Characterization of wine volatile compounds from different regions and varieties by HS-SPME/GC-MS coupled with chemometrics

Zhang, Lin; Liu, Qianqian; Li, Yuanyuan; Liu, Shuzhen; Tu, Qian; Yuan, Chunlong

doi:10.1016/j.crfs.2022.100418

Cited by 18 publications

(9 citation statements)

References 53 publications

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“…A comparison of results from other works [ 146 , 148 ] reveals that all the white wines tested (12 samples) had significantly lower concentrations of all volatile compounds compared to Cabernet Sauvignon, Merlot, and Cabernet Gernischt wines. However, discrepancies in the composition of selected volatile compounds in wines from the same grape variety but from a different region can yield differences of up to 20-fold [ 146 , 150 ]. Furthermore, the yeast strain employed for fermentation of the same must can result in up to 50-fold differences in volatile compound content [ 145 ].…”

Section: Volatile Compounds Of Other Fruit Winesmentioning

confidence: 80%

“…However, in some cases, white wines have higher amounts of quats and some esters [25]. A comparison of results from other works [146,148] reveals that all the white wines tested (12 samples) had significantly lower concentrations of all volatile compounds compared to Cabernet Sauvignon, Merlot, and Cabernet Gernischt wines. However, discrepancies in the composition of selected volatile compounds in wines from the same grape variety but from a different region can yield differences of up to 20-fold [146,150].…”

Section: Volatile Compounds Of Other Fruit Winesmentioning

confidence: 80%

“…However, certain universal trends can be observed. All wines are dominated by amyl alcohols, isobutanol and, in the ester group, ethyl acetate and ethyl lactate [ 4 , 25 , 145 , 146 , 147 , 148 , 149 ]. Red wines have higher concentrations of most volatile compounds, especially alcohols and lactones.…”

Section: Volatile Compounds Of Other Fruit Winesmentioning

confidence: 99%

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Volatilomics of Fruit Wines

Tarko,

Duda

2024

Molecules

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Volatilomics is a scientific field concerned with the evaluation of volatile compounds in the food matrix and methods for their identification. This review discusses the main groups of compounds that shape the aroma of wines, their origin, precursors, and selected metabolic pathways. The paper classifies fruit wines into several categories, including ciders and apple wines, cherry wines, plum wines, berry wines, citrus wines, and exotic wines. The following article discusses the characteristics of volatiles that shape the aroma of each group of wine and the concentrations at which they occur. It also discusses how the strain and species of yeast and lactic acid bacteria can influence the aroma of fruit wines. The article also covers techniques for evaluating the volatile compound profile of fruit wines, including modern analytical techniques.

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Section: Volatile Compounds Of Other Fruit Winesmentioning

confidence: 80%

Section: Volatile Compounds Of Other Fruit Winesmentioning

confidence: 80%

Section: Volatile Compounds Of Other Fruit Winesmentioning

confidence: 99%

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Volatilomics of Fruit Wines

Tarko,

Duda

2024

Molecules

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“…As reported, chemometric methods have been used for discriminating samples based on chemical parameters regarding their varieties, vintage, and geographical origin ( Alañón, Pérez-Coello, & Marina, 2015 ; Valentin, Barroso, Barbosa, de Paulo, & Castro, 2020 ; L. Zhang et al, 2023 ). To reduce the data dimensions and obtain more detailed information, PCA and OPLS-DA were introduced into the processed data matrices.…”

Section: Resultsmentioning

confidence: 99%

Metabolomics analysis based on UHPLC-QqQ-MS/MS to discriminate grapes and wines from different geographical origins and climatological characteristics

Zhang,

Wang,

Zhang

et al. 2024

Food Chemistry: X

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“…Phenylethyl alcohol, with concentrations ranging from 21.7 to 76.0 mg/L, significantly contributed to defining the overall aroma profile of CS wines. Additionally, various statistical methodologies, including PCA and sensory description assays, complemented the study, highlighting the considerable diversity among the examined samples [10].…”

Section: Introductionmentioning

confidence: 92%

Decoding the Volatile Profile of White Romanian Fetească Wines

Manolache,

Duță,

Criveanu-Stamatie

et al. 2024

Separations

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The wine’s volatilome, most of the time, defines not only its aroma, but also, its major attributes. In the case of wines, the authentication process has become imperative, in light of increased production of alcoholic beverages; consequently, reliable analytical methods have served for it. Therefore, the goal of this research was to establish the global volatile profile of traditional Romanian white wines from Fetească varieties (Fetească albă, Fetească regală) in order to identify its unique characteristics by means of a headspace solid-phase microextraction coupled with gas chromatography analysis (HS-SPME/GC-MS) and e-Nose devoted techniques. Statistics was also employed aimed at differentiating the analyzed wine by varietal groups. Consequently, 23 volatile compounds were detected and quantified in 39 Fetească white wine samples originating from various production areas (Muntenia, Oltenia, Transylvania, Banat and Dobrogea), then further classified according to their odor thresholds in five aromatic classes (floral, fruity, sweet, lactic (cheesy) and other). In addition, statistics (Principal Component Analysis (PCA), Hieratical Clustering Analysis (HCA)) were used aiming to differentiate the analyzed varietal groups. The outcomes have pointed out the existence of distinct clusters connected with ethyl esters or alcohol composition and production year, depending on each examined variety.

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Characterization of wine volatile compounds from different regions and varieties by HS-SPME/GC-MS coupled with chemometrics

Cited by 18 publications

References 53 publications

Volatilomics of Fruit Wines

Volatilomics of Fruit Wines

Metabolomics analysis based on UHPLC-QqQ-MS/MS to discriminate grapes and wines from different geographical origins and climatological characteristics

Decoding the Volatile Profile of White Romanian Fetească Wines

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