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Food Res Int

Title:		Sampling methods for the study of volatile profile of PDO wine vinegars. A comparison using multivariate data analysis
Author(s):		Rios-Reina R; Morales ML; Garcia-Gonzalez DL; Amigo JM; 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. Electronic address: rrios5@us.es. 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 Pab4lo de Olavide - Building 46, Ctra. de Utrera, km. 1 E-, 41013 Sevilla, Spain. Chemometric Analytical Technologies, Department of Food Sciences, Faculty of Science, University of Copenhagen, Rolighedsvej 30, Frederiksberg CDK-1958, Denmark; Department of Fundamental Chemistry, Federal University of Pernambuco, Av. Prof. Moraes Rego, 1235 - Cidade Universitaria, Recife, Brazil. 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:		2018
Volume:		20171205
Issue:
Page Number:		880 - 896
DOI:		10.1016/j.foodres.2017.12.001
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"High-quality wine vinegars have been registered in Spain under protected designation of origin (PDO): 'Vinagre de Jerez', 'Vinagre de Condado de Huelva' and 'Vinagre de Montilla-Moriles'. The raw material, production and aging processes determine their quality and their aromatic composition. Vinegar volatile profile is usually analyzed by gas chromatography-mass spectrometry (GC-MS), being necessary a previous extraction step. Thus, three different sampling methods (Headspace solid phase microextraction 'HS-SPME', Headspace stir bar sorptive extraction 'HSSE' and Dynamic headspace extraction 'DHS') were studied for the analysis of the volatile composition of Spanish PDO wine vinegars. Multivariate curve resolution (MCR) was used to solve chromatographic problems, improving the results obtained. Principal component analysis (PCA) showed that not all the sampling methods were equally suitable for the characterization and differentiation between PDOs and categories, being HSSE the technique that made able the best vinegar characterization"
Keywords:		Acetic Acid/*analysis Food Analysis/*methods *Gas Chromatography-Mass Spectrometry Multivariate Analysis Odorants/*analysis Principal Component Analysis *Smell *Solid Phase Microextraction Volatile Organic Compounds/*analysis Wine/*analysis Dynamic headsp;
Notes:		"MedlineRios-Reina, Rocio Morales, M Lourdes Garcia-Gonzalez, Diego L Amigo, Jose M Callejon, Raquel M eng Comparative Study Research Support, Non-U.S. Gov't Canada 2018/02/13 Food Res Int. 2018 Mar; 105:880-896. doi: 10.1016/j.foodres.2017.12.001. Epub 2017 Dec 5"