PDF(Pubmed)
Abstract：
The study examines the unique production process of Aceto Balsamico Tradizionale di Modena PDO (ABTM), emphasizing its complex phases and the impact of raw materials and artisanal skill on its flavor characteristics. Analytical tests focused on the volatile composition of vinegars from different wood barrels at different aging stages, using solid-phase micro-extraction (SPME) coupled with gas chromatography, either with mass spectrometry (GC/MS) or flame ionization detector (FID). Multivariate analysis, including principal component analysis (PCA), was employed to investigate the presence of peculiarities among the volatile profiles of samples of different barrel origin. The research focuses on characterizing the volatile composition of vinegars sourced from individual wood barrels, such as Cherry, Chestnut, Mulberry, Juniper, and Oak. Although it was not possible to identify molecules directly connected to the woody essence, some similarities emerged between vinegar samples from mulberry and cherry barrels and between those of juniper and oak. The former group is characterized by analytes with high molecular weights, such as furfural and esters, while the latter group shows more intense peaks for ethyl benzoate. Moreover, ethyl benzoate appears to predominantly influence samples from chestnut barrels. Due to the highly complex production process of ABTM, where each battery is influenced by several factors, this study\'s findings are specific to the current experimental conditions.
摘要：
该研究考察了摩德纳PDO（ABTM）的独特生产工艺，强调其复杂的阶段以及原材料和手工技能对其风味特征的影响。分析测试重点是不同木桶在不同老化阶段的醋的挥发性成分，使用固相微萃取（SPME）与气相色谱法，使用质谱(GC/MS)或火焰离子化检测器(FID)。多变量分析，包括主成分分析(PCA)，用于研究不同桶来源样品的挥发性特征之间的特殊性。这项研究的重点是表征来自单个木桶的醋的挥发性成分，比如樱桃，栗子,桑树,Juniper,橡树。尽管无法识别与木本精华直接相连的分子,桑树和樱桃桶中的醋样品以及杜松和橡木的醋样品之间出现了一些相似之处。前一组的特征是高分子量的分析物，如糠醛和酯，而后一组显示出更强烈的苯甲酸乙酯峰。此外，苯甲酸乙酯似乎主要影响栗子桶中的样品。由于ABTM的生产工艺非常复杂，每个电池都受到几个因素的影响，这项研究的发现是特定于目前的实验条件。
