Headspace solid-phase microextraction analysis of aroma compounds in vinegar

Marín, Ramón Natera; Mejías, Remedios Castro; Moreno, María de Valme García; Rowe, Fernando García; García‐Barroso, Carmelo

doi:10.1016/s0021-9673(02)00786-0

Cited by 64 publications

(35 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Similarly, it has been found ranged from 265.29 mgL −1 to 1326.9 mgL −1 in sherry vinegar and balsamic vinegar (Guerrero et al 2007). The content of phenylethyl alcohol in SAV ranged from 14.5 to 39.0 mgL −1 which was similar to sherry vinegar (Natera Marín et al 2002).…”

Section: Volatile Profile Of Vinegar Samplesmentioning

confidence: 62%

“…The results for both of these validation methods, which all used matrix-matched calibration curve to minimize matrix effect of SPME, are in good agreement with those observed in this study. However, inconsistence results were also found in studies of Sherry vinegar and wine determined by SPME-GC-MS method, and the value of recovery for acetoin was 57 % and 215 %, respectively (Andujar-Ortiz et al 2009;Natera Marín et al 2002). As the SPME-GC-MS methods used in these two studies did not use the matrix-marched calibration curves, the poor performance may be due to the matrix effect of SPME.…”

Section: Accuracy and Recoverymentioning

confidence: 81%

“…In terms of vinegar, acetic acid is the major reason of matrix effect (Guerrero et al 2007). Consequently, the determination of some volatile compounds in vinegar, such as acetoin, was not accuracy enough in previous studies, which did not use matrix-matched calibration curve to minimize matrix effect (Natera Marín et al 2002). Thus, matrix-matched calibration curve was employed in our study in order to improve accuracy of SPME-GC-MS method.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Development of a SPME-GC-MS method for the determination of volatile compounds in Shanxi aged vinegar and its analytical characterization by aroma wheel

Zhu

Wang

et al. 2015

J Food Sci Technol

View full text Add to dashboard Cite

show abstract

Section: Volatile Profile Of Vinegar Samplesmentioning

confidence: 62%

Section: Accuracy and Recoverymentioning

confidence: 81%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Development of a SPME-GC-MS method for the determination of volatile compounds in Shanxi aged vinegar and its analytical characterization by aroma wheel

Zhu

Wang

et al. 2015

J Food Sci Technol

View full text Add to dashboard Cite

show abstract

“…The flavour of vinegar reportedly depends on the raw materials used in fermentation (12). Furthermore, selected starter cultures are observed to improve the quality of fermented foods, and aroma is one such quality (13).…”

mentioning

confidence: 99%

Simultaneous production of acetic and gluconic acids by a thermotolerant Acetobacter strain during acetous fermentation in a bioreactor

Mounir

Shafiei

Zarmehrkhorshid

et al. 2016

Journal of Bioscience and Bioengineering

View full text Add to dashboard Cite

The activity of bacterial strains significantly influences the quality and the taste of vinegar. Previous studies of acetic acid bacteria have primarily focused on the ability of bacterial strains to produce high amounts of acetic acid. However, few studies have examined the production of gluconic acid during acetous fermentation at high temperatures. The production of vinegar at high temperatures by two strains of acetic acid bacteria isolated from apple and cactus fruits, namely AF01 and CV01, respectively, was evaluated in this study. The simultaneous production of gluconic and acetic acids was also examined in this study. Biochemical and molecular identification based on a 16s rDNA sequence analysis confirmed that these strains can be classified as Acetobacter pasteurianus. To assess the ability of the isolated strains to grow and produce acetic acid and gluconic acid at high temperatures, a semi-continuous fermentation was performed in a 20-L bioreactor. The two strains abundantly grew at a high temperature (41 C). At the end of the fermentation, the AF01 and CV01 strains yielded acetic acid concentrations of 7.64% (w/v) and 10.08% (w/v), respectively. Interestingly, CV01 was able to simultaneously produce acetic and gluconic acids during acetic fermentation, whereas AF01 mainly produced acetic acid. In addition, CV01 was less sensitive to ethanol depletion during semi-continuous fermentation. Finally, the enzymatic study showed that the two strains exhibited high ADH and ALDH enzyme activity at 38 C compared with the mesophilic reference strain LMG 1632, which was significantly susceptible to thermal inactivation.

show abstract

“…16 In our study, 5 min extraction of the sponge cake headspace gave an odour with sufficient intensity, saturating neither the assessors nor the fibre ( Figure 1B). As the fibre-to-fibre variation can be high for headspace extraction of aroma compounds, 27 the capacity of each fibre used in this work was checked by extracting for 5 min the headspace of a standard aqueous solution containing 0.2% of the 'viennoiserie' aromatic note and equilibrated for 1 h in a water bath held at 38 ± 1°C. Fresh solution was used to check each fibre.…”

Section: Achievement Of a Representative Spme Extract Of The Sponge Cmentioning

confidence: 99%

A new approach to studying sponge cake aroma after storage in treated paper and plastic packaging by direct gas chromatography–olfactometry (D‐GC–O)

Dury-Brun¹,

Fournier²,

Pernin³

et al. 2007

Flavour & Fragrance J

View full text Add to dashboard Cite

The objective of this study was to use D-GC-O to compare the global odour of a sponge cake flavoured with either a 'viennoiserie' aromatic note or a simplified mixture of aroma compounds (used for physicochemical studies), then stored in a glass packaging (inert and impermeable) or in pouches made with treated papers or with plastic packaging, in accelerated ageing conditions (high temperature and relative humidity gradient). After 1 week of storage, the flavoured sponge cake headspace was SPME-extracted directly into the packaging and analysed by D-GC-O. The sponge cake global odour was better retained if plastic film rather than treated-papers was used, for both flavourings. Changes in the relative proportions of aroma compounds in the sponge cake during storage modified the perceived global odour. This was due to their modified retention in the sponge cake and to their transfer through the packaging. SPME coupled to D-GC-O was confirmed to be a rapid and sensitive method for comparing the aroma compound barrier properties of various packaging films with flavouring mixtures at concentrations close to reality.

show abstract

Headspace solid-phase microextraction analysis of aroma compounds in vinegar

Cited by 64 publications

References 19 publications

Development of a SPME-GC-MS method for the determination of volatile compounds in Shanxi aged vinegar and its analytical characterization by aroma wheel

Development of a SPME-GC-MS method for the determination of volatile compounds in Shanxi aged vinegar and its analytical characterization by aroma wheel

Simultaneous production of acetic and gluconic acids by a thermotolerant Acetobacter strain during acetous fermentation in a bioreactor

A new approach to studying sponge cake aroma after storage in treated paper and plastic packaging by direct gas chromatography–olfactometry (D‐GC–O)

Contact Info

Product

Resources

About