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

Abstract

Aldehyde content of premium quality vinegars is a function of both ageing time and raw material. Their evaluation could be a useful tool with a view to ascertaining vinegar origin and genuineness.

Investigating the mechanism of the flavor formation in Sichuan sun vinegar based on flavor-orientation and metagenomics

“…Therefore, Lactobacillus, Weissella , Acetobacter , Bacillu s, Lichtheimia , Pediococcus , Oenococcus , Lenconostoc , Pichia , Kazachstania , Xanthomonas, and Brettanomyces may be the main contributors to flavor metabolism. In addition, the compounds in the aging stage may be mainly generated by chemicals such as furfural and pyrazine produced by the Maillard reaction ( Durán-Guerrero et al, 2015 ; Liang et al, 2016 ). However, the metabolic reactions leading to volatile compounds such as benzaldehyde during the aging stage, require further research.…”

Analyzing volatiles in brown rice vinegar by headspace solid-phase microextraction (SPME)–Arrow: Optimizing the extraction conditions and comparisons with conventional SPME

“…Previous study reported that the proportions of aldehydes, including 2-hexenal and hexanal, depended significantly on aging time and the raw materials used to produce the vinegar. [26] Some VOCs in brown rice vinegar, including (Z)-3-hexen-1-ol, (E)-2-hexen-1-ol, 2-furanmethanol, hexyl acetate, and 1-hexanol, were detected only by SPME-Arrow (Table 1). In previous studies, (Z)-3-hexen-1-ol, also known as a green leaf volatile, was considered to be exclusive to wine, tarragon, and apple vinegars.…”

Characterization of Balsamic Vinegars Using High-Performance Liquid Chromatography and Gas Chromatography

“…There are other studies focused on GC analysis of balsamic vinegar dealing with the determination of the 13 C/ 12 C glycerol isotope ratio [24], the determination of 2,3-butanediol and 2-hydroxybutanone [17], the analysis of volatile aldehydes [34], the development of new analytical methods for the characterization, authentication, and quality evaluation of BVM [102], the determination of preservatives by the SBSE-TD-GC-MS method [33], and the determination of pesticides by SBSE extraction [30].…”

“…[32] Preservatives compounds GC-MS HP-INNOWax SBSE (PDMS) [33] Volatile aldehydes GC-MS Stabilwax SPE (LiChrolut-EN), dichlormethane elu. [34] Volatile compounds GC-MS; FID DB-Wax SPME (CAR/PDMS) [11] Volatile compounds GC-MS; FID CPWax-57CB HSSE-TD (PDMS) [35] Volatile compounds GC-MS; FID DB-Wax SBSE (PDMS) [36] Volatile compounds GC-MS; FID CPSil 5MS SPME (PDMS) [37] Volatile compounds GC-MS Zebron ZB-1701 LLE by diethyl ether [38] Volatile compounds GC-MS Stabilwax SPE (LiChrolut-EN), dichlormethane elu. [10] Volatile compounds GC-MS DB-Wax SBSE (PDMS) [39] Volatile compounds GC-MS Stabilwax SPE (LiChrolut-EN), dichlormethane elu.…”