Evaluation of volatile aldehydes as discriminating parameters in quality vinegars with protected European geographical indication. (10th November 2014)

• Record Type: Journal Article
• Authors: Durán‐Guerrero, Enrique; Chinnici, Fabio; Natali, Nadia; Riponi, Claudio
• Is Part Of: Journal of the science of food and agriculture. Volume 95:Number 12(2015:Sep. 15)
• Page Start: 2395
• Page End: 2403
• Publication Date: 2014-11-10
• Subjects: Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.6958
• Languages: English
• ISSNs: 0022-5142

Abstract

<abstract abstract-type="main" id="jsfa6958-abs-0001"> <title>Abstract</title> <sec id="jsfa6958-sec-0001" sec-type="section"> <title>BACKGROUND</title> <p id="jsfa6958-para-0001">Thirty‐six high‐quality vinegars with geographical indication belonging to Sherry and Modena areas (vinegars of Jerez, balsamic vinegars of Modena and traditional balsamic vinegars of Modena) with all possible aging periods were analyzed to determine the content of volatile aldehydes. A solid‐phase extraction method with in‐cartridge derivatization using <italic>O</italic>‐(2, 3, 4, 5, 6‐pentafluorobenzyl)hydroxylamine followed by gas chromatography–mass spectrometry was employed.</p> </sec> <sec id="jsfa6958-sec-0002" sec-type="section"> <title>RESULTS</title> <p id="jsfa6958-para-0002">Twenty‐two volatile aldehydes were identified and determined in the samples. Analysis of variance provided significant differences among the samples as a function of the type of vinegar, aging time and raw material. Principal component analysis and linear discriminant analysis demonstrated the possibility of discriminating the samples in terms of aging time and raw material. Linear aldehydes and compounds such as furfural, methional, nonenal, hexenal, 2‐methylbutanal and <italic>i</italic>‐butyraldehyde were the most significant variables able to discriminate the samples.</p> </sec> <sec id="jsfa6958-sec-0003" sec-type="section"> <title>CONCLUSION</title> <p id="jsfa6958-para-0003">Aldehyde content of premium quality vinegars is a function of both ageing time and raw material. Their evaluation could be a useful tool with a view to ascertaining vinegar origin and genuineness. © 2014 Society of Chemical Industry</p> </sec> </abstract>