Characterization and Di erentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Origin
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SourceFoods 2019, 8(8), 341
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 di erentiate 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 di erence between vinegars from the two geographical indications with regard to their polyphenolic content, with Jerez vinegars exhibiting a greater phenolic content. Di erentiation by the volatile compound content was, however, not so evident. Nevertheless, a considerable di erentiation 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 di erences.
Subjectsvinegar; volatile compounds; polyphenolic compounds; di erentiation
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