Targeting key aromatic substances on the typical aroma of Sherry vinegar

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 15, 2008, Pages 6631-6639

  Callejón, Raquel M ^a   Morales, M Lourdes ^a   Troncoso, Ana M ^a   Silva Ferreira, Antonio C ^b  

^a UNIVERSITY OF SEVILLE   (Spain)

^b UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Aroma; Aroma extract dilution analysis; Aroma recombination; Detection frequency; GC olfactometry; Sherry vinegar; Sotolon

Indexed keywords

2,3 BUTANEDIONE; 4,5 DIMETHYL 3 HYDROXY 2(5H) FURANONE; 4,5-DIMETHYL-3-HYDROXY-2(5H)-FURANONE; ACETIC ACID; ACETIC ACID DERIVATIVE; ACETIC ACID ETHYL ESTER; FURAN DERIVATIVE;

ARTICLE; CHEMISTRY; GAS CHROMATOGRAPHY; HUMAN; METHODOLOGY; ODOR;

ACETATES; ACETIC ACID; CHROMATOGRAPHY, GAS; DIACETYL; FURANS; HUMANS; ODORS; SMELL;

EID: 50449092704     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf703636e     Document Type: Article

References (46)

1. Tesfaye, W.; Morales, M. L.; García-Parrilla, M. C.; Troncoso, A. M. Wine vinegar: Technology, authencity and quality evaluation. Trends Food Sci. Technol. 2002, 13, 12-21.
2. Consejeria de Agricultura y Pesca. Reglamento de la Denominación de Origen "Vinagre de Jerez" y de su Consejo Regulador. Boletín Oficial de la Junta de Andalucía de 9 de Marzo de 1995; Vol. 38, pp 2040-2048.
3. Troncoso González, A. M.; Guzmán Chozas, M. Volatile components in andalusian vinegars. Z. Lebensm.-Unters. Forsch. 1987, 185, 130-133.
4. Morales, M. L.; Tesfaye, W.; García-Parrilla, M. C.; Casas, J. A.; Troncoso, A. M. Evolution of the aroma profile of Sherry wine vinegars during an experimental aging in wood. J. Agric. Food Chem. 2002, 50, 3173-3178.
5. Natera Marin, R.; Castro Mejías, R.; Garcia Moreno, M. V.; Garcia Rowe, F.; Barroso, C. G. Headspace solid-phase microextraction analysis of aroma compounds in vinegar. Validation study. J. Chromatogr., A 2002, 957, 261-267.
6. Guerrero, E. D.; Natera, R.; Castro, R.; Barroso, C. G. Stir bar sorptive extraction applied to the determination of volatile compounds in vinegars. J. Chromatogr., A 2007, 1167, 18-26.
7. Blanch, P. G.; Tabera, J.; Sanz, J.; Herraiz, M.; Reglero, G. Volatile composition of vinegars. Simultaneous distillation-extraction and chromatographic-mass spectrometric analysis. J. Agric. Food Chem. 1992, 40, 1046-1049.
8. Morales, M. L.; González, G. A.; Casas, J. A.; Troncoso, A. M. Multivariate analysis of commercial and laboratory produced Sherry wine vinegars: Influence of acetification and aging. Eur. Food Res. Technol. 2001, 212, 676-682.
9. Morales, M. L.; Tesfaye, W.; García-Parrilla, M. C.; Casas, J. A.; Troncoso, A. M. Sherry wine vinegar: Physicochemical changes during the acetification process. J. Sci. Food Agric. 2001, 81, 611-619.
10. Morales, M. L.; Benitez, B.; Troncoso, A. M. Accelerated aging of wine vinegars with oak chips: Evaluation of wood flavour compounds. Food Chem. 2004, 88, 305-315.
11. Casale, M.; Armanino, C.; Casolino, C.; Oliveros, C. C.; Forina, M. A chemometrical approach for vinegar classification by headspace mass spectrometry of volatile compounds. Food Sci. Technol. Res. 2006, 12, 223-230.
12. Callejón, R. M.; Morales, M. L.; Silva Ferreira, A. C.; Troncoso, A. M. Defining Sherry vinegar tipicity: Sensory and chemical approach. J. Agric. Food Chem. 2008, manuscript accepted.
13. Charles, M.; Martin, B.; Ginies, C.; Etievant, P.; Coste, G.; Guichard, E. Potent aroma compounds of two red wine vinegars. J. Agric. Food Chem. 2000, 48, 70-77.
14. Escudero, A.; Gogorza, M.; Melús, M. A.; Ortín, N.; Cacho, J.; Ferreira, V. Characterization of the aroma of a wine from Maccabeo. Key role played by components with low odor activity values. J. Agric. Food Chem. 2004, 52, 3516-3524.
15. Grosch, W. Evaluation of the key odorants of foods by dilution experiments, aroma models and omission. Chem. Senses 2001, 26, 533-545.
16. Bailly, S.; Jerkovic, V.; Marchand-Brynaert, J.; Collin, S. Aroma extraction aroma analysis of Sauternes wines. Key role of polyfunctional thiols. J. Agric. Chem. 2006, 54, 7227-7234.
17. Zeller, A.; Rychlik, M. Impact of estragole and other odorants on the flavour of anise and tarragon. Flavour Fragrance J. 2007, 22, 105-113.
18. Klesk, K.; Qian, M.; Martin, R. R. Aroma extract dilution analysis of cv. Meeker (Rubus idaeus L.) red raspberries from Oregon and Washington. J. Agric. Food Chem. 2004, 52, 5155-5161.
19. Fickert, B.; Schieberle, P. Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analysis. Nahrung 1998, 42 (6), 371-375.
20. Marti, M. P.; Mestres, M.; Sala, C.; Busto, O.; Guasch, J. Solid-phase microextraction and gas chromatography olfactometry analysis of succesively diluted samples. A new approach of the aroma extract dilution analysis applied to the characterization of wine aroma. J. Agric. Food Chem. 2003, 51, 7861-7865.
21. Silva Ferreira, A. C.; Hogg, T.; Guedes de Pinho, P. Identification of key odorants related to the typical aroma of oxidation-spoiled white wines. J. Agric. Food Chem. 2003, 51, 1377-1381.
22. Campo, E.; Ferreira, V.; Escudero, A.; Marqués, J. C.; Cacho, J. Quantitative gas chromatography-olfactometry and chemical quantitative study of the aroma of four Madeira wines. Anal. Chim. Acta 2006, 563, 180-187.
23. Gijs, L.; Chevance, F.; Jerkovic, V.; Collin, S. How low pH can intensify β-damascenone and dimethyl trisulfide production through beer aging. J. Agric. Food Chem. 2002, 50, 5612-5616.
24. Acree, T. E.; Barnard, J.; Cunningham, D. G. The analysis of odor-active volatile in gas chromatography effluents. In Analysis of Volatiles; Schreier, P., Ed.; de Gruyter: New York, 1984.
25. Ullrich, F.; Grosch, W. Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid. Z. Lebensm.-Unters. Forsch. 1987, 184, 277-282.
26. Pet'ka, J.; Ferreira, V.; Cacho, J. Posterior evaluation of odour intensity in gas chromatography-olfactometry: Comparison of methods for calculation of panel intensity and their consequences. Flavour Fragrance J. 2005, 20, 278-287.
27. Kamadia, V. V.; Yoon, Y.; Schilling, M. W.; Marshall, D. L. Relatioships between odorant concentration and aroma intensity. J. Food Sci. 2006, 71, 193-197.
28. Etiévant, P. X.; Callement, G.; Langlois, D.; Issanchou, S.; Coquibus, N. Odor intensity evaluation in gas chromatography-olfactometry by finger span method. J. Agric. Food Chem. 1999, 47, 1673-1680.
29. Ferreira, V.; Pet'ka, J.; Aznar, M.; Cacho, J. Quantitative possibilities of gas cromatography-olfactometry with simple measurements of odor intensity. In the 10th Weurman Flavour Research Symposium, Baune, France, June 25-28, 2002; p 144.
30. Delahunty, C. M.; Eyres, G.; Dufour, J. P. Gas chromatography- olfactometry. J. Sep. Sci. 2006, 29, 2107-2125.
31. Hofmann, T.; Schieberle, P. Evaluation of the key odorants in a thermally treated solution of ribose and cysteine by aroma extract dilution techniques. J. Agric. Food Chem. 1995, 43, 2187-2194.
32. Escudero, A.; Campo, E.; Fariña, L.; Cacho, J.; Ferreira, V. Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines. J. Agric. Food Chem. 2007, 55, 4501-4510.
33. Clausen, P. A.; Knudsen, H. N.; Larsen, K.; Kofoed-Sørensen, V.; Wolkoff, P.; Wilkins, C. K. Use of gas chromatography olfactometry (GGO) to detect unknown emissions from building products containing linseed oil. Proc. Indoor Air 2005, 2, 2053-2058.
34. Plutowska, B.; Wardencki, W. Application of gas chromatography- olfactometry (GC-O) in analysis and quality assessment of alcoholic beverages - A review. Food Chem. 2008, 107, 449-463.
35. Pet'ka, J.; Ferreira, V.; González-Viñas, M. A.; Cacho, J. Sensory and chemical characterization of the aroma of a white wine made with devín grapes. J. Agric. Food Chem. 2006, 54, 909-915.
36. Silva Ferreira, A. C.; Barbe, J. C.; Bertrand, A. 3-Hydroxy-4,5-dimethyl- 2(5H)-furanone: A key odorant of the typical aroma of oxidative aged port wine. J. Agric. Food Chem. 2003, 51, 4356-4363.
37. Callejón, R. M.; Troncoso, A. M.; Morales, M. L. Headspace sortive extraction (HSSE) for the analysis of volatile compounds in vinegars. J. Chromatogr., A 2008, in press.
38. Tesfaye, W.; García-Parrilla, M. C.; Troncoso, A. M. Sensory evaluation of Sherry wine vinegar. J. Sens. Stud. 2002, 17 (2), 132-140.
39. Tesfaye, W.; Morales, M. L.; Callejón, R. M.; Cerezo, A. B.; García-Parrilla, M. C.; Troncoso, A. M. Proposal of a standardized method for sensory analysis of wine vinegar. J. Food Sci. 2007, manuscript submitted.
40. Pham, T. T.; Guichard, E.; Schlich, P.; Charpentier, C. Optimal conditions for the formation of sotolon from α-ketobutyric acid in the French "Vin Jaune". J. Agric. Food Chem. 1995, 43, 2616-2619.
41. Martin, B.; Etiévant, P. X.; Le Querré, J. L.; Schlich, P. More clues about sensory impact of sotolon in some Flor Sherry wines. J. Agric. Food Chem. 1992, 40, 475-478.
42. van Ruth, S. M. Evaluation of two gas chromatography-olfactometry methods: The detection frequency and perceived intensity method. J. Chromatogr., A 2004, 1054, 33-37.
43. Le Guen, S.; Prost, C.; Demaimay, M. Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis). J. Agric. Food Chem. 2000, 48, 1307-1314.
44. Steinhaus, P.; Schieberle, P. Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science. J. Agric. Food Chem. 2007, 55, 6262-6269.
45. Schuh, C.; Schieberle, P. Characterization of the key aroma compounds in the beverage prepared from darjeeling black tea: Quantitative differences between tea leaves and infusion. J. Agric. Food Chem. 2006, 54, 916-924.
46. Frauendorfer, F.; Schieberle, P. Identification of the key aroma compounds in Coccoa powder based on molecular sensory correlations. J. Agric. Food Chem. 2006, 54, 5521-5529.