Literature DB >> 19385596

Gas chromatography-mass spectrometry (GC-MS) characterization of volatile compounds in quality vinegars with protected european geographical indication.

Fabio Chinnici1, Enrique Durán Guerrero, Francesca Sonni, Nadia Natali, Ramón Natera Marín, Claudio Riponi.   

Abstract

The volatile composition of 26 premium quality vinegars belonging to three different protected geographical indications (traditional balsamic vinegar of Modena, balsamic vinegar of Modena, and sherry vinegar) has been characterized by means of a solid-phase extraction (SPE) gas chromatography-mass spectrometry GC-MS method. Among the about 90 quantified compounds, short-chain fatty acids, furanic compounds, enolic derivatives, and some esters were found to discriminate the samples as a consequence of differences in the extent of Maillard reactions, presence of alcoholic fermentation, or duration of wood aging.

Entities:  

Mesh：

Substances：

Year:  2009        PMID： 19385596     DOI： 10.1021/jf804005w

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


  10 in total

1.  Novel vinegar-derived product enriched with dietary fiber: effect on polyphenolic profile, volatile composition and sensory analysis.

Authors:  Almudena Marrufo-Curtido; María Jesús Cejudo-Bastante; M Carmen Rodríguez-Dodero; Ramón Natera-Marín; Remedios Castro-Mejías; Carmelo García-Barroso; Enrique Durán-Guerrero
Journal:  J Food Sci Technol       Date:  2015-06-16       Impact factor: 2.701

Review 2.  Vinegar Volatile Organic Compounds: Analytical Methods, Constituents, and Formation Processes.

Authors:  Zhenzhen Xie; Chanisara Koysomboon; Huan Zhang; Zhenming Lu; Xiuyan Zhang; Fusheng Chen
Journal:  Front Microbiol       Date:  2022-06-30       Impact factor: 6.064

3.  Comparison of Phenolic Profile of Balsamic Vinegars Determined Using Liquid and Gas Chromatography Coupled with Mass Spectrometry.

Authors:  Michal Kašpar; Tomáš Bajer; Petra Bajerová; Petr Česla
Journal:  Molecules       Date:  2022-02-17       Impact factor: 4.411

4.  Rapid Food Product Analysis by Surface Acoustic Wave Nebulization Coupled Mass Spectrometry.

Authors:  Thomas Schneider; Benjamin L Oyler; Sung Hwan Yoon; Tao Liang; Gloria S Yen; David P A Kilgour; Erik Nilsson; David R Goodlett
Journal:  Food Anal Methods       Date:  2018-03-21       Impact factor: 3.366

5.  Characterization and Differentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Origin.

Authors:  Enrique Durán-Guerrero; Mónica Schwarz; M Ángeles Fernández-Recamales; Carmelo G Barroso; Remedios Castro
Journal:  Foods       Date:  2019-08-12

6.  Phenolic and Volatile Compounds in the Production of Sugarcane Vinegar.

Authors:  Gan-Lin Chen; Feng-Jin Zheng; Bo Lin; Shui-Bing Lao; Jie He; Zhi Huang; Yuan Zeng; Jian Sun; Krishan K Verma
Journal:  ACS Omega       Date:  2020-11-17

7.  Real Time Monitoring of Wine Vinegar Supply Chain through MOX Sensors.

Authors:  Dario Genzardi; Giuseppe Greco; Estefanía Núñez-Carmona; Veronica Sberveglieri
Journal:  Sensors (Basel)       Date:  2022-08-19       Impact factor: 3.847

8.  Volatile Compounds, Sensory Profile and Phenolic Compounds in Fermented Rice Bran.

Authors:  Annisa Nada; Nuraini Tiara Indah Rahmawati; Annisa Oktriani; Wahyudi David; Rizki Maryam Astuti; Dody Dwi Handoko; Bram Kusbiantoro; Slamet Budijanto; Hitoshi Shirakawa
Journal:  Plants (Basel)       Date:  2021-05-27

9.  Vinegar Metabolomics: An Explorative Study of Commercial Balsamic Vinegars Using Gas Chromatography-Mass Spectrometry.

Authors:  Farhana R Pinu; Samuel de Carvalho-Silva; Ana Paula Trovatti Uetanabaro; Silas G Villas-Boas
Journal:  Metabolites       Date:  2016-07-23

10.  Establishment of the Volatile Signature of Wine-Based Aromatic Vinegars Subjected to Maceration.

Authors:  Rosa Perestrelo; Catarina L Silva; Pedro Silva; José S Câmara
Journal:  Molecules       Date:  2018-02-23       Impact factor: 4.411
  10 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.