Loading…

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...

Full description

Saved in:

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
Citations:	Items that this one cites Items that cite this one
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!

cited_by	cdi_FETCH-LOGICAL-c252t-21a969d15f7ed54f2f80c616ddd98fb572b1487e6664a82773cef299ad6448e83
cites	cdi_FETCH-LOGICAL-c252t-21a969d15f7ed54f2f80c616ddd98fb572b1487e6664a82773cef299ad6448e83
container_end_page	69
container_issue	1
container_start_page	54
container_title	Journal of food composition and analysis
container_volume	11
creator	Dı́az-Regañon, Dolores Huerta Salinas, Rosario Masoud, Taisir Alonso, Gonzalo
description	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.
doi_str_mv	10.1006/jfca.1997.0556
format	article
fullrecord	<record><control><sourceid>elsevier_cross</sourceid><recordid>TN_cdi_crossref_primary_10_1006_jfca_1997_0556</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0889157597905561</els_id><sourcerecordid>S0889157597905561</sourcerecordid><originalsourceid>FETCH-LOGICAL-c252t-21a969d15f7ed54f2f80c616ddd98fb572b1487e6664a82773cef299ad6448e83</originalsourceid><addsrcrecordid>eNp1kE1rGzEQhkVpoW6Sa28FHXpdR5JXWulo3CYNOBRSOz2KsTSyZdarRdoU8u-7i4NvOQ3M-8HMQ8hXzuacMXV7DA7m3JhmzqRUH8iMM6MqVmv-kcyY1qbispGfyZdSjowxKWo9I7j0JeV-iKmrNgfMJ2jpD7ys7qHQ1SGnEwxpn6E_vNJl37cRPR0SfU4tDLFFukqnPr10vtAU6CP4HD19wv3YQP_GDss1-RSgLXjzNq_I9u7nZvWrWv--f1gt15UTUgyV4GCU8VyGBr2sgwiaOcWV997osJON2PFaN6iUqkGLplk4DMIY8KquNerFFZmfe11OpWQMts_xBPnVcmYnSHaCZCdIdoI0Br6fAz0UB23I0LlYLikhpGJy6v12tgVIFvZ5tGz_TC1Mm4VqRl2fdRyf-xcx2-Iidg59zOgG61N874L_TCiEqA</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Adsorption-Thermal Desorption-Gas Chromatography Applied to Volatile Compounds of Madrid Region Wines</title><source>ScienceDirect Freedom Collection</source><creator>Dı́az-Regañon, Dolores Huerta ; Salinas, Rosario ; Masoud, Taisir ; Alonso, Gonzalo</creator><creatorcontrib>Dı́az-Regañon, Dolores Huerta ; Salinas, Rosario ; Masoud, Taisir ; Alonso, Gonzalo</creatorcontrib><description>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.</description><identifier>ISSN: 0889-1575</identifier><identifier>EISSN: 1096-0481</identifier><identifier>DOI: 10.1006/jfca.1997.0556</identifier><language>eng</language><publisher>New York, NY: Elsevier Inc</publisher><subject>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</subject><ispartof>Journal of food composition and analysis, 1998-03, Vol.11 (1), p.54-69</ispartof><rights>1998 Academic Press</rights><rights>1998 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c252t-21a969d15f7ed54f2f80c616ddd98fb572b1487e6664a82773cef299ad6448e83</citedby><cites>FETCH-LOGICAL-c252t-21a969d15f7ed54f2f80c616ddd98fb572b1487e6664a82773cef299ad6448e83</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=2256058$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Dı́az-Regañon, Dolores Huerta</creatorcontrib><creatorcontrib>Salinas, Rosario</creatorcontrib><creatorcontrib>Masoud, Taisir</creatorcontrib><creatorcontrib>Alonso, Gonzalo</creatorcontrib><title>Adsorption-Thermal Desorption-Gas Chromatography Applied to Volatile Compounds of Madrid Region Wines</title><title>Journal of food composition and analysis</title><description>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.</description><subject>aroma</subject><subject>Biological and medical sciences</subject><subject>CHEMICAL COMPOSITION</subject><subject>CLASSIFICATION</subject><subject>Fermented food industries</subject><subject>FOOD ANALYSIS</subject><subject>FOOD COMPOSITION</subject><subject>Food industries</subject><subject>FOODS</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>GAS CHROMATOGRAPHY</subject><subject>GEOGRAPHICAL VARIATION</subject><subject>PROXIMATE COMPOSITION</subject><subject>RED WINES</subject><subject>ROSE WINES</subject><subject>SDE</subject><subject>SPAIN</subject><subject>thermal desorption</subject><subject>VOLATILE COMPOUNDS</subject><subject>WHITE WINES</subject><subject>wine</subject><subject>WINES</subject><subject>Wines and vinegars</subject><issn>0889-1575</issn><issn>1096-0481</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1998</creationdate><recordtype>article</recordtype><recordid>eNp1kE1rGzEQhkVpoW6Sa28FHXpdR5JXWulo3CYNOBRSOz2KsTSyZdarRdoU8u-7i4NvOQ3M-8HMQ8hXzuacMXV7DA7m3JhmzqRUH8iMM6MqVmv-kcyY1qbispGfyZdSjowxKWo9I7j0JeV-iKmrNgfMJ2jpD7ys7qHQ1SGnEwxpn6E_vNJl37cRPR0SfU4tDLFFukqnPr10vtAU6CP4HD19wv3YQP_GDss1-RSgLXjzNq_I9u7nZvWrWv--f1gt15UTUgyV4GCU8VyGBr2sgwiaOcWV997osJON2PFaN6iUqkGLplk4DMIY8KquNerFFZmfe11OpWQMts_xBPnVcmYnSHaCZCdIdoI0Br6fAz0UB23I0LlYLikhpGJy6v12tgVIFvZ5tGz_TC1Mm4VqRl2fdRyf-xcx2-Iidg59zOgG61N874L_TCiEqA</recordid><startdate>199803</startdate><enddate>199803</enddate><creator>Dı́az-Regañon, Dolores Huerta</creator><creator>Salinas, Rosario</creator><creator>Masoud, Taisir</creator><creator>Alonso, Gonzalo</creator><general>Elsevier Inc</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>199803</creationdate><title>Adsorption-Thermal Desorption-Gas Chromatography Applied to Volatile Compounds of Madrid Region Wines</title><author>Dı́az-Regañon, Dolores Huerta ; Salinas, Rosario ; Masoud, Taisir ; Alonso, Gonzalo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c252t-21a969d15f7ed54f2f80c616ddd98fb572b1487e6664a82773cef299ad6448e83</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1998</creationdate><topic>aroma</topic><topic>Biological and medical sciences</topic><topic>CHEMICAL COMPOSITION</topic><topic>CLASSIFICATION</topic><topic>Fermented food industries</topic><topic>FOOD ANALYSIS</topic><topic>FOOD COMPOSITION</topic><topic>Food industries</topic><topic>FOODS</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>GAS CHROMATOGRAPHY</topic><topic>GEOGRAPHICAL VARIATION</topic><topic>PROXIMATE COMPOSITION</topic><topic>RED WINES</topic><topic>ROSE WINES</topic><topic>SDE</topic><topic>SPAIN</topic><topic>thermal desorption</topic><topic>VOLATILE COMPOUNDS</topic><topic>WHITE WINES</topic><topic>wine</topic><topic>WINES</topic><topic>Wines and vinegars</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Dı́az-Regañon, Dolores Huerta</creatorcontrib><creatorcontrib>Salinas, Rosario</creatorcontrib><creatorcontrib>Masoud, Taisir</creatorcontrib><creatorcontrib>Alonso, Gonzalo</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>Journal of food composition and analysis</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Dı́az-Regañon, Dolores Huerta</au><au>Salinas, Rosario</au><au>Masoud, Taisir</au><au>Alonso, Gonzalo</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Adsorption-Thermal Desorption-Gas Chromatography Applied to Volatile Compounds of Madrid Region Wines</atitle><jtitle>Journal of food composition and analysis</jtitle><date>1998-03</date><risdate>1998</risdate><volume>11</volume><issue>1</issue><spage>54</spage><epage>69</epage><pages>54-69</pages><issn>0889-1575</issn><eissn>1096-0481</eissn><abstract>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.</abstract><cop>New York, NY</cop><pub>Elsevier Inc</pub><doi>10.1006/jfca.1997.0556</doi><tpages>16</tpages></addata></record>
fulltext	fulltext
identifier	ISSN: 0889-1575
ispartof	Journal of food composition and analysis, 1998-03, Vol.11 (1), p.54-69
issn	0889-1575 1096-0481
language	eng
recordid	cdi_crossref_primary_10_1006_jfca_1997_0556
source	ScienceDirect Freedom Collection
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
title	Adsorption-Thermal Desorption-Gas Chromatography Applied to Volatile Compounds of Madrid Region Wines
url	http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-06T02%3A53%3A39IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-elsevier_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Adsorption-Thermal%20Desorption-Gas%20Chromatography%20Applied%20to%20Volatile%20Compounds%20of%20Madrid%20Region%20Wines&rft.jtitle=Journal%20of%20food%20composition%20and%20analysis&rft.au=D%C4%B1%CC%81az-Rega%C3%B1on,%20Dolores%20Huerta&rft.date=1998-03&rft.volume=11&rft.issue=1&rft.spage=54&rft.epage=69&rft.pages=54-69&rft.issn=0889-1575&rft.eissn=1096-0481&rft_id=info:doi/10.1006/jfca.1997.0556&rft_dat=%3Celsevier_cross%3ES0889157597905561%3C/elsevier_cross%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c252t-21a969d15f7ed54f2f80c616ddd98fb572b1487e6664a82773cef299ad6448e83%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true