Chemometric Studies of Vinegars from Different Raw Materials and Processes of Production

Abstract

The phenolic composition, aroma compounds, and organic acid content of 83 vinegars have been determined. Multivariate analysis techniques have been used to classify these vinegar samples according to raw material (white wine, red wine, apple, honey, alcohol, balsamic, and malt) and production process (with and without aging in wood). Cluster analysis grouped the samples according to production process. Only apple and balsamic vinegars were separated from wine vinegars. Alcohol, honey, and malt vinegars were grouped with no aged wine vinegars. Linear discriminate analysis allowed a 88% differentiation according to raw material and 100% according to aging in wood. Besides, from the results obtained, a major role of the volatile compounds in the differentiation of the vinegar samples according to their aging period in wood can be seen.

Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds

“…Phenols are typically produced by thermal degradation through depolymerization or the oxidation of lignin, which was composed of repeating phenol units with three carbon side chains (Natera et al, 2003). Phenolic compounds, such as guaiacol, 4-vinylguaiacol and 4-ethylguaiacol, were responsible for spicy, smoky and phenolic odors in wine (Mo et al, 2010).…”

FORMULATION AND PHYSICOCHEMICAL EVALUATION OF VINEGARS PRODUCED FROM MURTA (Ugni molinae TURCZ.) AND MAQUI (Aristotelia chilensis (Molina) Stunz) WITH BEES’ HONEY (Apis mellifera L.) AT LABORATORY SCALE

“…Another possible reason why the vinegar made from murta and honey presented values below the range for total polyphenols compared to other vinegars (NATERA et al, 2003; DÁVALOS, BARTOLOMÉ and GÓMEZ-CORDOVÉS, 2005) might be the manner in which the latter are stored. According to Tesfaye et al (2002), the value of this parameter increases in all vinegars during ageing because a large quantity of phenolic compounds is extracted from the barrel.…”

“…It is used principally as a dressing for salads, and also for pickling some meats and vegetables (MADIGAN, MARTINKO and PARKER, 2004). Vinegar is most frequently produced from wine, but it can also be made from substrates such as cider, malt, fruit (apples, pears, grapes, oranges and pineapples), honey, syrups, cereals, rice, hydrolysed starches and even diluted acetic acid (NATERA et al, 2003;BAMFORTH, 2005;SOLIERI and GIUDICI, 2009). …”

Distinção entre cachaças destiladas em alambiques e em colunas usando quimiometria

“…22,24 Entre os 35 compostos analisados, aqueles que no decorrer das análises quimiométricas apresentaram características semelhantes de discriminação (análise do gráfico de pesos) foram excluídos (menores valores de pesos). as técnicas quimiométricas utilizadas foram: [21][22][23][24][25][26][27][28][29][30][31] análise de fatores (FA -Factor Analysis); 26,27 análise discriminante com calibração multivariada por quadrados mínimos parciais (PLS-DA -Partial Least Square -Discriminant Analysis); 29 análise discriminante quadrática (QDA -Quadratic Discriminant Analysis). 30,31 a realização da análise multivariada foi dividida em duas etapas.…”

“…12,13,20 Com o intuito de diferenciar quimicamente estes dois tipos de cachaça e contribuir para a tipificação do destilado nacional, foi realizado estudo com amostras coletadas no momento da destilação e os resultados analíticos avaliados utilizando-se técnicas quimiométricas. [21][22][23][24][25][26][27][28][29][30][31] Parte eXPerimental amostras as 115 amostras foram coletadas diretamente no momento da destilação para confirmar o sistema utilizado e evitar qualquer modificação na composição química decorrente da adição de água para diluição ou açúcar para correções da bebida. as amostras foram armazenadas em frascos apropriados e posteriormente em geladeira.…”