Front-face fluorescence spectroscopy: A new tool for control in the wine industry

被引：109

作者：

Airado-Rodriguez, Diego ^{[1
,2
]}

Duran-Meras, Isabel ^{[1
]}

Galeano-Diaz, Teresa ^{[1
]}

Wold, Jens Petter ^{[2
]}

机构：

[1] Univ Extremadura, Fac Ciencias, Dept Quim Analit, Badajoz 06006, Spain

[2] Nofima Mat AS, N-1430 As, Norway

来源：

JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2011年 / 24卷 / 02期

关键词：

Front-face fluorescence; PARAFAC; Wine; Appellations; Ageing conditions; Food composition; PERFORMANCE LIQUID-CHROMATOGRAPHY; PHENOLIC-COMPOUNDS; GRAPE; RESVERATROL; PARAFAC; RIBOFLAVIN; ABSORBENCY; VARIETY; SAMPLES; HPLC;

D O I：

10.1016/j.jfca.2010.10.005

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

PARAllel FACtor Analysis (PARAFAC) in combination with front-face fluorescence spectroscopy was applied in the evaluation of wine samples according to their appellation and ageing condition. Excitation-emission matrices (EEMs) were obtained from front-face fluorescence measurements of untreated wine samples between 245-345 and 300-500 nm for excitation and emission respectively. Firstly. PARAFAC was applied for exploratory analysis and the four obtained components were assigned to different fluorophores present in the wine samples according to bibliographic data. Further interpretation of PARAFAC-score values allows the discrimination and clustering of wine samples belonging to different appellations. Therefore when plotting the scores of second PARAFAC component against the third a good separation between Rioja and Ribera del Guadiana samples is achieved. The effect of ageing was also studied using the same methodology. An improved discrimination between Rioja and non-Rioja samples for crianza and reserva wines compared to young wines was found. (C) 2010 Elsevier Inc. All rights reserved.

引用

页码：257 / 264

页数：8

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