期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 50, 期 16, 页码 4713-4717出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf025514r
关键词
wines; biogenic amines; malolactic fermentation; multivariate analysis
Pattern recognition techniques, such as principal component analysis, cluster analysis, and linear discriminant analysis, have been applied to samples of red, white, and rose wines to determine whether some biogenic amines could be considered as chemical descriptors. Eight amines (tryptamine, phenylethylamine, pytrescine, cadaverine, histamine, tyramine, spermidine, and spermine) were determined by. RP-HPLC after, derivatization with dabsyl chloride. However, only putrescine, cadaverine, histamine, tyramine spermidine, and spermine were found in the wines analyzed. From the association between Variables obtained by principal component analysis and clustering and from the relationship found by,linear discriminant analysis, it can be deduced that the amines generated during malolactic fermentation (putrescine, histamine, and. tyramine) could be, used as chemical descriptors to characterize. table wine samples.
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