Comparative characterization of volatile profiles of French, Italian, Spanish, and Polish red wines using headspace solid-phase microextraction/gas chromatography-mass spectrometry

The aim of the study was to investigate whether the wines produced in France, Italy, Spain, and Poland differ in composition of volatile compounds, and whether red wines from Poland can be distinguished from those of other European countries. Thirty-five aroma compounds belonging to several groups -...

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Bibliographic Details
Published inInternational journal of food properties Vol. 20; no. sup1; pp. S830 - S845
Main Authors Stój, Anna, Czernecki, Tomasz, Domagała, Dorota, Targoński, Zdzisław
Format Journal Article
LanguageEnglish
Published Abingdon Taylor & Francis 18.12.2017
Taylor & Francis Ltd
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Summary:The aim of the study was to investigate whether the wines produced in France, Italy, Spain, and Poland differ in composition of volatile compounds, and whether red wines from Poland can be distinguished from those of other European countries. Thirty-five aroma compounds belonging to several groups - 13 alcohols, 9 acids, 3 aldehydes, 7 esters, 2 ketones, and 1 volatile phenol - were identified in the examined wines. The proportions of volatile compounds in wines from the four selected countries were similar. Statistical analysis revealed significant differences between French, Italian, Spanish, and Polish wines for 3-methylbutan-1-ol, butane-2,3-diol, phenylmethanol, 2-phenylethanol, dodecan-1-ol, propane-1,2,3-triol, diethyl butanedioate, 3-hydroxybutan-2-one, and 4-ethylphenol. In addition, diethyl butanedioate distinguished Polish wines from the other wines. Hierarchical cluster analysis (HCA) showed that the Polish wines were well separated from the other wines.
ISSN:1094-2912
1532-2386
DOI:10.1080/10942912.2017.1315590