Utilize este identificador para referenciar este registo:
|Título:||Establishment of the Volatile Signature of Wine-Based Aromatic Vinegars Subjected to Maceration|
Silva, Catarina L.
Câmara, José S.
Faculdade de Ciências Exatas e da Engenharia
|Citação:||Perestrelo, 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.|
|Resumo:||The 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.|
|Aparece nas colecções:||Artigos em revistas internacionais|
Ficheiros deste registo:
|Establishment of the Volatile Signature of Wine-Based .pdf||3,9 MB||Adobe PDF||Ver/Abrir|
Todos os registos no repositório estão protegidos por leis de copyright, com todos os direitos reservados.