Characterization and Differentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Origin
2019
Enrique Durán-Guerrero | Mónica Schwarz | M. Ángeles Fernández-Recamales | Carmelo G. Barroso | Remedios Castro
Thirty one Jerez vinegar samples and 33 Huelva vinegar samples were analyzed for polyphenolic and volatile compound content in order to characterize them and attempt to differentiate them. Sixteen polyphenolic compounds were quantified by means of ultraperformance liquid chromatography method with diode array detection (UPLC&ndash:DAD), and 37 volatile compounds were studied by means of stir bar sorptive extraction&ndash:gas chromatography&ndash:mass spectrometry (SBSE&ndash:GC&ndash: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 difference between vinegars from the two geographical indications with regard to their polyphenolic content, with Jerez vinegars exhibiting a greater phenolic content. Differentiation by the volatile compound content was, however, not so evident. Nevertheless, a considerable differentiation between the two groups of vinegars based on their volatile fraction was achieved. This may bring to light the grape varieties and geographical factors that have a clear influence on such differences.
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