Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains

被引：43

作者：

Vararu, Florin ^{[1
]}

Moreno-Garcia, Jaime ^{[2
]}

Zamfir, Catalin-Ioan ^{[3
]}

Cotea, Valeriu V. ^{[1
]}

Moreno, Juan ^{[2
]}

机构：

[1] Univ Agr Sci & Vet Med, Iasi 700490, Romania

[2] Univ Cordoba, Dept Quim Agr & Edafol, Cordoba 14014, Spain

[3] Romanian Acad, Res Ctr Oenol, Iasi 700490, Romania

来源：

FOOD CHEMISTRY | 2016年 / 197卷

关键词：

Stir-Bar-Sorptive-Extraction; Aroma compounds; Chemometry; Wine differentiation; Saccharomyces cerevisiae; Aligote; BAR SORPTIVE EXTRACTION; VOLATILE COMPOUNDS; GC-MS; GRAPES; SACCHAROMYCES;

D O I：

10.1016/j.foodchem.2015.10.111

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Nine wines obtained by fermenting Aligote musts with individual starter cultures of eight Saccharomyces cerevisiae yeast strains and with the indigenous microbiota were compared in terms of their composition in minor volatile aroma compounds. An easy handle methodology Stir-Bar-Sorptive-Adsorption, Gas Chromatography-Mass Spectrometry based, permits the identification of 49 aroma compounds. The rearrangement of these aroma compounds in six chemical families permits the establishment of a finger printing for each wine. Eighteen aroma compounds that exhibit a high differentiation power (p <= 0.05) were selected for chemometric analysis. The Principal Component Analysis carried out with these aroma compounds reveal that the first two principal components explain 53.8% and 17.2% of the total variance, respectively, allowing the establishment of nine different groups, in accordance with the wine types obtained. These results reveal analytical differences among the wines that are not recognized by sensorial analysis. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：373 / 381

页数：9

共 39 条

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