Selection of Volatile Aroma Compounds by Statistical and Enological Criteria for Analytical Differentiation of Musts and Wines of Two Grape Varieties
Aroma compounds in Airen and Macabeo musts and wines were submitted to multivariate analysis of variance and only those significantly depending (p < 0.05) on grape variety, prefermentative treatment, and exhibiting no significant interaction were selected for discriminant analysis. Benzyl alcohol...
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Published in | Journal of food science Vol. 68; no. 1; pp. 158 - 163 |
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Main Authors | , , , , , |
Format | Journal Article |
Language | English |
Published |
Oxford, UK
Blackwell Publishing Ltd
01.01.2003
Institute of Food Technologists Wiley Subscription Services, Inc |
Subjects | |
Online Access | Get full text |
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Summary: | Aroma compounds in Airen and Macabeo musts and wines were submitted to multivariate analysis of variance and only those significantly depending (p < 0.05) on grape variety, prefermentative treatment, and exhibiting no significant interaction were selected for discriminant analysis. Benzyl alcohol, Z‐3‐hexen‐1‐ol, hexanoic acid, benzaldehyde, β‐ionone, and E‐nerolidol contents in musts were used to calculate 2 discriminating functions, which allow classifying 100% of all must by variety and treatment. Discriminant analysis carried out with 1‐propanol, isoamyl alcohol, 2‐phenylethanol, ethyl acetate, ethyl propanoate, ethyl lactate, isobutyl acetate, and 7‐butyrolactone contents in wines, allows to establish 2 other functions, which led to accurate classification of 100% of the wine samples. |
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Bibliography: | ArticleID:JFDS158 ark:/67375/WNG-M4FMJXG2-0 istex:CE72A7F5703E595FB35BDF1DE98EB6C9924C2606 This research was supportedby a grant from the Government of Spain (Project VIN 00–039‐C2–01). ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-1 content type line 23 |
ISSN: | 0022-1147 1750-3841 |
DOI: | 10.1111/j.1365-2621.2003.tb14133.x |