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Sampling methods for the study of volatile profile of PDO wine vinegars. A comparison using multivariate data analysis

2017; Elsevier BV; Volume: 105; Linguagem: Inglês

10.1016/j.foodres.2017.12.001

1873-7145

Rocío Ríos‐Reina, M. Lourdes Morales, Diego L. García‐González, José Manuel Amigo, Raquel M. Callejón,

Meat and Animal Product Quality

High-quality wine vinegars have been registered in Spain under protected designation of origin (PDO): "Vinagre de Jerez", "Vinagre de Condado de Huelva" and "Vinagre de Montilla-Moriles". The raw material, production and aging processes determine their quality and their aromatic composition. Vinegar volatile profile is usually analyzed by gas chromatography–mass spectrometry (GC–MS), being necessary a previous extraction step. Thus, three different sampling methods (Headspace solid phase microextraction "HS-SPME", Headspace stir bar sorptive extraction "HSSE" and Dynamic headspace extraction "DHS") were studied for the analysis of the volatile composition of Spanish PDO wine vinegars. Multivariate curve resolution (MCR) was used to solve chromatographic problems, improving the results obtained. Principal component analysis (PCA) showed that not all the sampling methods were equally suitable for the characterization and differentiation between PDOs and categories, being HSSE the technique that made able the best vinegar characterization.