Characterization by gas chromatography-olfactometry of the most odour-active compounds in Italian balsamic vinegars with geographical indication
| Autor: | Enrique Durán-Guerrero, Remedios Castro, Lara Corsini, Carmelo García Barroso |
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| Rok vydání: | 2019 |
| Předmět: |
Chromatography
Gas Methyl acetate 01 natural sciences Analytical Chemistry chemistry.chemical_compound Acetic acid 0404 agricultural biotechnology Olfactometry Vitis Food science Aroma Acetic Acid Principal Component Analysis biology Chemistry 010401 analytical chemistry 04 agricultural and veterinary sciences General Medicine biology.organism_classification 040401 food science 0104 chemical sciences Geographical indication Italy Odorants Gas chromatography Food Science |
| Zdroj: | Food Chemistry. 272:702-708 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2018.08.100 |
| Popis: | Odour-active compounds in three traditional balsamic vinegars from Modena (TB) and seven balsamic vinegars from Modena (PGI) were determined by gas chromatography-olfactometry (GC-O) using frequency of detection methodology (modified frequency, MF, %). The main odour compounds (mean MF > 60%) were 2,3-butanedione (75%), acetic acid (70%), furan-2-carbaldehyde (62%), 1-(furan-2-yl)ethanone (62%), 2-methylpropanoic acid (66%), butanoic acid (78%), 3-methylbutanoic acid (83%), 2-phenylethyl acetate (65%), 2-hydroxy-3-methylcyclopent-2-en-1-one (61%), 2-phenylethan-1-ol (84%), 3-hydroxy-2-methylpyran-4-one (60%), (5-formylfuran-2-yl)methyl acetate (68%), 2-phenylacetic acid (69%) and 4-hydroxy-3-methoxybenzaldehyde (86%). All odour impact compounds were grouped into 7 categories according to their aromatic character: cheesy-butter-lactic, sweet, flower, empyreumatic, fruity, chemical and miscellaneous. Balsamic vinegars from Modena showed lower values for the sweet category whereas for the miscellaneous and chemical categories they exhibited higher values than those found in traditional balsamic vinegars from Modena. A principal component analysis showed that both types of vinegars from Modena could be clearly differentiated based on olfactometric data. |
| Databáze: | OpenAIRE |
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