Discrimination of some European vinegars with protected denomination of origin as a function of their amino acid and biogenic amine content

Chinnici, Fabio; Durán‐Guerrero, Enrique; Riponi, Claudio

doi:10.1002/jsfa.7566

Cited by 19 publications

(13 citation statements)

References 30 publications

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“…Leucine (699.23 ± 6.57~1832.29 ± 11.82 µg/mL) and glutamic acid (92.55 ± 3.59~1635.48 ± 29.26 µg/mL) were the other two major amino acids [27]. In a study conducted by Chinnici et al [35] who studied amino acids in traditional balsamic vinegar (TBV), balsamic vinegar and sherry vinegar. It was found that proline was the highest content (494.67 mg/kg, 98.8 mg/kg and 308.56 mg/kg) in three types of vinegars.…”

Section: Resultsmentioning

confidence: 99%

Effects of Organic Acids, Amino Acids and Phenolic Compounds on Antioxidant Characteristic of Zhenjiang Aromatic Vinegar

et al. 2019

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Zhenjiang aromatic vinegar (ZAV) is one of the famous Chinese vinegars, which contains various physicochemical and bioactive compositions. In the present study, physicochemical properties and total antioxidant activity were detected in ZAV samples. The correlation between of organic acids, amino acids, phenolic compounds, and the antioxidant activity of ZAV were explored. The results showed that contents of total acids, soluble solids, reducing sugar and total antioxidant activity in ZAV were increased with aging time, and those in ZAV-5 were the highest. Organic acids and amino acids exhibited weak antioxidant activity, while phenolic compounds had higher antioxidant ability. In addition, amino acids had synergistic effect on the antioxidant activity of phenolic compounds, whereas organic acids inhibited the antioxidant activity of phenolic compounds. Moreover, it was found that phenolic compounds including catechin, vanillic acid and syringic acid showed higher contribution rates to antioxidant activities of mixed phenolic compounds. In conclusion, these findings would provide references to control the antioxidant characteristic of vinegar through regulating the main compositions, and further improve the quality of vinegar production.

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Section: Resultsmentioning

confidence: 99%

Effects of Organic Acids, Amino Acids and Phenolic Compounds on Antioxidant Characteristic of Zhenjiang Aromatic Vinegar

et al. 2019

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“…Traditional Balsamic Vinegar (TBV) is a high quality and an expensive Italian vinegar made from cooked Trebbiano and/or Lambrusco ( Vitis vinifera ) grape juice. The production process is by a natural spontaneous alcoholic‐acetous (EtOH‐AcOH) fermentation in a “ Batteria” or “ Solera” styled system of barrels (Solieri, Landi, De Vero, & Giudici, ), which includes an ageing process of at least 12 years (Chinnici, Durán‐Guerrero, & Riponi, ; Giudici & Rinaldi ; Solieri & Giudici, ; Solieri et al., ). Traditional Balsamic Vinegar ( Aceto Balsamico Tradizionale ) is an internationally regulated name (Italian Denominazione di Origine Protetta and the European Union's Protected Designation of Origin) and can only be produced in Reggio Emilia and Modena provinces of Italy (Mattia, ; Solieri et al., ).…”

Section: Introductionmentioning

confidence: 99%

Product and Microbial Population Kinetics During Balsamic‐Styled Vinegar Production

Hutchinson

Ntwampe

Mewa-Ngongang

et al. 2019

Journal of Food Science

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Balsamic‐styled vinegar is a nutraceutical product obtained from a two‐stage fermentation process of grape must. However, little is known about how fermentation conditions affect growth kinetics, bio‐product development, population dynamics and the final product quality. As a result, the current study investigated the effect of fermentation temperature and inoculation strategy on the fermentation dynamics of Balsamic‐styled vinegar production. A microbial consortium of non‐Saccharomyces yeasts (n = 13) and acetic acid bacteria (n = 5) was tested at various fermentation temperatures (22 °C, 28 °C and a fluctuating temperature regimen). Different inoculation strategies (co‐inoculation and sequential inoculation) were investigated, and population dynamics of the product selected due to a rapid fermentation period were confirmed using a 16S and 18S gene sequencing. A higher fermentation temperature (28 °C) and co‐inoculation strategy resulted in a shorter fermentation cycle, whilst the desired acetic acid concentration of 60 g/L was achieved within 38 days. 16S and 18S gene sequencing showed that 50.84% of Acetobacter species were abundant at the end of the fermentation cycle, while 40.18% bacteria were unculturable. The study provides a better understanding of how fermentation temperature and inoculation strategy affect the fermentation period, population dynamics and the growth kinetics of the microbial consortium during the production of Balsamic‐styled vinegar. Practical Application Lower quality South African wine grapes could be channelled to an alternative high‐priced product (Balsamic‐styled vinegar), with low technological input requirements. Thus, making it easier to incorporate a low capital start‐up business while empowering small business entrepreneurs and boosting the economy.

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“…Tyramine and histamine are biogenic amines with toxic effects like headaches, hypertension and perspiration in levels of 50 mg per person per meal (EFSA ). On the other hand, putrescine is not toxic, but it potentiates the toxic effects of other biogenic amines, such as histamine (Chinnici et al ., ). In our study, the levels of these amines always remained below this threshold, although their contents are lower in vinegar samples, which is very important for consumer health issues.…”

Section: Resultsmentioning

confidence: 97%

Shelf‐life extension and quality improvement of a Portuguese traditional ready‐to‐eat meat product with vinegar

Laranjo

Potes

Gomes

et al. 2018

Int J of Food Sci Tech

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Cabec ßa de xara is a traditional ready-to-eat meat product (RTEMP) from the Portuguese region of Alentejo. It is a moulded galantine made of low value pork pieces. The aim of this work was to test the addition of vinegar in reducing the spoilage microbiota, as well as controlling Listeria monocytogenes, in order to increase the shelf-life of cabec ßa de xara. Physicochemical (fatty acids and biogenic amines profiles), microbiological (mesophiles, psychrotrophic bacteria, enterobacteria, yeasts and L. monocytogenes) and sensory analyses were performed throughout the storage period. RTEMP vinegar samples always showed lower microbiological counts than control samples. Moreover, RTEMP vinegar samples showed significantly lower contents in vasoactive amines throughout the storage period, which might be explained by their significantly lower enterobacteria counts. Concerning sensory analysis, RTEMP vinegar samples generally scored higher in overall appreciation. Our results showed that shelf-life of cabec ßa de xara may be extended from 1 to 3 months.Data are expressed as mg kg À1. Data are shown as means AE standard deviation. Different letters indicate statistically different means (Tukey's HSD).T, treatment; t, storage time; T 9 t, interaction between the two factors.ns, not significant, *P < 0.05, **P < 0.01, ***P < 0.001. Vinegar preserved ready-to-eat meat product M. Laranjo et al. * Overall appreciation 62.78 AE 15.16 61.50 AE 13.65 62.50 AE 18.32 * 67.59 AE 13.12 64.13 AE 12.31 63.88 AE 12.61 * Data are expressed as means AE standard deviation. * Samples were not tasted due to the presence of Listeria monocytogenes.Vinegar preserved ready-to-eat meat product M. Laranjo et al.Vinegar preserved ready-to-eat meat product M. Laranjo et al.

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Discrimination of some European vinegars with protected denomination of origin as a function of their amino acid and biogenic amine content

Abstract: The amino acid and amine content in vinegars is influenced by the production process and raw materials. They may potentially contribute in characterising the European premium quality vinegars also for authentication or anti-fraud purposes. © 2015 Society of Chemical Industry.

Cited by 19 publications

References 30 publications

Effects of Organic Acids, Amino Acids and Phenolic Compounds on Antioxidant Characteristic of Zhenjiang Aromatic Vinegar

Effects of Organic Acids, Amino Acids and Phenolic Compounds on Antioxidant Characteristic of Zhenjiang Aromatic Vinegar

Product and Microbial Population Kinetics During Balsamic‐Styled Vinegar Production

Shelf‐life extension and quality improvement of a Portuguese traditional ready‐to‐eat meat product with vinegar

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