RT journal article
T1 Characterization and Di erentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Origin
A1 Durán Guerrero, Enrique
A1 Schwarz Rodriguez, Mónica
A1 Hernández-Recamales, M. Ángeles
A1 García Barroso, Carmelo
A1 Castro Mejías, Remedios
A2 Química Analítica
K1 vinegar
K1 volatile compounds
K1 polyphenolic compounds
K1 di erentiation
AB Thirty one Jerez vinegar samples and 33 Huelva vinegar samples were analyzed forpolyphenolic and volatile compound content in order to characterize them and attempt to di erentiatethem. Sixteen polyphenolic compounds were quantified by means of ultraperformance liquidchromatography method with diode array detection (UPLC–DAD), and 37 volatile compoundswere 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 erencebetween 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 compoundcontent was, however, not so evident. Nevertheless, a considerable di erentiation between the twogroups of vinegars based on their volatile fraction was achieved. This may bring to light the grapevarieties and geographical factors that have a clear influence on such di erences.
PB MDPI
SN 2304-8158
YR 2019
FD 2019-08
LK http://hdl.handle.net/10498/21730
UL http://hdl.handle.net/10498/21730
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 13-nov-2026