Characterization and differentiation of high quality vinegars by stir bar sorptive extraction coupled to gas chromatography-mass spectrometry (SBSE–GC–MS)

Evaluation of volatile aldehydes as discriminating parameters in quality vinegars with protected European geographical indication

“…2‐Methylpentanal and benzaldehyde presented a higher concentration in older wine vinegars (vinegars of Jerez Reserva and Gran Reserva) compared to the rest of the wine‐based vinegars. This is in accordance with previous results obtained from similar matrixes . Other research studies have presented similar results concerning the increase of aldehydes like benzaldehyde during aging in wines and spirits that could be derived from the release from wood.…”

“…This is in accordance with previous results obtained from similar matrixes. 3,27 Other research studies have presented similar results concerning the increase of aldehydes like benzaldehyde during aging in wines and spirits 28,29 that could be derived from the release from wood. However, the absence or lower concentration of these compounds found in old traditional balsamic vinegars that are not derived from wine confirms the strong influence of the alcoholic matrix in their final concentrations.…”

Characterisation of commercial aromatised vinegars: phenolic compounds, volatile composition and antioxidant activity

“…Several volatile compounds identified in this research study have been previously identified in wine vinegars. 30,33 Others (a total of 15), first identified in high quality vinegars by our research group, 19 have also been identified in these commercial vinegars (such as eucalyptol, 4-methyl-2-pentyl acetate, octanal, and neryl and geranyl acetate, among others). It is also highlighted that the two isomers of herboxide, linalool and nerol oxide, and camphor have been previously identified in grapes and wines, 34 -37 but they were first identified in vinegars in this research work.…”

“…On the one hand, phenylethyl alcohol, phenylethyl acetate, isovaleric acid and their respective ethyl esters were the main constituents of the volatile profile of sherry vinegars, 18,19 whereas 4-methyl-2-penthyl acetate, 4-terpineol and several furanic derivatives were present in high content in Italian balsamic vinegars. 19 On the other hand, the volatile profile of other foods such as fruits, herbs, spices and fungi have been previously studied in depth. For example, Flamini et al 20 and Crupi et al 21 studied volatile emision patterns of different citrus lemon and affirmed that limonene, γ -terpinene, nerol and geraniol were the main volatile compounds.…”

Novel vinegar-derived product enriched with dietary fiber: effect on polyphenolic profile, volatile composition and sensory analysis

“…Colombard wines were stored under the same conditions, and also by Cejudo- Bastante et al (2011) who studied Chardonnay wines stored under light and dark conditions. Moreover, other authors (Marrufo-Curtido et al 2012;Chinnici et al 2009;Piva et al 2008) found that furfural and other furanic compounds were more abundant in vinegars derived from a thermal treatment (traditional balsamic vinegar of Modena).…”