Durán-Guerrero Enrique, Chinnici Fabio, Natali Nadia, Riponi Claudio
Analytical Chemistry Department, Faculty of Sciences, CAIV, University of Cádiz Agrifood Campus of International Excellence, Puerto Real, 11510 Cádiz, Spain.
Agricultural and Food Sciences Department, University of Bologna, Piazza Goidanich, 60-47521, Cesena (FC), Italy.
J Sci Food Agric. 2015 Sep;95(12):2395-403. doi: 10.1002/jsfa.6958. Epub 2014 Nov 10.
Thirty-six high-quality vinegars with geographical indication belonging to Sherry and Modena areas (vinegars of Jerez, balsamic vinegars of Modena and traditional balsamic vinegars of Modena) with all possible aging periods were analyzed to determine the content of volatile aldehydes. A solid-phase extraction method with in-cartridge derivatization using O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine followed by gas chromatography-mass spectrometry was employed.
Twenty-two volatile aldehydes were identified and determined in the samples. Analysis of variance provided significant differences among the samples as a function of the type of vinegar, aging time and raw material. Principal component analysis and linear discriminant analysis demonstrated the possibility of discriminating the samples in terms of aging time and raw material. Linear aldehydes and compounds such as furfural, methional, nonenal, hexenal, 2-methylbutanal and i-butyraldehyde were the most significant variables able to discriminate the samples.
Aldehyde content of premium quality vinegars is a function of both ageing time and raw material. Their evaluation could be a useful tool with a view to ascertaining vinegar origin and genuineness.
对36种具有地理标志的优质醋进行了分析，这些醋来自雪莉和摩德纳地区（赫雷斯醋、摩德纳香醋和摩德纳传统香醋），涵盖了所有可能的陈酿期，以测定挥发性醛的含量。采用了一种固相萃取方法，即使用O-（2,3,4,5,6-五氟苄基）羟胺在柱内进行衍生化，随后进行气相色谱-质谱分析。
在样品中鉴定并测定了22种挥发性醛。方差分析表明，样品之间存在显著差异，这取决于醋的类型、陈酿时间和原料。主成分分析和线性判别分析表明，有可能根据陈酿时间和原料对样品进行区分。线性醛以及糠醛、甲硫醛、壬醛、己醛、2-甲基丁醛和异丁醛等化合物是能够区分样品的最重要变量。
优质醋的醛含量是陈酿时间和原料的函数。对其进行评估可能是确定醋的来源和真伪的有用工具。
