Ríos-Reina R, Azcarate S M, Camiña J, Callejón R M
Área de Nutrición y Bromatología, Fac. Farmacia, Univ. Sevilla, C/P. García González no. 2, 41012 Sevilla, Spain.
Facultad de Ciencias Exactas y Naturales, Universidad Nacional de La Pampa, and Instituto de Ciencias de la Tierra y Ambientales de La Pampa (INCITAP), Av. Uruguay 151 (6300) Santa Rosa, La Pampa, Argentina.
Food Chem. 2020 Apr 11;323:126792. doi: 10.1016/j.foodchem.2020.126792.
The addition of E-150d caramel, known as grape-must caramel in vinegars, is a legal but without limitation practice in Spanish wine vinegars, as those with a protected designation of origin (PDO), for unifying the final colour of different batches and barrels. It is also used in the production of 'Balsamic vinegar of Modena' vinegars, with a maximum addition fixed at 2% v/v by law. Although its quantification in vinegars was studied by other techniques, there is still not any official method for it. Therefore, UV-vis spectroscopy was assessed as a quick analytical method able to quantify grape-must caramel in Balsamic vinegars of Modena and Spanish PDO wine vinegars. Univariate and multivariate calibrations were assessed for this quantification. Results demonstrated the ability of UV-vis spectroscopy coupled with multivariate calibration in the quantification of grape-must caramel, predicting caramel amounts under 2% v/v in both Balsamic and PDO wine vinegars.
添加E-150d焦糖（在醋中称为葡萄汁焦糖）在西班牙葡萄酒醋中是一种合法但无限制的做法，对于那些有受保护原产地名称（PDO）的醋来说，用于统一不同批次和桶的最终颜色。它也用于生产“摩德纳香醋”，法律规定其最大添加量为2%（v/v）。尽管已经通过其他技术对其在醋中的定量进行了研究，但仍然没有任何官方方法。因此，紫外可见光谱法被评估为一种能够对摩德纳香醋和西班牙PDO葡萄酒醋中的葡萄汁焦糖进行定量的快速分析方法。对这种定量评估了单变量和多变量校准。结果表明，紫外可见光谱法结合多变量校准能够对葡萄汁焦糖进行定量，预测摩德纳香醋和PDO葡萄酒醋中焦糖含量在2%（v/v）以下。
