Chemometric Studies of Vinegars from Different Raw Materials and Processes of Production

• Published in: Journal of agricultural and food chemistry Vol. 51; no. 11; pp. 3345 - 3351
• Main Authors: Natera, Ramón, Castro, Remedios, Hernández, María Jesús, García-Barroso, Carmelo
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 21.05.2003
• Subjects: Acetic Acid - chemistry; Alcohols; apples; Biological and medical sciences; cluster analysis; discriminant analysis; Edible Grain; Fermented food industries; Food Handling - methods; Food industries; Fruit; Fundamental and applied biological sciences. Psychology; Honey; Malus; multivariate analysis; odor compounds; Odorants - analysis; Phenols - analysis; raw materials; red wines; Time Factors; Volatilization; white wines; Wine; wine vinegars; Wines and vinegars; Wood; polyphenols; Phenols; volatile compounds; Chemical composition; Aroma; Vinegar; multivariate analysis; Organic acids; Chemometrics
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf021180u

The phenolic composition, aroma compounds, and organic acid content of 83 vinegars have been determined. Multivariate analysis techniques have been used to classify these vinegar samples according to raw material (white wine, red wine, apple, honey, alcohol, balsamic, and malt) and production process (with and without aging in wood). Cluster analysis grouped the samples according to production process. Only apple and balsamic vinegars were separated from wine vinegars. Alcohol, honey, and malt vinegars were grouped with no aged wine vinegars. Linear discriminate analysis allowed a 88% differentiation according to raw material and 100% according to aging in wood. Besides, from the results obtained, a major role of the volatile compounds in the differentiation of the vinegar samples according to their aging period in wood can be seen. Keywords: Vinegar; multivariate analysis; polyphenols; volatile compounds; organic acids