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J Agric Food Chem. 2002 May 22;50(11):3173-8.

Evolution of the aroma profile of sherry wine vinegars during an experimental aging in wood.

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Area de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, c/ P. García González s/n, E-41012 Sevilla, Spain.


Changes in the aroma profile of five Sherry wine vinegars submitted to an experimental static aging in wood were followed along 24 months. Eighteen volatile compounds were determined by GC-FID. The results were subjected to multivariate analyses: principal component analysis and linear discriminant analysis. The aroma profile of vinegar can be useful to discriminate vinegars produced from different substrates or with different aging times. During the experimental aging, volatile compounds such as methyl acetate, methanol, diacetyl, and gamma-butyrolactone underwent significant concentration increases. Moreover, the initial ethanol content of vinegars is a factor in the final aromatic richness. The formation of ethyl acetate stood out in samples with an initial ethanol content of approximately 2 alcoholic degrees.

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