Geographical differentiation of apple ciders based on volatile fingerprint

[Display omitted] •HS-SPME/GC–MS combined with chemometric tools for apple cider typicity.•143volatile organic compounds (VOCs) were identified, being 28 common to all apple ciders.•The volatile fingerprint of apple ciders was different among geographical regions.•PLS-DA allowed to discriminate appl...

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Bibliographic Details
Published in:Food research international 2020-11, Vol.137, p.109550-109550, Article 109550
Main Authors: Sousa, António, Vareda, José, Pereira, Regina, Silva, Catarina, Câmara, José S., Perestrelo, Rosa
Format: Article
Language:English
Subjects:
Alcoholic Beverages
Apple varieties (Malus domestica)
Geographical regions
Geography
Limonene
Malus
Markers
Portugal
Volatile organic compounds
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Summary:[Display omitted] •HS-SPME/GC–MS combined with chemometric tools for apple cider typicity.•143volatile organic compounds (VOCs) were identified, being 28 common to all apple ciders.•The volatile fingerprint of apple ciders was different among geographical regions.•PLS-DA allowed to discriminate apple ciders based on geographical regions.•10 VOCs were selected as putative geographical markers based on VIP values. With the globalization of food trade, it’s traceability and genuineness becomes increasingly more difficult. Therefore, it is necessary to develop analytical tools to define the authenticity and genuineness of food-derived products. In the current work, headspace solid-phase microextraction followed by gas chromatography-mass spectrometry (HS-SPME/GC–MS) combined with chemometric tools was used to establish the volatile fingerprint of apple ciders produced in different geographical regions of Madeira Island, in order to define their typicity and to identify putative geographical markers. A total of 143 volatile organic compounds (VOCs) belonging to different chemical families have been identified, of which 28 were found in all apple ciders independently of geographical region. Esters, terpenic and furanic compounds presented on average a higher contribution for the total volatile fingerprint in cider produced in northern region of the Island, whereas alcohols, acids, volatile phenols, carbonyl compounds and lactones in cider from southern region. Considering the relative areas of the VOCs, 43 revealed statistically significant differences (p 
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2020.109550