Chemometric Studies of Vinegars from Different Raw Materials and Processes of Production

The phenolic composition, aroma compounds, and organic acid content of 83 vinegars have been determined. Multivariate analysis techniques have been used to classify these vinegar samples according to raw material (white wine, red wine, apple, honey, alcohol, balsamic, and malt) and production proces...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2003-05, Vol.51 (11), p.3345-3351
Main Authors: Natera, Ramón, Castro, Remedios, Hernández, María Jesús, García-Barroso, Carmelo
Format: Article
Language:English
Subjects:
Acetic Acid - chemistry
Alcohols
apples
Biological and medical sciences
cluster analysis
discriminant analysis
Edible Grain
Fermented food industries
Food Handling - methods
Food industries
Fruit
Fundamental and applied biological sciences. Psychology
Honey
Malus
multivariate analysis
odor compounds
Odorants - analysis
Phenols - analysis
raw materials
red wines
Time Factors
Volatilization
white wines
Wine
wine vinegars
Wines and vinegars
Wood
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Summary:The phenolic composition, aroma compounds, and organic acid content of 83 vinegars have been determined. Multivariate analysis techniques have been used to classify these vinegar samples according to raw material (white wine, red wine, apple, honey, alcohol, balsamic, and malt) and production process (with and without aging in wood). Cluster analysis grouped the samples according to production process. Only apple and balsamic vinegars were separated from wine vinegars. Alcohol, honey, and malt vinegars were grouped with no aged wine vinegars. Linear discriminate analysis allowed a 88% differentiation according to raw material and 100% according to aging in wood. Besides, from the results obtained, a major role of the volatile compounds in the differentiation of the vinegar samples according to their aging period in wood can be seen. Keywords: Vinegar; multivariate analysis; polyphenols; volatile compounds; organic acids
ISSN:0021-8561
1520-5118
DOI:10.1021/jf021180u