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

Kašpar, Michal; Česla, Petr

doi:10.3390/app12188946

Cited by 7 publications

(4 citation statements)

References 95 publications

(171 reference statements)

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“…A total of 68 volatiles were identified from SAV (57), ZAV (46), FMV (45), and SBV (44) (Table S2). In the samples, 20-30 volatiles were identified (Table S3), which were similar to other studies of Chinese traditional vinegars [21,22], but were lower compared to balsamic vinegar [23,24]. The materials and whole technical process, including the aging process, should be the main factors which result in a difference.…”

Section: Comparison Of the Volatilessupporting

confidence: 82%

Characteristics and Discrimination of the Commercial Chinese Four Famous Vinegars Based on Flavor Compositions

Zheng

Chen

et al. 2023

Foods

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Shanxi aged vinegar (SAV), Zhenjiang aromatic vinegar (ZAV), Sichuan bran vinegar (SBV), and Fujian monascus vinegar (FMV) are the representative Chinese traditional vinegars. However, the basic differential compositions between the four vinegars are unknown. In this study, compositions of commercial vinegar were investigated to evaluate the influence of diverse technologies on their distinct flavor. Unlike amino acids and organic acids which were mostly shared, only five volatiles were detected in all vinegars, whereas a dozen volatiles were common to each type of vinegar. The four vinegars could only be classified well with all compositions, and difference analysis suggested the most significant difference between FMV and SBV. However, SAV, ZAV, and SBV possessed similar volatile characteristics due to their common heating treatments. Further, the correlation of identification markers with vinegars stressed the contributions of the smoking process, raw materials, and Monascus inoculum to SAV, SBV, and FMV clustering, respectively. Therefore, regardless of the technology modification, this basic process supported the uniqueness of the vinegars. This study contributes to improving the standards of defining the characteristics of types of vinegar.

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Section: Comparison Of the Volatilessupporting

confidence: 82%

Characteristics and Discrimination of the Commercial Chinese Four Famous Vinegars Based on Flavor Compositions

Zheng

Chen

et al. 2023

Foods

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“…HPLC can be used to analyze the individual glucose units in the fiber and to quantify the percentage of different monosaccharides present. This information can be used to understand the chemical composition and properties of the fibers [49][50][51][52].…”

Section: Chemical Propertiesmentioning

confidence: 99%

A Mini Review of Natural Cellulosic Fibers: Extraction, Treatment and Characterization Methods

Kaushik

Keawsawasvong

Sooriyaperakasam

et al. 2023

JCMM

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Natural cellulosic fibers have garnered significant attention in recent years due to their potential as eco-friendly and sustainable alternatives to synthetic materials in various industries, such as composite reinforcement, textiles, and packaging. The successful utilization of these fibers depends on understanding their properties, which can be achieved through comprehensive characterization methods. This mini-review discusses the extraction, treatment, and characterization of natural cellulosic fibers, focusing on the latest advancements in these areas. The extraction methods of natural cellulosic fibers, including chemical, physical, and biological processes, are discussed. The choice of extraction method impacts the fiber’s morphology, crystallinity, and purity, which ultimately affects its performance in different applications. Surface modification methods, including chemical treatments like treatment, acetylation, silane treatment, grafting, bleaching, and physical treatments such as corona treatment, plasma treatment, and UV/ozone treatment, are also explored. These treatments can enhance the compatibility and performance of natural cellulosic fibers in various applications. Characterization techniques for natural cellulosic fibers are reviewed, including mechanical properties testing (tensile strength, flexural strength, and impact strength), morphological analysis (scanning electron microscopy (SEM) and transmission electron microscopy (TEM)), and advanced techniques such as atomic force microscopy (AFM), confocal Raman spectroscopy, and X-ray photoelectron spectroscopy (XPS). Furthermore, the application of the Weibull distribution for analyzing the tensile strength of natural cellulosic fibers is discussed, providing valuable information on the fiber’s strength distribution and reliability. This review highlights the importance of comprehensive characterization methods in understanding the properties and potential applications of natural cellulosic fibers. The continued development of these techniques will be crucial for the advancement and commercialization of these sustainable materials as eco-friendly alternatives to traditional materials in a wide range of industries.

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“…Therefore, the changes in garlic aroma during storage can be used as a non‐destructive indicator to investigate the presence of fungal contamination of the product (Wilson, 2018 ). Nowadays, the investigation of volatile organic compounds (VOCs) has been widely welcomed in the diagnosis of pathogenic contamination by conventional approaches such as gas chromatography–mass spectrometry (Gao et al., 2022 ), High‐performance liquid chromatography (Kašpar & Česla, 2022 ), etc. The conventional techniques are expensive, time intensive, require well‐trained labor, and cannot be suited for online utilization.…”

Section: Introductionmentioning

confidence: 99%

Complementary assessment of nano‐packaged garlic properties by electronic nose

Makarichian,

Ahmadi,

Amiri Chayjan

et al. 2024

Food Science & Nutrition

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It is crucial to initiate appropriate storage conditions for garlic depending on its properties. Fungal contamination can reduce the quality of garlic through changes in its properties which result in its aroma alteration. This study aimed to evaluate the effects of treatments such as fungal infection (FI), material of packaging (MP), and storage duration (SD) on various characteristics of garlic. An electronic nose was used complementarily to trace the aroma changes as a non‐destructive indicator. The Fusarium oxysporum (FS), Alternaria embellisia (AL), and Botrytis allii (BT) fungi were adopted for inoculation. The low‐density polyethylene (LDPE) and silicone nano‐emulsions (SNE) were used for packing samples. The data were analyzed by diverse approaches such as ANOVA, PLS, PCA, LDA, and BPNN. The results revealed that the evaluated properties changed during the storage. The implementation of treatments altered the intensity of these changes. The highest values of weight loss (21.14%), color changes (50.21), and acidity (7.48) were observed in the FS‐infected samples kept in LDPE for 28 days. The accuracy of PCA, LDA, and BPNN in the multivariate analysis of aroma had an increasing‐decreasing trend. The best accuracy of PCA in categorizing the FI and MP treatments achieved in the twelfth day of storage (96%). The optimal accuracy of classifications based on FI and MP treatments was obtained at d#12 (100%) and d#24 (100%), respectively. The PLS exposed that the aroma changes in garlic had a high correlation with the changes of studied properties (R2 ≥ .7), except for the mechanical properties.

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

Cited by 7 publications

References 95 publications

Characteristics and Discrimination of the Commercial Chinese Four Famous Vinegars Based on Flavor Compositions

Characteristics and Discrimination of the Commercial Chinese Four Famous Vinegars Based on Flavor Compositions

A Mini Review of Natural Cellulosic Fibers: Extraction, Treatment and Characterization Methods

Complementary assessment of nano‐packaged garlic properties by electronic nose

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