Characterization of the aroma profile and key odorants of the Spanish PDO wine vinegars

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)...

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Bibliographic Details
Authors: Ríos-Reina, Rocío, Segura Borrego, María del Pilar, Morales Gómez, María Lourdes, Callejón Fernández, Raquel María
Format: article
Status:Versión aceptada para publicación
Publication Date:2020
Country:España
Institution:Universidad de Sevilla (US)
Repository:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:dnet:idus________::041e15c0159e29fd59f4c8b7e3b88c22
Online Access:https://hdl.handle.net/11441/185595
https://doi.org/10.1016/j.foodchem.2019.126012
Access Level:Open access
Keyword:Wine vinegar
Protected Designation of Origin
impact odorant
GC-MS-O
Reserva
Pedro Ximénez
Description
Summary: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 Ximénez category (JPX). Vinagre de Montilla-Moriles Reserva (MRE) had ‘buttery-lactic’ impact odorants, while ‘empyreumatic’ and ‘sweet’ aromas stood out for Pedro Ximénez 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.

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