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•The aromatic profile of three PDO wine vinegars was studied for the first time.•New impact odorants were identified as markers for each PDO or category.•Pedro Ximénez vinegars differed due to sweet and empyreumatic odorants.•Lactic, chemical and green nuances mainly differed between Reserva PDO vinegars.•A good correlation between sensory descriptors and impact odorants was observed.
The aroma profiles of Spanish wine vinegars with Protected Designation of Origin (PDO) were described and compared for the first time by gas chromatography–mass spectrometry–olfactometry (GC–MS–O), odor-active values (OAVs) and quantitative descriptive analysis (QDA). Vinagre de Jerez Reserva (JRE) showed higher percentage of ‘grassy-vegetal’ impact odorants, while ‘spicy’ compounds highlighted the Pedro Ximénez category (JPX). Vinagre de Montilla-Moriles Reserva (MRE) had ‘buttery-lactic’ impact odorants, while ‘empyreumatic’ and ‘sweet’ aromas stood out for Pedro Ximénez category (MPX). Vinagre de Condado de Huelva Reserva (CRE) showed a stronger percentage of ‘chemical’ impact odorants. The key odorants were ethyl propionate, ethyl octanoate, propanoic acid and 4-ethylphenol for JRE, diacetyl and methional/furfural for JPX, acetoin for MRE, ethyl phenylacetate and vanillin for MPX and acetaldehyde diethyl acetal, isobutyl acetate, ethyl isovalerate and guaiacol for CRE. A good relation among the impact odorants and the sensory descriptors was observed.