Evolution of the Aroma Profile of Sherry Wine Vinegars during an Experimental Aging in Wood
Abstract
Changes in the aroma profile of five Sherry wine vinegars submitted to an experimental static aging in wood were followed along 24 months. Eighteen volatile compounds were determined by GC-FID. The results were subjected to multivariate analyses: principal component analysis and linear discriminant analysis. The aroma profile of vinegar can be useful to discriminate vinegars produced from different substrates or with different aging times. During the experimental aging, volatile compounds such as methyl acetate, methanol, diacetyl, and gamma-butyrolactone underwent significant concentration increases. Moreover, the initial ethanol content of vinegars is a factor in the final aromatic richness. The formation of ethyl acetate stood out in samples with an initial ethanol content of approximately 2 alcoholic degrees.
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The increase in methyl acetate can be expected from the correlation between methyl ester formation and methanol content in acidic conditions.
“which can be expected taking into account the correlation between methyl ester formation and methanol content in acidic conditions (Morales et al. 2002).”
From Vinegar production from fruit concentrates: effect on volatile composition and antioxidant activity (2017) · cites this paper as Morales et al. 2002
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Microbial diversity and their roles in the vinegar fermentation process
Li, S., Li, P., Feng, F., & Luo, L.-X. (2015) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-015-6659-1 · Cited by 126 · see citing works
Vinegar production from fruit concentrates: effect on volatile composition and antioxidant activity
Coelho, E., Genisheva, Z., Oliveira, J. M., Teixeira, J. A., & Domingues, L. (2017) · Journal of Food Science and Technology · doi:10.1007/s13197-017-2783-5 · Cited by 40 · see citing works
- Authors
- Morales, M. L., Tesfaye, W., García-Parrilla, M. C., Casas, J. A., & Troncoso, A. M.
- Affiliations
- Universidad de Sevilla (ES)
- Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, c/ P. García González s/n, E-41012 Sevilla, Spain
- Corresponding author
- Troncoso, Ana M.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2002-04-20
- Volume
- 50
- Issue
- 11
- Pages
- 3173-3178
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2050321884
- Cited by
- 73
- References
- 0
- Citations by year
- 2025: 2 · 2024: 1 · 2023: 5 · 2022: 5 · 2021: 5 · 2020: 5 · 2019: 5 · 2018: 4 · 2017: 7 · 2016: 3 · 2015: 2 · 2014: 1 · 2013: 1 · 2012: 1
- FWCI
- 3.42
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- 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 › Food and Agricultural Sciences
- Keywords
- aroma profile, volatile compounds, methyl acetate, diacetyl, gamma-butyrolactone, ethyl acetate
- MeSH terms
- Acetates, Ethanol, Methanol, Chromatography, Gas, Diacetyl, Fermentation, Odorants, Taste, Time Factors, Wine, Wood, 4-Butyrolactone, Discriminant Analysis, Acetic Acid
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