Suitability of alternative wood types other than American oak wood for the ageing of Sherry vinegar

•Barrels from different woods were employed for Sherry vinegar ageing.•Volatile compounds, CIELab parameters and sensory properties were studied.•Samples aged in chestnut barrels presented a different volatile profile.•Samples aged in Spanish and French oak showed similarities at the end of the proc...

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Bibliographic Details
Published in:	Food chemistry 2020-06, Vol.316, p.126386-126386, Article 126386
Main Authors:	Chanivet, Marina, Durán-Guerrero, Enrique, Barroso, Carmelo G., Castro, Remedios
Format:	Article
Language:	eng
Subjects:	Acetic Acid - chemistry Ageing Colour Odorants - analysis Quercus Sensory analysis Time Factors Vinegar Volatile compounds Wine - analysis Wood Wood - chemistry
Online Access:	Get full text
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Summary:	•Barrels from different woods were employed for Sherry vinegar ageing.•Volatile compounds, CIELab parameters and sensory properties were studied.•Samples aged in chestnut barrels presented a different volatile profile.•Samples aged in Spanish and French oak showed similarities at the end of the process.•French and Spanish oak and chestnut were good alternatives for the ageing. The present study has consisted on the monitoring of Sherry vinegar during a whole year ageing in American oak, French oak, Spanish oak and chestnut barrels in order to determine the suitability of alternative wood types other than American oak for the ageing of this type of vinegar. Thirty-two volatile compounds were quantified, CIELab parameters were determined and sensory analyses were carried out during the whole process. The multivariate analysis of the data revealed that the samples that had been aged in Spanish oak barrels were getting more similar to those aged in French oak as the ageing process was progressing. Furthermore, the samples that had been aged in chestnut presented some volatile compounds significantly different from American oak. Finally, although French oak wood transferred the best organoleptic characteristics to Sherry vinegar, Spanish oak and chestnut seemed to be satisfactory alternatives for the ageing process.
ISSN:	0308-8146 1873-7072