Evaluation of Aroma Compounds in Wine Vinegars: Effect of Previnus Neutralisation of Samples
- Autores: María Lourdes Morales Gómez, Ana María Troncoso González
- Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 9, Nº 6, 2003, págs. 397-402
- Idioma: inglés
- Títulos paralelos:
- Evaluación de los compuestos del aroma en vinagres de vino: efecto de la neutralización previa de las muestras
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Resumen
Determination of twenty volatile compounds in two Sherry wine vinegars was performed by gas chromatography before neutralisation employing NaOH or MgO at pH 6. Substantial decreases for most of the volatile compounds were registered for neutralised vinegars; losses accounted more than 50% of the original content for acetaldehyde, methyl acetate, ethyl acetate and isoamyl acetate. Similar results were found when the neutralisation process was carried out in a synthetic vinegar solution. Results from sensory analysis (triangular and descriptive tests) were consistent with those obtained by analytical methods. Therefore, neutralisation resulted a very drastic pre-treatment for the evaluation of major volatile compounds in vinegar samples analysis and could lead to misleading results. (A)
