Comparative characterization of volatile profiles of French, Italian, Spanish, and Polish red wines using headspace solid-phase microextraction/gas chromatography-mass spectrometry. (18th December 2017)

• Record Type: Journal Article
• Authors: Stój, Anna; Czernecki, Tomasz; Domagała, Dorota; Targoński, Zdzisław
• Is Part Of: International journal of food properties. Volume 20(2017)Supplement 1
• Page Start: S830
• Page End: S845
• Publication Date: 2017-12-18
• Subjects: Volatile compounds -- PA fiber -- SPME -- GC-MS -- Authenticity -- Polish red wines; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664.0705
• DOI: 10.1080/10942912.2017.1315590
• Languages: English
• ISSNs: 1094-2912

Abstract

ABSTRACT: 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.