid-Infrared Spectroscopic Methods Combined with Chemometrics for the Authentication of Apple Vinegar

Cavdaroglu

Özen

2023

Foods

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Spectroscopic techniques as untargeted methods have great potential in food authentication studies, and the evaluation of spectroscopic data with chemometric methods can provide accurate predictions of adulteration even for hard-to-identify cases such as the mixing of vinegar with adulterants having a very similar chemical nature. In this study, we aimed to compare the performances of three spectroscopic methods (fluorescence, UV–visible, mid-infrared) in the detection of acetic-acid/apple-vinegar and spirit-vinegar/apple-vinegar mixtures (1–50%). Data obtained with the three spectroscopic techniques were used in the generation of classification models with partial least square discriminant analysis (PLS-DA) and orthogonal partial least square discriminant analysis (OPLS-DA) to differentiate authentic and mixed samples. An improved classification approach was used in choosing the best models through a number of calibration and validation sets. Only the mid-infrared data provided robust and accurate classification models with a high classification rate (up to 96%), sensitivity (1) and specificity (up to 0.96) for the differentiation of the adulterated samples from authentic apple vinegars. Therefore, it was concluded that mid-infrared spectroscopy is a useful tool for the rapid authentication of apple vinegars and it is essential to test classification models with different datasets to obtain a robust model.

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Authentication of Vinegars with Targeted and Non-targeted Methods

Cited by 10 publications

References 73 publications

Biotechnological Processes in Fruit Vinegar Production

Biotechnological Processes in Fruit Vinegar Production

Vinegar Volatile Organic Compounds: Analytical Methods, Constituents, and Formation Processes

Applications of UV–Visible, Fluorescence and Mid-Infrared Spectroscopic Methods Combined with Chemometrics for the Authentication of Apple Vinegar

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