IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Aceto Balsamico Tradizionale di Modena” PDO authenticity: detection of caramel-containing vinegar by HS-GC-IMS

Aceto Balsamico Tradizionale di Modena” PDO authenticity: detection of caramel-containing vinegar by HS-GC-IMS

Abstract

Balsamic vinegars of Modena (Italy), namely Aceto Balsamico di Modena PGI (AB PGI) and Aceto Balsamico Tradizionale di Modena PDO (ABT PDO) are among the most important geographical indication products for Italy. ABT PDO, despite its very limited production, is recognized as one of the most representative Italian artisan gastronomic products, and it is known and commercialized all around the world. The economic value of ABT PDO (“affinato” and “extra-vecchio” types, depending on the aging), prepared following a traditional way and aged for many years in a set of barrels (transferring a certain amount of vinegar from one cask to another in a decreasing “topping up” procedure) is great, when compared to AB industrially prepared with caramel. AB PGI is certainly the most widespread industrial-type vinegar in the world, deriving from low-temperature condensed grape must (or cooked must) mixed with wine vinegar, obtaining balsamic vinegars with a caramel-like taste. Depending on its economic value, ABT PDO is often object of fraud, requiring to fight counterfeit products and imitations.
Head Space-GC-Ion Mobility Spectrometry (HS-GC-IMS) is a rapid chromatographic technique useful to obtain 2D separation of volatile compounds from foods, allowing to obtain a specific fingerprint of the aroma with no pre-treatment of the samples. During the last ten years, many applications were developed in food quality and authenticity areas using HS-GC-IMS.
Aim of the present study was to develop a quick authentication model for the recognition of the counterfeit ABT PDO products; different mixture (5, 10, 20%) prepared adding AB PGI in ABT PDO were analyzed, confirming the capacity to identify the presence of concentrated/cooked must-like products in ABT PDO in percentage less than 5% using this rapid method. Some key volatile compounds from AB PGI were easily identified using Kovats index. 

DOI:

Publication date: June 24, 2022

Issue: IVAS 2022

Type: Poster

Authors

Bordiga Matteo1, Disca Vincenzo1, Rossini Cesare2, Wortelmann Thomas3 and Arlorio Marco1

1Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale “A. Avogadro”
2LabService Analytica s.r.l
3G.A.S. Gesellschaft für analytische Sensorsysteme mbH

Contact the author

Keywords

Vinegar; authentication; GC-IMS

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Drought tolerance assessment and differentiation of grapevine cultivars using physiological metrics: insights from field studies

This study aimed to validate a protocol and compare metrics for evaluating drought tolerance in two Vitis vinifera grapevine cultivars under field conditions. Various metrics were calculated to represent the physiological responses of plants to progressive water deficit. Data were collected from Sauvignon Blanc and Chardonnay plants subjected to three irrigation levels during the 2022-2023 season, along with data from three previous seasons. Hydro-escape areas were used to assess the plant’s ability to reduce water potential with decreasing soil water availability.
Read More

Grape ripening delaying with combined use of leaf removal and natural shading in Manto negro (Vitis vinifera L.) under deficit irrigation

The increasing frequency of heat waves during grape ripening presents challenges for the production of high-quality wine grapes. This underscores the significance of developing effective irrigation and canopy management techniques to optimize both yield and grape quality.
A field experiment was carried out during 2021 and 2022 using Manto negro wine grapes to study the effect of two irrigation strategies and different light exposure levels on grape quality. In a four-block experimental vineyard at Bodega Ribas in Mallorca, two irrigation treatments—moderate and severe deficit irrigation—were implemented. Within each irrigation plot, three light exposure treatments were randomly assigned, encompassing exposed clusters from pea size, non-exposed clusters, and shaded clusters after softening.

Read More

OPTIMISATION OF THE AROMATIC PROFILE OF UGNI BLANC WINE DISTILLATE THROUGH THE CONTROL OF ALCOHOLIC FERMENTATION

The online monitoring of fermentative aromas provides a better understanding of the effect of temperature on the synthesis and the loss of these molecules. During fermentation, gas and liquid phase concentrations as well as losses and total productions of volatile compounds can be followed with an unprecedented acquisition frequency of about one measurement per hour. Access to instantaneous production rates and total production balances for the various volatile compounds makes it possible to distinguish the impact of temperature on yeast production (biological effect) from the loss of aromatic molecules due to a physical effect³.

Read More

Preliminary results on the effect of different organic mulching on wine polyphenol content

Soil mulching is an interesting strategy to reduce soil evaporation, assist in weed control, improve soil structure and organic content, increase soil water infiltration, and decrease diurnal temperature fluctuations

Read More

Regional discrimination of shiraz using targeted and non-targeted analytical approaches

Aims: Shiraz is the most widely cultivated grape variety in Australia, and is grown under a range of viticultural and climatic conditions. Given its importance to the Australian wine sector, a number of studies have been conducted in recent years which involved a comprehensive assessment of grape composition, in order to objectively predict wine quality and style outcomes.

Read More