Identification of phenolic and alcoholic compounds in wine spirits and their classification by use of multivariate analysis

被引:10
作者
Cica, Karla Hanousek [1 ]
Pezer, Martina [1 ,2 ]
Mrvcic, Jasna [1 ]
Stanzer, Damir [1 ]
Cacic, Jasna [3 ]
Jurak, Vesna [2 ]
Krajnovic, Mirela [3 ]
Kljusuric, Jasenka Gajdos [1 ]
机构
[1] Univ Zagazig, Fac Food Technol & Biotechnol, Pierottijeva 6, Zagreb 10000, Croatia
[2] Badel 1862 Dd, Wines & Alcohol Beverages Producer, Ul Grada Gospica 7, Zagreb 10000, Croatia
[3] Croatian Assoc Drink Producers, Kucerina 64, Zagreb 10000, Croatia
关键词
distillate; ageing; NIR spectroscopy; principal component analysis; NEAR-INFRARED SPECTROSCOPY; VOLATILE COMPOUNDS; GRAPE; BEVERAGES; BRANDY; CHROMATOGRAPHY; DISTILLATION; ALDEHYDES; DRINKS; WOODS;
D O I
10.2298/JSC190115020H
中图分类号
O6 [化学];
学科分类号
0703 ;
摘要
During the ageing period wine spirits are changing their color, chemical composition and sensory characteristics. These changes should be simply monitored. The aim of this study was to develop partial least squares regression (PLS) models for higher alcohols and phenols in wine spirits as well as to show the feasibility of the NIR spectroscopy combined with chemometric tools to distinguish wine spirits and brandies with different ageing degree. To get the reference values, the usual methods for the analysis of spirits drinks were used. Ethanol, esters, acids, methanol and higher alcohols were studied. Wine spirits and brandies phenol composition was determined by liquid chromatography. Principal component analysis (PCA) was used to classify the wine spirits and brandies according to their phenolic and higher alcohols composition. Moreover, the Partial least squares regression (PLS regression) was used to calibrate and predict expected contents of higher alcohols and phenols in the wine spirits. Success of the classification of samples by ageing based on individual alcohols was 93.8 %, while success of the classification based on individual phenols raised to 100 %. This efficiency of the prediction was evaluated by use of linear discriminator analysis (LDA).
引用
收藏
页码:663 / 677
页数:15
相关论文
共 39 条
  • [21] Mangalvedhe A. A, 2015, ASABE ANN INT M NEW
  • [22] Identifying the production region of single-malt Scotch whiskies using optical spectroscopy and pattern recognition techniques
    Mignani, Anna Grazia
    Ciaccheri, Leonardo
    Gordillo, Belen
    Mencaglia, Andrea Azelio
    Lourdes Gonzalez-Miret, M.
    Heredia, Francisco J.
    Culshaw, Brian
    [J]. SENSORS AND ACTUATORS B-CHEMICAL, 2012, 171 : 458 - 462
  • [23] Mrvcic J., 2012, Croatian Journal of Food Science and Technology, V4, P102
  • [24] OIV-Compendium of International Methods of Analysis of Spirituous Beverages of Vitivinicultural Origin, 2014, OIVMABS14
  • [25] OIV-Compendium of International Methods of Analysis of Spirituous Beverages of Vitivinicultural Origin, 2014, OIVMABS03
  • [26] Analysis of aromatic aldehydes in brandy and wine by high-performance capillary electrophoresis
    Panossian, A
    Mamikonyan, G
    Torosyan, M
    Gabrielyan, E
    Mkhitaryan, S
    [J]. ANALYTICAL CHEMISTRY, 2001, 73 (17) : 4379 - 4383
  • [27] Classification of distilled alcoholic beverages and verification of adulteration by near infrared spectrometry
    Pontes, MJC
    Santos, SRB
    Araújo, MCU
    Almeida, LF
    Lima, RAC
    Gaiao, EN
    Souto, UTCP
    [J]. FOOD RESEARCH INTERNATIONAL, 2006, 39 (02) : 182 - 189
  • [28] First Approach to the Analytical Characterization of Barrel-Aged Grape Marc Distillates Using Phenolic Compounds and Colour Parameters
    Rodriguez-Solana, Raquel
    Manuel Salgado, Jose
    Manuel Dominguez, Jose
    Cortes-Dieguez, Sandra
    [J]. FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2014, 52 (04) : 391 - 402
  • [29] Classification of plum spirit drinks by synchronous fluorescence spectroscopy
    Sadecka, J.
    Jakubikova, M.
    Majek, P.
    Kleinova, A.
    [J]. FOOD CHEMISTRY, 2016, 196 : 783 - 790
  • [30] Classification of Juniper-Flavoured Spirit Drinks by Multivariate Analysis of Spectroscopic and Chromatographic Data
    Sadecka, Jana
    Urickova, Veronika
    Hrobonova, Katarina
    Majek, Pavel
    [J]. FOOD ANALYTICAL METHODS, 2015, 8 (01) : 58 - 69