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Volatile components in Andalusian vinegars

Flüchtige Verbindungen in andalusischen Weinessigen

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Zusammenfassung

Es wurde eine Studie über die flüchtige Fraktion verschiedener Weinessige aus Andalusien unternommen. Hierbei wurde die Gaschromatographie angewendet. Die Identifizierung der Peaks gründete sich auf internationale Standardmethoden. Ein hervorstechender Gehalt an flüchtigen Bestandteilen wurde allgemein beobachtet. Als charakteristische Produkte der Essigherstellung wurden größe-re Mengen an Ethyl- und Methylacetat und an Isoamylalkohol erhalten. Bedeutungsvolle Werte wurden für Methanol gefunden, die in einigen Fällen über die spanischen Vorschriften hinausgingen.

Summary

The volatile fraction of different wine vinegars from Andalusia was studied, using gas chromatography. The identification of the peaks was based on the internal standard method. An outstanding content of volatile components was observed. High amounts were obtained for ethyl and methyl acetate as well as for isoamyl alcohols, which are the characteristic products of the acetification process. Relevant values were found for methanol and in some cases they exceeded those stipulated in the Spanish regulations.

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Authors and Affiliations

  1. Department of Nutrition and Food Science, Faculty of Pharmacy, University of Sevilla, E-41012, Sevilla, Spain

    Ana María Troncoso González & M. Guzmán Chozas

Authors
  1. Ana María Troncoso González
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  2. M. Guzmán Chozas
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Troncoso González, A.M., Chozas, M.G. Volatile components in Andalusian vinegars. Z Lebensm Unters Forch 185, 130–133 (1987). https://doi.org/10.1007/BF01850092

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  • DOI: https://doi.org/10.1007/BF01850092

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