Abstract
Quantification of aroma compounds in wine vinegars is challenging due to the complexity of the matrix and the low concentrations expected. A method for the determination of volatile compounds in wine vinegars employing headspace sorptive extraction–thermal desorption–gas chromatography–mass spectrometry (HSSE–TD–GC–MS) was developed. A central composite design was used to optimize the sampling condition. The proposed method was successfully validated and low detection and quantification limits was obtained. The application of the proposed methodology allows the determination of 53 compounds in different wine vinegars (red, Sherry). Five of them have been detected in wine vinegars for the first time.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
