A representative Sherry vinegar was analysed by gas chromatography-olfactometry
(GC-O). Two GC-O techniques were used targeting compounds with impact on the
perceived quality of Sherry vinegar, i.e. detection frequency and aroma extract
dilution analysis. A total of 108 aromatic notes were detected and 64 of them were
identified. Diacetyl, isoamyl acetate, acetic acid, and sotolon reached the highest
frequency and flavour dilution (FD) factors. Ethyl acetate accounted for the maximum
frequency but had only a FD factor of 4. Similarity tests were performed between the
Sherry vinegar and model solutions of all possible combinations of these compounds.
The highest value from the similarity test was observed when diacetyl, ethyl acetate
and sotolon were added simultaneously. The profile of this model solution and the
representative Sherry vinegar showed a good similarity in the general aroma
description, which emphasises the important contribution of these 3 compounds to
the global aroma of this vinegar
