Targeting key aromatic substances on the typical aroma of Sherry vinegar

Raquel M. Callejón, M. Lourdes Morales, Ana M. Troncoso, Antonio C. Silva Ferreira

Resultado de pesquisarevisão de pares

32 Citações (Scopus)


Two gas chromatography-olfactometry (GC-O) techniques were used to screen targeting compounds with an impact on the perceived quality of Sherry vinegar: detection frequency and aroma extract dilution analysis (AEDA). The GC-O study revealed the presence of 108 aromatic notes, of which 64 were identified. Diacetyl, isoamyl acetate, acetic acid, and sotolon reached the highest frequency and flavor dilution (FD) factors. Ethyl acetate accounted for the maximum frequency but only a FD factor of 4. To test the sensory impact of these odorants, they were added to a 7% (w/v) acetic acid solution. We determined similarity values (SV) between solutions and the Sherry vinegar. The highest value from the similarity test was observed when diacetyl, ethyl acetate, and sotolon were added simultaneously. The profile of this model solution and a representative Sherry vinegar showed good similarity in the general impression descriptor, which emphasizes the important contribution of these three compounds to the global aroma of this vinegar.

Idioma originalEnglish
Páginas (de-até)6631-6639
Número de páginas9
RevistaJournal of Agricultural and Food Chemistry
Número de emissão15
Estado da publicaçãoPublished - 13 ago 2008

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