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A comparative study on aromatic profiles of strawberry vinegars obtained using different conditions in the production process

dc.contributor.authorUbeda C.
dc.contributor.authorCallejón R.M.
dc.contributor.authorTroncoso A.M.
dc.contributor.authorMoreno-Rojas J.M.
dc.contributor.authorPeña F.
dc.contributor.authorMorales M.L.
dc.date.accessioned2020-09-02T22:29:27Z
dc.date.available2020-09-02T22:29:27Z
dc.date.issued2016
dc.identifier10.1016/j.foodchem.2015.07.091
dc.identifier.citation192, , 1051-1059
dc.identifier.issn03088146
dc.identifier.urihttps://hdl.handle.net/20.500.12728/6455
dc.descriptionImpact odorants in strawberry vinegars produced in different containers (glass, oak and cherry barrels) were determined by gas chromatography-olfactometry using modified frequency (MF) technique, and dynamic headspace gas chromatography-mass spectrometry. Aromatic profile of vinegar from strawberry cooked must was also studied. All strawberry vinegars retained certain impact odorants from strawberries: 3-nonen-2-one, (E,E)-2,4-decadienal, guaiacol, nerolidol, pantolactone + furaneol, eugenol, γ-dodecalactone and phenylacetic acid. Isovaleric acid, pantolactone + furaneol, p-vinylguaiacol, phenylacetic acid and vanillin were the most important aroma-active compounds in all vinegars. The strawberry cooked must vinegar accounted for the highest number of impact odorants. Wood barrels provided more aroma complexity than glass containers. Impact odorants with grassy characteristics were predominant in vinegar from glass containers, and those with sweet and fruity characteristics in vinegars from wood barrels. Principal component analysis indicated that the production process led to differences in the impact odorants. © 2015 Elsevier Ltd. All rights reserved.
dc.language.isoen
dc.publisherElsevier Ltd
dc.subjectImpact odorant
dc.subjectModified frequency
dc.subjectOdour-active compound
dc.subjectOlfactometry
dc.subjectStrawberry
dc.subjectVinegar
dc.subjectAromatic compounds
dc.subjectChromatography
dc.subjectContainers
dc.subjectEssential oils
dc.subjectFruits
dc.subjectGas chromatography
dc.subjectGlass
dc.subjectIonization of gases
dc.subjectMass spectrometry
dc.subjectOdors
dc.subjectPrincipal component analysis
dc.subjectWooden containers
dc.subjectImpact odorant
dc.subjectModified frequency
dc.subjectOdour active compounds
dc.subjectOlfactometry
dc.subjectStrawberry
dc.subjectVinegar
dc.subjectAcetic acid
dc.subject2,3 butanedione
dc.subject3 nonen 2 one
dc.subjectbenzyl acetate
dc.subjectbenzyl alcohol
dc.subjectbutanol
dc.subjectbutyric acid
dc.subjectbutyric acid ethyl ester
dc.subjecteugenol
dc.subjectflavoring agent
dc.subjectfuraneol
dc.subjectgamma dodecalactone
dc.subjectguaiacol
dc.subjectisobutanol
dc.subjectisovaleric acid
dc.subjectlinalool
dc.subjectmaltol
dc.subjectnerolidol
dc.subjectpantolactone
dc.subjectpara vinylguaiacol
dc.subjectphenethyl alcohol
dc.subjectphenylacetic acid
dc.subjectunclassified drug
dc.subjectvanillin
dc.subjectvinegar
dc.subjectvolatile agent
dc.subjectacetic acid
dc.subjectflavoring agent
dc.subjectglass
dc.subjectamino acid metabolism
dc.subjectaroma
dc.subjectArticle
dc.subjectcomparative study
dc.subjectdynamic headspace gas chromatography mass spectrometry
dc.subjectfermentation
dc.subjectmass fragmentography
dc.subjectnonhuman
dc.subjectodor
dc.subjectprincipal component analysis
dc.subjectstrawberry
dc.subjectwood
dc.subjectanalysis
dc.subjectchemistry
dc.subjectdevices
dc.subjectfood handling
dc.subjectFragaria
dc.subjectfruit
dc.subjectgas chromatography
dc.subjectolfactometry
dc.subjectprocedures
dc.subjecttaste
dc.subjectFragaria x ananassa
dc.subjectAcetic Acid
dc.subjectChromatography, Gas
dc.subjectFlavoring Agents
dc.subjectFood Handling
dc.subjectFragaria
dc.subjectFruit
dc.subjectGas Chromatography-Mass Spectrometry
dc.subjectGlass
dc.subjectOdors
dc.subjectOlfactometry
dc.subjectSmell
dc.subjectTaste
dc.subjectWood
dc.titleA comparative study on aromatic profiles of strawberry vinegars obtained using different conditions in the production process
dc.typeArticle


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