Journal
FOOD CHEMISTRY
Volume 197, Issue -, Pages 373-381Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.10.111
Keywords
Stir-Bar-Sorptive-Extraction; Aroma compounds; Chemometry; Wine differentiation; Saccharomyces cerevisiae; Aligote
Funding
- Spain's Ministry of Economy and Competitiveness
- European Community (FEDER) [RTA2011-00020-C02-02]
- MINECO-INIA-CCAA
- European Social Fund, Human Resources Development Operational Program [POSDRU/159/1.5/S/132765]
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Nine wines obtained by fermenting Aligote musts with individual starter cultures of eight Saccharomyces cerevisiae yeast strains and with the indigenous microbiota were compared in terms of their composition in minor volatile aroma compounds. An easy handle methodology Stir-Bar-Sorptive-Adsorption, Gas Chromatography-Mass Spectrometry based, permits the identification of 49 aroma compounds. The rearrangement of these aroma compounds in six chemical families permits the establishment of a finger printing for each wine. Eighteen aroma compounds that exhibit a high differentiation power (p <= 0.05) were selected for chemometric analysis. The Principal Component Analysis carried out with these aroma compounds reveal that the first two principal components explain 53.8% and 17.2% of the total variance, respectively, allowing the establishment of nine different groups, in accordance with the wine types obtained. These results reveal analytical differences among the wines that are not recognized by sensorial analysis. (C) 2015 Elsevier Ltd. All rights reserved.
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