{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,24]],"date-time":"2026-03-24T15:19:16Z","timestamp":1774365556904,"version":"3.50.1"},"reference-count":38,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2018,2,23]],"date-time":"2018-02-23T00:00:00Z","timestamp":1519344000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","award":["SFRH\/BPD\/97387\/2013"],"award-info":[{"award-number":["SFRH\/BPD\/97387\/2013"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","award":["SFRH\/BD\/97039\/2013"],"award-info":[{"award-number":["SFRH\/BD\/97039\/2013"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","award":["PEst-UID\/QUI\/00674\/2013"],"award-info":[{"award-number":["PEst-UID\/QUI\/00674\/2013"]}]},{"DOI":"10.13039\/100016218","name":"ARDITI","doi-asserted-by":"publisher","award":["M1420-01-0145-FEDER-000005"],"award-info":[{"award-number":["M1420-01-0145-FEDER-000005"]}],"id":[{"id":"10.13039\/100016218","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>The flavoring of vinegars with aromatic fruits and medicinal herbs is a practice with increasing trend mostly in countries with oenological tradition, resulting in a product of improved quality and consumer attractiveness. This study was directed towards the evaluation of the impact of the maceration process on the volatile signature of wine-based aromatic vinegars (WBAVs). The evaluation was performed using solid phase microextraction (SPME) combined with gas chromatography combined with mass spectrometry (GC-MS). Experimental parameters influencing headspace solid (HS)-SPME extraction efficiency, were optimized using an univariate experimental design. The best results were achieved using a polydimethylsiloxane (PDMS) fiber, 10 mL of vinegar sample, at 50 \u00b0C for 30 min of extraction. This way One hundred and three volatile organic compounds (VOCs), belonging to different chemical families including ethyl esters (37), higher alcohols (20), fatty acids (10), terpenoids (23), carbonyl compounds (six), lactones (five) and volatile phenols (two), were identified in wine vinegar (control) and WBAV. As far as we know, 34 of these VOCs are reported for the first time in macerated vinegars. Higher alcohols and lactones are the major chemical families in WBAV macerated with apple, whereas terpenoids are predominant in WBAV macerated with banana. The obtained data represent a suitable tool to guarantee the authenticity and genuineness of WBAV, as well as to promote the production of WBAV with improved sensorial and organoleptic properties. To the best of our knowledge, there are no reported studies dealing with the volatile signature of WBAV enriched with banana, passion fruit, apple and pennyroyal.<\/jats:p>","DOI":"10.3390\/molecules23020499","type":"journal-article","created":{"date-parts":[[2018,2,23]],"date-time":"2018-02-23T12:17:39Z","timestamp":1519388259000},"page":"499","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["Establishment of the Volatile Signature of Wine-Based Aromatic Vinegars Subjected to Maceration"],"prefix":"10.3390","volume":"23","author":[{"given":"Rosa","family":"Perestrelo","sequence":"first","affiliation":[{"name":"CQM\u2014Centro de Qu\u00edmica da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal"}]},{"given":"Catarina","family":"Silva","sequence":"additional","affiliation":[{"name":"CQM\u2014Centro de Qu\u00edmica da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1487-9346","authenticated-orcid":false,"given":"Pedro","family":"Silva","sequence":"additional","affiliation":[{"name":"CQM\u2014Centro de Qu\u00edmica da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal"}]},{"given":"Jos\u00e9","family":"C\u00e2mara","sequence":"additional","affiliation":[{"name":"CQM\u2014Centro de Qu\u00edmica da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal"},{"name":"Departamento de Qu\u00edmica, Faculdade de Ci\u00eancias Exatas e Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2018,2,23]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"259","DOI":"10.1016\/j.foodres.2010.10.025","article-title":"Determination of major volatile compounds during the production of fruit vinegars by static headspace gas chromatography\u2013mass spectrometry method","volume":"44","author":"Ubeda","year":"2011","journal-title":"Food Res. Int."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"R757","DOI":"10.1111\/1750-3841.12434","article-title":"Functional properties of vinegar","volume":"79","author":"Budak","year":"2014","journal-title":"J. Food Sci."},{"key":"ref_3","first-page":"2021","article-title":"Antioxidant activity and phenolic content of wine vinegars produced by two different techniques","volume":"90","author":"Budak","year":"2010","journal-title":"J. Sci. Food Agric."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"1559","DOI":"10.1007\/s10068-013-0251-1","article-title":"Analysis of aroma compounds of commercial cider vinegars with different acidities using SPME\/GC-MS, electronic nose, and sensory evaluation","volume":"22","author":"Jo","year":"2013","journal-title":"Food Sci. Biotechnol."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"741","DOI":"10.1002\/jsfa.5785","article-title":"Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar","volume":"93","year":"2013","journal-title":"J. Sci. Food Agric."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"3147","DOI":"10.1007\/s13197-016-2288-7","article-title":"Chemical and sensory characteristics of orange based vinegar","volume":"53","year":"2016","journal-title":"J. Food Sci. Technol."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"1124","DOI":"10.1111\/1541-4337.12228","article-title":"Vinegar Functions on Health: Constituents, Sources, and Formation Mechanisms","volume":"15","author":"Chen","year":"2016","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"7608","DOI":"10.1007\/s13197-015-1908-y","article-title":"Novel vinegar-derived product enriched with dietary fiber: Effect on polyphenolic profile, volatile composition and sensory analysis","volume":"52","year":"2015","journal-title":"J. Food Sci. Technol."},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Venturi, F., Sanmartin, C., Taglieri, I., Nari, A., Andrich, G., Terzuoli, E., Donnini, S., Nicolella, C., and Zinnai, A. (2017). Development of phenol-enriched olive oil with phenolic compounds extracted from wastewater produced by physical refining. Nutrients, 9.","DOI":"10.3390\/nu9080916"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"911","DOI":"10.1007\/s00449-017-1755-5","article-title":"Extraction of microalgae derived lipids with supercritical carbon dioxide in an industrial relevant pilot plant","volume":"40","author":"Lorenzen","year":"2017","journal-title":"Bioprocess Biosyst. Eng."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"126","DOI":"10.1016\/j.supflu.2016.05.011","article-title":"Supercritical fluid extraction from microalgae with high content of LC-PUFAs. A case of study: Sc-CO2 oil extraction from Schizochytrium sp.","volume":"116","author":"Zinnai","year":"2016","journal-title":"J. Supercrit. Fluids"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"535","DOI":"10.1016\/j.ultsonch.2014.07.013","article-title":"Optimization of ultrasound-assisted extraction of polyphenols from spruce wood bark","volume":"22","author":"Ghitescu","year":"2015","journal-title":"Ultrason. Sonochem."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"210","DOI":"10.1016\/j.lwt.2017.10.055","article-title":"Effects of a natural antioxidant, polyphenol-rich rosemary (Rosmarinus officinalis L.) extract, on lipid stability of plant-derived omega-3 fatty-acid rich oil","volume":"89","author":"Wang","year":"2018","journal-title":"LWT"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"4784","DOI":"10.1021\/jf804005w","article-title":"Gas Chromatography\u2212Mass Spectrometry (GC\u2212MS) Characterization of Volatile Compounds in Quality Vinegars with Protected European Geographical Indication","volume":"57","author":"Chinnici","year":"2009","journal-title":"J. Agric. Food Chem."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"133","DOI":"10.1002\/jib.20","article-title":"HS-SPME\/GC-MS and chemometrics for volatile composition of Chinese traditional aromatic vinegar in the Zhenjiang region","volume":"118","author":"Yu","year":"2012","journal-title":"J. Inst. Brew."},{"key":"ref_16","doi-asserted-by":"crossref","unstructured":"Shu, X., Jiang, X.-W., Cheng, B.C.-Y., Ma, S.-C., Chen, G.-Y., and Yu, Z.-L. (2016). Ultra-performance liquid chromatography-quadrupole\/time-of-flight mass spectrometry analysis of the impact of processing on toxic components of Kansui Radix. BMC Complement. Altern. Med., 16.","DOI":"10.1186\/s12906-016-1039-7"},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"Pinu, F., de Carvalho-Silva, S., Trovatti Uetanabaro, A., and Villas-Boas, S. (2016). Vinegar Metabolomics: An Explorative Study of Commercial Balsamic Vinegars Using Gas Chromatography-Mass Spectrometry. Metabolites, 6.","DOI":"10.3390\/metabo6030022"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"245","DOI":"10.1016\/j.chroma.2005.02.019","article-title":"Application of purge and trap extraction and gas chromatography for determination of minor esters in cider","volume":"1069","author":"Roberto","year":"2005","journal-title":"J. Chromatogr. A"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"18","DOI":"10.1016\/j.chroma.2007.08.039","article-title":"Stir bar sorptive extraction of volatile compounds in vinegar: Validation study and comparison with solid phase microextraction","volume":"1167","author":"Guerrero","year":"2007","journal-title":"J. Chromatogr. A"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"653791","DOI":"10.1155\/2015\/653791","article-title":"Comparison of volatile components between raw and vinegar baked radix bupleuri by GC-MS based metabolic fingerprinting approach","volume":"2015","author":"Xing","year":"2015","journal-title":"Evid.-Based Complement. Alternat. Med. eCAM"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"346","DOI":"10.1016\/j.foodchem.2013.09.158","article-title":"Volatile compounds and sensorial characterisation of red wine aged in cherry, chestnut, false acacia, ash and oak wood barrels","volume":"147","author":"Sanz","year":"2014","journal-title":"Food Chem."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"124","DOI":"10.1016\/j.chroma.2015.10.085","article-title":"Identification and quantification of 56 targeted phenols in wines, spirits, and vinegars by online solid-phase extraction\u2014Ultrahigh-performance liquid chromatography\u2014Quadrupole-orbitrap mass spectrometry","volume":"1423","author":"Barnaba","year":"2015","journal-title":"J. Chromatogr. A"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"C1125","DOI":"10.1111\/j.1750-3841.2011.02356.x","article-title":"Discrimination of chinese vinegars based on headspace solid-phase microextraction-gas chromatography mass spectrometry of volatile compounds and multivariate analysis","volume":"76","author":"Xiao","year":"2011","journal-title":"J. Food Sci."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"3030","DOI":"10.1002\/jssc.200800307","article-title":"Solid-phase extraction method for determination of volatile compounds in traditional balsamic vinegar","volume":"31","author":"Chinnici","year":"2008","journal-title":"J. Sep. Sci."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"8","DOI":"10.1016\/j.aca.2009.11.009","article-title":"Analysis and assessment of Madeira wine ageing over an extended time period through GC-MS and chemometric analysis","volume":"660","author":"Pereira","year":"2010","journal-title":"Anal. Chim. Acta"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"107","DOI":"10.1016\/j.microc.2014.04.010","article-title":"Establishment of the varietal profile of Vitis vinifera L. grape varieties from different geographical regions based on HS-SPME\/GC-qMS combined with chemometric tools","volume":"116","author":"Perestrelo","year":"2014","journal-title":"Microchem. J."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"409","DOI":"10.1016\/j.foodres.2014.11.055","article-title":"Establishment of Monstera deliciosa fruit volatile metabolomic profile at different ripening stages using solid-phase microextraction combined with gas chromatography\u2013mass spectrometry","volume":"67","author":"Perestrelo","year":"2015","journal-title":"Food Res. Int."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"1087","DOI":"10.1016\/j.talanta.2008.08.011","article-title":"Comparative analysis of the volatile fraction from Annona cherimola Mill. cultivars by solid-phase microextraction and gas chromatography-quadrupole mass spectrometry detection","volume":"77","author":"Ferreira","year":"2009","journal-title":"Talanta"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"1152","DOI":"10.1016\/j.talanta.2005.01.015","article-title":"Rapid determination of volatile compounds in grapes by HS-SPME coupled with GC-MS","volume":"66","year":"2005","journal-title":"Talanta"},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"1875","DOI":"10.1002\/jssc.200900024","article-title":"Characterization of volatile substances in apples from Rosaceae family by headspace solid-phase microextraction followed by GC-qMS","volume":"32","author":"Ferreira","year":"2009","journal-title":"J. Sep. Sci."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"464","DOI":"10.1016\/j.jpba.2007.01.024","article-title":"Analysis of the volatile compounds in Ligusticum chuanxiong Hort. using HS-SPME-GC-MS","volume":"44","author":"Zhang","year":"2007","journal-title":"J. Pharm. Biomed. Anal."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"1647","DOI":"10.1021\/jf035133t","article-title":"Comparison of isolation methods for the determination of important aroma compounds in black currant (Ribes nigrum L.) juice, using nasal impact frequency profiling","volume":"52","author":"Varming","year":"2004","journal-title":"J. Agric. Food Chem."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"8036","DOI":"10.1021\/jf034747v","article-title":"Characterization of odor-active compounds in Californian chardonnay wines using GC-olfactometry and GC-mass spectrometry","volume":"51","author":"Lee","year":"2003","journal-title":"J. Agric. Food Chem."},{"key":"ref_34","first-page":"259","article-title":"D-Limonene: Safety and Clinical Applications","volume":"1212","author":"Sun","year":"2007","journal-title":"Alternat. Med. Rev. A J. Clin. Ther."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"154106","DOI":"10.1155\/2014\/154106","article-title":"Essential oils and their constituents as anticancer agents: A mechanistic view","volume":"2014","author":"Gautam","year":"2014","journal-title":"BioMed Res. Int."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"8200","DOI":"10.3390\/molecules18078200","article-title":"Advances in fruit aroma volatile research","volume":"18","author":"Zhang","year":"2013","journal-title":"Molecules"},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"463","DOI":"10.1016\/S0021-9673(01)80947-X","article-title":"A generalization of the retention index system including linear temperature programmed gas\u2014Liquid partition chromatography","volume":"11","year":"1963","journal-title":"J. Chromatogr. A"},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Vidal, R., Ma, Y., and Sastry, S.S. (2016). Generalized Principal Component Analysis, Springer.","DOI":"10.1007\/978-0-387-87811-9"}],"container-title":["Molecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1420-3049\/23\/2\/499\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T14:56:07Z","timestamp":1760194567000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1420-3049\/23\/2\/499"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2018,2,23]]},"references-count":38,"journal-issue":{"issue":"2","published-online":{"date-parts":[[2018,2]]}},"alternative-id":["molecules23020499"],"URL":"https:\/\/doi.org\/10.3390\/molecules23020499","relation":{},"ISSN":["1420-3049"],"issn-type":[{"value":"1420-3049","type":"electronic"}],"subject":[],"published":{"date-parts":[[2018,2,23]]}}}