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Open AccessArticle

Characterization and Differentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Origin

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
Department of Chemistry, Faculty of Experimental Sciences, University of Huelva, 21007 Huelva, Spain
Author to whom correspondence should be addressed.
Foods 2019, 8(8), 341;
Received: 23 July 2019 / Revised: 9 August 2019 / Accepted: 9 August 2019 / Published: 12 August 2019
(This article belongs to the Special Issue Food Authentication: Techniques, Trends and Emerging Approaches)
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. View Full-Text
Keywords: vinegar; volatile compounds; polyphenolic compounds; differentiation vinegar; volatile compounds; polyphenolic compounds; differentiation
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Durán-Guerrero, E.; Schwarz, M.; Fernández-Recamales, M.Á.; Barroso, C.G.; Castro, R. Characterization and Differentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Origin. Foods 2019, 8, 341.

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