Journal Article

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Food Chemistry

Food Chem.

1-Feb

192

1051

1059

CI: Copyright (c) 2015; JID: 7702639; 0 (Flavoring Agents); Q40Q9N063P (Acetic Acid); OTO: NOTNLM; 2015/03/18 [received]; 2015/06/25 [revised]; 2015/07/22 [accepted]; 2015/07/23 [aheadofprint]; ppublish

England

0308-8146; 0308-8146

PMID: 26304447

eng

Comparative Study; Journal Article; Research Support, Non-U.S. Gov't; IM

10.1016/j.foodchem.2015.07.091 [doi]

Unknown(0)

26304447

Impact 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, gamma-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.

Elsevier Ltd

Ubeda,C., Callejon,R.M., Troncoso,A.M., Moreno-Rojas,J.M., Pena,F., Morales,M.L.

Area de Nutricion y Bromatologia, Facultad de Farmacia, Universidad de Sevilla, c/P. Garcia Gonzalez n degrees 2, E-41012 Seville, Spain; Universidad Autonoma de Chile, Chile.; Area de Nutricion y Bromatologia, Facultad de Farmacia, Universidad de Sevilla

20150723

http://vp9py7xf3h.search.serialssolutions.com/?charset=utf-8&pmid=26304447

2016