Durán-Guerrero Enrique, Schwarz Mónica, Fernández-Recamales M Ángeles, Barroso Carmelo G, Castro Remedios
Analytical Chemistry Department-IVAGRO, Faculty of Sciences, University of Cadiz, 11510 Puerto Real, Spain.
"Salus Infirmorum" Faculty of Nursing, University of Cadiz, 11001 Cadiz, Spain.
Foods. 2019 Aug 12;8(8):341. doi: 10.3390/foods8080341.
Thirty one Jerez vinegar samples and 33 Huelva vinegar samples were analyzed for polyphenolic and volatile compound content in order to characterize them and attempt to differentiate them. Sixteen polyphenolic compounds were quantified by means of ultraperformance liquid chromatography method with diode array detection (UPLC-DAD), and 37 volatile compounds were studied by means of stir bar sorptive extraction-gas chromatography-mass spectrometry (SBSE-GC-MS). Spectrophotometric CIELab parameters were also measured for all the samples. The results obtained from the statistical multivariate treatment of the data evidenced a clear difference between vinegars from the two geographical indications with regard to their polyphenolic content, with Jerez vinegars exhibiting a greater phenolic content. Differentiation by the volatile compound content was, however, not so evident. Nevertheless, a considerable differentiation between the two groups of vinegars based on their volatile fraction was achieved. This may bring to light the grape varieties and geographical factors that have a clear influence on such differences.
对31个赫雷斯醋样品和33个韦尔瓦醋样品的多酚和挥发性化合物含量进行了分析，以便对它们进行表征并尝试区分它们。采用超高效液相色谱-二极管阵列检测法（UPLC-DAD）对16种多酚化合物进行了定量分析，采用搅拌棒吸附萃取-气相色谱-质谱联用法（SBSE-GC-MS）对37种挥发性化合物进行了研究。还对所有样品的分光光度CIELab参数进行了测量。数据的统计多变量处理结果表明，这两种地理标志醋在多酚含量方面存在明显差异，赫雷斯醋的酚类含量更高。然而，挥发性化合物含量的差异并不那么明显。尽管如此，基于挥发性成分，两组醋之间仍实现了相当程度的区分。这可能揭示了对这些差异有明显影响的葡萄品种和地理因素。
