Chemical Characterization of Commercial Sherry Vinegar Aroma by Headspace Solid-Phase Microextraction and Gas Chromatography−Olfactometry

Abstract

The sensorial representativeness of the headspace solid-phase microextraction (HS-SPME) aroma extract from commercial Sherry vinegars has been determined by direct gas chromatography-olfactometry (D-GCO). Extracts obtained under optimal conditions were used to characterize the aroma of these vinegars by means of GCO and aroma extract dilution analysis (AEDA). Among the 37 different odorants determined, 13 of them were identified for the first time in Sherry vinegars: 2 pyrazines (3-isopropyl-2-methoxypyrazine, 3-isobutyl-2-methoxypyrazine), 2 sulfur compounds (methanethiol, dimethyl trisulfide), 1 unsaturated ketone (1-octen-3-one), 1 norisoprenoid (β-damascenone), 1 ester (ethyl trans-cinnamate) and 6 aldehydes (2- and 3-methylbutanal, octanal, nonanal, (E)-2-nonenal and (E,E)-2,4-decadienal). The determination of the odor thresholds in a hydroacetic solution together with the quantitative analysis-which was also performed using the simple and fast SPME technique-allowed obtaining the odor activity values (OAV) of the aromatic compounds found. Thus, a first pattern of their sensory importance on commercial Sherry vinegar aroma was provided.

HS-SPME/GC-MS and chemometrics for volatile composition of Chinese traditional aromatic vinegar in the Zhenjiang region

“…In this study, the PDMS/DVB fibre combining the characteristics of the PDMS fibre (non-polar) and that of the DVB fibre (polar) was elected for the analysis of the vinegar volatiles. In a recent study, another fibre with mixed coating of the medium polarity (DVB/CAR/PDMS) was used to analyze the volatile compounds in commercial Sherry vinegar (16).…”

A comparative study on aromatic profiles of strawberry vinegars obtained using different conditions in the production process

“…This compound has been previously described as an impact odorant in vinegars by different authors Aceña et al, 2011). The other odour zones perceived in all the vinegars with very high MF values (>90) were identified as pantolactone + furaneol, p-vinylguaiacol, phenylacetic acid and vanillin.…”

Discrimination of Two Kinds of Geographical Origin Protected Chinese Vinegars Using the Characteristics of Aroma Compounds and Multivariate Statistical Analysis

“…The quality and organoleptic properties of vinegar are highly related to the volatile compounds (Wang et al 2012). The classification and discrimination both European and Asiatic vinegars with aroma substances or volatile compounds have been widely studied (Aceña et al 2011;Durán et al 2008;Pizarro et al 2008). Vinegars in Europe are mainly made from fruit or any materials containing sugar, such as sherry wine vinegar, Modena balsamic vinegar, malt vinegar, and cider vinegar (Casale et al 2006a).…”

“…Based on the advantages of implementation of synchronized extraction and concentration steps, headspace-solidphase microextraction (HS-SPME) is the most commonly used method for volatile compounds extraction (Aceña et al 2011;Castro et al 2002;Damascelli and Palmisano 2013;Natera et al 2002;Pizarro et al 2008;Ye et al 2012). After determined by the dynamic head-space gas chromatography with FID detector (HS-GC-FID) (Del Signore 2001;Natera Marín et al 2002;Pizarro et al 2008), gas chromatography-mass spectrometer (GC-MS) (Callejón et al 2008a, b), or direct gas chromatographyolfactometry (D-GCO) techniques (Aceña et al 2011;Callejón et al 2008a, b), the volatile compounds data were analyzed by multivariate statistical technique, such as principal component analysis (PCA) (Luo et al 2013;Zheng et al 2014), linear principal component analysis (LPCA) (Del Signore 2001), cluster analysis (CA) (Xiao et al 2011), linear discriminant analysis (LDA) (Callejón et al 2008a;Casale et al 2006a), stepwise linear discriminant analysis (SLDA) (Pizarro et al 2008), and parallel factor analysis (PARAFAC) (Cocchi et al 2007).…”

“…After determined by the dynamic head-space gas chromatography with FID detector (HS-GC-FID) (Del Signore 2001;Natera Marín et al 2002;Pizarro et al 2008), gas chromatography-mass spectrometer (GC-MS) (Callejón et al 2008a, b), or direct gas chromatographyolfactometry (D-GCO) techniques (Aceña et al 2011;Callejón et al 2008a, b), the volatile compounds data were analyzed by multivariate statistical technique, such as principal component analysis (PCA) (Luo et al 2013;Zheng et al 2014), linear principal component analysis (LPCA) (Del Signore 2001), cluster analysis (CA) (Xiao et al 2011), linear discriminant analysis (LDA) (Callejón et al 2008a;Casale et al 2006a), stepwise linear discriminant analysis (SLDA) (Pizarro et al 2008), and parallel factor analysis (PARAFAC) (Cocchi et al 2007). Moreover, besides identifying or quantifying each chemical substance, the techniques of head-space mass spectrometry (HS-MS) (Casale et al 2006a;Cocchi et al 2007) and electronic gas sensor (Zou et al 2003) were also used to obtain the signal of the whole mixture of volatile compounds for the classification and discrimination of vinegar.…”