Gas Chromatography-Mass Spectrometry (GC-MS) Characterization of Volatile Compounds in Quality Vinegars with Protected European Geographical Indication

被引：86

作者：

Chinnici, Fabio ^{[1
]}

Duran Guerrero, Enrique ^{[2
]}

Sonni, Francesca ^{[1
]}

Natali, Nadia ^{[1
]}

Natera Marin, Ramon ^{[2
]}

Riponi, Claudio ^{[1
]}

机构：

[1] Univ Bologna, Dept Food Sci, I-40127 Bologna, Italy

[2] Univ Cadiz, Dept Analyt Chem, Fac Sci, Cadiz 11510, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2009年 / 57卷 / 11期

关键词：

Traditional balsamic vinegar of Modena; balsamic vinegar of Modena; sherry vinegar; vinegar aroma; GC-MS; SPE; volatile compounds; furanic compounds; TRADITIONAL BALSAMIC VINEGARS; SHERRY VINEGAR; TYPICAL AROMA; EXTRACTION; OAK; SELECTION; COOKING; FLAVOR;

D O I：

10.1021/jf804005w

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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.

引用

页码：4784 / 4792

页数：9

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