Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis

Valentin, Leonardo Antonio; Barroso, Lúcia Pereira; Barbosa, Rommel M.; Paulo, Gustavo Andrade de; Castro, Inar Alves de

doi:10.1016/j.foodchem.2019.125340

Cited by 36 publications

(19 citation statements)

References 27 publications

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“…The electron ionisation energy of the mass selective detector was 70 eV. The quantification of each volatile compound was done with the use of 2‐octanol as internal standard (Sevindik et al., 2020; Valentin et al., 2020). The aroma components were identified by comparing MS spectra of volatile compounds with those of Nist11 library, and/or comparing their Kovats retention index (RI) with those reported in the literature (Chang et al., 2020; Valentin et al., 2020).…”

Section: Methodsmentioning

confidence: 99%

Flavour characteristics of rice wine fermented with mixed starter by moulds and yeast strains

Chen

Wang

Ren

et al. 2021

Int J of Food Sci Tech

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Summary Mixed starter of pure mould and yeast was designed to circument the problem of flavour characteristics in rice wine. The result underlined that the mixed starter (Q7) made by simultaneous inoculation of Rhizopus oryzae, Saccharomyces cerevisiae, Wickerhamomyces anomalus and Candida glabrata had the highest contents of α‐amylase (8.02 ± 0.96 U/g) and sensory scoring (92.05 ± 2.24), presenting relatively strong flower‐aroma, wine‐aroma, Qu‐aroma and rice‐aroma. Meanwhile, the total concentration of flavour compounds in rice wine (RQ, 125.828 mg L−1) obtained from rice fermentation using Q7 were better than the commercially available rice wine (SS, 125.828 mg L−1). The E‐nose analysis showed that the flavour components in RQ differed dramatically from SS. The E‐tongue results indicated that the sourness, sweetness and umami aftertaste were greatly higher in RQ, and the bitterness and astringency are lower compared with SS. This study provided a method to improve the flavour and quality of rice wine.

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Section: Methodsmentioning

confidence: 99%

Flavour characteristics of rice wine fermented with mixed starter by moulds and yeast strains

Chen

Wang

Ren

et al. 2021

Int J of Food Sci Tech

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“…Often, typicality assessments are combined to sensory descriptive and physico-chemical analyses [22,23]. Different studies have investigated the chemical compounds, volatile and non-volatile, responsible for typical sensorial attributes of a number of relevant wine categories [19,[28][29][30]. However, these compounds are not exclusive to one single grape variety, but their transformation during winemaking and the subsequent interactions with other compounds will contribute to the wine identity [31,32].…”

Section: Introductionmentioning

confidence: 99%

Exploring the Typicality, Sensory Space, and Chemical Composition of Swedish Solaris Wines

Garrido-Bañuelos

Ballester

Buica

et al. 2020

Foods

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The Swedish wine industry has exponentially grown in the last decade. However, Swedish wines remain largely unknown internationally. In this study, the typicality and sensory space of a set of twelve wines, including five Swedish Solaris wines, was evaluated blind by Swedish wine experts. The aim of the work was to evaluate whether the Swedish wine experts have a common concept of what a typical Solaris wines should smell and taste like or not and, also, to bring out more information about the sensory space and chemical composition of Solaris wines. The results showed a lack of agreement among the wine experts regarding the typicality of Solaris wines. This, together with the results from the sensory evaluation, could suggest the possibility of different wine styles for Solaris wines. From a chemical perspective, the global volatile profile showed a larger variability between individual wines than between Solaris and non-Solaris. However, 4MMP, ethyl propionate, ethyl 2-Methyl propanoate, and diethyl succinate were significantly higher in Solaris wines. Concerning non-volatile compounds, the results showed a significant discrimination between Solaris and non-Solaris wines, the former being characterized by higher ethanol %, Mg, succinic acid, tartaric acid, and sucrose levels.

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“…The analysis of volatile aroma compounds in wine varietal characterization and differentiation studies is commonly performed by conventional one-dimensional gas chromatography mass spectrometry (GC-MS) [14][15][16][17][18][19]. Although the information obtained by this approach is often sufficient to obtain more or less efficient varietal differentiation, a large amount of information is lost due to frequent co-elutions, even when using long GC run times on high-efficiency capillary columns with selective stationary phases and programmed oven temperature conditions [20,21].…”

Section: Introductionmentioning

confidence: 99%

Comprehensive 2D Gas Chromatography with TOF-MS Detection Confirms the Matchless Discriminatory Power of Monoterpenes and Provides In-Depth Volatile Profile Information for Highly Efficient White Wine Varietal Differentiation

Lukić

Carlin

Vrhovšek

2020

Foods

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To differentiate white wines from Croatian indigenous varieties, volatile aroma compounds were isolated by headspace solid-phase microextraction (HS-SPME) and analyzed by comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (GC×GC-TOF-MS) and conventional one-dimensional GC-MS. The data obtained were subjected to uni- and multivariate statistical analysis. The extra separation ability of the GC×GC second dimension provided additional in-depth volatile profile information, with more than 1000 compounds detected, while 350 were identified or tentatively identified in total by both techniques, which allowed highly efficient differentiation. A hundred and sixty one compounds in total were significantly different across monovarietal wines. Monoterpenic compounds, especially α-terpineol, followed by limonene and linalool, emerged as the most powerful differentiators, although particular compounds from other chemical classes were also shown to have notable discriminating ability. In general, Škrlet wine was the most abundant in monoterpenes, Malvazija istarska was dominant in terms of fermentation esters concentration, Pošip contained the highest levels of particular C13-norisoprenoids, benzenoids, acetates, and sulfur containing compounds, Kraljevina was characterized by the highest concentration of a tentatively identified terpene γ-dehydro-ar-himachalene, while Maraština wine did not have specific unambiguous markers. The presented approach could be practically applied to improve defining, understanding, managing, and marketing varietal typicity of monovarietal wines.

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Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis

Cited by 36 publications

References 27 publications

Flavour characteristics of rice wine fermented with mixed starter by moulds and yeast strains

Flavour characteristics of rice wine fermented with mixed starter by moulds and yeast strains

Exploring the Typicality, Sensory Space, and Chemical Composition of Swedish Solaris Wines

Comprehensive 2D Gas Chromatography with TOF-MS Detection Confirms the Matchless Discriminatory Power of Monoterpenes and Provides In-Depth Volatile Profile Information for Highly Efficient White Wine Varietal Differentiation

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