Grape musts differentiation based on selected aroma compounds using SBSE-GC-MS and statistical analysis
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Author
Vararu, Florin
Moreno-García, Jaime
Cotea, Valeriu V.
Moreno, Juan
Publisher
Institute of Grapevine Breeding GeilweilerhofDate
2015Subject
GrapeAroma compounds
Differentiation
Statistical analysis
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Show full item recordAbstract
Fifty-one aroma compounds in musts from 'Muscat
Ottonel', 'Aligoté', 'Muscat of Alexandria' and 'Pedro
Ximénez' white grapes have been determined, three
of them identified for the first time in grapes. Two fingerprints
for each cultivar, based in 6 groups of aroma
compounds before and after acidic hydrolysis of the
musts were obtained by Multiple Variable Analysis.
Only 17 aroma compounds before and 21 after hydrolysis,
were selected by their high discriminating power.
The Principal Component Analysis carried out with
data of these selected compounds provided two components
explaining 85.11 % of the overall variance for
free aroma compounds and 87.58 % for those obtained
after hydrolysis of musts, allowing an objective differentiation
of each cultivar.