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Ma W, Zhu Y, Ma S, Shi J, Yan H, Lin Z, Lv H. Aroma characterisation of Liu-pao tea based on volatile fingerprint and aroma wheel using SBSE-GC-MS. Food Chem 2023; 414:135739. [PMID: 36827782 DOI: 10.1016/j.foodchem.2023.135739] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 02/07/2023] [Accepted: 02/16/2023] [Indexed: 02/22/2023]
Abstract
Liu-pao tea (LPT) has unique aroma characteristics, and is a special microbial fermented tea produced using dark raw tea (LPM) as its raw material. In this study, stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS) was applied to investigate the volatiles of 16 LPTs and 6 LPMs. Moreover, variations in volatile profiles between LPTs and LPMs were explored. Results showed that a total of 132 volatile compounds were identified from LPTs. The volatile fingerprint was constructed with a similarity ranged from 0.85 to 0.99. Furthermore, twenty-six aroma compounds were selected to depict the molecular aroma wheel of LPT. Multivariate statistical analysis revealed that the contents of 24 aroma compounds changed significantly (P < 0.05) when LPMs were processed into LPTs. These results reveal the volatile profiles of LPTs and aroma composition changes during microbial fermentation process, which might provide chemical basis of the aroma quality of LPT.
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Affiliation(s)
- Wanjun Ma
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yin Zhu
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Shicheng Ma
- Wuzhou Liu-pao Tea Research Association, Wuzhou 543000, China
| | - Jiang Shi
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Han Yan
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Haipeng Lv
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
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Transcriptomic and metabolic analyses reveal differences in monoterpene profiles and the underlying molecular mechanisms in six grape varieties with different flavors. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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3
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Es-sbata I, Castro R, Durán-Guerrero E, Zouhair R, Astola A. Production of prickly pear (Opuntia ficus-indica) vinegar in submerged culture using Acetobacter malorum and Gluconobacter oxydans: Study of volatile and polyphenolic composition. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104699] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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4
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Processing Technologies and Flavor Analysis of Chinese Cereal Vinegar: a Comprehensive Review. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02328-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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5
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Gaur Rudra S, Singh S, H. H, Bollinedi H, Singh KN, Nain L, Singh S, Awasthi OP. Anthocyanin‐rich fruit vinegar from Grewia and Cantaloupe fruit blends. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15794] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shalini Gaur Rudra
- Division of Food Science and Post‐harvest Technology ICAR‐Indian Agricultural Research Institute New Delhi110012 DelhiIndia
| | - Sunita Singh
- Division of Food Science and Post‐harvest Technology ICAR‐Indian Agricultural Research Institute New Delhi110012 DelhiIndia
| | - Harish H.
- Division of Food Science and Post‐harvest Technology ICAR‐Indian Agricultural Research Institute New Delhi110012 DelhiIndia
| | - Haritha Bollinedi
- Division of Genetics ICAR‐Indian Agricultural Research Institute New Delhi110012 DelhiIndia
| | - Kamalesh Narain Singh
- Division of Forecasting and Systems Modeling ICAR‐Indian Agricultural Statistics Research Institute New Delhi110012 DelhiIndia
| | - Lata Nain
- Department of Microbiology ICAR‐Indian Agricultural Research Institute New Delhi110012 DelhiIndia
| | - Surender Singh
- Department of Microbiology ICAR‐Indian Agricultural Research Institute New Delhi110012 DelhiIndia
- Central University of Haryana Mahendergarh Haryana 123031 India
| | - Om Prakash Awasthi
- Division of Fruit Science ICAR‐Indian Agricultural Research Institute New Delhi110012 DelhiIndia
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6
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Al-Dalali S, Zheng F, Sun B, Rahman T, Chen F. Tracking volatile flavor changes during two years of aging of Chinese vinegar by HS-SPME-GC-MS and GC-O. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104295] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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7
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Mahmud MMC, Keast R, Mohebbi M, Shellie RA. Identifying aroma-active compounds in coffee-flavored dairy beverages. J Food Sci 2022; 87:982-997. [PMID: 35175625 PMCID: PMC9303358 DOI: 10.1111/1750-3841.16071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2021] [Revised: 12/26/2021] [Accepted: 01/12/2022] [Indexed: 12/01/2022]
Abstract
Coffee aroma is a complex mixture of volatile compounds. This study characterized the important aroma-active compounds associated with consumer liking in formulated coffee-flavored dairy beverages. Nine coffee-flavored dairy beverages were formulated: low fat-low coffee; medium fat-low coffee; high fat-low coffee; low fat-medium coffee; medium fat-medium coffee; high fat-medium coffee; low fat-high coffee; medium fat-high coffee; and high fat-high coffee. Regular coffee consumers, (n = 231) used a nine-point hedonic scale to rate acceptance of aroma. Volatile compounds were extracted by head space-solid phase micro-extraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O) using a modified frequency (MF) approach. Fifty-two aroma-active compounds were detected. Thirty-one aroma-active compounds were considered important compounds with MF-value ≥ 50%. The total number of aroma-active compounds and their intensity were affected because of fat and coffee concentration. Partial least squares regression (PLSR) was performed to determine the relationship between aroma-active compounds and liking. PLSR analysis identified three groups of compounds regarding liking. Twenty-five compounds were associated with positive liking, for example, 2-(methylsulfanylmethyl) furan (coffee like). Sixteen compounds were negatively associated with liking, for example, 2-methoxyphenol (bacon, medicine like). Eleven detected compounds had no association with liking, for example, butane-2,3-dione (butter, fruit like). Practical Application: The result of this study may be applied to formulate coffee-flavored dairy beverages to maximize consumer acceptance and aroma-liking. This study suggested too low coffee concentration is not desirable. Too much fat affects aroma release and/or alters the characteristic coffee flavor which negatively affects consumer acceptance.
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Affiliation(s)
- M M Chayan Mahmud
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | - Russell Keast
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | | | - Robert A Shellie
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
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8
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Biotechnological Processes in Fruit Vinegar Production. Foods 2021; 10:foods10050945. [PMID: 33925896 PMCID: PMC8145929 DOI: 10.3390/foods10050945] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 04/20/2021] [Accepted: 04/24/2021] [Indexed: 11/16/2022] Open
Abstract
The production of fruit vinegars as a way of making use of fruit by-products is an option widely used by the food industry, since surplus or second quality fruit can be used without compromising the quality of the final product. The acetic nature of vinegars and its subsequent impact on the organoleptic properties of the final product allows almost any type of fruit to be used for its elaboration. A growing number of scientific research studies are being carried out on this matrix, and they are revealing the importance of controlling the processes involved in vinegar elaboration. Thus, in this review, we will deal with the incidence of technological and biotechnological processes on the elaboration of fruit vinegars other than grapes. The preparation and production of the juice for the elaboration of the vinegar by means of different procedures is an essential step for the final quality of the product, among which crushing or pressing are the most employed. The different conditions and processing methods of both alcoholic and acetic fermentation also affect significantly the final characteristics of the vinegar produced. For the alcoholic fermentation, the choice between spontaneous or inoculated procedure, together with the microorganisms present in the process, have special relevance. For the acetic fermentation, the type of acetification system employed (surface or submerged) is one of the most influential factors for the final physicochemical properties of fruit vinegars. Some promising research lines regarding fruit vinegar production are the use of commercial initiators to start the acetic fermentation, the use of thermotolerant bacteria that would allow acetic fermentation to be carried out at higher temperatures, or the use of innovative technologies such as high hydrostatic pressure, ultrasound, microwaves, pulsed electric fields, and so on, to obtain high-quality fruit vinegars.
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Pinheiro APG, Bücker A, Cortez AC, Hallsworth JE, de Souza JVB, de Souza ÉS. Vinegar production from <i>Theobroma grandiflorum</i> SCHUM (cupuassu). AIMS BIOENGINEERING 2021. [DOI: 10.3934/bioeng.2021022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
<abstract>
<p>The tropical fruit cupuassu comes from <italic>Theobroma grandiflorum</italic> (SCHUM), a close relative of cocoa. Cupuassu has a rich yet delicate flavour profile with notes of chocolate, pineapple, passion fruit and other fruits. Here, we produced a cupuassu-fruit wine using a <italic>Saccharomyces cerevisiae</italic> inoculum (and univariate analysis to determine conditions for optimum ethanol production) and then fermented this wine to produce a delicate and unique cupuassu vinegar using acid-acid bacteria. The cupuassu wine was produced by fermentation of juice chaptalized with sucrose, with a final ethanol concentration of 10% (v/v). Acetic-acid fermentations were carried out in both a bubble-column reactor and a mechanically non-aerated reactor (high-surface reactor), producing final concentrations of 4.5 and 3.3% (w/v) acetic acid, respectively. The ethanol- and acetic-acid yields obtained were comparable to those of other fruit wines and fruit vinegars. The cupuassu vinegar retained the rich flavor profile of the cupuassu. We believe that the production of flavorsome products from local plants can have benefits for conservation by promoting ecologically sustainable agriculture and may contribute to cultural identity of Amazon people.</p>
</abstract>
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Ma W, Zhu Y, Shi J, Wang J, Wang M, Shao C, Yan H, Lin Z, Lv H. Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material. Food Chem 2020; 346:128906. [PMID: 33401086 DOI: 10.1016/j.foodchem.2020.128906] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 12/11/2020] [Accepted: 12/14/2020] [Indexed: 12/15/2022]
Abstract
Various dark teas are quite different in their volatile profiles, mainly due to the huge differences in the phytochemical profiles of dark raw tea and the diverse post-fermentation processing technologies. In this study, gas chromatography-mass spectrometry (GC-MS), qualitative GC-olfactometry (GC-O), and enantioselective GC-MS coupled with multivariate analysis were applied to characterise the volatile profiles of various dark teas obtained from the same dark raw tea material. A total of 159 volatile compounds were identified by stir bar sorptive extraction (SBSE) combined with GC-MS, and 49 odour-active compounds were identified. Moreover, microbial fermentation could greatly influence the distribution of volatile enantiomers in tea, and six pairs of enantiomers showed great diversity of enantiomeric ratios among various dark teas. These results suggest that post-fermentation processing technologies significantly affect the volatile profiles of various dark teas and provide a theoretical basis for the processing and quality control of dark tea products.
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Affiliation(s)
- Wanjun Ma
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yin Zhu
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jiang Shi
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jiatong Wang
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Mengqi Wang
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Chenyang Shao
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Han Yan
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Haipeng Lv
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
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11
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Mahmud MMC, Shellie RA, Keast R. Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example. Compr Rev Food Sci Food Saf 2020; 19:2380-2420. [DOI: 10.1111/1541-4337.12595] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2019] [Revised: 04/01/2020] [Accepted: 05/25/2020] [Indexed: 11/27/2022]
Affiliation(s)
- M M Chayan Mahmud
- CASS Food Research Center, School of Exercise and Nutrition SciencesDeakin University Burwood Victoria Australia
| | - Robert A. Shellie
- CASS Food Research Center, School of Exercise and Nutrition SciencesDeakin University Burwood Victoria Australia
| | - Russell Keast
- CASS Food Research Center, School of Exercise and Nutrition SciencesDeakin University Burwood Victoria Australia
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12
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Al-Dalali S, Zheng F, Sun B, Chen F. Characterization and Comparison of Aroma Profiles and Aroma-Active Compounds between Traditional and Modern Sichuan Vinegars by Molecular Sensory Science. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:5154-5167. [PMID: 32281377 DOI: 10.1021/acs.jafc.0c00470] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Aroma profiles and aroma-active compounds of Sichuan vinegar, which is one of the four famous vinegars in China, were systemically analyzed by solvent-assisted flavor evaporation-gas chromatography-mass spectrometry (SAFE-GC-MS) and gas chromatography-olfactometry (GC-O). In addition, descriptive profile analysis, aroma reconstitution, and omission test were used to evaluate and compare the Sichuan modern vinegar (SMV) and Sichuan traditional vinegar (STV). A total of 99 volatile compounds were tentatively identified from the neutral and acidic fractions of both samples. Among them, 77 compounds were positively identified after comparison with their corresponding standards. Forty-two aroma-active compounds were characterized with flavor dilution (FD) factors from 1 to 6561 by aroma extract dilution assay (AEDA)-GC-O, with the highest for 2-hydroxy-3-butanone, butyrolactone, furan-2-carbaldehyde, acetic acid, and 3-oxobutan-2-yl acetate in both STV and SMV samples. Among them, 10 were identified for the first time in vinegar. Moreover, 40 aroma-active compounds were quantitatively determined, and 26 compounds exhibited their odor activity values (OAVs) larger than 1. The reconstituted solutions showed similar aroma profiles to the original samples in their characteristic aromas in terms of fruity, sweet, roasty, spicy, and woody notes but had slight differences in nutty and herbal notes.
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Affiliation(s)
- Sam Al-Dalali
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
- Department of Food Science and Technology, Ibb University, Ibb 70270, Yemen
| | - Fuping Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Feng Chen
- Department of Food, Nutrition and Packaging Sciences, Clemson University, South Carolina, 29634, United States
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Peng X, Wang B, Wang X, Ni B, Zuo Z. Variations in aroma and specific flavor in strawberry under different colored light‐quality selective plastic film. FLAVOUR FRAG J 2020. [DOI: 10.1002/ffj.3569] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Xin Peng
- State Key Laboratory of Subtropical Silviculture Zhejiang A&F University Hangzhou China
| | - Bin Wang
- State Key Laboratory of Subtropical Silviculture Zhejiang A&F University Hangzhou China
| | - Xile Wang
- State Key Laboratory of Subtropical Silviculture Zhejiang A&F University Hangzhou China
| | - Binbin Ni
- State Key Laboratory of Subtropical Silviculture Zhejiang A&F University Hangzhou China
| | - Zhaojiang Zuo
- State Key Laboratory of Subtropical Silviculture Zhejiang A&F University Hangzhou China
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14
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Oliveira WDS, Monsalve JO, Nerin C, Padula M, Godoy HT. Characterization of odorants from baby bottles by headspace solid phase microextraction coupled to gas chromatography-olfactometry-mass spectrometry. Talanta 2020; 207:120301. [DOI: 10.1016/j.talanta.2019.120301] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2019] [Revised: 08/24/2019] [Accepted: 08/26/2019] [Indexed: 01/29/2023]
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15
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Ríos-Reina R, Segura-Borrego MP, Morales ML, Callejón RM. Characterization of the aroma profile and key odorants of the Spanish PDO wine vinegars. Food Chem 2019; 311:126012. [PMID: 31855771 DOI: 10.1016/j.foodchem.2019.126012] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2019] [Revised: 11/27/2019] [Accepted: 12/02/2019] [Indexed: 11/24/2022]
Abstract
The aroma profiles of Spanish wine vinegars with Protected Designation of Origin (PDO) were described and compared for the first time by gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor-active values (OAVs) and quantitative descriptive analysis (QDA). Vinagre de Jerez Reserva (JRE) showed higher percentage of 'grassy-vegetal' impact odorants, while 'spicy' compounds highlighted the Pedro Ximénez category (JPX). Vinagre de Montilla-Moriles Reserva (MRE) had 'buttery-lactic' impact odorants, while 'empyreumatic' and 'sweet' aromas stood out for Pedro Ximénez category (MPX). Vinagre de Condado de Huelva Reserva (CRE) showed a stronger percentage of 'chemical' impact odorants. The key odorants were ethyl propionate, ethyl octanoate, propanoic acid and 4-ethylphenol for JRE, diacetyl and methional/furfural for JPX, acetoin for MRE, ethyl phenylacetate and vanillin for MPX and acetaldehyde diethyl acetal, isobutyl acetate, ethyl isovalerate and guaiacol for CRE. A good relation among the impact odorants and the sensory descriptors was observed.
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Affiliation(s)
- Rocío Ríos-Reina
- Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n 2, E 41012 Sevilla, Spain
| | - M Pilar Segura-Borrego
- Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n 2, E 41012 Sevilla, Spain
| | - M Lourdes Morales
- Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n 2, E 41012 Sevilla, Spain
| | - Raquel M Callejón
- Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n 2, E 41012 Sevilla, Spain.
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17
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Ríos-Reina R, Segura-Borrego MP, García-González DL, Morales ML, Callejón RM. A comparative study of the volatile profile of wine vinegars with protected designation of origin by headspace stir bar sorptive extraction. Food Res Int 2019; 123:298-310. [DOI: 10.1016/j.foodres.2019.04.071] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 04/29/2019] [Accepted: 04/30/2019] [Indexed: 10/26/2022]
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18
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Fernandes ACF, de Souza AC, Ramos CL, Pereira AA, Schwan RF, Dias DR. Sensorial, antioxidant and antimicrobial evaluation of vinegars from surpluses of physalis (Physalis pubescens L.) and red pitahaya (Hylocereus monacanthus). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2267-2274. [PMID: 30328118 DOI: 10.1002/jsfa.9422] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/02/2018] [Revised: 08/28/2018] [Accepted: 10/10/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND To reduce postharvest losses, substandard fruit and agricultural surpluses can productively be used as raw material for vinegar production. The present study aimed to prepare vinegars from surpluses of physalis (Physalis pubescens L.) and red pitahaya (Hylocereus monacanthus) and then evaluate their sensorial characteristics, antimicrobial activities, total phenolic content (TPC) and total antioxidant capacity by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzo thiazoline-6-sulfonic acid) methods. RESULTS Two vinegars were produced by submerged fermentation using physalis and red pitahaya fruits surpluses. Physalis and red pitahaya vinegars had 47 and 45 g L-1 acetic acid, respectively, and both vinegars contained approximately 1 g L-1 ethanol. Both vinegars displayed antimicrobial activity against Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Salmonella enteritidis. The TPC of physalis and red pitahaya vinegar was 0.5638 and 0.3656 g L-1 g gallic acid L-1 for physalis and red pitahaya, respectively. A similar antioxidant activity was detected in both the wines and vinegars. The sensorial analysis revealed that the consumers 'like moderately' each vinegar, and citric aroma was noted in the physalis vinegar. CONCLUSION In the present study, vinegars with sensorial characteristics approved by consumers were developed using fruit surpluses, adding value through a new product making use of a simple methodology that is both inexpensive and demonstrates a good yield. © 2018 Society of Chemical Industry.
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Affiliation(s)
| | | | - Cintia L Ramos
- Department of Biology, Federal University of Lavras (UFLA), Lavras, Brazil
| | - Aline A Pereira
- Department of Food Science, Federal University of Lavras (UFLA), Lavras, Brazil
| | - Rosane F Schwan
- Department of Biology, Federal University of Lavras (UFLA), Lavras, Brazil
| | - Disney R Dias
- Department of Food Science, Federal University of Lavras (UFLA), Lavras, Brazil
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Kadiroğlu P. FTIR spectroscopy for prediction of quality parameters and antimicrobial activity of commercial vinegars with chemometrics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4121-4127. [PMID: 29393512 DOI: 10.1002/jsfa.8929] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Revised: 01/26/2018] [Accepted: 01/27/2018] [Indexed: 06/07/2023]
Abstract
BACKGROUND The aim of this study was to discriminate between commercial apple, rice, balsamic, red-wine, rose, white-wine, grape, and pomegranate vinegars according to their antimicrobial activities, total phenolic contents (TPC), antioxidant activities, and color parameters, and to predict the quality characteristics of vinegars using Fourier transform infrared (FTIR) spectroscopy. RESULTS Results showed that the highest TPC (3971.43 ± 25.00) was found in balsamic vinegar whereas the lowest TPC was observed in rice vinegar (14.36 ± 0.16). Antioxidant activities of vinegars were correlated with TPC. Grape-based vinegars exhibited higher antimicrobial activity against Staphylococcus aureus (S. aureus), Escherichia coli (E.coli) and Pseudomonas aeruginosa (P.aeruginosa). However, there were no statistically significant differences among vinegars in terms of antimicrobial activities. According to principal component analysis (PCA) and hierarchical cluster analysis (HCA), vinegars were classified into three groups and each group consisted of vinegars from different raw materials. Prediction models were constructed successfully using partial least squares (PLS) considering whole FTIR spectral data. CONCLUSION The results indicated that FTIR could be used as a rapid method to estimate the antimicrobial activities, TPC, color and antioxidant activities of vinegars. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Pınar Kadiroğlu
- Adana Science and Technology University, Food Engineering Department, Adana, Turkey
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Lu S, Cao Y, Yang Y, Jin Z, Luo X. Effect of fermentation modes on nutritional and volatile compounds of Huyou vinegar. Journal of Food Science and Technology 2018; 55:2631-2640. [PMID: 30042579 DOI: 10.1007/s13197-018-3184-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/21/2017] [Accepted: 04/23/2018] [Indexed: 12/21/2022]
Abstract
Semi-solid static mode was applied to brew Huyou (Citrus changshanensis) vinegar, called HV-SS, and changes of main nutrients, volatile compounds and antioxidant capacity at different brewing stages, i.e. Huyou puree (HP), Huyou wine (HW) and HV-SS, were investigated. Meanwhile, all these parameters of HV-SS and Huyou vinegar brewed by liquid static mode (HV-LS) were compared. The contents of the main nutrients except for vitamin C (Vc) and reducing sugar increased significantly after fermentation from HP to HV-SS. DPPH radical-scavenging capacity and reducing power of HW was the highest and ABTS+ scavenging capacity of HV-SS was the highest. Acids, flavonoids, phenolics and Vc jointly played important roles in the antioxidant capacity of HV-SS. Forty-six aroma compounds were detected in HP and alcohols were the principal components (15 alcohols accounted for 46.2%). During HW fermentation, most of the compounds in HP (d-limonene, hexanal, hexanol and 3-hexen-1-ol) were nearly disappeared, and some new alcohols, esters and alkanes were formed, being the abundant compounds in HW and accounting for 62.99%, 18.44% and 10.52% respectively. There were 51 aroma compounds detected in HV-SS and 10 more than those in HV-LS. The types or contents of esters (22.13%), acids (50.49%) and aldehydes (7.33%) in HV-SS were markedly different from those in HP, HW and HV-LS, giving the unique aroma and good flavor to HV-SS. Therefore, semi-solid static fermentation mode was more suitable for brewing Huyou vinegar on the aspect of balancing the nutrients characteristics and flavor compounds formation.
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Affiliation(s)
- Shengmin Lu
- 1Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021 China.,2College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 China
| | - Yan Cao
- 1Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021 China
| | - Ying Yang
- 1Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021 China
| | - Zhao Jin
- 3Department of Plant Sciences, North Dakota State University, Fargo, ND 58108 USA
| | - Xiuli Luo
- 1Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021 China.,2College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 China
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Cejudo-Bastante C, Durán-Guerrero E, García-Barroso C, Castro-Mejías R. Comparative study of submerged and surface culture acetification process for orange vinegar. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1052-1060. [PMID: 28722176 DOI: 10.1002/jsfa.8554] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2017] [Revised: 06/26/2017] [Accepted: 07/13/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The two main acetification methodologies generally employed in the production of vinegar (surface and submerged cultures) were studied and compared for the production of orange vinegar. Polyphenols (UPLC/DAD) and volatiles compounds (SBSE-GC/MS) were considered as the main variables in the comparative study. Sensory characteristics of the obtained vinegars were also evaluated. RESULTS Seventeen polyphenols and 24 volatile compounds were determined in the samples during both acetification processes. For phenolic compounds, analysis of variance showed significant higher concentrations when surface culture acetification was employed. However, for the majority of volatile compounds higher contents were observed for submerged culture acetification process, and it was also reflected in the sensory analysis, presenting higher scores for the different descriptors. Multivariate statistical analysis such as principal component analysis demonstrated the possibility of discriminating the samples regarding the type of acetification process. Polyphenols such as apigenin derivative or ferulic acid and volatile compounds such as 4-vinylguaiacol, decanoic acid, nootkatone, trans-geraniol, β-citronellol or α-terpineol, among others, were those compounds that contributed more to the discrimination of the samples. CONCLUSION The acetification process employed in the production of orange vinegar has been demonstrated to be very significant for the final characteristics of the vinegar obtained. So it must be carefully controlled to obtain high quality products. © 2017 Society of Chemical Industry.
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Ríos-Reina R, Morales ML, García-González DL, Amigo JM, Callejón RM. Sampling methods for the study of volatile profile of PDO wine vinegars. A comparison using multivariate data analysis. Food Res Int 2017; 105:880-896. [PMID: 29433285 DOI: 10.1016/j.foodres.2017.12.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2017] [Revised: 11/29/2017] [Accepted: 12/01/2017] [Indexed: 12/20/2022]
Abstract
High-quality wine vinegars have been registered in Spain under protected designation of origin (PDO): "Vinagre de Jerez", "Vinagre de Condado de Huelva" and "Vinagre de Montilla-Moriles". The raw material, production and aging processes determine their quality and their aromatic composition. Vinegar volatile profile is usually analyzed by gas chromatography-mass spectrometry (GC-MS), being necessary a previous extraction step. Thus, three different sampling methods (Headspace solid phase microextraction "HS-SPME", Headspace stir bar sorptive extraction "HSSE" and Dynamic headspace extraction "DHS") were studied for the analysis of the volatile composition of Spanish PDO wine vinegars. Multivariate curve resolution (MCR) was used to solve chromatographic problems, improving the results obtained. Principal component analysis (PCA) showed that not all the sampling methods were equally suitable for the characterization and differentiation between PDOs and categories, being HSSE the technique that made able the best vinegar characterization.
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Affiliation(s)
- Rocío Ríos-Reina
- Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n°2, E-41012 Sevilla, Spain.
| | - M Lourdes Morales
- Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n°2, E-41012 Sevilla, Spain
| | - Diego L García-González
- Instituto de la Grasa (CSIC), Campus University Pab4lo de Olavide - Building 46, Ctra. de Utrera, km. 1 E-, 41013 Sevilla, Spain
| | - José M Amigo
- Chemometric Analytical Technologies, Department of Food Sciences, Faculty of Science, University of Copenhagen, Rolighedsvej 30, Frederiksberg CDK-1958, Denmark; Department of Fundamental Chemistry, Federal University of Pernambuco, Av. Prof. Moraes Rego, 1235 - Cidade Universitária, Recife, Brazil
| | - Raquel M Callejón
- Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n°2, E-41012 Sevilla, Spain.
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Morales ML, Callejón RM, Ordóñez JL, Troncoso AM, García-Parrilla MC. Comparative assessment of software for non-targeted data analysis in the study of volatile fingerprint changes during storage of a strawberry beverage. J Chromatogr A 2017; 1522:70-77. [PMID: 28969903 DOI: 10.1016/j.chroma.2017.09.056] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2017] [Revised: 07/27/2017] [Accepted: 09/23/2017] [Indexed: 01/17/2023]
Abstract
Five free software packages were compared to assess their utility for the non-targeted study of changes in the volatile profile during the storage of a novel strawberry beverage. AMDIS coupled to Gavin software turned out to be easy to use, required the minimum handling for subsequent data treatment and its results were the most similar to those obtained by manual integration. However, AMDIS coupled to SpectConnect software provided more information for the study of volatile profile changes during the storage of strawberry beverage. During storage, volatile profile changed producing the differentiation among the strawberry beverage stored at different temperatures, and this difference increases as time passes; these results were also supported by PCA. As expected, it seems that cold temperature is the best way of preservation for this product during long time storage. Variable Importance in the Projection (VIP) and correlation scores pointed out four volatile compounds as potential markers for shelf-life of our strawberry beverage: 2-phenylethyl acetate, decanoic acid, γ-decalactone and furfural.
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Affiliation(s)
- M L Morales
- Área de Nutrición y Bromatología, Dpto. Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla. C/P. García González n°2, E-41012, Sevilla, España.
| | - R M Callejón
- Área de Nutrición y Bromatología, Dpto. Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla. C/P. García González n°2, E-41012, Sevilla, España
| | - J L Ordóñez
- Área de Nutrición y Bromatología, Dpto. Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla. C/P. García González n°2, E-41012, Sevilla, España
| | - A M Troncoso
- Área de Nutrición y Bromatología, Dpto. Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla. C/P. García González n°2, E-41012, Sevilla, España
| | - M C García-Parrilla
- Área de Nutrición y Bromatología, Dpto. Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla. C/P. García González n°2, E-41012, Sevilla, España
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Lee MY, Kim HY, Lee DE, Singh D, Yeo SH, Baek SY, Park YK, Lee CH. Construing temporal metabolomes for acetous fermentative production of Rubus coreanus vinegar and its in vivo nutraceutical effects. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.04.034] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
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Qi Z, Dong D, Yang H, Xia X. Improving fermented quality of cider vinegar via rational nutrient feeding strategy. Food Chem 2017; 224:312-319. [DOI: 10.1016/j.foodchem.2016.12.078] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2016] [Revised: 12/19/2016] [Accepted: 12/20/2016] [Indexed: 11/28/2022]
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Ubeda C, Callejón R, Troncoso A, Morales M. Consumer acceptance of new strawberry vinegars by preference mapping. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1252388] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- C. Ubeda
- Facultad de Ciencias de la Salud, Instituto de Ciencias Biomédicas, Universidad Autónoma de Chile, Santiago de Chile, Chile
| | - R.M. Callejón
- Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, Seville, Spain
| | - A.M. Troncoso
- Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, Seville, Spain
| | - M.L. Morales
- Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, Seville, Spain
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Tischer B, Oliveira AS, Ferreira DDF, Menezes CR, Duarte FA, Wagner R, Barin JS. Rapid microplate, green method for high-throughput evaluation of vinegar acidity using thermal infrared enthalpimetry. Food Chem 2017; 215:17-21. [DOI: 10.1016/j.foodchem.2016.07.127] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2016] [Revised: 07/21/2016] [Accepted: 07/21/2016] [Indexed: 01/31/2023]
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Jo Y, Chung N, Park SW, Noh BS, Jeong YJ, Kwon JH. Application of E-tongue, E-nose, and MS-E-nose for discriminating aged vinegars based on taste and aroma profiles. Food Sci Biotechnol 2016; 25:1313-1318. [PMID: 30263410 DOI: 10.1007/s10068-016-0206-4] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2016] [Revised: 06/20/2016] [Accepted: 06/20/2016] [Indexed: 01/20/2023] Open
Abstract
The combined approach of E-senses was undertaken to discriminate the taste and aroma profiles of aged vinegars, including Chinese Shanxi extra aged vinegar (EX, 5-8 years), Japanese black vinegar (BL, 1-5 years), and Italian balsamic vinegar (BA, 8-25 years). The principal component analysis plot for E-tongue revealed that EX, BL, and BA formed individual groups with clear distinctions. The volatile compounds detected in E-nose based on Kovats indices represented that a major component in all vinegars was matched to acetic acid, which showed a strong relationship with the aging period (R=0.8186-0.9998). The discriminant function analysis plot accompanied by the MS-E-nose indicated that more volatiles were produced during prolonged aging in cereal vinegar, whereas the aging process degraded volatile constituents in fruit vinegar. Categorization with respect to aging years was possible using both E-noses. The approach using E-senses indicated a better discrimination for distinguishing the complex sensory information in aged vinegars.
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Affiliation(s)
- Yunhee Jo
- 1School of Food Science and Biotechnology, Kyungpook National University, Daegu, 41566 Korea
| | - Namhyeok Chung
- 1School of Food Science and Biotechnology, Kyungpook National University, Daegu, 41566 Korea
| | - Su Won Park
- 2Department and Food Science and Technology, Seoul Women's University, Seoul, 01797 Korea
| | - Bong Soo Noh
- 2Department and Food Science and Technology, Seoul Women's University, Seoul, 01797 Korea
| | - Yong-Jin Jeong
- 3Department and Food Science and Technology, Keimyung University, Daegu, 42601 Korea
| | - Joong-Ho Kwon
- 1School of Food Science and Biotechnology, Kyungpook National University, Daegu, 41566 Korea
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