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Establishment of the volatile signature of wine-based aromatic vinegars subjected to maceration

2018Journal article Open access
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dc.contributor.authorPerestrelo, Rosa
dc.contributor.authorSilva, Catarina L.
dc.contributor.authorSilva, Pedro
dc.contributor.authorCâmara, José S.
dc.date.accessioned2018-07-31T10:39:16Z
dc.date.available2018-07-31T10:39:16Z
dc.date.issued2018
dc.description.abstractThe flavoring of vinegars with aromatic fruits and medicinal herbs is a practice with increasing trend mostly in countries with oenological tradition, resulting in a product of improved quality and consumer attractiveness. This study was directed towards the evaluation of the impact of the maceration process on the volatile signature of wine-based aromatic vinegars (WBAVs). The evaluation was performed using solid phase microextraction (SPME) combined with gas chromatography combined with mass spectrometry (GC-MS). Experimental parameters influencing headspace solid (HS)-SPME extraction efficiency, were optimized using an univariate experimental design. The best results were achieved using a polydimethylsiloxane (PDMS) fiber, 10 mL of vinegar sample,at50◦Cfor30minofextraction. ThiswayOnehundredandthreevolatileorganiccompounds (VOCs), belonging to different chemical families including ethyl esters (37), higher alcohols (20), fatty acids (10), terpenoids (23), carbonyl compounds (six), lactones (five) and volatile phenols (two), were identified in wine vinegar (control) and WBAV. As far as we know, 34 of these VOCs are reported for the first time in macerated vinegars. Higher alcohols and lactones are the major chemical families in WBAV macerated with apple, whereas terpenoids are predominant in WBAV macerated with banana. The obtained data represent a suitable tool to guarantee the authenticity and genuineness of WBAV, as well as to promote the production of WBAV with improved sensorial and organoleptic properties. To the best of our knowledge, there are no reported studies dealing with the volatile signature of WBAV enriched with banana, passion fruit, apple and pennyroyal.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPerestrelo, R.; Silva, C.L.; Silva, P.; Câmara, J.S. Establishment of the Volatile Signature of Wine-Based Aromatic Vinegars Subjected to Maceration. Molecules 2018, 23, 499.pt_PT
dc.identifier.doi10.3390/molecules23020499pt_PT
dc.identifier.issn1420-3049
dc.identifier.urihttp://hdl.handle.net/10400.13/2070
dc.language.isoengpt_PT
dc.publisherMDPIpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectVinegarspt_PT
dc.subjectVolatile signaturept_PT
dc.subjectHS-SPME/GC-MSpt_PT
dc.subjectPCApt_PT
dc.subjectAuthenticitypt_PT
dc.subject.pt_PT
dc.subjectFaculdade de Ciências Exatas e da Engenhariapt_PT
dc.subjectCentro de Química da Madeira
dc.titleEstablishment of the volatile signature of wine-based aromatic vinegars subjected to macerationpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.conferencePlaceBasel, Switzerlandpt_PT
oaire.citation.endPage18pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleMoleculespt_PT
oaire.citation.volume23, 499pt_PT
person.familyNamePerestrelo
person.familyNameSousa Luís
person.familyNameCâmara
person.givenNameRosa
person.givenNameCatarina Grace
person.givenNameJosé
person.identifier1441319
person.identifierC-1300-2019
person.identifierG-3003-2013
person.identifier.ciencia-id251A-D5F7-9E32
person.identifier.ciencia-id9813-3B88-BA8D
person.identifier.ciencia-id481C-08CE-90E5
person.identifier.orcid0000-0002-7223-1022
person.identifier.orcid0000-0002-3018-3165
person.identifier.orcid0000-0003-1965-3151
person.identifier.ridI-2307-2014
person.identifier.scopus-author-id16686828800
person.identifier.scopus-author-id57194492726
person.identifier.scopus-author-id10140393000
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication003ff241-47d2-497b-b9ac-c0d1713f8bf3
relation.isAuthorOfPublication2853e6b6-0fb5-454c-aedb-05528b76c484
relation.isAuthorOfPublicatione10d78be-e547-4d25-92b5-06a997ed78da
relation.isAuthorOfPublication.latestForDiscovery003ff241-47d2-497b-b9ac-c0d1713f8bf3

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