{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,7]],"date-time":"2026-07-07T21:18:47Z","timestamp":1783459127319,"version":"3.55.0"},"reference-count":38,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2026,5,11]],"date-time":"2026-05-11T00:00:00Z","timestamp":1778457600000},"content-version":"vor","delay-in-days":10,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T00:00:00Z","timestamp":1777593600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["analyticalsciencejournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J of Separation Science"],"published-print":{"date-parts":[[2026,5]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Balsamic vinegars produced under Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) schemes differ substantially in raw materials, processing intensity, and aging regimes. Although these differences are expected to shape their volatile composition, a comprehensive chemical characterization capable of reliably discriminating the two denominations remains analytically challenging. In this study, headspace solid\u2010phase microextraction combined with comprehensive two\u2010dimensional gas chromatography\u2010time\u2010of\u2010flight mass spectrometry (HS\u2010SPME\u2010GC\u00d7GC\u2010TOFMS) was used to characterize PDO and PGI balsamic vinegars and to evaluate the feasibility of volatilomic differentiation between the investigated products. Extraction conditions were comparatively assessed using a pooled quality\u2010control sample by evaluating two SPME fiber coatings (PDMS\/DVB and DVB\/CAR\/PDMS) and a high ionic\u2010strength condition (40%\n                    <jats:italic>w\/v<\/jats:italic>\n                    NaCl); the DVB\/CAR\/PDMS fiber combined with salting\u2010out provided the highest analytical response and was selected for subsequent analyses. After peak detection and alignment, 1397 features were initially detected and reduced to 227 after blank and artifact filtering. Mann\u2010Whitney U testing with false discovery rate correction identified 100 statistically significant features, of which 67 were putatively identified. Multivariate analysis revealed a clear separation between PDO and PGI samples: analyzed PDO vinegars were enriched in furanoids, lactones, esters, aldehydes, acids, phenols, ketones, and alcohols, whereas PGI samples showed comparatively higher levels of terpenoids. These chemical trends align with the technological differences between the two production systems. Mapping volatile features to literature\u2010reported odor descriptors suggested that the higher abundance of furanoids, lactones, and related compounds in the PDO samples may contribute to sweeter, caramel\u2010like, creamy, balsamic, woody, and floral nuances. Overall, the integration of HS\u2010SPME\u2010GC\u00d7GC\u2010TOFMS with statistical filtering and multivariate analysis demonstrates the feasibility of a volatilomic analytical workflow capable of differentiating selected PDO and PGI products, and establishes a methodological framework for future large\u2010scale studies on authenticity and quality control.\n                  <\/jats:p>","DOI":"10.1002\/jssc.70442","type":"journal-article","created":{"date-parts":[[2026,5,11]],"date-time":"2026-05-11T11:48:16Z","timestamp":1778500096000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Volatilomic Differentiation of Protected\u2010Origin Italian Balsamic Vinegars by HS\u2010SPME\u2010GC\u00d7GC\u2010TOFMS"],"prefix":"10.1002","volume":"49","author":[{"given":"Sofia","family":"Malcangi","sequence":"first","affiliation":[{"name":"Department of Chemical, Pharmaceutical, and Agricultural Sciences University of Ferrara  Ferrara Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Allan","family":"Polidoro","sequence":"additional","affiliation":[{"name":"Department of Environmental and Prevention Sciences University of Ferrara  Ferrara Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Monica","family":"Romagnoli","sequence":"additional","affiliation":[{"name":"Department of Chemical, Pharmaceutical, and Agricultural Sciences University of Ferrara  Ferrara Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alberto","family":"Cavazzini","sequence":"additional","affiliation":[{"name":"Department of Chemical, Pharmaceutical, and Agricultural Sciences University of Ferrara  Ferrara Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Flavio A.","family":"Franchina","sequence":"additional","affiliation":[{"name":"Department of Chemical, Pharmaceutical, and Agricultural Sciences University of Ferrara  Ferrara Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,5,11]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2004.01.023"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf804005w"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2010.07.065"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.chemolab.2004.01.004"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules29112647"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.3390\/app12188946"},{"key":"e_1_2_10_8_1","unstructured":"European Commission Commission Regulation (EC) \u201cEntering a Name in the Register of Protected Designations of Origin and Protected Geographical Indications [Aceto Balsamico Di Modena (PGI)] \u201d No. 583\/2009 (2009)."},{"key":"e_1_2_10_9_1","unstructured":"European Commission Council 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