New FT-IR method to control the evolution of the volatile constituents of vinegar during the acetic fermentation process

Durán, Enrique; Palma, Miguel; Natera, Ramón; Castro, Remedios; Barroso, Carmelo Garcı́a

doi:10.1016/j.foodchem.2009.12.050

Cited by 16 publications

(8 citation statements)

References 14 publications

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“…It was found that esters formed the main chemical family for all three products considered (juice, wine and vinegar). Esters are important aromatic compounds for fruits and they are synthesized by intact cells during the β ‐oxidation of fatty acids, from amino acid metabolism or by the fermentation of alcohols . The main volatile compounds in PJ were 4‐methyl‐2‐pentyl acetate (fruity and mild‐pleasant aroma) and isobutyl acetate (fruity).…”

Section: Resultsmentioning

confidence: 99%

“…As far as PV is concerned, 29 volatile compounds were present in samples from two acetification cycles (PV1: fifth; PV2: tenth and last), with higher values generally obtained for PV1 – as also observed for polyphenols (Table ). Durán et al . observed significant decreases in some ethyl esters and increases in some acids, such as hexanoic acid, during the acetification process of wine vinegar.…”

Section: Resultsmentioning

confidence: 99%

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Benchmarking laboratory‐scale pomegranate vinegar against commercial wine vinegars: antioxidant activity and chemical composition

et al. 2018

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Benchmarking laboratory‐scale pomegranate vinegar against commercial wine vinegars: antioxidant activity and chemical composition

et al. 2018

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“…We attributed these peaks to stretching of C=C and asymmetric stretching of CH 2 , respectively, corresponding to the presence of proteins and carbon compounds in the biofilm. In the fouled Nafion separator, the peak corresponding to stretching of OH (3298 cm −1 ) increased, possibly due to biofouling 33; this might be due to the OH group of H 2 O or alcohols generated by bacteria 34, 35. The main backbone polymer (CF 2 and SO) structure of the separators was disturbed during MFC operation.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of Low‐Cost Separators for Increased Power Generation in Single Chamber Microbial Fuel Cells with Membrane Electrode Assembly

2014

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We compared novel size-selective separators, namely the textile fabrics of polyphenylene sulfide (PPS) and sulfonated polyphenylene sulfide (S-PPS), and the nonwoven fabrics of polypropylene80 (PP 80) and PP 100, with commonly used ion exchange separators (Nafion 117 and cation exchange membane-7000; CMI-7000) in terms of power generation, oxygen diffusion, and biofilm formation in a single chamber microbial fuel cell. Size-selective separators exhibited more power generation than ion selective separators. MFC operation with size-selective separators generated power output ranging 0.407 to 0.591 V (1000 Ω), whereas with Nafion it was 0.272 V. In polarization analysis, S-PPS resulted in the highest power density of 190 mW/m 2 , whereas it was 24 mW/m 2 with Nafion-117. Size selective separators showed similar or higher proton conductivity than Nafion 117. Oxygen mass transfer coefficients of size-selective separators (K O = 3.77 .5 10 -5 ) were lower or similar to Nafion (K O = 7.5 10 -5 ).Fourier-transform infrared spectroscopy and scanning electron microscopy analysis revealed that all separators (PP80, S-PPS, and Nafion) contained proteins or carbon chain compounds after 300-day operation, and however, Nafion 117 seems to be more susceptible to biofouling than the other separators.

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“…Therefore, the raw material used was considered to be the predominant factor. Durán et al [ 102 ] also studied the changes that take place in the volatile composition over the acetification process of Sherry vinegars and succeeded to correlate it with the FTIR signal obtained.…”

Section: Study Of the Aroma Of Sherry Vinegarmentioning

confidence: 99%

Aroma of Sherry Products: A Review

Durán‐Guerrero¹,

Moreno

Rodríguez‐Dodero

et al. 2021

Foods

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Jerez (Sherry) is a well-known wine-producing region located in southern Spain, where world-renowned oenological products such as wines, vinegars, and brandies are produced. There are several factors that provide characteristic physical, chemical, and sensory properties to the oenological products obtained in this Sherry region: the climate in the area with hot summers, mild winters, and with limited rainfall; the raw material used consisting on Palomino Fino, Moscatel, and Pedro Ximénez white grape varieties; the special vinification with fortified wines; and aging techniques such as a dynamic system of biological or oxidative aging. These special organoleptic characteristics are responsible for, among others, the aromatic profile of the wines, vinegars and brandies from the area, which explains why this is a subject that has been extensively researched over the years. This bibliographic review aims to compile the different scientific contributions that have been found to date, in relation with the aroma of the oenological products from the Sherry area (dry wines, sweet wines, vinegars, and brandies). We have mainly focused on the different analytical methodologies used and on the main analytes of interest.

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New FT-IR method to control the evolution of the volatile constituents of vinegar during the acetic fermentation process

Cited by 16 publications

References 14 publications

Benchmarking laboratory‐scale pomegranate vinegar against commercial wine vinegars: antioxidant activity and chemical composition

Benchmarking laboratory‐scale pomegranate vinegar against commercial wine vinegars: antioxidant activity and chemical composition

Evaluation of Low‐Cost Separators for Increased Power Generation in Single Chamber Microbial Fuel Cells with Membrane Electrode Assembly

Aroma of Sherry Products: A Review

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