Durante Caterina, Morelli Lorenzo, D'Eusanio Veronica, Tassi Lorenzo, Marchetti Andrea
Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41121 Modena, Italy.
National Interuniversity Consortium of Material Science and Technology (INSTM), 50121 Florence, Italy.
Molecules. 2024 Jun 4;29(11):2647. doi: 10.3390/molecules29112647.
The study examines the unique production process of Aceto Balsamico Tradizionale di Modena PDO (ABTM), emphasizing its complex phases and the impact of raw materials and artisanal skill on its flavor characteristics. Analytical tests focused on the volatile composition of vinegars from different wood barrels at different aging stages, using solid-phase micro-extraction (SPME) coupled with gas chromatography, either with mass spectrometry (GC/MS) or flame ionization detector (FID). Multivariate analysis, including principal component analysis (PCA), was employed to investigate the presence of peculiarities among the volatile profiles of samples of different barrel origin. The research focuses on characterizing the volatile composition of vinegars sourced from individual wood barrels, such as Cherry, Chestnut, Mulberry, Juniper, and Oak. Although it was not possible to identify molecules directly connected to the woody essence, some similarities emerged between vinegar samples from mulberry and cherry barrels and between those of juniper and oak. The former group is characterized by analytes with high molecular weights, such as furfural and esters, while the latter group shows more intense peaks for ethyl benzoate. Moreover, ethyl benzoate appears to predominantly influence samples from chestnut barrels. Due to the highly complex production process of ABTM, where each battery is influenced by several factors, this study's findings are specific to the current experimental conditions.
该研究考察了摩德纳传统香醋（PDO认证）（ABTM）独特的生产工艺，着重强调了其复杂的阶段以及原材料和手工技艺对其风味特征的影响。分析测试聚焦于不同老化阶段、来自不同木桶的醋的挥发性成分，采用固相微萃取（SPME）结合气相色谱法，配备质谱仪（GC/MS）或火焰离子化检测器（FID）。多元分析，包括主成分分析（PCA），用于研究不同木桶来源的样品挥发性图谱中独特之处的存在情况。该研究着重对来自单个木桶（如樱桃木、栗木、桑木、刺柏木和橡木）的醋的挥发性成分进行表征。尽管无法直接鉴定出与木质香气直接相关的分子，但桑木和樱桃木桶的醋样之间以及刺柏木和橡木的醋样之间出现了一些相似之处。前一组的特征是含有高分子量的分析物，如糠醛和酯类，而后一组中苯甲酸乙酯的峰更为强烈。此外，苯甲酸乙酯似乎对栗木桶的样品影响最为显著。由于ABTM的生产过程高度复杂，每个批次都受到多种因素的影响，本研究的结果特定于当前的实验条件。
