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« Previous AbstractA comparative study of the volatile profile of wine vinegars with protected designation of origin by headspace stir bar sorptive extraction    Next AbstractContribution of specific volatile markers to green and ripe fruity attributes in extra virgin olive oils studied with three analytical methods »

Food Chem


Title:Characterization of the aroma profile and key odorants of the Spanish PDO wine vinegars
Author(s):Rios-Reina R; Segura-Borrego MP; 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 2, E 41012 Sevilla, Spain. Dpto. de Nutricion y Bromatologia, Toxicologia y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/P. Garcia Gonzalez n 2, E 41012 Sevilla, Spain. Electronic address: rcallejon@us.es"
Journal Title:Food Chem
Year:2020
Volume:20191210
Issue:
Page Number:126012 -
DOI: 10.1016/j.foodchem.2019.126012
ISSN/ISBN:1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:"The aroma profiles of Spanish wine vinegars with Protected Designation of Origin (PDO) were described and compared for the first time by gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor-active values (OAVs) and quantitative descriptive analysis (QDA). Vinagre de Jerez Reserva (JRE) showed higher percentage of 'grassy-vegetal' impact odorants, while 'spicy' compounds highlighted the Pedro Ximenez category (JPX). Vinagre de Montilla-Moriles Reserva (MRE) had 'buttery-lactic' impact odorants, while 'empyreumatic' and 'sweet' aromas stood out for Pedro Ximenez category (MPX). Vinagre de Condado de Huelva Reserva (CRE) showed a stronger percentage of 'chemical' impact odorants. The key odorants were ethyl propionate, ethyl octanoate, propanoic acid and 4-ethylphenol for JRE, diacetyl and methional/furfural for JPX, acetoin for MRE, ethyl phenylacetate and vanillin for MPX and acetaldehyde diethyl acetal, isobutyl acetate, ethyl isovalerate and guaiacol for CRE. A good relation among the impact odorants and the sensory descriptors was observed"
Keywords:"Acetic Acid/analysis Female Gas Chromatography-Mass Spectrometry/*methods Humans Male Odorants/*analysis Olfactometry Principal Component Analysis Taste Volatile Organic Compounds/*analysis Wine/*analysis GC-MS-O, Reserva wine vinegar Impact odorant Pedro;"
Notes:"MedlineRios-Reina, Rocio Segura-Borrego, M Pilar Morales, M Lourdes Callejon, Raquel M eng England 2019/12/20 Food Chem. 2020 May 1; 311:126012. doi: 10.1016/j.foodchem.2019.126012. Epub 2019 Dec 10"

 
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