{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T19:45:37Z","timestamp":1775072737024,"version":"3.50.1"},"reference-count":38,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2024,10,29]],"date-time":"2024-10-29T00:00:00Z","timestamp":1730160000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2024,12]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      In this work, wine vinegars macerated with figs under different conditions have been characterized for the first time. Samples were analyzed by solid phase microextraction and gas chromatography coupled to mass spectrometry, sensory and physicochemical analysis. The results revealed that fig maceration of wine vinegars influenced the physicochemical, sensory, and volatile profiles of the final product, which were mainly affected by the fig amount (10, 20 or 30%), the fig type (fresh or dry) and the base wine vinegar (young or aged) used, and to a lesser extent the way the fig was added (crushed or chopped). The maceration, regardless the conditions used, increased the fruity notes, overall taste and visual impression, the tonality, total polyphenols and sugar content, and the presence of some volatile compounds, mainly terpenes and ketones, such as\n                      <jats:italic>(Z)<\/jats:italic>\n                      \u2010p\u2010mentha\u20102,8\u2010dien\u20101\u2010ol, or \u03b2\u2010damascenone. Therefore, maceration increased the organoleptic complexity, which could enhance the acceptability of consumers towards these products.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>This research studied how wine vinegars macerated with figs affect in different ways their taste, smell, and chemical properties. Thus, the results showed that these wine vinegars made with fig maceration by using different amounts and types of figs, as well as the type of vinegar used, changed their characteristics, making them smell and taste fruitier and more pleasant. This could be useful for making better\u2010tasting and more appealing vinegars for consumers who enjoy unique and enhanced flavors in their food.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.17485","type":"journal-article","created":{"date-parts":[[2024,10,29]],"date-time":"2024-10-29T03:35:57Z","timestamp":1730172957000},"page":"8945-8968","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Impact of fig maceration under various conditions on physicochemical and sensory attributes of wine vinegar: A comprehensive characterization study"],"prefix":"10.1111","volume":"89","author":[{"given":"Maria del Pilar","family":"Segura\u2010Borrego","sequence":"first","affiliation":[{"name":"\u00c1rea de Nutrici\u00f3n y Bromatolog\u00eda, Dpto. de Nutrici\u00f3n y Bromatolog\u00eda, Toxicolog\u00eda y Medicina Legal, Facultad de Farmacia Universidad de Sevilla  Sevilla Espa\u00f1a"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Pilar","family":"Ram\u00edrez","sequence":"additional","affiliation":[{"name":"Departamento de Tecnolog\u00eda, Poscosecha e Industria Alimentaria, Centro IFAPA \u201cCabra\u201d Instituto de Investigaci\u00f3n y Formaci\u00f3n Agraria y Pesquera, Ctra  C\u00f3rdoba Espa\u00f1a"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Roc\u00edo","family":"R\u00edos\u2010Reina","sequence":"additional","affiliation":[{"name":"\u00c1rea de Nutrici\u00f3n y Bromatolog\u00eda, Dpto. de Nutrici\u00f3n y Bromatolog\u00eda, Toxicolog\u00eda y Medicina Legal, Facultad de Farmacia Universidad de Sevilla  Sevilla Espa\u00f1a"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Maria Lourdes","family":"Morales","sequence":"additional","affiliation":[{"name":"\u00c1rea de Nutrici\u00f3n y Bromatolog\u00eda, Dpto. de Nutrici\u00f3n y Bromatolog\u00eda, Toxicolog\u00eda y Medicina Legal, Facultad de Farmacia Universidad de Sevilla  Sevilla Espa\u00f1a"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5285-4575","authenticated-orcid":false,"given":"Raquel Mar\u00eda","family":"Callej\u00f3n","sequence":"additional","affiliation":[{"name":"\u00c1rea de Nutrici\u00f3n y Bromatolog\u00eda, Dpto. de Nutrici\u00f3n y Bromatolog\u00eda, Toxicolog\u00eda y Medicina Legal, Facultad de Farmacia Universidad de Sevilla  Sevilla Espa\u00f1a"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Juan Manuel","family":"Le\u00f3n Guti\u00e9rrez","sequence":"additional","affiliation":[{"name":"Departamento de Tecnolog\u00eda, Poscosecha e Industria Alimentaria, Centro IFAPA \u201cCabra\u201d Instituto de Investigaci\u00f3n y Formaci\u00f3n Agraria y Pesquera, Ctra  C\u00f3rdoba Espa\u00f1a"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2024,10,29]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2020.109165"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-407849-9.00056-7"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.chroma.2008.07.064"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf800903n"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.aca.2005.10.035"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.aca.2004.02.002"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197\u2010016\u20102288\u20107"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2012.08.022"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.5885"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.1002\/ffj.1038"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197\u2010017\u20102783\u20105"},{"key":"e_1_2_9_13_1","doi-asserted-by":"publisher","DOI":"10.1590\/1981\u20106723.10117"},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.1002\/(SICI)1097\u20100010(199811)78:3<417::AID\u2010JSFA134>3.0.CO;2\u20108"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0031-9422(02)00213-3"},{"key":"e_1_2_9_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.chroma.2017.04.052"},{"key":"e_1_2_9_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0021\u20109673(02)00696\u20109"},{"key":"e_1_2_9_18_1","doi-asserted-by":"publisher","DOI":"10.1155\/2014\/394671"},{"key":"e_1_2_9_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2007.05.069"},{"key":"e_1_2_9_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0021\u20109673(00)00220\u2010X"},{"key":"e_1_2_9_21_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365\u20102621.2006.tb15647.x"},{"key":"e_1_2_9_22_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365\u20102621.1988.tb13578.x"},{"key":"e_1_2_9_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0021\u20109673(01)00972\u20104"},{"key":"e_1_2_9_24_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.8410"},{"key":"e_1_2_9_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2017.12.001"},{"key":"e_1_2_9_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2019.04.071"},{"key":"e_1_2_9_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2019.126012"},{"key":"e_1_2_9_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2017.02.111"},{"key":"e_1_2_9_29_1","doi-asserted-by":"publisher","DOI":"10.1080\/10942912.2017.1344991"},{"key":"e_1_2_9_30_1","doi-asserted-by":"publisher","DOI":"10.5897\/ajmr12.2275"},{"key":"e_1_2_9_31_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf202707y"},{"key":"e_1_2_9_32_1","doi-asserted-by":"publisher","DOI":"10.1097\/00017285-200607000-00009"},{"key":"e_1_2_9_33_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745\u2010459X.2009.00253.x"},{"key":"e_1_2_9_34_1","doi-asserted-by":"publisher","DOI":"10.15835\/buasvmcn\u2010agr:5198"},{"key":"e_1_2_9_35_1","doi-asserted-by":"publisher","DOI":"10.1002\/ffj.3103"},{"key":"e_1_2_9_36_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2015.07.091"},{"key":"e_1_2_9_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2010.10.025"},{"key":"e_1_2_9_38_1","volume-title":"Advances in vinegar production","author":"Ubeda C.","year":"2020"},{"key":"e_1_2_9_39_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf071554p"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.17485","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T18:44:00Z","timestamp":1762195440000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.17485"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,10,29]]},"references-count":38,"journal-issue":{"issue":"12","published-print":{"date-parts":[[2024,12]]}},"alternative-id":["10.1111\/1750-3841.17485"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.17485","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,10,29]]},"assertion":[{"value":"2023-12-23","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2024-09-03","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2024-10-29","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}