Volatile Flavor Compounds in Commercial Vinegar Beverages Derived from Fruits

Abstract

This study compared volatile flavor profiles of 4 commercial vinegar beverages (Italian vinegar beverage (IVB), Japanese vinegar beverage (JVB), Japanese Yuzu-Ponz (JYP), and Korean white wine vinegar beverage (KWVB)). Flavor components of vinegar beverages (VBs) were determined using SPME/GC/MSD. The profiles of VBs were as follows; IVB (11 acids, 17 esters, 10 alcohols, 8 aldehydes, 3 terpenes, 4 aromatic hydrocarbons, 9 ketones), JVB (7 acids, 8 esters, 9 alcohols, 7 aldehydes, 13 terpenes, 7 aromatic hydrocarbons, 1 ketones, 3 miscellaneous compounds), JYP (3 acids, 12 esters, 8 alcohols, 7 aldehydes, 63 terpenes, 6 aromatic hydrocarbons, 2 ketones, 5 miscellaneous compounds), KWVB (10 acids, 10 esters, 9 alcohols, 8 aldehydes, 2 terpenes, 5 aromatic hydrocarbons, 4 ketones, 2 miscellaneous compounds). IVB and JVB showed similar flavor compositions (acids, ketones and esters in particular), whereas major components in JYP and KWVB were terpenes (79.6%) and acids (81.0%), respectively. Five compounds including 2-phenylethyl acetate (floral, fruity, sweet odor), 2-phenylethanol (floral, rose odor), vitispirane (fruity odor), geranylacetone (fragrant odor) and acetic acid were identified as major components in balsamic vinegar beverages.

Physicochemical properties, antioxidant activities and sensory characteristics of commercial gape vinegars during long-term storage

“…Vinegars are widely useful for medical and cosmetic purposes (Ashchyan et al, 2018). They have an alkali characteristic that decomposes lactic acid in body tissues and helps relieve fatigue (Atik et al, 2016;Choi et al, 2013), and the sour flavor promotes appetite, digestion and absorption (Jeong et al, 2011). In addition, vinegar promotes the excretion of sodium and silicic acid, and it is known to be effective in preventing or treating fever, swelling, stomach ache and metabolic complications, such as high blood pressure, atherosclerosis, insulin resistance, and hyperlipidemia (Budak et al, 2014;Ishak et al, 2018;Mitrou et al, 2015).…”

Aroma profile of pilot plant-scale produced fruit vinegar using a thermotolerant Acetobacter pasteurianus strain isolated from Moroccan cactus

“…5 According to the literature, the final aroma and organoleptic qualities of vinegars depend essentially on the raw material employed and on the fermentation process used. [6][7][8] The flavor or aroma is certainly one of the most determinants of food quality and acceptance of commercial vinegar. 8 Indeed, the aroma profile of vinegar is the result of high quantities of distinguishing volatile compounds including acetic acid.…”

Characterization of Balsamic Vinegars Using High-Performance Liquid Chromatography and Gas Chromatography

“…[40] Volatile compounds GC-MS SUPELCOWAX 10 HS-SPME (DVB/CAR/PDMS) [41] Volatile compounds GC-MS HP Innowax DHS-SPE (Charcoal, Tenax), diethyl ether elu. [42] Volatile compounds GC-MS DB-Wax SPME (PDMS, DVB) [43] Volatile compounds GC-MS Zebron ZB-1701 LLE by ethyl acetate [44] Volatile compounds GC-TOF-MS RTX-5MS [45] Volatile compounds GC-MS CP-Wax 52 CB HS-SPME (CAR-PDMS) [46] Abbreviations Amino acids HPLC-DAD Zorbax Eclipse AAA [15] Amino acids HILIC-MS/MS TSKgel Amide-80 [48] Amino acids and amines HPLC-DAD Nova-Pak ® C18 [14] Ascrobic acid HPLC-MWD Zorbax Eclipse plus C18 [15] Dicarbonyl compounds HPLC-DAD Gemini C18 SPE (tC-18 Sep-Pak), MeOH/water elu. [49] Dicarbonyl compounds HPLC-DAD; MS/MS Zorbax Eclipse XDB-C18 SPE (tC-18 Sep-Pak), water elu.…”