Exploring Ultrasound and Microwave-Assisted Accelerated Aging of Jerez Vinegar: Impacts on Phenolic, Volatile, Colorimetric, and Sensory Properties

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dc.authorid0000-0003-0028-7286
dc.authorid0000-0002-7163-2975
dc.authorid0000-0002-6830-1956
dc.authorid0000-0003-2161-3132
dc.contributor.authorUysal, Reyhan Selin
dc.contributor.authorIssa-Issa, Hanan
dc.contributor.authorCarbonell-Barrachina, Angel A.
dc.contributor.authorSendra, Esther
dc.date.accessioned2026-04-04T18:56:07Z
dc.date.available2026-04-04T18:56:07Z
dc.date.issued2025
dc.departmentİstanbul Bilgi Üniversitesi
dc.description.abstractJerez vinegar is a high-quality wine vinegar produced in the Vinagre de Jerez denomination of origin (Spain) and is traditionally aged in wood barrels for over 10 years. Considering the long aging process, a practical technique to accelerate the aging process was simulated. This study aimed to evaluate ultrasound and microwave treatments as alternative aging methods for fresh Jerez vinegars with oak chips, and to investigate their effects on phenolic content, volatile compounds, and colorimetric and sensory properties. Fresh control samples with oak chips were treated using ultrasound (US) in an ultrasonic bath three times: 0.5 h (US1), 2 h (US2), and 10 h (US3). Microwave (MW) treatments were performed using a domestic microwave oven with three power/time combinations: 640 W for 10 min (MW1), 640 W for 20 min (MW2), and 800 W for 10 min (MW3). Compared with the fresh control (4230 mu g/kg), US- and MW-treated samples showed a significant reduction in total phenolic content, decreasing to 3943 mu g/kg in the US1 sample and to 3988 mu g/kg in the MW2 treatment. Moreover, volatile substances significantly decreased from 1019 mg/L in the fresh control to 623 mg/L in the US3 treatment and 716 mg/L in the MW1 sample. Regarding sensory properties, US3 and MW1 treatments exhibited marked distinctions in certain odor and flavor attributes when compared with the fresh control. As a result, both techniques modified the phenolic, volatile and sensory profiles. Further research is needed to fully mimic the aging process, but US has proven to be a promising technique.
dc.description.sponsorshipMCIN/AEI/10.13039/501100011033 [EQC2018-004170-P]; Generalitat Valenciana (Conselleria de Innovacin, Universidades, Ciencia y Sociedad Digital) [AICO/2021/326]; Generalitat Valenciana (Conselleria de de Educacin, Cultura, Universidades y Empleo) [CIAICO/2023/198]
dc.description.sponsorshipThis research was funded by (i) Generalitat Valenciana (Conselleria de Educacion, Cultura, Universidades y Empleo) for funding the research group Food Quality and Safety, CSA through the project REF. CIAICO/2023/198 for sensory analysis; (ii) Generalitat Valenciana (Conselleria de Innovacion, Universidades, Ciencia y Sociedad Digital) for funding the research group Food Quality and Safety, CSA through the project REF. AICO/2021/326 for chemical analyses; and (iii) Grant EQC2018-004170-P funded by MCIN/AEI/10.13039/501100011033 and by ERDF A way of making Europe.
dc.identifier.doi10.3390/foods14213665
dc.identifier.doi10.3390/foods14213665
dc.identifier.issn2304-8158
dc.identifier.issue21
dc.identifier.pmid41227637
dc.identifier.scopus2-s2.0-105021504260
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/foods14213665
dc.identifier.urihttps://hdl.handle.net/11411/10697
dc.identifier.volume14
dc.identifier.wosWOS:001613003400001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofFoods
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.subjectUltrasonic Field
dc.subjectMicrowave Field
dc.subjectFast Aging
dc.subjectLc-Ms/Ms
dc.subjectGc-Ms
dc.subjectSensory Profile
dc.subjectChromatic Properties
dc.titleExploring Ultrasound and Microwave-Assisted Accelerated Aging of Jerez Vinegar: Impacts on Phenolic, Volatile, Colorimetric, and Sensory Properties
dc.typeArticle

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