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Ana M. Troncoso - One of the best experts on this subject based on the ideXlab platform.

  • defining the typical aroma of Sherry vinegar sensory and chemical approach
    Journal of Agricultural and Food Chemistry, 2008
    Co-Authors: Raquel M. Callejón, Lourdes M Morales, Antonio Cesar Silva Ferreira, Ana M. Troncoso
    Abstract:

    The aroma of the three different classes of Sherry vinegar was evaluated by gas chromatography/mass spectrometry (GC-MS) and gas chromatography/olfactometry (GC-O). GC-O was employed to identify substances responsible for aromatic notes associated with the selected descriptors of the typical aroma of Sherry vinegar and odor activity values (OAV) calculated to measure the single impact effect of different compounds selected by GC-O. Diacetyl, isoamyl acetate, ethyl isobutyrate, isovaleric acid, sotolon, and ethyl acetate reached high OAVs, turning out to be characteristic odor active compounds in Sherry vinegars. A total of 58 compounds were quantified, among them, 7 had not been previously reported in Sherry wine vinegars: ethyl 2-methylbutyrate, ethyl heptanoate, ethyl furoate, and ethyl benzoate, acetophenone, nonanoic acid, and sotolon. Linear discriminant analysis (LDA) reveals that using aroma compounds as variables, we can classify Sherry vinegars with 100% correct scores as different from red wine ...

  • targeting key aromatic substances on the typical aroma of Sherry vinegar
    Journal of Agricultural and Food Chemistry, 2008
    Co-Authors: R M Callejon, Ana M. Troncoso, Lourdes M Morales, Antonio Cesar Silva Ferreira
    Abstract:

    Two gas chromatography−olfactometry (GC−O) techniques were used to screen targeting compounds with an impact on the perceived quality of Sherry vinegar: detection frequency and aroma extract dilution analysis (AEDA). The GC−O study revealed the presence of 108 aromatic notes, of which 64 were identified. Diacetyl, isoamyl acetate, acetic acid, and sotolon reached the highest frequency and flavor dilution (FD) factors. Ethyl acetate accounted for the maximum frequency but only a FD factor of 4. To test the sensory impact of these odorants, they were added to a 7% (w/v) acetic acid solution. We determined similarity values (SV) between solutions and the Sherry vinegar. The highest value from the similarity test was observed when diacetyl, ethyl acetate, and sotolon were added simultaneously. The profile of this model solution and a representative Sherry vinegar showed good similarity in the general impression descriptor, which emphasizes the important contribution of these three compounds to the global arom...

  • Defining the typical aroma of Sherry vinegar: Sensory and chemical approach
    Journal of Agricultural and Food Chemistry, 2008
    Co-Authors: Raquel M. Callejón, Antonio Cesar Silva Ferreira, M. Lourdes Morales, Ana M. Troncoso
    Abstract:

    The aroma of the three different classes of Sherry vinegar was evaluated by gas chromatography/mass spectrometry (GC-MS) and gas chromatography/olfactometry (GC-O). GC-O was employed to identify substances responsible for aromatic notes associated with the selected descriptors of the typical aroma of Sherry vinegar and odor activity values (OAV) calculated to measure the single impact effect of different compounds selected by GC-O. Diacetyl, isoamyl acetate, ethyl isobutyrate, isovaleric acid, sotolon, and ethyl acetate reached high OAVs, turning out to be characteristic odor active compounds in Sherry vinegars. A total of 58 compounds were quantified, among them, 7 had not been previously reported in Sherry wine vinegars: ethyl 2-methylbutyrate, ethyl heptanoate, ethyl furoate, and ethyl benzoate, acetophenone, nonanoic acid, and sotolon. Linear discriminant analysis (LDA) reveals that using aroma compounds as variables, we can classify Sherry vinegars with 100% correct scores as different from red wine vinegars.

  • sensory evaluation of Sherry wine vinegar
    Journal of Sensory Studies, 2002
    Co-Authors: Wendu Tesfaye, M C Garciaparrilla, Ana M. Troncoso
    Abstract:

    Sherry wine vinegar is a highly appreciated product due to its sensory properties which are acquired thanks to its aging in wood. Despite its relevance, studies involving aging of vinegars are scarce. In this paper, sensorial characteristics of Sherry wine vinegar had been studied during aging. Samples were obtained by acetifying Sherry wine in the laboratory and aging them in oak wood casks for two years. By means of triangle tests, significative differences have been found among vinegars aged 0, 6, 12, 18 and 24 months. In order to obtain more information descriptive analysis was performed. Sherry wine vinegars were described on the basis of the attributes previously selected and from these results their spider charts were drawn. The remaining alcoholic degree of vinegars plays an important role in the ethyl acetate and woody aroma components. Overall impression, aroma intensity and quality clearly increase with aging. Des analyses sensorielles descriptives du vinaigre de xeres sont menees au cours de son vieillissement en fut de chene. Des differences significatives sont trouvees entre les vinaigres ages de 0, 6, 12, 18 ou 24 mois. Le degre d'alcool joue un role important dans la perception des aromes d'acetate d'ethyle et boise. La qualite globale et l'intensite de l'arome augmentent avec l'âge.

  • multivariate analysis of commercial and laboratory produced Sherry wine vinegars influence of acetification and aging
    European Food Research and Technology, 2001
    Co-Authors: Lourdes M Morales, Gustavo A Gonzalez, Jose A Casas, Ana M. Troncoso
    Abstract:

    One of the problems in the characterization of vinegars is the wide range of values obtained for the main physicochemical and sensorial parameters. The production method, raw material, and wood aging are factors of variation among wine vinegars. Twenty-seven vinegar samples corresponding to different wine substrates (Sherry wine, white wine) and different acetification methods (traditional method, acetification by submerged culture in acetators) were used to perform this study. Selected variables include those that play a major role in the final quality: aroma compounds and organic acids. Principal component analysis (PCA), cluster analysis (CA), linear discriminant analysis (LDA), and classification by artificial neural networks training by back-propagation (BPNN) were used to carry out the characterization. Sherry vinegars made by traditional methods and obtained either in the market or in the wineries were differentiated from Sherry vinegars obtained in the laboratory fermentor (aged or not in wood). Thus, the acetification method plays a major role in the characterization when these variables are considered.

Manuel Medina - One of the best experts on this subject based on the ideXlab platform.

  • changes in volatile compounds and aromatic series in Sherry wine with high gluconic acid levels subjected to aging by submerged flor yeast cultures
    Biotechnology Letters, 2004
    Co-Authors: Rafael A Peinado, Juan Antonio Moreno, Manuel Medina, Juan C Mauricio
    Abstract:

    Volatile compounds of Sherry wine containing gluconic acid under aging by submerged flor yeast cultures were analyzed. The aroma profile was obtained by grouping the compounds in nine aromatic series. The balsamic, fatty, herbaceous and empyreumatic series increased significantly as consequence of the increase of pantolactone, acids (butanoic, 2-methylbutanoic and 3-methylbutanoic), methionol and γ-butyrolactone compounds, respectively. The decrease of higher alcohols promoted solvent series diminished. These changes are consistent with those observed in the production of commercial Sherry wine using traditional biological aging.

  • response of the aroma fraction in Sherry wines subjected to accelerated biological aging
    Journal of Agricultural and Food Chemistry, 1999
    Co-Authors: M B Cortes, Lourdes Moyano, Juan J Moreno, Manuel Medina
    Abstract:

    The effect of an acceleration assay, carried out with a periodic aeration and an increased surface/volume ratio, on various aroma compounds of “fino” Sherry wines aging under a veil of a pure culture of Saccharomyces cerevisiae race capensis G1 flor film yeast was studied. The results were subjected to multifactor analysis of variance, and the compounds simultaneously depending on acceleration conditions and aging time at p < 0.01 were subjected to principal component analysis. The first component, accounting for 86.14% of the overall variance, was mainly defined by acetaldehyde and its derivatives 1,1-diethoxyethane and acetoin. These compounds reached higher concentrations in accelerated aging wines in a shorter time than they did in control wines, and no browning problems were detected. Taking into account that these compounds can be used as indicators for biological aging of “fino” Sherry wines, the acceleration condition assayed can be applied to shorten the time of this process. Keywords: Sherry win...

  • changes in aroma compounds of Sherry wines during their biological aging carried out by saccharomyces cerevisiae races bayanus and capensis
    Journal of Agricultural and Food Chemistry, 1998
    Co-Authors: M B Cortes, Lourdes Moyano, Juan Antonio Moreno, Manuel Medina
    Abstract:

    Changes in aroma compounds of pale dry Sherry wines (“Fino”) subjected to biological aging by means of two strains of the “flor” film yeasts Saccharomyces cerevisiae races capensis and bayanus were studied. The results were subjected to a multifactor analysis of variance. For the compounds showing a dependence at the p < 0.01 level simultaneously with the yeast strain and aging time, a principal component analysis was performed, accounting for 92.89% of the overall variance for the first component. This component was mainly defined by acetaldehyde, 1,1-diethoxyethane, and acetoin, which in high concentrations are typical of aged Sherry wines, contributing strongly to their sensory properties. The strain of S. cerevisiae race bayanus was more suitable for the biological aging, mainly as a result of the faster production of the three compounds mentioned above. Therefore, the bayanus strain could be used for endowing more rapidly aged Sherry wines. Keywords: Biological aging; wine aromas; film yeasts; Sherry...

  • Influence of the addition of sulphur dioxide and must hyperoxidation on the phenolic fractions during vinification of Sherry wines
    Food Chemistry, 1996
    Co-Authors: M. Mayen, Julieta Merida, Manuel Medina
    Abstract:

    Changes in some polyphenol fractions after prefermentative must treatments, during alcoholic fermentation and postfermentation standing of Sherry wines were studied. The prefermentative treatments were hyperoxidation, sulphur dioxide addition or both simultaneously. In general, all the fractions increased in concentration in every type of must, possibly as a result of their extraction from the residual sludges. These residual sludges are characteristics of Sherry wine industrial vinification. Wines from non-hyperoxidized and sulphited musts had the lowest contents of all phenolic fractions.

Luis Perez - One of the best experts on this subject based on the ideXlab platform.

  • evolution of resveratrol and piceid contents during the industrial winemaking process of Sherry wine
    Journal of Agricultural and Food Chemistry, 2010
    Co-Authors: Ana Roldan, Victor Palacios, Ildefonso Caro, Luis Perez
    Abstract:

    In the Jerez region, the Sherry winemaking process involves a stage of aging carried out in a dynamic system known as “soleras” and “criaderas”. In the case of fino Sherry, this aging takes place i...

  • chemical and biochemical transformations during the industrial process of Sherry vinegar aging
    Journal of Agricultural and Food Chemistry, 2002
    Co-Authors: Victor Palacios, Manuel Valcarcel, Ildefonso Caro, Luis Perez
    Abstract:

    The work described here concerns a study of the chemical and biochemical transformations in Sherry vinegar during the different aging stages. The main factors that contribute to the nature and special characteristics of Sherry vinegar are the raw Sherry wine, the traditional process of acetic acid fermentation in butts (the solera system), and the physicochemical activity during the aging process in the solera system. A number of chemical and biochemical changes that occur during Sherry vinegar aging are similar to those that take place in Sherry wine during its biological activity process (where the wine types obtained are fino and manzanilla) or physicochemical activity process (to give oloroso wines). Significant increase in acetic acid levels was observed during the biological activity phase. In addition, the concentrations of tartaric, gluconic, succinic, and citric acids increased during the aging, as did levels of amino acids and acetoin. A color change was also produced during this stage. Glycerol...

Raquel M. Callejón - One of the best experts on this subject based on the ideXlab platform.

  • defining the typical aroma of Sherry vinegar sensory and chemical approach
    Journal of Agricultural and Food Chemistry, 2008
    Co-Authors: Raquel M. Callejón, Lourdes M Morales, Antonio Cesar Silva Ferreira, Ana M. Troncoso
    Abstract:

    The aroma of the three different classes of Sherry vinegar was evaluated by gas chromatography/mass spectrometry (GC-MS) and gas chromatography/olfactometry (GC-O). GC-O was employed to identify substances responsible for aromatic notes associated with the selected descriptors of the typical aroma of Sherry vinegar and odor activity values (OAV) calculated to measure the single impact effect of different compounds selected by GC-O. Diacetyl, isoamyl acetate, ethyl isobutyrate, isovaleric acid, sotolon, and ethyl acetate reached high OAVs, turning out to be characteristic odor active compounds in Sherry vinegars. A total of 58 compounds were quantified, among them, 7 had not been previously reported in Sherry wine vinegars: ethyl 2-methylbutyrate, ethyl heptanoate, ethyl furoate, and ethyl benzoate, acetophenone, nonanoic acid, and sotolon. Linear discriminant analysis (LDA) reveals that using aroma compounds as variables, we can classify Sherry vinegars with 100% correct scores as different from red wine ...

  • Defining the typical aroma of Sherry vinegar: Sensory and chemical approach
    Journal of Agricultural and Food Chemistry, 2008
    Co-Authors: Raquel M. Callejón, Antonio Cesar Silva Ferreira, M. Lourdes Morales, Ana M. Troncoso
    Abstract:

    The aroma of the three different classes of Sherry vinegar was evaluated by gas chromatography/mass spectrometry (GC-MS) and gas chromatography/olfactometry (GC-O). GC-O was employed to identify substances responsible for aromatic notes associated with the selected descriptors of the typical aroma of Sherry vinegar and odor activity values (OAV) calculated to measure the single impact effect of different compounds selected by GC-O. Diacetyl, isoamyl acetate, ethyl isobutyrate, isovaleric acid, sotolon, and ethyl acetate reached high OAVs, turning out to be characteristic odor active compounds in Sherry vinegars. A total of 58 compounds were quantified, among them, 7 had not been previously reported in Sherry wine vinegars: ethyl 2-methylbutyrate, ethyl heptanoate, ethyl furoate, and ethyl benzoate, acetophenone, nonanoic acid, and sotolon. Linear discriminant analysis (LDA) reveals that using aroma compounds as variables, we can classify Sherry vinegars with 100% correct scores as different from red wine vinegars.

Juan C Mauricio - One of the best experts on this subject based on the ideXlab platform.

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