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  • Title: Characterisation of commercial aromatised vinegars: phenolic compounds, volatile composition and antioxidant activity.
    Author: Cejudo-Bastante MJ, Durán-Guerrero E, Natera-Marín R, Castro-Mejías R, García-Barroso C.
    Journal: J Sci Food Agric; 2013 Apr; 93(6):1284-302. PubMed ID: 23080317.
    Abstract:
    BACKGROUND: Nineteen commercially available aromatised vinegars, which were representative of this type of product, were tested to ascertain their phenolic and volatile composition and antioxidant activity. The aromatised vinegars came from different raw materials such as fruits, spices, herbs and vegetables. The antioxidant activity was determined by means of photochemiluminescence, phenolic profile by using ultra performance liquid chromatography with ultraviolet detection, and the volatile composition was determined by using stir bar sorptive extraction-gas chromatography-mass spectrometry. RESULTS: Nine polyphenolic compounds and 141 volatile compounds were identified. Vinegar aromatised with black truffle and rosemary obtained the highest values of antioxidant activity, followed by those aromatised with lemon, tarragon, aromatic herbs and vegetables. Antioxidant activity was highly correlated with the presence of trans-p-coutaric acid, trans-caftaric acid, 5-hydroxy-methylfurfural and furfural. Moreover, (Z)-3-hexen-1-ol was exclusive to the vinegar aromatised with tarragon, while p-menth-1,8-ol, dimethyl styrene, 4-methyl acetophenone and nootkatone were only found in vinegar aromatised with lemon. CONCLUSION: On the basis of the results from the cluster analysis of cases, it can be concluded that the grouping responds more to the trademark of each vinegar than to the raw material.
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