白葡萄酒挥发物作为鉴别真伪和掺假控制指标的统计分析

IF 2.5 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Australian Journal of Grape and Wine Research Pub Date : 2021-06-01 DOI:10.1111/ajgw.12486

I.K. Karabagias, V.K. Karabagias, A.V. Badeka

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引用次数: 6

摘要

葡萄酒是人类消费的最古老的酒精饮料之一，其价格与产品和质量状况有关。本研究的目的是探讨特定挥发性化合物是否可以作为水的真实性和掺假的指标。方法与结果采用顶空固相微萃取-气相质谱联用技术对8种受产地保护或地理标志保护的干白和半干白进行挥发性成分分析;挥发性化合物分析结果进行多元统计分析。并对添加2.5%、5%、7%和10%水的亚述酒的挥发性成分进行了测定。结论乙醇、乙酸乙酯、己醇、己酸乙酯、琥珀酸二乙酯、dl-柠檬烯、α-萜烯、橙酚氧化物、黑螺烷和癸酸乙酯等均可作为葡萄品种、产地或掺水的指示剂。本文首次提出了一种利用挥发物快速鉴别和控制希腊葡萄酒掺假的方法。

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Volatilome of white wines as an indicator of authenticity and adulteration control using statistical analysis

Background and Aims

Wine is one of the oldest alcoholic beverages consumed by humans and its price is related to the product and quality status. The aim of this study was to investigate whether specific volatile compounds could be used as indicators of authenticity and adulteration with water.

Methods and Results

Eight dry and demi-sec white wines of Protected Designation of Origin or Protected Geographical Indication status were subjected to analysis of volatile compounds (volatilome) using headspace solid phase micro-extraction coupled to GC/MS; the results of the volatile compound analysis were subjected to multivariate statistical analysis. The volatile compounds of Assyrtiko wine with 2.5, 5, 7 and 10% water added were also assessed.

Conclusions

Ethanol, ethyl acetate, hexanol, ethyl hexanoate, diethyl succinate, dl-limonene, α-terpinolene, nerol oxide, vitispirane, and ethyl decanoate, among others, could be used as indicators of either grape cultivar, geographical origin, or adulteration with water.

Significance of the Study

A rapid method using the volatilome for the authentication and adulteration control of Greek wines is presented for the first time.

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来源期刊

Australian Journal of Grape and Wine Research 工程技术-食品科技

CiteScore

5.30

自引率

7.10%

发文量

审稿时长

3 months

期刊介绍： The Australian Journal of Grape and Wine Research provides a forum for the exchange of information about new and significant research in viticulture, oenology and related fields, and aims to promote these disciplines throughout the world. The Journal publishes results from original research in all areas of viticulture and oenology. This includes issues relating to wine, table and drying grape production; grapevine and rootstock biology, genetics, diseases and improvement; viticultural practices; juice and wine production technologies; vine and wine microbiology; quality effects of processing, packaging and inputs; wine chemistry; sensory science and consumer preferences; and environmental impacts of grape and wine production. Research related to other fermented or distilled beverages may also be considered. In addition to full-length research papers and review articles, short research or technical papers presenting new and highly topical information derived from a complete study (i.e. not preliminary data) may also be published. Special features and supplementary issues comprising the proceedings of workshops and conferences will appear periodically.