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Food Science and Technology International
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Note: Evaluation of Aroma Compounds in Wine Vinegars: Effect of Previous Neutralisation of Samples

M. L. Morales

Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla. P. García González, 2.41012 Sevilla, Spain

A. M. Troncoso

Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla. P. García González, 2.41012 Sevilla, Spain, amtroncoso{at}us.es

Determination of twenty volatile compounds in two Sherry wine vinegars was performed by gas chromatography before neutralisation employing NaOH or MgO at pH 6. Substantial decreases for most of the volatile compounds were registered for neutralised vinegars; losses accounted more than 50% of the original content for acetaldehyde, methyl acetate, ethyl acetate and isoamyl acetate. Similar results were found when the neutralisation process was carried out in a synthetic vinegar solution. Results from sensory analysis (triangular and descriptive tests) were consistent with those obtained by analytical methods. Therefore, neutralisation resulted a very drastic pre-treatment for the evaluation of major volatile compounds in vinegar samples analysis and could lead to misleading results.

Key Words: wine vinegar • neutralisation • aroma • sensory analysis

Food Science and Technology International, Vol. 9, No. 6, 397-402 (2003)
DOI: 10.1177/1082013203041037
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