Effects of Aging in Wood Casks on Anthocyanins Compositions, Volatile Compounds, Colorimetric Properties, and Sensory Profile of Jerez Vinegars

Basit Öğe Kaydı
dc.authorid0000-0003-0028-7286
dc.contributor.authorUysal, Reyhan Selin
dc.date.accessioned2026-04-04T18:56:07Z
dc.date.available2026-04-04T18:56:07Z
dc.date.issued2024
dc.departmentİstanbul Bilgi Üniversitesi
dc.description.abstractThe Jerez (Sherry) vinegars, including Vinagre de Jerez, Reserva, and Gran Reserva, are crafted from Sherry wines and are protected under the Denomination of Origin in Spain. The aim of this study was to (i) characterize the physicochemical properties and composition; (ii) investigate the impact of the aging process on color properties, phenolics, volatile compounds, and sensorial profiles; and (iii) find a marker for tracing the authenticity of non-aged (Apto) and aged Jerez vinegars. The phenolic components were identified through LC-MS/MS, whereas the volatile compounds were examined using the GC-MS/MS technique. As the aging progressed, a decrease was observed in the levels of flavonol and phenolic acids, with anthocyanin components being undetectable in non-aged and aged samples. In the Gran Reserva variety, 2-methylbutyl acetate, acetic acid, and ethanol emerged as the predominant volatile substances. The presence of oaklactone and ethyl butanoate components served as marker substances to authenticate the Gran Reserva. Additionally, alterations in color properties were noted, marked by a decrease in yellow content and an increase in the red component depending on aging. Furthermore, novel sensory descriptors, such as vanilla, clove, woody, and nutty notes, and winy character emerged in the samples with prolonged aging.
dc.description.sponsorshipThe Scientific & Technological Research Council of Turkey (TUBITAK) [124O687]; Scientific & Technological Research Council of Turkey (TUBITAK); Istanbul Bilgi University
dc.description.sponsorshipThis work was supported partially by The Scientific & Technological Research Council of Turkey (TUBITAK), project number: 124O687 and the APC was funded partially by Istanbul Bilgi University.
dc.identifier.doi10.3390/fermentation10090469
dc.identifier.doi10.3390/fermentation10090469
dc.identifier.issn2311-5637
dc.identifier.issue9
dc.identifier.scopus2-s2.0-85205232505
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/fermentation10090469
dc.identifier.urihttps://hdl.handle.net/11411/10696
dc.identifier.volume10
dc.identifier.wosWOS:001326214300001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofFermentation-Basel
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20260402
dc.snmzKA_Scopus_20260402
dc.subjectSherry Vinegar
dc.subjectLc-Ms/Ms
dc.subjectGc-Ms/Ms
dc.subjectPhenolics
dc.subjectAcetification
dc.subjectOxidation
dc.subjectCopolymerization
dc.subjectMaillard Reaction
dc.subjectLexicon
dc.subjectAuthentication
dc.titleEffects of Aging in Wood Casks on Anthocyanins Compositions, Volatile Compounds, Colorimetric Properties, and Sensory Profile of Jerez Vinegars
dc.typeArticle

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