期刊
JOURNAL OF CHROMATOGRAPHY A
卷 1147, 期 2, 页码 241-253出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.chroma.2007.02.050
关键词
ice wine; solid-phase microextraction; chemical signature; self-organizing maps; differentiation/classification
The determination of volatile and semi-volatile components of ice wine aroma was realized throughout the development of a rapid headspace solid-phase microextraction-gas chromatography-time-of-flight mass spectrometry (SPME-GC-TOF-MS) analytical method (Part 1) and its application to the analysis of 137 samples produced in Canada and Czech Republic and collected directly from the producing wineries (Part 11). In this Part III study, the complex matrix resulting from the analysis of the 58 compounds selected for each sample as described in Part 11, was submitted to critical interpretation by using a self-organizing map (SOM) technique. Results were commented in terms of relative characterization of samples according to their geographical origin, grape varieties, and vintage years. When clear clustering was obtained, the most determinant compounds responsible for the observed differentiations were identified and further discussed. (c) 2007 Elsevier B.V. All rights reserved.
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