Gas chromatography-mass spectrometry (GC-MS) characterization of volatile compounds in quality vinegars with protected european geographical indication.
The volatile composition of 26 premium quality vinegars belonging to three different protected geographical indications (traditional balsamic vinegar of Modena, balsamic vinegar of Modena, and sherry vinegar) has been characterized by means of a solid-phase extraction (SPE) gas chromatography-mass spectrometry GC-MS method. Among the about 90 quantified compounds, short-chain fatty acids, furanic compounds, enolic derivatives, and some esters were found to discriminate the samples as a consequence of differences in the extent of Maillard reactions, presence of alcoholic fermentation, or duration of wood aging.
Chinnici
Fabio
F
Food Science Department, University of Bologna, Bologna, Italy. fabio.chinnici@unibo.it
Durán Guerrero
Enrique
E
Sonni
Francesca
F
Natali
Nadia
N
Natera Marín
Ramón
R
Riponi
Claudio
C
D019342:Acetic Acid / Q000737:chemistry*; D004952:Esters / Q000032:analysis; D005060:Europe; D005227:Fatty Acids / Q000032:analysis; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D011786:Quality Control; D014835:Volatilization
D004952:Esters; D005227:Fatty Acids; D019342:Acetic Acid