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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Published in | International journal of food properties Vol. 20; no. sup1; pp. S830 - S845 |
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Main Authors | , , , |
Format | Journal Article |
Language | English |
Published |
Abingdon
Taylor & Francis
18.12.2017
Taylor & Francis Ltd |
Subjects | |
Online Access | Get full text |
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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. |
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ISSN: | 1094-2912 1532-2386 |
DOI: | 10.1080/10942912.2017.1315590 |