title: Chemical characterization of commercial Sherry vinegar aroma by headspace solid-phase microextraction and gas chromatography-olfactometry.
abstract: The sensorial representativeness of the headspace solid-phase microextraction (HS-SPME) aroma extract from commercial Sherry vinegars has been determined by direct gas chromatography-olfactometry (D-GCO). Extracts obtained under optimal conditions were used to characterize the aroma of these vinegars by means of GCO and aroma extract dilution analysis (AEDA). Among the 37 different odorants determined, 13 of them were identified for the first time in Sherry vinegars: 2 pyrazines (3-isopropyl-2-methoxypyrazine, 3-isobutyl-2-methoxypyrazine), 2 sulfur compounds (methanethiol, dimethyl trisulfide), 1 unsaturated ketone (1-octen-3-one), 1 norisoprenoid (β-damascenone), 1 ester (ethyl trans-cinnamate) and 6 aldehydes (2- and 3-methylbutanal, octanal, nonanal, (E)-2-nonenal and (E,E)-2,4-decadienal). The determination of the odor thresholds in a hydroacetic solution together with the quantitative analysis-which was also performed using the simple and fast SPME technique-allowed obtaining the odor activity values (OAV) of the aromatic compounds found. Thus, a first pattern of their sensory importance on commercial Sherry vinegar aroma was provided.
authors.affiliation: Department of Analytical Chemistry and Organic Chemistry, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, Tarragona, Spain.
authors.forename: Laura
authors.initials: L
authors.lastname: Aceña
authors.forename: Luciano
authors.initials: L
authors.lastname: Vera
authors.forename: Josep
authors.initials: J
authors.lastname: Guasch
authors.forename: Olga
authors.initials: O
authors.lastname: Busto
authors.forename: Montserrat
authors.initials: M
authors.lastname: Mestres
mesh_terms: D019342:Acetic Acid / Q000737:chemistry*; D002849:Chromatography, Gas / Q000379:methods*; D009812:Odorants; D052617:Solid Phase Microextraction
chemical_list: D019342:Acetic Acid