# Establishment of the Volatile Signature of Wine-Based Aromatic Vinegars Subjected to Maceration
## 2 Results and Discussion
### Characterization of Volatile Signature of WBAV by Maceration Using HS-SPME/GC-MS
\begin{table}
\begin{tabular}{c c c c c c c c c c c c c c} \hline \hline \multirow{3}{*}{**Peak**} & **RT \({}^{1}\)** & \multirow{3}{*}{**K\({}_{\text{lat}}\)\({}^{2}\)**} & \multirow{3}{*}{**K\({}_{\text{lat}}\)\({}^{3}\)**} & \multirow{3}{*}{**Chemical Families**} & \multicolumn{6}{c}{**One Peak Area \(\times\) 10\({}^{4}\) (RSD)**} \\ \cline{5-11}  & **Number** & **(min)** & & & & & & & & **Maccrated Vinegas** & \\ \cline{5-11}  & **Number** & **(min)** & & & & & & & & & & **\\ \cline{5-11}  & **Number** & **(min)** & & & & & & & & & & & \\ \hline
92 & 40.63 & 2107 & 2103 & \(\gamma\)-Decalactone \({}^{4}\) & 2.28 & (17) & 0.95 & (8) & 2.28 & (2) & 14.59 & (2) & 4.23 & (4) \\
96 & 43.92 & 2218 & 2209 & Wine lectone \({}^{4}\) & 3.99 & (2) & - & - & 1.27 & (7) & 2.60 & (12) \\
99 & 45.44 & 2267 & 2241 & \(\gamma\)-Decalactone \({}^{4}\) & 11.22 & (6) & 4.43 & (8) & 7.34 & (13) & 15.90 & (2) & 7.75 & (1) \\ \hline \multicolumn{11}{c}{_Volatile phenols_} \\ \hline
97 & 44.22 & 2228 & 2205 & 4-Ethylphenol & 1.82 & (4) & 1.71 & (14) & 1.22 & (3) & - & & 0.79 & (3) \\
98 & 45.13 & 2257 & 2250 & Eugenol & 0.39 & (8) & 1.68 & (10) & 3.73 & (10) & 1.35 & (4) & 2.83 & (4) \\ \hline \multicolumn{11}{c}{\({}^{1}\) Retention time (min); \({}^{2}\) Kovats index relative n= alkanes (CS to C20) on a BP-20 capillary column; \({}^{3}\) Kovats index relative reported in literature for equivalent capillary column [5,27,32,33]; \({}^{4}\) Reported for the first time in vinegas; \({}^{5}\) Not detected.} \\ \end{tabular}
\end{table} 
Table 1: _Cont._Ethyl esters are qualitatively the main chemical family (37 VOCs), and represent the second major contribution to the WBAV volatile signature (from 28.18 (apple vinegar) to 35.48% (wine vinegar)). This chemical family contribute positively to the general quality of WBAV being responsible for their fruity and floral sensory properties. Among the ethyl esters, Table 1, ethyl hexanoate, ethyl octanoate, ethyl decanoate, isoamyl acetate and ethyl acetate are the most abundant, accounting 86.01% and 80.82% of total volatile profile of wine vinegar (control) and WBAV, respectively. Heptyl acetate (0.04%) was only detected in wine-based vinegar (control), whereas, methyl octanoate (banana and passion fruit vinegas), ethyl 2-hydroxyisovalerate (banana and apple vinegas), isopentyl hexanoate (passion fruit and pennyroyal vinegas) and butyl octanoate (banana and apple vinegas) were detected only in WBAV. This fact suggest that these compounds come from raw material contributing to the flavor enrichment of macerated vinegas. Fatty acids contributed with 18.26% and 10.95% for total volatile signature of wine vinegar and wine-based macerated vinegas, respectively. The lowest contribution was observed in pennyroyal (8.89%), followed by apple (8.99%), passion fruit (9.44%), banana (16.48%) and wine (18.26%) vinegar Acetic, octanoic and decanoic acids were predominant in the studied vinegar samples. Its contribution to the total volatile profile was highest in wine vinegar (16.02%), followed by macerated wine vinegas, banana (14.69%), passion fruit (8.65%), apple (8.11%) and pennyroyal (7.60%). Terpenoids represent an excellent example of aromatic compounds from varietal origin, which may be used for authentication and/or typicality of food matrices. The WBAV macerated with banana seems to be richest in terpenoids (8.99%), followed by passion fruit (8.88%), pennyroyal (8.62%), apple (6.65%) and control (5.29%). Moreover, linalol oxide isomer, menthone, limonene oxide, dihydroracarveol, bornyl acetate, linalyl acetate and menthol, were only detected in WBAVs (Table 1) suggesting the contribution of the maceration to the enrichment of wine vinegas. Limonene and \(\alpha\)-terpeniol were the predominant terpeno accounting 78.95%, 51.42%, 57.41%, 75.44% and 62.05% for the total terpenoids in wine vinegar (control), and macerated vinegas with banana, passion fruit, apple and pennyroyal, respectively.