Volatile components in Andalusian vinegars

Abstract

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.