Back to Search
Start Over
Differentiation of Commercial PDO Wines Produced in Istria (Croatia) According to Variety and Harvest Year Based on HS-SPME-GC/MS Volatile Aroma Compounds Profiling
- Source :
- Food Technology and Biotechnology, Vol 55, Iss 1, Pp 95-108 (2017)
- Publication Year :
- 2017
- Publisher :
- Faculty of Food Technology and Biotechnology - University of Zagreb, 2017.
-
Abstract
- To differentiate monovarietal wines made from native and introduced varieties in Istria (Croatia), samples of Malvazija istarska, Chardonnay and Muscat yellow from two harvest years (2013 and 2014) were subjected to headspace solid-phase microextraction and gas chromatographic/mass spectrometric analysis (HS-SPME-GC/MS) of volatile aroma compounds. Significant effects of variety and harvest year were determined, but their interaction complicated the differentiation. Particular compounds were consistent as markers of variety in both years: nerol for Malvazija, ethyl cinnamate and a tentatively identified isomer of dimethylbenzaldehyde for Chardonnay, and terpenes for Muscat yellow. Wines from 2013 contained higher concentrations of the majority of important volatiles. A 100% correct differentiation of Malvazija istarska and Chardonnay wines according to both variety and harvest year was achieved by stepwise linear discriminant analysis.
- Subjects :
- Croatia
lcsh:Biotechnology
General Chemical Engineering
harvest year
HS-SPME-GC/MS
01 natural sciences
Industrial and Manufacturing Engineering
Terpene
chemistry.chemical_compound
0404 agricultural biotechnology
lcsh:TP248.13-248.65
Nerol
Aroma compound
Food science
volatile aroma compounds
Aroma
Chromatography
lcsh:TP368-456
biology
monovarietal wine
variety
010401 analytical chemistry
04 agricultural and veterinary sciences
biology.organism_classification
040401 food science
Ethyl cinnamate
Mass spectrometric
0104 chemical sciences
lcsh:Food processing and manufacture
chemistry
Preliminary Communications
Gas chromatography–mass spectrometry
Food Science
Biotechnology
Subjects
Details
- ISSN :
- 13342606 and 13309862
- Volume :
- 55
- Database :
- OpenAIRE
- Journal :
- Food Technology and Biotechnology
- Accession number :
- edsair.doi.dedup.....89114c50629b74e69872a21a8ce12448