Linked Life Data

12009982

Source:http://linkedlifedata.com/resource/pubmed/id/12009982

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
11
pubmed:dateCreated
2002-5-15
pubmed:abstractText
Changes in the aroma profile of five Sherry wine vinegars submitted to an experimental static aging in wood were followed along 24 months. Eighteen volatile compounds were determined by GC-FID. The results were subjected to multivariate analyses: principal component analysis and linear discriminant analysis. The aroma profile of vinegar can be useful to discriminate vinegars produced from different substrates or with different aging times. During the experimental aging, volatile compounds such as methyl acetate, methanol, diacetyl, and gamma-butyrolactone underwent significant concentration increases. Moreover, the initial ethanol content of vinegars is a factor in the final aromatic richness. The formation of ethyl acetate stood out in samples with an initial ethanol content of approximately 2 alcoholic degrees.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
May
pubmed:issn
0021-8561
pubmed:author
pubmed:issnType
Print
pubmed:day
22
pubmed:volume
50
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
3173-8
pubmed:meshHeading
pubmed:year
2002
pubmed:articleTitle
Evolution of the aroma profile of sherry wine vinegars during an experimental aging in wood.
pubmed:affiliation
Area de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, c/ P. García González s/n, E-41012 Sevilla, Spain.
pubmed:publicationType
Journal Article