Three-way principal component analysis of the volatile fraction by HS-SPME/GC of aceto balsamico tradizionale of modena

Cocchi, Marina; Durante, Caterina; Grandi, Margherita; Manzini, Daniela; Marchetti, Andrea

doi:10.1016/j.talanta.2007.06.016

Cited by 30 publications

(17 citation statements)

References 19 publications

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“…Three known ligands of D. melanogaster olfactory receptor neurons, acetoin, ethyl acetate, and 2-phenyl ethanol (Stensmyr et al 2003;Hallem and Carlson 2006;De Bruyne and Baker 2008), were also found in vinegar headspace (Table 2; Cocchi et al 2008;Guerrero et al 2007). They were tested as single compounds and in blends, at the release rate found in vinegar headspace.…”

Section: Attraction To Vinegar Headspace Volatiles and Synthetic Vinementioning

confidence: 96%

Flying the Fly: Long-range Flight Behavior of Drosophila melanogaster to Attractive Odors

Becher¹,

Bengtsson²,

et al. 2010

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Section: Attraction To Vinegar Headspace Volatiles and Synthetic Vinementioning

confidence: 96%

Flying the Fly: Long-range Flight Behavior of Drosophila melanogaster to Attractive Odors

Becher¹,

Bengtsson²,

et al. 2010

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“…Flavor is one of the important factors of vinegar character. The flavor of vinegar depends on the raw materials (rice, sticky rice, wheat bran, sugar, salt, and so on), the constituents formed during the fermentation and, in some cases, the substances formed during aging (Cocchi and others 2008). Since the volatile profile of vinegar represents a fingerprint of the sample, it is assumed that a discrimination approach based on the analysis of volatile compounds would be an effective tool for evaluating vinegar authenticity.…”

Section: Introductionmentioning

confidence: 99%

Discrimination of Chinese Vinegars Based on Headspace Solid‐Phase Microextraction‐Gas Chromatography Mass Spectrometry of Volatile Compounds and Multivariate Analysis

Xiao¹,

Shui-ping²,

Yu³

et al. 2011

Journal of Food Science

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Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography mass spectrometry (GC-MS) was applied for the determination of the characteristic volatile profiles of Chinese vinegars. Multivariate statistical techniques, such as principal component analysis (PCA) and cluster analysis (CA), were used to characterize the different Chinese vinegars by types, fermentation method, and production area. A total of 56 volatile compounds were identified, including 15 esters, 10 aldehydes, 5 acids, 12 alcohols, 5 ketones, 4 volatile phenols, 2 pyrazines, and 3 miscellaneous compounds. The major compounds in Chinese vinegars were furfural, acetic acid, ethyl acetate, 3-hydroxy-2-butanone, 3-methyl-1-butanol, isopentyl acetate, benzaldehyde, phenylethyl alcohol. The PCA results showed that characterizing the Chinese vinegars by HS-SPME-GC-MS was highly related to their type, fermentation method, and production area, and all these influencing factors were not independent. The CA results indicated that the fermentation method had a greater effect than vinegar type and production area. The results showed that HS-SPME-GC-MS together with chemometrics could provide practical reference for characterization of Chinese vinegars. Practical Application: HS-SPME coupled with GC-MS was applied for the determination of the characteristic volatile profiles of Chinese vinegars. The major compounds in Chinese vinegars were furfural, acetic acid, ethyl acetate, 3-hydroxy-2-butanone, 3-methyl-1-butanol, isopentyl acetate, benzaldehyde, phenylethyl alcohol. HS-SPME-GC-MS together with chemometrics was an efficient tool for evaluating vinegar authenticity.

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“…TBV is a complex mixture of water and many classes of compounds including carbohydrates (Cocchi et al, 2006a;Consonni & Cagliani, 2007), organic acids (Cocchi, Lambertini, Manzini, Marchetti, & Ulrici, 2002;Giudici, 1993), phenolics (Meglioli, Parisini, Tedeschi, & Pesenti, 1997;Plessi, Bertelli, & Miglietta, 2006), furans (Antonelli, Chinnici, & Masino, 2004;Masino, Chinnici, Franchini, Ulrici, & Antonelli, 2005), volatiles (Cocchi, Durante, Grandi, Manzini, & Marchetti, 2008;Del Signore, 2001;Zeppa, Giordano, Gerbi, & Meglioli, 2002), amino acids (Blasi et al, 2002;Del Signore, Stancher, & Calabrese, 2000), and mineral elements (Cocchi et al, 2004;Del Signore, Campisi, & Di Giacomo, 1998). These compounds are formed during the production and ageing process and all of which can contribute to the sensory properties of TBV (Cocchi et al, 2006b;Masino, Chinnici, Bendini, Montevecchi, & Antonelli, 2008).…”

Section: Introductionmentioning

confidence: 99%

Prediction of sensory score of Italian traditional balsamic vinegars of Reggio-Emilia by mid-infrared spectroscopy

et al. 2011

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Three-way principal component analysis of the volatile fraction by HS-SPME/GC of aceto balsamico tradizionale of modena

Cited by 30 publications

References 19 publications

Flying the Fly: Long-range Flight Behavior of Drosophila melanogaster to Attractive Odors

Flying the Fly: Long-range Flight Behavior of Drosophila melanogaster to Attractive Odors

Discrimination of Chinese Vinegars Based on Headspace Solid‐Phase Microextraction‐Gas Chromatography Mass Spectrometry of Volatile Compounds and Multivariate Analysis

Prediction of sensory score of Italian traditional balsamic vinegars of Reggio-Emilia by mid-infrared spectroscopy

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