Volatile components in Andalusian vinegars

Troncoso, Ana M.; Chozas, M. Guzmán

doi:10.1007/bf01850092

Cited by 17 publications

(8 citation statements)

References 9 publications

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“…In the 1990s, Blanch et al [ 83 ] found no major differences between the volatile composition of the Sherry vinegars studied and other non-aged wine vinegars that were also considered in the study. However, it was observed in this work that the Sherry vinegars generally exhibited higher concentrations of most compounds and particularly of acetaldehyde, a compound that had already been found in previous studies also in aged vinegars [ 95 ]. Guerrero et al [ 96 ] reached similar conclusions after analyzing Sherry vinegars and other unaged vinegars, which in this latter case had been produced by means of submerged culture acetification methods (quick acetification).…”

Section: Study Of the Aroma Of Sherry Vinegarsupporting

confidence: 58%

Aroma of Sherry Products: A Review

Durán‐Guerrero¹,

Moreno

Rodríguez‐Dodero

et al. 2021

Foods

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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.

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Section: Study Of the Aroma Of Sherry Vinegarsupporting

confidence: 58%

Aroma of Sherry Products: A Review

Durán‐Guerrero¹,

Moreno

Rodríguez‐Dodero

et al. 2021

Foods

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“…Concerning data obtained for ethanal, it should be mentioned that high values for this component have been already reported in aged vinegars (Troncoso-González and Guzmán-Chozas, 1987).…”

Section: Resultsmentioning

confidence: 80%

“…In the past years, several studies on the volatile composition of vinegars resulting from the fermentation of different substrates have been made (Suomalainen and Kangasperko, 1963; Kahn et al, 1966Kahn et al, ,1972; Aurand et al, 1966;Greenshields, 1969, 1970;Cabezudo et al, 1978; Troncoso-González and Guzmán-Chozas, 1987).…”

Section: Introductionmentioning

confidence: 99%

Volatile composition of vinegars. Simultaneous distillation-extraction and gas chromatographic-mass spectrometric analysis

Blanch¹,

Tabera²,

Sanz³

et al. 1992

J. Agric. Food Chem.

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Volatile composition of different wine vinegars was investigated by GC-MS. Major volatile compounds were analyzed by direct injection of the sample into the gas chromatograph. The minor volatile components were fractionated by using the simultaneous distillation extraction technique (SDE) before their GC analysis. In both cases, previous neutralization of the sample was not required. Different types of vinegars resulting from conventional acetic fermentation processes as well as vinegars obtained by using the solera system (traditional Spanish process of the Jerez de la Frontera region) were analyzed.

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“…Several techniques have already been applied to wine vinegar aroma extraction. Direct injection of vinegar was performed by Jones and Greenshields (1969), Khan et al (1966), Mecca and Vecchio (1977), Cabezudo et al (1978), andTroncoso-Gonzales andGuzman-Chozas (1987). This technique is limited to the compounds present in high concentration, such as alcohols and esters.…”

Section: Introductionmentioning

confidence: 99%

Potent Aroma Compounds of Two Red Wine Vinegars

Charles

Martin

Giniès

et al. 1999

J. Agric. Food Chem.

115

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Gas chromatography olfactometry (GCO) was used to determine key aroma compounds of two red wine vinegars. Sensory analysis was performed to choose the best neutralization agent of acetic acid (NaOH or MgO) and to test representativeness of four extracts obtained by different methods (dichloromethane extraction, XAD-2, mixture of XAD-2 and XAD-7, and Extrelut resins extraction). Neutralization with NaOH followed by dichloromethane extraction was selected to extract volatile compounds of vinegars. Key odorant compounds were determined by GCO based on detection frequency with 13 people. In the two red wine vinegars, 13 odors were perceived by at least 70% of the panelists, and 8 compounds among the 13 were identified: acetic acid, 3-methylbutyric acid, 2-phenyl-1-ethanol, 2, 3-butanedione, butyric acid, 2-methylbutyric acid, mixture of 2- and 3-methyl-1-butanol, and two newly identified compounds in vinegar, 3-hydroxy-2-pentanone and 3-(methylthio)-1-propanal. Quantification of all the volatile compounds was performed by GC-FID, and 10 other compounds were identified for the first time in wine vinegar.

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Volatile components in Andalusian vinegars

Cited by 17 publications

References 9 publications

Aroma of Sherry Products: A Review

Aroma of Sherry Products: A Review

Volatile composition of vinegars. Simultaneous distillation-extraction and gas chromatographic-mass spectrometric analysis

Potent Aroma Compounds of Two Red Wine Vinegars

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