Flavour Science: Chapter 34. Impact Odorants in Strawberry Vinegars

In this work we studied odor-active compounds by gas chromatography-olfactometry in strawberry vinegars obtained by means of double fermentation. Two types of alcoholic fermentation were performed: spontaneous and inoculated. The results show that, during the production process, aromatic compounds characteristic of strawberry (furaneol, mesifuraneol, and γ-decalactone) were preserved and those typical of vinegar (diacetyl, acetic, and isovaleric acids) appeared. Inoculated wine vinegar had more odor zones with high modified frequency (MF) than did spontaneous wine vinegar. The MF of odor zones tentatively identified as acetic, butyric, isovaleric, phenylacetic acids, 2-phenylethanol, pantolactone+furaneol, γ-decalactone, p-vinylguiacol, sotolon, and vanillin point to these compounds as possible impact odorants in strawberry vinegars.