Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n°2, E-41012 Sevilla, Spain.
Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n°2, E-41012 Sevilla, Spain.
Food Res Int. 2018 Mar;105:880-896. doi: 10.1016/j.foodres.2017.12.001. Epub 2017 Dec 5.
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.
高品质的葡萄酒醋已在西班牙注册为受保护的原产地名称 (PDO)：“Jerez 葡萄酒醋”、“Condado de Huelva 葡萄酒醋”和“Montilla-Moriles 葡萄酒醋”。原材料、生产和陈化过程决定了它们的质量和芳香成分。醋的挥发性成分通常通过气相色谱-质谱联用 (GC-MS) 进行分析，需要进行预先提取步骤。因此，研究了三种不同的采样方法（顶空固相微萃取“HS-SPME”、顶空搅拌棒吸附萃取“HSSE”和动态顶空萃取“DHS”）来分析西班牙 PDO 葡萄酒醋的挥发性成分。多变量曲线分辨 (MCR) 用于解决色谱问题，提高了结果的准确性。主成分分析 (PCA) 表明，并非所有采样方法都同样适用于 PDO 和类别之间的特征化和区分，HSSE 是能够实现最佳醋特征化的技术。
