Characterization and Comparison of Commercial Chinese Cereal and European Grape Vinegars Using ¹H NMR Spectroscopy Combined with Multivariate Analysis

Abstract

A holistic and comparative quality assessment of vinegars from different countries is needed with international trade of vinegar become frequent. In this study, compounds characterization and comparison of commercial-grade Chinese cereal and European grape vinegars were performed using 1 H NMR spectroscopy coupled with principal component analysis (PCA) and orthogonal projection to latent structures discriminate analysis (OPLS-DA). The results showed that Balsamic vinegars of Modena were clearly discriminated by higher amount of fructose and glucose, while Chinese aromatic vinegar and aged vinegars were characterized by higher amount of amino acids, volatile compounds, succinate and betaine. On the other hand, flavoring compounds in Chinese rice vinegar and European wine vinegars are less than the others. These characteristic components are associated with the special raw materials and producing process of each types of vinegar and endow them special flavor. The results obtained in this study provide a global insight into vinegar through a 1 H NMR based compounds analysis that allows a holistic quality assessment and comparison of vinegars from different manufacture origins.

On the Characterization and Correlation of Compositional, Antioxidant and Colour Profile of Common and Balsamic Vinegars

“…A representative 1 H NMR spectrum is presented in Figure 3 for the balsamic vinegar with honey. The assignment of the NMR peaks enabled the identification of 27 metabolites, including mono and oligosaccharides, amino acids as well as other organic acids (acetic, citric, formic, lactic, malic and succinic acids) and phenolic compounds (gallic acid, catechin, epicatechin, chlorogenic acid, caffeic acid and p-coumaric acid), in agreement with previous NMR studies [ 10 , 11 ].…”

“…In this sense, UV-Vis and infrared absorption spectroscopy techniques can be employed to assess the antioxidant and antimicrobial potential of vinegars as well as to identify bioactive compounds (organic acids, polyphenols, flavonoids and others) that discriminate vinegars from diverse origins [ 6 , 7 , 8 , 9 ]. Moreover, 1 Η-NMR has been utilized for the differentiation of various types of cereal and grape vinegars in relation to their metabolic profiles [ 10 , 11 , 12 ], as well as GC-MS and GC-FID were used to assess the volatile profile of vinegars and determine metabolites evident of natural vinegars [ 13 , 14 ].…”

Nutrition, Bioactive Components, and Hepatoprotective Activity of Fruit Vinegar Produced from Ningxia Wolfberry

“…The LBP content in WFV was 8.94 ± 0.27 mg/mL, and the betaine and carotenoid levels in WFV were 2.88 ± 0.22 and 0.42 ± 0.02 mg/mL, respectively. Wang et al [ 27 ] found that the betaine content (>0.59 mg/mL) in Chinese cereal vinegar was higher than that in European grape vinegar, which was less than the betaine content in WFV. Ali et al [ 28 ] found that the carotenoid contents in red and blackened jujube vinegar were 0.45–1.00 and 1.48–3.47 mg/100 mL, which was much lower than the vinegar we produced.…”

Changes in the Phytochemical and Bioactive Compounds and the Antioxidant Properties of Wolfberry during Vinegar Fermentation Processes

“…The polysaccharide content was significantly decreased to 7.26 ± 0.26 mg/mL in WFW, and then significantly rose to 8.94 ± 0.27 mg/mL in WFV (p < 0.05). Additionally, the betaine contents (2.68-2.94 mg/mL) showed no significant difference during the fermentation processes (p > 0.05), and betaine can adjust the taste and flavor of fruit vinegars [27]. The carotenoid content decreased from 0.58 ± 0.08 mg/mL to 0.42 ± 0.02 mg/mL along throughout the entire fermentation processes, which was mainly due to the oxidation reaction and degradation in the fermentation stages [28].…”