Varietal flavour compounds of four grape varieties producing Madeira wines

Câmara, José S.; Herbert, Paulo; Marques, José Carlos; Alves, Arminda

doi:10.1016/j.aca.2004.01.024

Cited by 74 publications

(50 citation statements)

References 14 publications

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“…Sercial is allowed to complete fermentation and originates dry wines with less than 25 g l −1 of sugar content. The baking process plays an important role in the definition of the bouquet, as the temperature can change the chemical profile and, consequently, the organoleptic character of the wines, by the increase of the kinetics of chemical and enzymatic reactions occurring during wine conservation, such as it happens with other foods and beverages [1][2][3][4][5]. In addition, it must be noted that old Madeira wines are maintained for long periods of aging, frequently more than 20 years, in cellars which temperatures as high as [30][31][32][33][34][35] • C and humidity levels of 70-75%.…”

Section: Introductionmentioning

confidence: 99%

Multivariate analysis for the classification and differentiation of Madeira wines according to main grape varieties

Câmara

Alves

Marques

2006

Talanta

104

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In order to differentiate and characterize Madeira wines according to main grape varieties, the volatile composition (higher alcohols, fatty acids, ethyl esters and carbonyl compounds) was determined for 36 monovarietal Madeira wine samples elaborated from Boal, Malvazia, Sercial and Verdelho white grape varieties. The study was carried out by headspace solid-phase microextraction technique (HS-SPME), in dynamic mode, coupled with gas chromatography-mass spectrometry (GC-MS). Corrected peak area data for 42 analytes from the above mentioned chemical groups was used for statistical purposes. Principal component analysis (PCA) was applied in order to determine the main sources of variability present in the data sets and to establish the relation between samples (objects) and volatile compounds (variables). The data obtained by GC-MS shows that the most important contributions to the differentiation of Boal wines are benzyl alcohol and (E)-hex-3-en-1-ol. Ethyl octadecanoate, (Z)-hex-3-en-1-ol and benzoic acid are the major contributions in Malvazia wines and 2-methylpropan-1-ol is associated to Sercial wines. Verdelho wines are most correlated with 5-(ethoxymethyl)-furfural, nonanone and cis-9-ethyldecenoate. A 96.4% of prediction ability was obtained by the application of stepwise linear discriminant analysis (SLDA) using the 19 variables that maximise the variance of the initial data set.

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Section: Introductionmentioning

confidence: 99%

Multivariate analysis for the classification and differentiation of Madeira wines according to main grape varieties

Câmara

Alves

Marques

2006

Talanta

104

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“…Both liquid-liquid extraction and SPE were employed for the preconcentration of analytes. Reprinted with permission from Camara et al (2004) SPME and SBSE followed by GC-MS were also employed for the study of the aroma composition of Madeira wines. 4terpineol; 4, α-terpineol; 5, neral; 6, citronellol; 7, nerol; 8, β-damascenone; 9, geraniol; 10, β-ionone; 11, farnesol).…”

Section: White Winesmentioning

confidence: 99%

Chromatography of Aroma Compounds and Fragrances

Cserháti¹

2010

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The use of general descriptive names, registered names, trademarks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. Cover design: WMXDesign GmbHPrinted on acid-free paper Springer is part of Springer Science+Business Media (www.springer.com) PrefaceThe quantity and composition of aroma and flavour compounds in foods and food products exert a marked influence on the consumer acceptance and, consequently, on the commercial value of the products. It has been established many times that one of the main properties employed for the evaluation of the product quality is the flavour, that is, an adequate flavour composition considerably enhances the marketability. Traditional analytical methods are generally unsuitable for the accurate determination of the quantity of this class of compounds. Moreover, they do not contain any useful information on the concentration of the individual substances and they are not suitable for their identification. As the stability of the aroma compounds and fragrances against hydrolysis, oxidation and other environmental and technological conditions shows marked differences, the exact determination of the flavour composition of a food or food product may help for the prediction of the shelflife of products and the assessment of the influence of technological steps on the aroma compounds resulting in more consumer-friendly processing methods. Furthermore, the qualitative determination and identification of these substances may contribute to the establishment of the provenance of the product facilitating the authenticity test. Because of the considerable commercial importance of flavour composition, much effort has been devoted to the development of methods suitable for the separation and quantitative determination of flavour compounds and fragrances in foods and in other industrial products. The high separation capacity of gas chromatography (GC) technologies and the volatility of the majority of aroma compounds make it a method of preference for the analysis of flavour and aroma compounds and fragrances. Other separation technologies such as thinlayer chromatography (TLC), high-performance liquid chromatography (HPLC) and electrically drived techniques have also found application in the separation and quantitative determination of aroma compounds. As the development of chromatographic separation techniques is very rapid, the number of new chromatographic methods employed for the analysis of flavour compounds is also rapidly increasing. The objectives of the book are the compilation of the newest results in this field of research, the critical evaluation of the results and the prediction of the future trends in the study of these compound classes. The book aims to be self-sufficient in terms of the need of the professional intending to work in this interesting field.

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“…Therefore, it will be meaningful to establish a method to detect them simultaneously. At present, discrimination between different varieties of the same fruit by the contents of natural products attracted much attention, such as flavor, acids and their precursors [9][10][11][12]. But, polyphenols have not been involved in the discrimination study.…”

Section: Introductionmentioning

confidence: 98%

Determination of Five Polyphenols by HPLC/DAD and Discrimination of Apple Varieties

et al. 2011

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The objective of this study was to set up a method to detect five compounds in fresh smashed apples by HPLC/DAD simultaneously. Different methods have been tested to control browning and ascorbic acid with ultrasonication was adopted. Methanol-water-acetic acid (30:69:1, v/v) containing 2.0 g of ascorbic acid L -1 was chosen as the extract solvent. The method effectively simplified the sample treatment compared with the traditional ways. And primarily, the results were used to identify between different varieties. The chromatographic separation was performed on an Atlantis C18 (250 mm 9 4.5 mm, particle size 5 lm) with a gradient elution program using a mixture of acetonitrile and 2% aqueous acetic acid (v/v) as mobile phase within 20 min at 270 nm wavelength. The variation of the content of five compounds was gallic acid (ND *1.81 lg g -1 ), protocatechuic acid (ND *1.79 lg g -1 ), chlorogenic acid (13.81-189.4 lg g -1 ), caffeic acid (6.82-45.02 lg g -1 ) and rutin (0.96-18.55 lg g -1 ). The results could successfully be used to discriminate between different apple varieties (Gala, Fuji, Delicious, 8th Apple US, Golden Apple, Green Apple and Red Rose); chlorogenic acid and rutin being the polyphenols that contribute most to the differentiation.

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Varietal flavour compounds of four grape varieties producing Madeira wines

Cited by 74 publications

References 14 publications

Multivariate analysis for the classification and differentiation of Madeira wines according to main grape varieties

Multivariate analysis for the classification and differentiation of Madeira wines according to main grape varieties

Chromatography of Aroma Compounds and Fragrances

Determination of Five Polyphenols by HPLC/DAD and Discrimination of Apple Varieties

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