Study of the volatile composition and sensory characteristics of new Sherry vinegar-derived products by maceration with fruits

Cejudo‐Bastante, María Jesús; Durán, Enrique; Castro, Remedios; Rodríguez‐Dodero, M. Carmen; Natera, Ramón; García‐Barroso, Carmelo

doi:10.1016/j.lwt.2012.08.022

Cited by 22 publications

(19 citation statements)

References 18 publications

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“…For a large extent of compounds, the retention indices were determined (on a DB-Wax polar column) in a previous study (Cejudo -Bastante et al 2013) and compared with those from literature. Semi-quantitative data were obtained by measuring the relative molecular ion peak area in relation to that of 4-methyl-2-pentanol, the internal standard.…”

Section: Analysis Of Volatile Compoundsmentioning

confidence: 99%

“…Although Asian countries have a consolidate industry about these kind of products, a few researches about wine vinegars have been developed in Western countries. For instance, new Sherry vinegarderived products based on maceration with different fruits, (Cejudo Bastante et al 2010;Cejudo-Bastante et al 2013) as well as fruit juices from different raw materials enriched with Sherry wine vinegar (Cejudo- have been developed by our research group. However, no detailed study concerning fiber enrichment of vinegars has been performed up to now.…”

Section: Introductionmentioning

confidence: 99%

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Novel vinegar-derived product enriched with dietary fiber: effect on polyphenolic profile, volatile composition and sensory analysis

et al. 2015

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Dietary fiber derived from citrus fruits was added to vinegar. Different sources and quantities of fiber and storage conditions have been scrutinized. Formulated vinegars were evaluated on the basis of their phenolic profile, volatile composition and sensory analysis. The addition of citrus fiber enhanced the phenolic and volatile profile of the resulted vinegars. Whereas lemon fiber contributed mostly to the enrichment of the polyphenolic composition, orange fiber was that which increased in a higher way the volatile composition of the vinegars. Moreover, the content of hydroxycinnamic acid derivatives and the majority of volatile compounds decreased as the dose of fiber increased. Furthermore, the judges preferred fiber-enriched vinegars, but in different quantities depending of the fiber source. This preference was mainly based on citric attribute, contributing several terpenes and ketones derived from them. The addition of citrus fiber to vinegar did not result in a marked storage-dependence.

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Section: Analysis Of Volatile Compoundsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Novel vinegar-derived product enriched with dietary fiber: effect on polyphenolic profile, volatile composition and sensory analysis

et al. 2015

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“…One is the sugar content of the raw material, since this directly affects the acetic acid content of the final vinegar. Another parameter is the presence or absence of fruit peel during the fermentation process, since this will affect the chemical profile of the vinegar produced (Cejudo- Bastante et al 2010Bastante et al , 2013a.…”

Section: Introductionmentioning

confidence: 99%

Chemical and sensory characteristics of orange based vinegar

et al. 2016

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Several experiments were conducted to developed orange based vinegar by surface culture. The addition of sugar (sucrose and concentrated must) and the presence/absence of peel in the raw material (squeezed juice, peeled orange, non-peeled orange plus squeezed juice) have been studied during the development of the final product. Polyphenolic and volatile characterization and sensory analysis have also been carried out. The polyphenolic and volatile content of the resulting wines and vinegars showed significant differences depending upon the raw material used. In general, the complexity of the polyphenolic and volatile profiles increased for experiments in which orange peel was included in the raw material. Sensory analysis revealed significant differences between the samples in respect of both sugar addition and raw material. The vinegars using sugar, peeled orange and non-peeled orange plus squeezed juice raw materials, had more preference and keeping in view relative efficiency of the process, vinegar made from the peeled orange material was considered to be best.

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“…The VOCs identification was achieved as follows: ( i ) comparison the GC retention times and mass spectra with those of the standard, when available; ( ii ) all mass spectra were also compared with the data system library (NIST, 2005 software, Mass Spectral Search Program v.2.0d; Nist 2005, Washington, DC); ( iii ) Kovat’s index (KI) values were determined according to the van den Dool and Kratz equation [51]. For the KI determination, a C 8 –C 20 n-alkanes series was used, and the values were compared, when available, with values reported in the literature for similar columns [21,22,23,24,25,26,27,28,29,30].…”

Section: Methodsmentioning

confidence: 99%

Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma Descriptors

Perestrelo

Silva

2019

Molecules

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In the present study we aimed to investigate the volatile organic compounds (VOCs) that may potentially be responsible for specific descriptors of Madeira wine providing details about Madeira wine aroma notes at molecular level. Moreover, the wine aroma profile, based on the obtained data, will be a starting point to evaluate the impact of grape variety (Malvasia, Bual, Sercial, Verdelho and Tinta Negra), type (sweet, medium sweet, dry and medium dry), and age (from 3 to 20 years old) on Madeira wine sensorial properties. Firstly, a comprehensive and in-depth Madeira wine volatile profiling was carried out using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS–SPME/GC–qMS). Secondly, a relation among the varietal, fermentative and aging aroma compounds, and their aroma descriptors with the Madeira wine sensorial properties was assessed. A total of 82 VOCs, belonging to different chemical families were identified, namely 21 esters, 13 higher alcohols, ten terpenic compounds, nine fatty acids, seven furanic compounds, seven norisoprenoids, six lactones, four acetals, four volatile phenols and one sulphur compound. From a sensorial point of view, during the aging process the wine lost its freshness and fruitiness odor related to the presence of some varietal and fermentative compounds, whereas other descriptors such as caramel, dried fruits, spicy, toasty and woody, arose during ageing. The Maillard reaction and diffusion from the oak were the most important pathways related with these descriptors. A relationship-based approach was used to explore the impact of grape variety, wine type, and age on Madeira wine sensorial properties based on shared number of VOCs and their odors.

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Study of the volatile composition and sensory characteristics of new Sherry vinegar-derived products by maceration with fruits

Cited by 22 publications

References 18 publications

Novel vinegar-derived product enriched with dietary fiber: effect on polyphenolic profile, volatile composition and sensory analysis

Novel vinegar-derived product enriched with dietary fiber: effect on polyphenolic profile, volatile composition and sensory analysis

Chemical and sensory characteristics of orange based vinegar

Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma Descriptors

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