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Food Res Int

Title:		A comparative study of the volatile profile of wine vinegars with protected designation of origin by headspace stir bar sorptive extraction
Author(s):		Rios-Reina R; Segura-Borrego MP; Garcia-Gonzalez DL; Morales ML; Callejon RM;
Address:		"Dpto. de Nutricion y Bromatologia, Toxicologia y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/P. Garcia Gonzalez n degrees 2, E-41012 Sevilla, Spain. Instituto de la Grasa (CSIC), Campus University Pablo de Olavide - Building 46, Ctra. de Utrera, km. 1, E-41013 Sevilla, Spain. Dpto. de Nutricion y Bromatologia, Toxicologia y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/P. Garcia Gonzalez n degrees 2, E-41012 Sevilla, Spain. Electronic address: rcallejon@us.es"
Journal Title:		Food Res Int
Year:		2019
Volume:		20190502
Issue:
Page Number:		298 - 310
DOI:		10.1016/j.foodres.2019.04.071
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The characteristic volatile profile of the Spanish Vinagre de Jerez (VJ), Vinagre de Condado de Huelva (VC) and Vinagre de Montilla-Moriles (VMM) protected designation of origin (PDO) wine vinegars has been studied and compared for the first time by headspace stir bar sorptive extraction-gas chromatography-mass spectrometry (HSSE-GC-MS). The possible markers of each category and PDO were assessed. Acetates were the majority group in all vinegars, while ketones, C(13)-norisoprenoids and volatile phenols showed significant differences between the three PDOs. Analysis of variance (ANOVA), heatmap and partial least squares-discriminant analysis (PLS-DA) were performed. According to these results, 1-heptanol, methyl nonanoate, 2-methylbutanoic acid, 2,2,6-trimethyl-cyclohexanone, trans-2-decenal, eucalyptol and alpha-terpineol, were the most significant compounds for differentiating of VC, diacetyl and acetoin, ethyl 3-ethoxypropanoate, 2- and 3-heptanone, 2-methyl-1-hexadecanol, 1-octen-3-ol, p-Cresol and camphene for VMM; and beta-damascenone, 5-hydroxymethylfurfural, 3-heptanol, trans-2-hexen-1-ol and trans-2-hexen-1-yl acetate for VJ. Classification results showed that 100% of PDO samples were correctly classified, reaffirming the utility of the volatile profiles for classifying and authenticating wine vinegar PDOs"
Keywords:		Acetic Acid/*analysis Bicyclic Monoterpenes/analysis Butyrates/analysis Cresols/analysis Cyclohexane Monoterpenes/analysis Discriminant Analysis Eucalyptol/analysis Food Handling Furaldehyde/analogs & derivatives Gas Chromatography-Mass Spectrometry Hepta;
Notes:		"MedlineRios-Reina, Rocio Segura-Borrego, M Pilar Garcia-Gonzalez, Diego L Morales, M Lourdes Callejon, Raquel M eng Research Support, Non-U.S. Gov't Canada 2019/07/10 Food Res Int. 2019 Sep; 123:298-310. doi: 10.1016/j.foodres.2019.04.071. Epub 2019 May 2"