Evaluation of volatile aldehydes as discriminating parameters in quality vinegars with protected European geographical indication

BACKGROUND 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 s...

Full description

Saved in:
Bibliographic Details
Published in:Journal of the science of food and agriculture 2015-09, Vol.95 (12), p.2395-2403
Main Authors: Durán-Guerrero, Enrique, Chinnici, Fabio, Natali, Nadia, Riponi, Claudio
Format: Article
Language:English
Subjects:
Acetic Acid - chemistry
Aldehydes
Aldehydes - chemistry
Chromatography
derivatization
Discriminant analysis
Europe
Food Industry
Food quality
Foods
Gas Chromatography-Mass Spectrometry
geographical indication
Geography
Humans
Indication
Mass spectrometry
Origins
Quality Control
Raw materials
solid-phase extraction
Vinegar
volatile aldehydes
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:BACKGROUND 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 O‐(2,3,4,5,6‐pentafluorobenzyl)hydroxylamine followed by gas chromatography–mass spectrometry was employed. RESULTS 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 i‐butyraldehyde were the most significant variables able to discriminate the samples. CONCLUSION 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
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.6958