Identification and quantification of the main organic components of vinegars by high resolution 1H NMR spectroscopy

Caligiani, Augusta; Acquotti, Domenico; Palla, Gerardo; Bocchi, V.

doi:10.1016/j.aca.2006.12.016

Cited by 188 publications

(122 citation statements)

References 24 publications

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“…The highest levels of both compounds were observed for the CGM fermented by DV10, possibly as a result of over-expression of the respective pathway, whereas low levels were detected in CGMs fermented by the wild strains 121 and 143 (19.6 and 10.1 mg/kg, respectively), probably as a consequence of evaporation or its reduction to 2,3-butanediol (46.2 and 39.0 mg/kg, respectively). In all the samples examined, the values for both acetoin and 2,3-butanediol content were much lower than the ones reported in TBV (140-330 mg/L and 420-1670 mg/L, respectively) (Caligiani et al 2007). This could be attributed to the fact that acetoin is also produced in the course of acetic acid fermentation (Solieri et al 2012), while 2,3-butanediol content increases significantly during vinegar ageing (Caligiani et al 2007).…”

Section: Fermentation Performance Of the Selected Strains In Cgmcontrasting

confidence: 58%

“…In all the samples examined, the values for both acetoin and 2,3-butanediol content were much lower than the ones reported in TBV (140-330 mg/L and 420-1670 mg/L, respectively) (Caligiani et al 2007). This could be attributed to the fact that acetoin is also produced in the course of acetic acid fermentation (Solieri et al 2012), while 2,3-butanediol content increases significantly during vinegar ageing (Caligiani et al 2007). Isoamyl alcohol (3-methyl-1-butanol) and phenylethyl alcohol have also been reported in TBV (Solieri et al 2012).…”

Section: Fermentation Performance Of the Selected Strains In Cgmcontrasting

confidence: 58%

“…This could be related to low valine content in the initial grape must and not to degradation during must concentration (Montevecchi et al 2010). Acetoin (3-hydroxy-2-butanone) and 2,3-butanediol are considered compounds useful to differentiate TBV and BVs (Caligiani et al 2007). These compounds derive from the reduction of diacetyl but their concentrations are usually inversely correlated (Mencarelli and Tonutti 2013).…”

Section: Fermentation Performance Of the Selected Strains In Cgmmentioning

confidence: 99%

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Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectiveness

et al. 2016

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In an effort to implement principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars (BVs), the specific goals of the study were the isolation and molecular identification of the predominant yeasts in concentrated grape must (cv. Xinomavro), their technological characterization and the evaluation of the fermentative aptitude of the selected strains. Tolerance against 5-hydroxymethylfurfural (HMF) and furfural, acetic acid and glucose concentration was examined by appropriate methods and tests. The enological characteristics studied were acetic acid and H 2 S production, foaming and flocculation ability and key enzymatic activity. PCR-RFLP analysis revealed only the presence of Saccharomyces cerevisiae and Hanseniaspora uvarum among the 14 predominant osmophilic yeast isolates. Tolerance to both HMF and furfural was found strain-and dose-dependent and was suggested as a critical factor in the pre-selection of yeast starters. The most tolerant yeasts to these stress factors, a S. cerevisiae and a non-Saccharomyces strains, showed satisfactory growth in the presence of high glucose and acetic acid content (up to 600 g/L and 2 % w/w, respectively) and desirable enological characteristics. Results from the comparative evaluation of the fermentative aptitude of these strains with a commercial wine strain highlighted that the isolates had glucophilic behaviour and ability to produce desirable amounts of ethanol (100-120 g/kg) in short time (*20 d). The key volatiles useful for varietal discrimination and differentiation between the BVs and the traditional ones were also evaluated.

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Section: Fermentation Performance Of the Selected Strains In Cgmcontrasting

confidence: 58%

Section: Fermentation Performance Of the Selected Strains In Cgmcontrasting

confidence: 58%

Section: Fermentation Performance Of the Selected Strains In Cgmmentioning

confidence: 99%

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Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectiveness

et al. 2016

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“…Vinegar is produced by two well-defined methods: a slow surface process, in which acetic acid bacteria (AAB) are placed on the air-liquid interface in direct contact with atmospheric oxygen, and a fast submerged process, in which AAB are submerged in the acetifying liquid and a continuous strong aeration is applied to provide the necessary oxygen for acetic fermentation to take place. Generally, the surface process is employed for elaborating traditional vinegars and the submerged process is employed for the elaboration of most commercial vinegars of major consumption (Fernández-Pérez et al, 2010;Gerhards;Büchs, 2013;Büchs, 2014).…”

Section: Introductionmentioning

confidence: 99%

PRODUCTION OF ginger vinegar

2015

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Vinegar is a food of condiments group that have great use in the food industry. This study aimed to evaluate the effects of parameters of the acetic fermentation process in the production of ginger vinegar. A suspension of ginger rhizomes with 12% of starch was subjected to enzymatic hydrolysis process to obtain hydrolyzed with 85.6% of glucose. After the alcoholic fermentation the wine was obtained with 40.3% ethanol. The acetic fermentation process of ginger alcoholic solution followed a completely randomized design in a factorial for three factors at two levels. The independent variables were: temperature, nutrients and proportion of "strong vinegar" and alcoholic solution (initial acidity). Results showed variation from 2.74 to 3.70% for dry extract and 2.13 to 2.83 % for ash in vinegars. The profile of organic acids of ginger vinegars showed the presence of acetic, citric, malic and succinic acids in all treatments. The condition of 20°C, initial acidity 1:1,with addition of nutrients allow obtaining good quality vinegars and higher GK yields.Index terms: Zingiber officinale; fermentation; ethanol; acetic acid. RESUMOO vinagre, alimento do grupo de condimentos, tem seu uso bastante difundido na indústria de alimentos. Neste trabalho, objetivou-se avaliar os efeitos de parâmetros do processo de fermentação acética na obtenção de vinagre de gengibre. Uma suspensão de rizomas de gengibre, com 12% de amido, foi submetida ao processo de hidrólise enzimática, sendo obtido o hidrolisado com 85,6% de glicose. Após o processo de fermentação alcoólica, obteve-se uma calda com 40,3% de etanol. O processo de fermentação acética da calda de gengibre seguiu o delineamento inteiramente casualizado, em esquema fatorial, para três fatores em dois níveis, tendo como variáveis independentes: a temperatura, os nutrientes e a diluição da acidez inicial da calda. Os resultados obtidos mostraram uma variação de 2,74 a 3,70% de extrato seco e de 2,13 a 2,83% de cinzas nos fermentados acéticos. O perfil de ácidos orgânicos dos vinagres de gengibre evidenciou a presença de ácido acético, ácido cítrico, ácido málico e ácido succínico em todos os tratamentos. Vinagres de boa qualidade e maiores rendimentos GK podem ser obtidos nas condições de 20ºC, acidez inicial 1:1 e adição de nutrientes.Termos para indexação: Zingiber officinale; fermentação; etanol; ácido acético.

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“…In the last decade, attempts have been made to use NMR for the nondestructive analysis of some liquid foods such as wine, [1] vinegar, [2] milk, [3,4] and coffee, [5] and some nonliquid foods such as tomatoes [6] and apples. [7] By these attempts, it has been shown that foods can be chemically characterized with sufficient accuracy using nondestructive NMR spectra.…”

Section: Introductionmentioning

confidence: 99%

Complex mixture analysis of organic compounds in green coffee bean extract by two‐dimensional NMR spectroscopy

Wei

Furihata

et al. 2010

Magnetic Reson in Chemistry

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A complex mixture analysis by one-and two-dimensional nuclear magnetic resonance (NMR) spectroscopy was carried out for the first time for the identification and quantification of organic compounds in green coffee bean extract (GCBE). A combination of 1 H-1 H DQF-COSY, 1 H-13 C HSQC, and 1 H-13 C CT-HMBC two-dimensional sequences was used, and 16 compounds were identified. In particular, three isomers of caffeoylquinic acid were identified in the complex mixture without any separation. In addition, GCBE components were quantified by the integration of carbon signals by use of a relaxation reagent and an inverse-gated decoupling method without a nuclear Overhauser effect. This NMR methodology provides detailed information about the kinds and amounts of GCBE components, and in our study, the chemical makeup of GCBE was clarified by the NMR results.

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Identification and quantification of the main organic components of vinegars by high resolution 1H NMR spectroscopy

Cited by 188 publications

References 24 publications

Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectiveness

Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectiveness

PRODUCTION OF ginger vinegar

Complex mixture analysis of organic compounds in green coffee bean extract by two‐dimensional NMR spectroscopy

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