Selection of Volatile Aroma Compounds by Statistical and Enological Criteria for Analytical Differentiation of Musts and Wines of Two Grape Varieties

• Published in: Journal of food science Vol. 68; no. 1; pp. 158 - 163
• Main Authors: Bueno, J.E., Peinado, R., Moreno, J., Medina, M., Moyano, L., Zea, L.
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.01.2003; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: Airen; aroma compounds; Biological and medical sciences; Chemical compounds; Classification; discriminant analysis; Fermented food industries; Food industries; Food science; Fundamental and applied biological sciences. Psychology; Macabeo; must; Variance analysis; wine; Wines; Wines and vinegars; Volatile compound; Wine; Alcoholic beverage; Discriminant analysis; Statistical analysis; Fermented beverage; Aroma; Differentiation; Grape must; Cultivar
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2003.tb14133.x

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.