Gas Chromatography−Mass Spectrometry (GC−MS) Characterization of Volatile Compounds in Quality Vinegars with Protected European Geographical Indication

• Published in: Journal of agricultural and food chemistry Vol. 57; no. 11; pp. 4784 - 4792
• Main Authors: Chinnici, Fabio, Durán Guerrero, Enrique, Sonni, Francesca, Natali, Nadia, Natera Marín, Ramón, Riponi, Claudio
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 10.06.2009
• Subjects: Acetic Acid - chemistry; alcoholic fermentation; balsamic vinegar; Biological and medical sciences; Chemical Composition of Foods/Feeds; Esters - analysis; Europe; Fatty Acids - analysis; Fermented food industries; food composition; Food industries; food processing; food quality; Fundamental and applied biological sciences. Psychology; gas chromatography; Gas Chromatography-Mass Spectrometry - methods; geographical variation; Maillard reaction; mass spectrometry; product authenticity; protected geographical indications; Quality Control; quantitative analysis; sherry vinegar; solid phase extraction; vinegars; volatile compounds; Volatilization; wine aging; Wines and vinegars; Europe; furanic compounds; sherry vinegar; balsamic vinegar of Modena; vinegar aroma; volatile compounds; SPE; GC−MS; Traditional balsamic vinegar of Modena; Volatile compound; GC―MS; Vinegar; Characterization; Gas chromatography; Quality; Protected Geographical Indication; Mass spectrometry
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf804005w

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.