Segura-Borrego Maria Del Pilar, Ramírez Pilar, Ríos-Reina Rocío, Morales Maria Lourdes, Callejón Raquel María, León Gutiérrez Juan Manuel
Área de Nutrición y Bromatología, Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, Sevilla, España.
Departamento de Tecnología, Poscosecha e Industria Alimentaria, Centro IFAPA "Cabra", Instituto de Investigación y Formación Agraria y Pesquera, Ctra, Córdoba, España.
J Food Sci. 2024 Dec;89(12):8945-8968. doi: 10.1111/1750-3841.17485. Epub 2024 Oct 29.
In this work, wine vinegars macerated with figs under different conditions have been characterized for the first time. Samples were analyzed by solid phase microextraction and gas chromatography coupled to mass spectrometry, sensory and physicochemical analysis. The results revealed that fig maceration of wine vinegars influenced the physicochemical, sensory, and volatile profiles of the final product, which were mainly affected by the fig amount (10, 20 or 30%), the fig type (fresh or dry) and the base wine vinegar (young or aged) used, and to a lesser extent the way the fig was added (crushed or chopped). The maceration, regardless the conditions used, increased the fruity notes, overall taste and visual impression, the tonality, total polyphenols and sugar content, and the presence of some volatile compounds, mainly terpenes and ketones, such as (Z)-p-mentha-2,8-dien-1-ol, or β-damascenone. Therefore, maceration increased the organoleptic complexity, which could enhance the acceptability of consumers towards these products. PRACTICAL APPLICATION: This research studied how wine vinegars macerated with figs affect in different ways their taste, smell, and chemical properties. Thus, the results showed that these wine vinegars made with fig maceration by using different amounts and types of figs, as well as the type of vinegar used, changed their characteristics, making them smell and taste fruitier and more pleasant. This could be useful for making better-tasting and more appealing vinegars for consumers who enjoy unique and enhanced flavors in their food.
在这项工作中，首次对在不同条件下用无花果浸渍的葡萄酒醋进行了表征。通过固相微萃取、气相色谱-质谱联用、感官和理化分析对样品进行了分析。结果表明，葡萄酒醋的无花果浸渍影响了最终产品的理化、感官和挥发性特征，这些特征主要受无花果用量（10%、20%或30%）、无花果类型（新鲜或干燥）以及所用基础葡萄酒醋（年轻或陈酿）的影响，在较小程度上还受无花果添加方式（压碎或切碎）的影响。无论使用何种条件，浸渍都会增加果味、整体口感和视觉印象、色调、总多酚和糖分含量，以及一些挥发性化合物的存在，主要是萜类和酮类，如（Z）-p-薄荷-2,8-二烯-1-醇或β-大马酮。因此，浸渍增加了感官复杂性，这可以提高消费者对这些产品的接受度。实际应用：本研究探讨了用无花果浸渍的葡萄酒醋如何以不同方式影响其味道、气味和化学性质。结果表明，这些用不同数量和类型的无花果以及所用醋的类型进行无花果浸渍制成的葡萄酒醋改变了它们的特性，使其闻起来和尝起来更有水果味且更宜人。这对于为喜欢在食物中享受独特和增强风味的消费者制作口感更好、更具吸引力的醋可能是有用的。
