title: Novel vinegar-derived product enriched with dietary fiber: effect on polyphenolic profile, volatile composition and sensory analysis.
abstract: Dietary fiber derived from citrus fruits was added to vinegar. Different sources and quantities of fiber and storage conditions have been scrutinized. Formulated vinegars were evaluated on the basis of their phenolic profile, volatile composition and sensory analysis. The addition of citrus fiber enhanced the phenolic and volatile profile of the resulted vinegars. Whereas lemon fiber contributed mostly to the enrichment of the polyphenolic composition, orange fiber was that which increased in a higher way the volatile composition of the vinegars. Moreover, the content of hydroxycinnamic acid derivatives and the majority of volatile compounds decreased as the dose of fiber increased. Furthermore, the judges preferred fiber-enriched vinegars, but in different quantities depending of the fiber source. This preference was mainly based on citric attribute, contributing several terpenes and ketones derived from them. The addition of citrus fiber to vinegar did not result in a marked storage-dependence.
authors.affiliation: Analytical Chemistry Department, Faculty of Sciences-Andalusian Center of Wine Research (CAIV), University of Cádiz Agrifood Campus of International Excellence (CeiA3), Post Office Box 40, Polígono Río San Pedro, s/n, Puerto Real, 11510 Cádiz, Spain.
authors.forename: Almudena
authors.initials: A
authors.lastname: Marrufo-Curtido
authors.affiliation: Analytical Chemistry Department, Faculty of Sciences-Andalusian Center of Wine Research (CAIV), University of Cádiz Agrifood Campus of International Excellence (CeiA3), Post Office Box 40, Polígono Río San Pedro, s/n, Puerto Real, 11510 Cádiz, Spain.
authors.forename: María Jesús
authors.initials: MJ
authors.lastname: Cejudo-Bastante
authors.affiliation: Analytical Chemistry Department, Faculty of Sciences-Andalusian Center of Wine Research (CAIV), University of Cádiz Agrifood Campus of International Excellence (CeiA3), Post Office Box 40, Polígono Río San Pedro, s/n, Puerto Real, 11510 Cádiz, Spain.
authors.forename: M Carmen
authors.initials: MC
authors.lastname: Rodríguez-Dodero
authors.affiliation: Analytical Chemistry Department, Faculty of Sciences-Andalusian Center of Wine Research (CAIV), University of Cádiz Agrifood Campus of International Excellence (CeiA3), Post Office Box 40, Polígono Río San Pedro, s/n, Puerto Real, 11510 Cádiz, Spain.
authors.forename: Ramón
authors.initials: R
authors.lastname: Natera-Marín
authors.affiliation: Analytical Chemistry Department, Faculty of Sciences-Andalusian Center of Wine Research (CAIV), University of Cádiz Agrifood Campus of International Excellence (CeiA3), Post Office Box 40, Polígono Río San Pedro, s/n, Puerto Real, 11510 Cádiz, Spain.
authors.forename: Remedios
authors.initials: R
authors.lastname: Castro-Mejías
authors.affiliation: Analytical Chemistry Department, Faculty of Sciences-Andalusian Center of Wine Research (CAIV), University of Cádiz Agrifood Campus of International Excellence (CeiA3), Post Office Box 40, Polígono Río San Pedro, s/n, Puerto Real, 11510 Cádiz, Spain.
authors.forename: Carmelo
authors.initials: C
authors.lastname: García-Barroso
authors.affiliation: Analytical Chemistry Department, Faculty of Sciences-Andalusian Center of Wine Research (CAIV), University of Cádiz Agrifood Campus of International Excellence (CeiA3), Post Office Box 40, Polígono Río San Pedro, s/n, Puerto Real, 11510 Cádiz, Spain.
authors.forename: Enrique
authors.initials: E
authors.lastname: Durán-Guerrero
keywords: Dietary fiber; Polyphenols; Sensory analysis; Vinegar; Volatile compounds