1
|
González-García JA, Cereceda M, Durán-Guerrero E, Rodríguez-Dodero MC, Castro R. Comparative study on the use of seasoned or unseasoned casks made of wood from different origins for the ageing of Sherry vinegar. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1271-1281. [PMID: 37756429 DOI: 10.1002/jsfa.13009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 07/11/2023] [Accepted: 09/27/2023] [Indexed: 09/29/2023]
Abstract
BACKGROUND In the present study, the ageing process of Sherry vinegar in used (seasoned) or new casks made of chestnut, American oak, Spanish oak or French oak wood has been investigated, considering that no research has investigated whether this seasoning has a definite influence on the final composition of the aged beverage. The polyphenolic and volatile contents of the aged vinegars were determined and their sensory properties were evaluated. Different statistical tools were applied to the data collected. RESULTS With respect to polyphenolic contents, ageing time was the most influential factor, followed by the seasoned-cask factor. The type of wood was only significant for gallic acid, p-hydroxybenzoic acid, methylfurfural, ethyl gallate, ferulic acid, coniferyl aldehyde and sinapaldehyde. Principal component analysis according to polyphenols did not allow the samples to be differentiated, whereas cluster analysis revealed a slight grouping trend according to ageing time and seasoning of the wood. In relation to volatile compounds, variance analysis revealed that, again, ageing time and cask-seasoning were the most significant factors, with the samples clustering according to these two parameters. Following the sensory study, a clear difference between seasoned and new cask vinegars could be established as a result of the high scores in olfactory quality obtained for those vinegars aged in new casks. This was probably because of an excess of the descriptor 'ethyl acetate' exhibited by seasoned-cask Sherry vinegars. CONCLUSION The previous seasoning of the casks together with the ageing time conditioned the composition of the vinegars aged in casks of different botanical origin, which translated into differences at a sensory level. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Collapse
Affiliation(s)
- Juan Alberto González-García
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Puerto Real, Spain
| | - Marta Cereceda
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Puerto Real, Spain
| | - Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Puerto Real, Spain
| | - M Carmen Rodríguez-Dodero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Puerto Real, Spain
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Puerto Real, Spain
| |
Collapse
|
2
|
Avanzi Barbosa Mascareli V, Galvan D, Craveiro de Andrade J, Lelis C, Adam Conte-Junior C, Michelino Gaeta Lopes G, César de Macedo Júnior F, Aparecida Spinosa W. Spectralprint techniques coupled with chemometric tools for vinegar classifications. Food Chem 2023; 410:135373. [PMID: 36608560 DOI: 10.1016/j.foodchem.2022.135373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 11/29/2022] [Accepted: 12/29/2022] [Indexed: 12/31/2022]
Abstract
Vinegar is a versatile product used for food preservation, cooking, healthcare, and cleaning. In this study, 80 vinegar of different raw materials, aging time, and for the first time by the agronomic method of raw material cultivation were classified by spectralprint techniques with chemometrics. Datasets were obtained by proton nuclear magnetic resonance (1H NMR), Fourier transforms mid-infrared (FT-IR), near-infrared (NIR), and ultraviolet-visible (UV-vis); then evaluated by common dimension (ComDim) and partial least squares-discriminant analysis (PLS-DA). NMR with PLS-DA had the best prediction performance compared to other techniques, with accuracy values between 92.3 and 100 %, followed by FT-IR and UV-vis of 80.8 and 96.0 % and NIR between 69.2 and 84.0 %. The results indicated that the classification of vinegar according to the agronomic cultivation method is more complex than aging time or raw material. However, any of these spectralprint techniques have demonstrated that they can be used in the classification of vinegar.
Collapse
Affiliation(s)
| | - Diego Galvan
- Institute of Chemistry, Federal University of Mato Grosso do Sul (UFMS), Campo Grande, MS 79.070-900, Brazil.
| | - Jelmir Craveiro de Andrade
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21.941-909, Brazil; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21.941-598, Brazil; Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21.941-909, Brazil
| | - Carini Lelis
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21.941-909, Brazil; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21.941-598, Brazil; Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21.941-909, Brazil
| | - Carlos Adam Conte-Junior
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21.941-909, Brazil; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21.941-598, Brazil; Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21.941-909, Brazil
| | | | | | - Wilma Aparecida Spinosa
- Department of Food Science and Technology, State University of Londrina (UEL), Londrina, PR 86.057-970, Brazil
| |
Collapse
|
3
|
Andreou V, Giannoglou M, Xanthou M, Metafa M, Katsaros G. Aging acceleration of balsamic vinegar applying micro-oxygenation technique. Food Chem 2023; 419:136077. [PMID: 37011568 DOI: 10.1016/j.foodchem.2023.136077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 03/20/2023] [Accepted: 03/27/2023] [Indexed: 04/03/2023]
Abstract
The effect of micro-oxygenation (MOX) technique on quality and sensorial characteristics of balsamic vinegar was investigated, aiming to aging acceleration. Aging experiments were conducted using a multiple diffuser micro-oxygenator for up to 6 months with an oxygen flow of 30 mg/L/month, including oak chips (1 g/L) or not. Barrel maturation was simultaneously carried out. Quality, nutritional, sensorial characteristics and the aromatic profile of all aged vinegars were evaluated throughout aging. MOX accelerated the alteration of aging indices. Volatile compounds of fruity aroma and wine were decreased, while the fatty/buttery and caramel aroma compounds were increased. Similar compounds of 1.5-year barrel maturation were developed within 6 and 5 months applying MOX without or with oak chips, respectively. MOX resulted in reduction of the aging time to 1/3 compared to the corresponding one in barrels, considered as an attractive approach for vinegar-producing industries, mimicking and accelerating the long and costly barrel aging.
Collapse
|
4
|
Mizzi J, Gaggìa F, Bozzi Cionci N, Di Gioia D, Attard E. Selection of Acetic Acid Bacterial Strains and Vinegar Production From Local Maltese Food Sources. Front Microbiol 2022; 13:897825. [PMID: 35928157 PMCID: PMC9343879 DOI: 10.3389/fmicb.2022.897825] [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: 03/16/2022] [Accepted: 06/23/2022] [Indexed: 11/17/2022] Open
Abstract
This study investigates the isolation, identification, and fermentation performance of autochthonous acetic acid bacteria (AAB) from local niche habitats on the Island of Gozo (Malta) and their further use for vinegar production, employing local raw materials. The bacteria were isolated from grapevine berries and vinegar produced in the cottage industry. Following phenotype and genotype identification, the AAB were ascribed to the genera Acetobacter, Gluconobacter, and Komagataeibacter. A mixture of selected AAB was tested as an inoculum for vinegar production in bench fermenters, under different conditions and substrates, namely, grapes, honey, figs, onions, prickly pear, and tomatoes. The bench fermenters were operated under semi-continuous fermentation where working volumes were maintained by discharging and subsequent recharging accordingly to maintain the acidity in fermenters by adding 30-50 g/l of acetic acid for optimal Acetobacteraceae performance. Finally, the vinegar products obtained from the different substrates were evaluated for their quality, including organoleptic properties, which showed the superior quality of wood-treated vinegar samples with respect to neat vinegar samples.
Collapse
Affiliation(s)
- Joseph Mizzi
- Division of Rural Sciences and Food Systems, Institute of Earth Systems, University of Malta, Msida, Malta
| | - Francesca Gaggìa
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Nicole Bozzi Cionci
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Diana Di Gioia
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Everaldo Attard
- Division of Rural Sciences and Food Systems, Institute of Earth Systems, University of Malta, Msida, Malta
| |
Collapse
|
5
|
Effect of oak chips addition on the phenolic composition of grape vinegar in fermentation process. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01410-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
6
|
Özdemir N, Pashazadeh H, Zannou O, Koca I. Phytochemical content, and antioxidant activity, and volatile compounds associated with the aromatic property, of the vinegar produced from rosehip fruit (Rosa canina L.). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112716] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
7
|
Solar S, Castro R, Guerrero ED. New Accelerating Techniques Applied to the Ageing of Oenological Products. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1934009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Soraya Solar
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Cadiz, Spain
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Cadiz, Spain
| | - Enrique Durán Guerrero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Cadiz, Spain
| |
Collapse
|
8
|
Jiménez-Sánchez M, Durán-Guerrero E, Rodríguez-Dodero MC, Barroso CG, Castro R. Use of ultrasound at a pilot scale to accelerate the ageing of sherry vinegar. ULTRASONICS SONOCHEMISTRY 2020; 69:105244. [PMID: 32623345 DOI: 10.1016/j.ultsonch.2020.105244] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Revised: 06/24/2020] [Accepted: 06/26/2020] [Indexed: 06/11/2023]
Abstract
In the present work, the accelerated ageing process of sherry vinegar has been studied at pilot scale by means of the joint application of ultrasound, micro-oxygenation and wood chips (American oak, French oak and Spanish oak). The CIELab parameters have been studied as well as the polyphenolic and volatile content of the aged vinegar samples. Vinegars aged with American oak presented different chromatic characteristics to those aged with French and Spanish oak and a lower polyphenolic and volatile content than the latter ones. On the other hand, Spanish oak generated vinegars with a higher content of volatile compounds and an intermediate polyphenolic profile between those obtained using French and American oak. In addition, the use of ultrasound for a period between 4 and 21 days, generated vinegars with similar characteristics to others that were aged in the traditional way for between 2 and 6 months. It has been demonstrated that the use of ultrasound, combined with micro-oxygenation and chip addition, is a technique which can accelerate the ageing process of vinegars at a pilot scale, so it could be a viable alternative to obtain sherry vinegars aged in a shorter time.
Collapse
Affiliation(s)
- María Jiménez-Sánchez
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Post Office Box 40, Pol. Río San Pedro, Puerto Real 11510, Cadiz, Spain
| | - Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Post Office Box 40, Pol. Río San Pedro, Puerto Real 11510, Cadiz, Spain.
| | - M Carmen Rodríguez-Dodero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Post Office Box 40, Pol. Río San Pedro, Puerto Real 11510, Cadiz, Spain
| | - Carmelo G Barroso
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Post Office Box 40, Pol. Río San Pedro, Puerto Real 11510, Cadiz, Spain
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Post Office Box 40, Pol. Río San Pedro, Puerto Real 11510, Cadiz, Spain
| |
Collapse
|
9
|
Ríos-Reina R, García-González DL, Callejón RM, Amigo JM. NIR spectroscopy and chemometrics for the typification of Spanish wine vinegars with a protected designation of origin. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.01.031] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
|
10
|
Sterckx FL, Saison D, Delvaux FR. Wood Aging of Beer. Part II: Influence of Wood Aging Parameters on Monophenol Concentrations. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2011-1201-02] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Femke L. Sterckx
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, K.U. Leuven, Kasteelpark Arenberg 22, box 2463, 3001 Heverlee, Belgium
| | - Daan Saison
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, K.U. Leuven, Kasteelpark Arenberg 22, box 2463, 3001 Heverlee, Belgium
| | - Freddy R. Delvaux
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, K.U. Leuven, Kasteelpark Arenberg 22, box 2463, 3001 Heverlee, Belgium
| |
Collapse
|
11
|
Cruz M, Correia AC, Gonçalves FJ, Jordão AM. Phenolic composition and total antioxidant capacity analysis of red wine vinegars commercialized in Portuguese market. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2018. [DOI: 10.1051/ctv/20183302102] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
In the last years, there has been an increase in consumption of wine vinegars in Portugal. Thus, the aim of this work was to evaluate the phenolic composition and total antioxidant capacity from several commercial red wine vinegars commercialized in Portuguese market. Several parameters were evaluated: general phenolic composition, chromatic characteristics, individual anthocyanins and phenolic acids by HPLC, and total antioxidant capacity by two methodologies (DPPH and ABTS). For the different parameters analyzed, the red wine vinegars samples studied differed significantly. Vinegars with higher phenolic content tend to have lower lightness, but higher values of the red component color. High diversity of anthocyanins was detected, with some of the vinegars being distinguished by having significantly higher values of anthocyanins compared to the others, as was detected for the generality of the other phenolic parameters. The total antioxidant capacity was positively correlated with the different phenolic parameters. Finally, higher total antioxidant capacity was detected for the phenolic fraction containing anthocyanins and polymeric proanthocyanidins. The results obtained confirm that red wine vinegars are good sources of phenolic compounds and antioxidants. However, there is a great diversity of values for the various red wine vinegars commercialized in the Portuguese market.
Collapse
|
12
|
Sun Z, Hayat K, Yu J, Karangwa E, Duhoranimana E, Zhang X, Xia S. Quantification of Free 2-Furfurylthiol in Coffee Brew Using a Prefabricated Coffee Model. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-1034-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
|
13
|
DAVIES CV, GERARD LM, FERREYRA MM, SCHVAB MDC, SOLDA CA. Bioactive compounds and antioxidant activity analysis during orange vinegar production. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.20816] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
14
|
Chung N, Jo Y, Joe MH, Jeong MH, Jeong YJ, Kwon JH. Rice vinegars of different origins: discriminative characteristics based on solid-phase microextraction and gas chromatography with mass spectrometry, an electronic nose, electronic tongue and sensory evaluation. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.406] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Namhyeok Chung
- School of Food Science and Biotechnology; Kyungpook National University; Daegu 41566 Korea
| | - Yunhee Jo
- School of Food Science and Biotechnology; Kyungpook National University; Daegu 41566 Korea
| | - Min-Ho Joe
- Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute; Jeongeup 56212 Korea
| | - Min-Hee Jeong
- Experiment Research Institute, National Agricultural Products Quality; Gimcheon 39660 Korea
| | - Yong-Jin Jeong
- Department of Food Science and Technology; Keimyung University; Daegu 42601 Korea
| | - Joong-Ho Kwon
- School of Food Science and Biotechnology; Kyungpook National University; Daegu 41566 Korea
| |
Collapse
|
15
|
Okaru AO, Lachenmeier DW. The Food and Beverage Occurrence of Furfuryl Alcohol and Myrcene-Two Emerging Potential Human Carcinogens? TOXICS 2017; 5:toxics5010009. [PMID: 29051441 PMCID: PMC5606676 DOI: 10.3390/toxics5010009] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/23/2016] [Revised: 03/02/2017] [Accepted: 03/06/2017] [Indexed: 11/17/2022]
Abstract
For decades, compounds present in foods and beverages have been implicated in the etiology of human cancers. The World Health Organization (WHO) International Agency for Research on Cancer (IARC) continues to classify such agents regarding their potential carcinogenicity in humans based on new evidence from animal and human studies. Furfuryl alcohol and β-myrcene are potential human carcinogens due to be evaluated. The major source of furfuryl alcohol in foods is thermal processing and ageing of alcoholic beverages, while β-myrcene occurs naturally as a constituent of the essential oils of plants such as hops, lemongrass, and derived products. This study aimed to summarize the occurrence of furfuryl alcohol and β-myrcene in foods and beverages using literature review data. Additionally, results of furfuryl alcohol occurrence from our own nuclear magnetic resonance (NMR) analysis are included. The highest content of furfuryl alcohol was found in coffee beans (>100 mg/kg) and in some fish products (about 10 mg/kg), while among beverages, wines contained between 1 and 10 mg/L, with 8 mg/L in pineapple juice. The content of β-myrcene was highest in hops. In conclusion, the data about the occurrence of the two agents is currently judged as insufficient for exposure and risk assessment. The results of this study point out the food and beverage groups that may be considered for future monitoring of furfuryl alcohol and β-myrcene.
Collapse
Affiliation(s)
- Alex O Okaru
- Department of Pharmaceutical Chemistry, University of Nairobi, P.O. Box 19676-00202, Nairobi, Kenya.
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany.
| | - Dirk W Lachenmeier
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany.
| |
Collapse
|
16
|
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.
Collapse
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
| |
Collapse
|
17
|
Microbial diversity and their roles in the vinegar fermentation process. Appl Microbiol Biotechnol 2015; 99:4997-5024. [DOI: 10.1007/s00253-015-6659-1] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2015] [Revised: 04/28/2015] [Accepted: 04/30/2015] [Indexed: 10/23/2022]
|
18
|
Schwarz M, Rodríguez MC, Sánchez M, Guillén DA, Barroso CG. Development of an accelerated aging method for Brandy. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.05.060] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
19
|
Cerezo AB, Álvarez-Fernández MA, Hornedo-Ortega R, Troncoso AM, García-Parrilla MC. Phenolic composition of vinegars over an accelerated aging process using different wood species (acacia, cherry, chestnut, and oak): effect of wood toasting. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:4369-4376. [PMID: 24779921 DOI: 10.1021/jf500654d] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Wood shavings are widely employed in vinegar making to reduce aging time. Accordingly, this study aims to evaluate the effects of using shavings from different wood species (acacia, cherry, chestnut, and oak) and of toasting on the release of phenolic compounds into vinegar during the aging process. The study involved aging vinegars using previously toasted shavings and untoasted ones, at 0.5% and 1% (w/v), and collecting samples at 15 and 30 days. The phenolic compounds were analyzed by LC-DAD during the aging process. As a result, wood markers naringenin and kaempferol (cherry), robinetin and fustin (acacia), and isovanillin (oak) were identified for the first time in vinegars. The results also showed that toasting wood shavings decreases the concentration of most flavonoid wood markers (e.g., (+)-taxifolin, naringenin, and fustin) in vinegar, but that it is essential for the highest releases of aldehyde compounds (syringaldehyde, protocatechualdehyde, and vanillin). Remarkably, 15 days was sufficient to obtain the highest increases of most polyphenol compounds in the vinegar. Statistical analysis (linear discriminant analysis) proved that the phenolic compounds identified in vinegars are useful for discriminating vinegars regarding the wood species of the shavings used to accelerate aging.
Collapse
Affiliation(s)
- Ana B Cerezo
- Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla , C/P García González no. 2, Sevilla 41012, Spain
| | | | | | | | | |
Collapse
|
20
|
Kleiber JR, Unelius CR, Lee JC, Suckling DM, Qian MC, Bruck DJ. Attractiveness of fermentation and related products to spotted wing Drosophila (Diptera: drosophilidae). ENVIRONMENTAL ENTOMOLOGY 2014; 43:439-447. [PMID: 24763098 DOI: 10.1603/en13224] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Laboratory screening bioassays and field trapping experiments of spotted wing drosophila flies, Drosophila suzukii (Matsumura) (Diptera: Drosophilidae), were conducted to determine the attractiveness of 17 compounds as well as to compare attractant efficiency during peak fruit ripeness and postharvest captures late in the season. Compounds structurally related to each of the fermentation products acetic acid, ethanol, ethyl acetate, and 2-phenethyl alcohol were screened for attractiveness compared with a soap water control in greenhouse cage bioassays. The compounds determined to be attractive in the greenhouse bioassay (methanol, ethanol, propanol, formic acid, acetic acid, ethyl acetate, propyl acetate, phenethyl acetate, phenethyl propionate, and phenethyl butyrate) were individually tested in the field added to apple cider vinegar (ACV). The acids were also tested individually in neutralized ACV (NACV; pH ≍7). Combinations of the compounds were tested in NACV. The capture numbers in ACV traps were not significantly increased by the addition of any of the compounds tested, although significant deterrent effects of some of the compounds allowed differences between treatments to be observed. Compounds that are most prevalent in wine and vinegar (methanol, ethanol, acetic acid, and ethyl acetate) as well as phenethyl propionate and phenethyl butyrate were less deterrent than the other compounds tested in the field. Captures during peak fruit ripeness were compared with the postharvest period when fruit hosts were not available or were overripe. Although the total number of flies captured late in the season was lower, the trends in treatment performance were similar, indicating a consistent performance of these baits from peak fruit ripeness through postharvest.
Collapse
Affiliation(s)
- Joseph R Kleiber
- Department of Horticulture, Oregon State University, 4017 ALS, Corvallis, OR 97331, USA
| | | | | | | | | | | |
Collapse
|
21
|
Acetic acid bacteria and the production and quality of wine vinegar. ScientificWorldJournal 2014; 2014:394671. [PMID: 24574887 PMCID: PMC3918346 DOI: 10.1155/2014/394671] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2013] [Accepted: 11/11/2013] [Indexed: 11/18/2022] Open
Abstract
The production of vinegar depends on an oxidation process that is mainly performed by acetic acid bacteria. Despite the different methods of vinegar production (more or less designated as either “fast” or “traditional”), the use of pure starter cultures remains far from being a reality. Uncontrolled mixed cultures are normally used, but this review proposes the use of controlled mixed cultures. The acetic acid bacteria species determine the quality of vinegar, although the final quality is a combined result of technological process, wood contact, and aging. This discussion centers on wine vinegar and evaluates the effects of these different processes on its chemical and sensory properties.
Collapse
|
22
|
Analysis of aroma compounds of commercial cider vinegars with different acidities using SPME/GC-MS, electronic nose, and sensory evaluation. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-013-0251-1] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
|
23
|
Measurement of Soluble Solid Contents and pH of White Vinegars Using VIS/NIR Spectroscopy and Least Squares Support Vector Machine. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1065-0] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
24
|
Fan W, Xu Y, Yu A. Influence of Oak Chips Geographical Origin, Toast Level, Dosage and Aging Time on Volatile Compounds of Apple Cider. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2006.tb00721.x] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
|
25
|
Phenolic and furanic compounds of Portuguese chestnut and French, American and Portuguese oak wood chips. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1771-2] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
26
|
Delgado de la Torre MP, Priego-Capote F, Luque de Castro MD. Evaluation of the composition of vine shoots and oak chips for oenological purposes by superheated liquid extraction and high-resolution liquid chromatography-time-of-flight/mass spectrometry analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:3409-3417. [PMID: 22416814 DOI: 10.1021/jf205337a] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Vine shoots are characterized in this research and compared to oak chips, frequently employed in the aging of wine or spirits. For this purpose, liquid chromatography-diode array detection and liquid chromatography-time-of-flight/mass spectrometry (LC-TOF/MS) analyses of hydroalcoholic extracts from vine shoots pertaining to 18 different vine varieties and from five varieties of oak chips have been carried out. The concentrations of a representative panel of interesting compounds from an oenological point of view have been compared in the extracts, finding similarity patterns for many of them. The analysis by LC-TOF/MS in high accuracy mode has led to the identification of numerous compounds in the hydroalcoholic extracts. The statistical analysis has enabled identification of the vine-shoot varieties providing extracts with more similar composition to that given by extracts from oak chips. Therefore, these vine-shoots varieties are suitable to be presented as an alternative to the use of oak barrels or oak chips in the aging process of wine and spirits.
Collapse
Affiliation(s)
- M Pilar Delgado de la Torre
- Department of Analytical Chemistry, Institute of Biomedical Research Maimónides (IMIBIC), Reina Sofía Hospital, University of Córdoba, Córdoba, Spain
| | | | | |
Collapse
|
27
|
Phenolic Compounds as Markers for the Authentication of Sherry Vinegars: A Foresight for High Quality Vinegars Characterization. ACTA ACUST UNITED AC 2011. [DOI: 10.1021/bk-2011-1081.ch014] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
|
28
|
Liu F, Yusuf BL, Zhong J, Feng L, He Y, Wang L. Variety Identification of Rice Vinegars Using Visible and Near Infrared Spectroscopy and Multivariate Calibrations. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2011. [DOI: 10.1080/10942911003647508] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
29
|
Abstract
An inexpensive and simple approach using ultraviolet-spectroscopy to distinguish vinegar samples was developed. Vinegar samples were diluted with distilled water(water/vinegar was 6/1, v/v), then distilled with rotary evaporator at 45°C. The distilled liquid was introduced into the UV-Vis 2550 spectrophotometer to scan the UV spectrum from 245 nm to 330 nm, distilled water was used as reference solution. Once spectra were collected, principal components analysis (PCA) and artificial neural network (ANN) were employed for the exploratory analysis and the development of classification models, respectively. The criteria for discrimination were various raw materials and the different fermentation process of vinegars. The correct rate of the classification according to the production process was more than 90% and it was 100% according to the raw materials. The ANN model also could be used to class vinegar samples according to the raw materials, the correct rate was 80.95% in this research.
Collapse
|
30
|
Ubeda C, Callejón R, Hidalgo C, Torija M, Mas A, Troncoso A, Morales M. Determination of major volatile compounds during the production of fruit vinegars by static headspace gas chromatography–mass spectrometry method. Food Res Int 2011. [DOI: 10.1016/j.foodres.2010.10.025] [Citation(s) in RCA: 61] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
31
|
Durán Guerrero E, Castro Mejías R, Natera Marín R, Ruiz Bejarano MJ, Rodríguez Dodero MC, García Barroso C. Accelerated aging of a Sherry wine vinegar on an industrial scale employing microoxygenation and oak chips. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1372-x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
32
|
Anthocyanin composition in Cabernet Sauvignon red wine vinegar obtained by submerged acetification. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.03.006] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
33
|
Callejón R, Torija M, Mas A, Morales M, Troncoso A. Changes of volatile compounds in wine vinegars during their elaboration in barrels made from different woods. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.10.026] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
34
|
Effect of wood on the phenolic profile and sensory properties of wine vinegars during ageing. J Food Compost Anal 2010. [DOI: 10.1016/j.jfca.2009.08.008] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
35
|
Caldeira I, Anjos O, Portal V, Belchior A, Canas S. Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels. Anal Chim Acta 2010; 660:43-52. [DOI: 10.1016/j.aca.2009.10.059] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2009] [Revised: 10/23/2009] [Accepted: 10/26/2009] [Indexed: 11/28/2022]
|
36
|
Effect of vibration and storage on some physico-chemical properties of a commercial red wine. J Food Compost Anal 2008. [DOI: 10.1016/j.jfca.2008.07.004] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
37
|
Cerezo AB, Tesfaye W, Torija MJ, Mateo E, García-Parrilla MC, Troncoso AM. The phenolic composition of red wine vinegar produced in barrels made from different woods. Food Chem 2008. [DOI: 10.1016/j.foodchem.2008.01.013] [Citation(s) in RCA: 65] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
38
|
Liu F, He Y, Wang L. Determination of effective wavelengths for discrimination of fruit vinegars using near infrared spectroscopy and multivariate analysis. Anal Chim Acta 2008; 615:10-7. [DOI: 10.1016/j.aca.2008.03.030] [Citation(s) in RCA: 96] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2008] [Revised: 03/11/2008] [Accepted: 03/12/2008] [Indexed: 10/22/2022]
|
39
|
Liu F, He Y, Wang L. Comparison of calibrations for the determination of soluble solids content and pH of rice vinegars using visible and short-wave near infrared spectroscopy. Anal Chim Acta 2008; 610:196-204. [PMID: 18291129 DOI: 10.1016/j.aca.2008.01.039] [Citation(s) in RCA: 92] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2007] [Revised: 11/25/2007] [Accepted: 01/15/2008] [Indexed: 11/18/2022]
Abstract
Visible and short-wave near infrared (Vis/SWNIR) spectroscopy combined with chemometrics was investigated for the fast determination of soluble solids content (SSC) and pH values of rice vinegars. Two hundred and twenty-five samples (45 for each variety) were selected randomly for the calibration set, whereas, 75 samples (15 for each variety) for the validation set, and the remaining 25 samples for the independent set. After some preprocessing, partial least squares (PLS) analysis was implemented for calibration models with different wavelength bands including visible, SWNIR and Vis/SWNIR regions. The best PLS models were achieved with Vis/SWNIR (550-1000 nm) region. Furthermore, different latent variables (5, 6, 7, 8 LVs) were used as inputs of least squares-support vector machine (LS-SVM) to develop the LV-LS-SVM models with grid search technique and RBF kernel. The optimal models were obtained with 6 LVs and they outperformed PLS models. Moreover, effective wavelengths (EWs) were selected according to regression coefficients. The EW-LS-SVM models were developed and an excellent prediction precision was achieved, and the effectiveness of the EWs was also validated. The correlation coefficient (r), root mean square error of prediction (RMSEP) and bias for the best prediction by EW-LS-SVM were 0.999, 0.189 and 0.051 for SSC, whereas 0.999, 0.008 and -1.7 x 10(-3) for pH, respectively. The overall results indicated that Vis/SWNIR spectroscopy combined with LS-SVM could be applied as a high precision and fast way for the determination of SSC and pH values of rice vinegars.
Collapse
Affiliation(s)
- Fei Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, 268 Kaixuan Road, Hangzhou 310029, China
| | | | | |
Collapse
|
40
|
Measuring rheological properties for applications in quality assessment of Traditional Balsamic Vinegar: Description and preliminary evaluation of a model. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2006.05.023] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
41
|
Carrillo JD, Tena MT. Determination of volatile oak compounds in aged wines by multiple headspace solid-phase microextraction and gas chromatography–mass spectrometry (MHS-SPME–GC–MS). Anal Bioanal Chem 2006; 385:937-43. [PMID: 16791575 DOI: 10.1007/s00216-006-0446-x] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2006] [Revised: 03/22/2006] [Accepted: 03/24/2006] [Indexed: 11/28/2022]
Abstract
Multiple headspace solid-phase microextraction (MHS-SPME) with gas chromatography-mass spectrometry is proposed for quantification of nine volatile oak compounds in aged wines. These compounds are formed and extracted by wine when it is matured in oak barrels and are responsible for particular organoleptic properties and the high quality of these wines. Some important variables of the extraction process, for example volume of sample and extraction time, were studied. Extraction of 50 microL wine was performed with a divinylbenzene-Carboxen-polydimethylsiloxane fibre at 55 degrees C for 60 min. For calibration the same conditions were used, except that the wine was substituted by 50 microL of a standard solution in synthetic wine. The linearity, detection limits, and repeatability of the method were determined by use of standard solutions in synthetic wine. Detection limits were between 0.01 and 10 microg L(-1) (for eugenol and furfural, respectively) and repeatability, expressed as relative standard deviation, was from 2 to 6%. The method was used to analyse six red wines and the concentrations obtained were statistically compared with those obtained by the standard addition method for the same wines.
Collapse
Affiliation(s)
- José David Carrillo
- Department of Chemistry, University of La Rioja, C/ Madre de Dios 51, 26006, Logroño (La Rioja), Spain
| | | |
Collapse
|
42
|
Current awareness in flavour and fragrance. FLAVOUR FRAG J 2005. [DOI: 10.1002/ffj.1537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|