A comparative study on aromatic profiles of strawberry vinegars obtained using different conditions in the production process

•Strawberry vinegars retained certain impact odorants from the substrate.•Strawberry cooked must vinegar shown the highest number of impact odorants.•Different production processes influence the aroma of strawberry vinegars. Impact odorants in strawberry vinegars produced in different containers (glass, oak and cherry barrels) were determined by gas chromatography–olfactometry using modified frequency (MF) technique, and dynamic headspace gas chromatography–mass spectrometry. Aromatic profile of vinegar from strawberry cooked must was also studied. All strawberry vinegars retained certain impact odorants from strawberries: 3-nonen-2-one, (E,E)-2,4-decadienal, guaiacol, nerolidol, pantolactone+furaneol, eugenol, γ-dodecalactone and phenylacetic acid. Isovaleric acid, pantolactone+furaneol, p-vinylguaiacol, phenylacetic acid and vanillin were the most important aroma-active compounds in all vinegars. The strawberry cooked must vinegar accounted for the highest number of impact odorants. Wood barrels provided more aroma complexity than glass containers. Impact odorants with grassy characteristics were predominant in vinegar from glass containers, and those with sweet and fruity characteristics in vinegars from wood barrels. Principal component analysis indicated that the production process led to differences in the impact odorants.