Characterization of the aroma profile and key odorants of the Spanish PDO wine vinegars

Ríos-Reina, Rocío; Segura-Borrego, M. Pilar; Morales, María Lourdes; Callejón, Raquel M.

doi:10.1016/j.foodchem.2019.126012

Cited by 16 publications

(7 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition, they found that the mixture of compounds whose aroma most resembled the aroma of Sherry vinegar was a combination of diacetyl, ethyl acetate and sotolon. A more recent study has investigated the olfactometric profile of Sherry vinegars (dry and sweet Pedro Ximénez), together with vinegars from other Spanish denominations of origin (Montilla-Moriles and Condado de Huelva) and concluded that the most abundant aromas in the Sherry vinegars identified by GC-O belonged to the “grassy vegetal” family, while the “spicy” family of compounds was more characteristic of the sweet PX vinegars [ 80 ]. These authors were able to satisfactorily correlate the values obtained by GC-MS-O with those obtained by sensory analysis.…”

Section: Study Of the Aroma Of Sherry Vinegarmentioning

confidence: 99%

Aroma of Sherry Products: A Review

Durán‐Guerrero¹,

Moreno

Rodríguez‐Dodero

et al. 2021

Foods

View full text Add to dashboard Cite

Jerez (Sherry) is a well-known wine-producing region located in southern Spain, where world-renowned oenological products such as wines, vinegars, and brandies are produced. There are several factors that provide characteristic physical, chemical, and sensory properties to the oenological products obtained in this Sherry region: the climate in the area with hot summers, mild winters, and with limited rainfall; the raw material used consisting on Palomino Fino, Moscatel, and Pedro Ximénez white grape varieties; the special vinification with fortified wines; and aging techniques such as a dynamic system of biological or oxidative aging. These special organoleptic characteristics are responsible for, among others, the aromatic profile of the wines, vinegars and brandies from the area, which explains why this is a subject that has been extensively researched over the years. This bibliographic review aims to compile the different scientific contributions that have been found to date, in relation with the aroma of the oenological products from the Sherry area (dry wines, sweet wines, vinegars, and brandies). We have mainly focused on the different analytical methodologies used and on the main analytes of interest.

show abstract

Section: Study Of the Aroma Of Sherry Vinegarmentioning

confidence: 99%

Aroma of Sherry Products: A Review

Durán‐Guerrero¹,

Moreno

Rodríguez‐Dodero

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…After the beginning of fermentation, obvious differences in the relative percentage composition of ester compounds and acid compounds were observed on day 13, whereas that of alcohol compounds and carbonyl compounds were observed on days 9 and 9–13, respectively. Ethyl octanoate, ethyl acetate, ethyl caproate, phenethyl acetate, and ethyl phenylacetate, detected in various vinegars ( Ríos-Reina et al, 2020 ; Pothimon et al, 2022 ; Xu et al, 2022 ), were esters with high relative percentage. Tetramethyl pyrazine, a characteristic flavor and bioactive compound in vinegar ( Li et al, 2016 ; Liu et al, 2021 ), was detected in vinegar Pei from both depths, and there was no significant difference in its relative content ( p > 0.05).…”

Section: Resultsmentioning

confidence: 97%

Exploring the role of Sichuan Baoning vinegar microbiota and the association with volatile flavor compounds at different fermentation depths

Liu

Shu

et al. 2023

Front. Microbiol.

View full text Add to dashboard Cite

Cereal vinegar is usually produced through solid-state fermentation, and the microbial community plays an important role in fermentation. In this study, the composition and function of Sichuan Baoning vinegar microbiota at different fermentation depths were evaluated by high-throughput sequencing combined with PICRUSt and FUNGuild analysis, and variations in volatile flavor compounds were also determined. The results revealed that no significant differences (p > 0.05) were found in both total acid content and pH of vinegar Pei collected on the same day with different depths. There were significant differences between the bacterial community of samples from the same day with different depths at both phylum and genus levels (p < 0.05), however, no obvious difference (p > 0.05) was observed in the fungal community. PICRUSt analysis indicated that fermentation depth affected the function of microbiota, meanwhile, FUNGuild analysis showed that there were variations in the abundance of trophic mode. Additionally, differences in volatile flavor compounds were observed in samples from the same day with different depths, and significant correlations between microbial community and volatile flavor compounds were observed. The present study provides insights into the composition and function of microbiota at different depths in cereal vinegar fermentation and quality control of vinegar products.

show abstract

“…Thus, the volatile compounds in the leaves and flowers might have a powerful antioxidant ability. 5-Ethyl-3-hydroxy-4-methyl-2(5H)-Furanone, also known as abhexone, has been identified as one of the volatile compounds responsible for the sweet caramel odor in coffee and strawberry vinegar [55]. Naphthalene, an unpleasant volatile, was identified as an aroma-active compound in green teas and white teas [56,57].…”

Section: Identification Of Differential Volatile Metabolitesmentioning

confidence: 99%

Widely Targeted Metabolomics and Network Pharmacology Reveal the Nutritional Potential of Yellowhorn (Xanthoceras sorbifolium Bunge) Leaves and Flowers

Sha,

Li,

et al. 2024

Foods

View full text Add to dashboard Cite

Yellowhorn (Xanthoceras sorbifolium Bunge) is a unique oilseed tree in China with high edible and medicinal value. However, the application potential of yellowhorn has not been adequately explored. In this study, widely targeted metabolomics (HPLC-MS/MS and GC-MS) and network pharmacology were applied to investigate the nutritional potential of yellowhorn leaves and flowers. The widely targeted metabolomics results suggested that the yellowhorn leaf contains 948 non-volatile metabolites and 638 volatile metabolites, while the yellowhorn flower contains 976 and 636, respectively. A non-volatile metabolite analysis revealed that yellowhorn leaves and flowers contain a variety of functional components beneficial to the human body, such as terpenoids, flavonoids, alkaloids, lignans and coumarins, phenolic acids, amino acids, and nucleotides. An analysis of volatile metabolites indicated that the combined action of various volatile compounds, such as 2-furanmethanol, β-icon, and 2-methyl-3-furanthiol, provides the special flavor of yellowhorn leaves and flowers. A network pharmacology analysis showed that various components in the flowers and leaves of yellowhorn have a wide range of biological activities. This study deepens our understanding of the non-volatile and volatile metabolites in yellowhorn and provides a theoretical basis and data support for the whole resource application of yellowhorn.

show abstract

Characterization of the aroma profile and key odorants of the Spanish PDO wine vinegars

Cited by 16 publications

References 30 publications

Aroma of Sherry Products: A Review

Aroma of Sherry Products: A Review

Exploring the role of Sichuan Baoning vinegar microbiota and the association with volatile flavor compounds at different fermentation depths

Widely Targeted Metabolomics and Network Pharmacology Reveal the Nutritional Potential of Yellowhorn (Xanthoceras sorbifolium Bunge) Leaves and Flowers

Contact Info

Product

Resources

About