The Evolution Of The Volatile Compounds By Aging, In Apple Vinegar Flavored With Rosmarinus Officinalis L., Using A HS/GC-MS Technique

Apple vinegar, made from apple juice or concentrated apple juice throuth a double fermentation, it’s widely used as a beverage and food preserver in traditional medicine and healthy diets.
The apple vinegar used in this study was flavored using 2 methods of extraction for the active principles from Rosmarinus officinalis L.: maceration and ultrasounds. This paper aims for the analysis and identification of the biological active compounds from the flavored vinegar, using a Headspace /Gas Chromatographic – Mass Spectrometry analysis, at the bottling of the process and after a year of aging the vinegar in glass bottles.
A various number of volatile compounds, specific to rosemary, were identified in the vinegar also from the beginning of bottling. The volatile compounds ranged during the aging process, but the main ones, that were specific to rosemary, and to the apple vinegar, were the same.