A comparative study on aromatic profiles of strawberry vinegars obtained using different conditions in the production process.
Abstract
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, 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.
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Vinegar is generally produced based on a double fermentation process, namely alcohol fermentation and acetic acid fermentation.
“In general, vinegar is produced based on a double fermentation process, namely, alcohol fermentation and acetic acid fermentation (Ozturk et al., 2015; Ubeda et al., 2016).”
From Physicochemical properties and antioxidant activity of banana vinegar produced using one-stage and two-stage fermentation (2019) · cites this paper as Ubeda et al., 2016
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(2019) · Agriculture and Natural Resources · doi:10.34044/j.anres.2019.53.3.12 · Cited by 4 · see citing works
“In general, vinegar is produced based on a double fermentation process, namely, alcohol fermentation and acetic acid fermentation (Ozturk et al., 2015; Ubeda et al., 2016).”
Background
- Authors
- Ubeda, C., Callejón, R. M., Troncoso, A. M., Moreno-Rojas, J. M., Peña, F., & Morales, M. L.
- Affiliations
- Universidad de Sevilla (ES)
- Andalusian Institute of Agricultural and Fisheries Research and Training (ES)
- Corresponding author
- Morales, M. Lourdes
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2016-02
- Volume
- 192
- Pages
- 1051-1059
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W1267642247
- Cited by
- 43
- References
- 0
- Citations by year
- 2026: 2 · 2025: 3 · 2024: 2 · 2023: 3 · 2022: 5 · 2021: 4 · 2020: 4 · 2019: 6 · 2018: 5 · 2017: 5 · 2016: 4
- FWCI
- 6.25
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Spanish Government (AGL2007-66417-C02-01, AGL2010-22152-C03-01)
- Ministry of Science and Innovation
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Keywords
- aroma profile, oak barrels, glass containers, aroma-active compounds, guaiacol, eugenol, phenylacetic acid, vanillin
- MeSH terms
- Chromatography, Gas, Flavoring Agents, Food Handling, Fruit, Glass, Gas Chromatography-Mass Spectrometry, Odorants, Smell, Taste, Wood, Acetic Acid, Fragaria, Olfactometry
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