Key odorants of the typical aroma of Sherry vinegar

Abstract

A representative Sherry vinegar was analysed by gas chromatography-olfactometry (GC-O). Two GC-O techniques were used targeting compounds with impact on the perceived quality of Sherry vinegar, i.e. detection frequency and aroma extract dilution analysis. A total of 108 aromatic notes were detected and 64 of them were identified. Diacetyl, isoamyl acetate, acetic acid, and sotolon reached the highest frequency and flavour dilution (FD) factors. Ethyl acetate accounted for the maximum frequency but had only a FD factor of 4. Similarity tests were performed between the Sherry vinegar and model solutions of all possible combinations of these compounds. The highest value from the similarity test was observed when diacetyl, ethyl acetate and sotolon were added simultaneously. The profile of this model solution and the representative Sherry vinegar showed a good similarity in the general aroma description, which emphasises the important contribution of these 3 compounds to the global aroma of this vinegar.