Characterization and Differentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Origin
Abstract
:1. Introduction
2. Materials and Methods
2.1. Vinegar Samples
2.2. Spectrophotometric L*a*b* Measurements
2.3. Determination of Polyphenols and Furanic Compounds
2.4. Determination of Volatile Compounds
2.5. Statistical Analysis
3. Results and Discussion
3.1. Spectrophotometric L*a*b* measurements
3.2. Furanic and Polyphenolic Compounds
3.3. Volatile Compounds
3.4. Joint Analysis of Polyphenolic, Furanic, and Volatile Constituents
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Jerez | Huelva | F-Ratio | p-Value | |
---|---|---|---|---|
L* + | 92.09 ± 3.24 | 89.44 ± 6.57 | 4.09 | 0.0476 |
a* | 0.82 ± 1.17 | 1.73 ± 2.45 | 3.49 | 0.0664 |
b* | 14.56 ± 7.54 | 19.46 ± 13.83 | 3.03 | 0.0866 |
Polyphenolic Compounds | Jerez (mg/L) | Huelva (mg/L) | F-Ratio | p-Value |
---|---|---|---|---|
Gallic acid * | 50.7 | 36.7 | 7.78 | 0.0061 |
5-Hydroxymethyl-2-furaldehyde | 70.9 | 66.9 | 0.04 | 0.84 |
Furfural | 56 | 77.9 | 6.62 | 0.0112 |
Tyrosol * | 20.8 | 15.6 | 14.25 | 0.0002 |
Syringic acid * | 11.7 | 6.5 | 25.96 | 0 |
Protocatechuic acid | 58.2 | 67.8 | 1.94 | 0.1661 |
Furoic acid * | 64.5 | 172.6 | 34.36 | 0 |
Caftaric acid * | 14.3 | 3.2 | 42.34 | 0 |
Coutaric acid * | 13.5 | 3.4 | 73.59 | 0 |
Caffeic acid * | 6.6 | 2.2 | 43.83 | 0 |
p-Coumaric acid * | 8.1 | 1.7 | 71.36 | 0 |
Syringaldehyde * | 7.3 | 3.6 | 50.84 | 0 |
Protocatechuic aldehyde | 1.8 | 1.6 | 0.51 | 0.4785 |
Ethyl caffeate * | 1.5 | 0.5 | 20.62 | 0 |
Ethyl coumarate * | 1.2 | 0.1 | 20.62 | 0 |
Vanilline * | 4.3 | 3 | 13.34 | 0.0004 |
Volatile Compounds | Jerez (RA) | Huelva (RA) | F-Ratio | p-Value |
---|---|---|---|---|
Eugenol | 0.0121 | 0.0135 | 0.52 | 0.4735 |
Ethyl pentanoate | 0.049 | 0.0047 | 67 | 0.4144 |
Ethyl lactate | 1.9712 | 3.8071 | 0 | 0.9513 |
n-Butyl acetate | 2.1283 | 1.1981 | 3.76 | 0.0566 |
trans-2-Hexen-1-ol | 0.0074 | 0.0318 | 2.43 | 0.124 |
Furfural | 0.0283 | 0.0282 | 2.15 | 0.147 |
Isobutyric acid | 0.1154 | 0.4554 | 0.16 | 0.6948 |
2-Acetyl-5-methylfurfural | 0.0171 | 0.013 | 0.02 | 0.8935 |
4-Ethylguaiacol * | 0.1262 | 0.0141 | 48.24 | 0 |
4-Ethylphenol * | 0.2041 | 0.0279 | 31.79 | 0 |
5-Acetoxymethyl-2-furaldehyde * | 0.0311 | 0.0056 | 8.67 | 0.0044 |
Octanoic acid * | 1.1339 | 0.6532 | 21.45 | 0 |
Decanoic acid * | 1.7839 | 1.1319 | 12.4 | 0.0008 |
Ethyl isobutyrate | 0.3935 | 0.4827 | 0.12 | 0.7349 |
Propyl acetate | 0.0389 | 1.8364 | 1.8 | 0.1837 |
Isobutyl acetate | 2.2364 | 4.7232 | 1.99 | 0.1626 |
Ethyl 2-methylbutyrate | 0.1942 | 0.2033 | 0.87 | 0.3545 |
Ethyl isovalerate | 1.853 | 1.7505 | 2.37 | 0.1281 |
Hexanal | 0.0293 | 0.1588 | 0.64 | 0.4247 |
Isobutanol ** | 0.0155 | 0.5006 | 5.67 | 0.02 |
Isopentyl acetate * | 7.8289 | 3.309 | 9.34 | 0.0032 |
2-Methyl-1-butanol | 0.402 | 0.2769 | 1.07 | 0.3052 |
3-Methyl-1-butanol | 0.5129 | 0.3514 | 0.45 | 0.5066 |
Ethyl hexanoate | 0.2035 | 0.1724 | 0.24 | 0.6227 |
Hexyl acetate | 0.0271 | 0.0262 | 0.03 | 0.8537 |
3-Hydroxy-2-butanone ** | 0.0279 | 0.0486 | 5.85 | 0.0183 |
cis-3-Hexenylacetate | 0.0318 | 0.1708 | 3.51 | 0.0653 |
Hexanol | 0.01 | 0.011 | 0.67 | 0.4175 |
Ethyl octanoate | 0.2668 | 0.1358 | 0.89 | 0.3497 |
Benzaldehyde | 0.1167 | 0.065 | 0 | 0.9476 |
Isovaleric acid * | 1.1198 | 0.4681 | 11.69 | 0.0011 |
Diethyl succinate | 0.1328 | 0.0899 | 0.52 | 0.4713 |
α-Terpineol | 0.0025 | 0.0015 | 0.31 | 0.3341 |
Benzyl acetate | 0.1321 | 0.0426 | 2.65 | 0.1081 |
Ethylphenyl acetate | 1.4938 | 1.0218 | 3.77 | 0.0563 |
Hexanoic acid ** | 0.3401 | 0.1818 | 6.67 | 0.012 |
Phenylethanol * | 1.5502 | 0.5302 | 8.91 | 0.0039 |
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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. https://doi.org/10.3390/foods8080341
Durán-Guerrero E, Schwarz M, Fernández-Recamales MÁ, Barroso CG, Castro R. Characterization and Differentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Origin. Foods. 2019; 8(8):341. https://doi.org/10.3390/foods8080341
Chicago/Turabian StyleDurán-Guerrero, Enrique, Mónica Schwarz, M. Ángeles Fernández-Recamales, Carmelo G. Barroso, and Remedios Castro. 2019. "Characterization and Differentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Origin" Foods 8, no. 8: 341. https://doi.org/10.3390/foods8080341