RT Journal Article
T1 Characterization and Differentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Origin
A1 Durán Guerrero, Enrique
A1 Schwarz, Mónica
A1 Fernández Recamales, María Ángeles
A1 Barroso, Carmelo G.
A1 Castro, Remedios
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 differentiatethem. 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 differencebetween vinegars from the two geographical indications with regard to their polyphenolic content,with Jerez vinegars exhibiting a greater phenolic content. Differentiation by the volatile compoundcontent was, however, not so evident. Nevertheless, a considerable differentiation 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 differences.
PB MDPI
SN 2304-8158
YR 2019
FD 2019-08
LK http://hdl.handle.net/10272/18186
UL http://hdl.handle.net/10272/18186
LA eng
NO Durán Guerrero, E., Schwarz, M., Fernández Recamales, M. A., Barroso, C., Castro, R. (2019). Characterization and Differentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Origin. Foods, 8(8), 341. DOI: https://doi.org/10.3390/foods8080341
DS Repositorio Institucional de la Universidad de Huelva
RD 30 may 2026