Adsorption-Thermal Desorption-Gas Chromatography Applied to Volatile Compounds of Madrid Region Wines

Adsorption–thermal desorption–GC was applied to analysis of some volatile compounds of wines produced in the Madrid region of Spain. By means of stepwise discriminant analysis (SDA), red, white, and rosé wines could be classified into separate groups (Arganda, Navalcarnero, and San Martı́n). The mos...

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Bibliographic Details
Published in:Journal of food composition and analysis 1998-03, Vol.11 (1), p.54-69
Main Authors: Dı́az-Regañon, Dolores Huerta, Salinas, Rosario, Masoud, Taisir, Alonso, Gonzalo
Format: Article
Language:English
Subjects:
aroma
Biological and medical sciences
CHEMICAL COMPOSITION
CLASSIFICATION
Fermented food industries
FOOD ANALYSIS
FOOD COMPOSITION
Food industries
FOODS
Fundamental and applied biological sciences. Psychology
GAS CHROMATOGRAPHY
GEOGRAPHICAL VARIATION
PROXIMATE COMPOSITION
RED WINES
ROSE WINES
SDE
SPAIN
thermal desorption
VOLATILE COMPOUNDS
WHITE WINES
wine
WINES
Wines and vinegars
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Summary:Adsorption–thermal desorption–GC was applied to analysis of some volatile compounds of wines produced in the Madrid region of Spain. By means of stepwise discriminant analysis (SDA), red, white, and rosé wines could be classified into separate groups (Arganda, Navalcarnero, and San Martı́n). The most effective variables for classifying the white wines according to their origin were: 1-hexanol, linalool, and ethyl lactate, which provided 95% correct classification. In the case of rosé wines successful classifications were obtained using the variables ethyl lactate, ethyl pelargonate, and ethyl dodecanoate. Eighty percent of red wines could be correctly classified according to their exact origin by using: 1-pentanol and heptanoic acid as variables.
ISSN:0889-1575
1096-0481
DOI:10.1006/jfca.1997.0556