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HERO ID
3052878
Reference Type
Journal Article
Title
Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains
Author(s)
Vararu, F; Moreno-García, J; Zamfir, CI; Cotea, VV; Moreno, J
Year
2016
Is Peer Reviewed?
Yes
Journal
Food Chemistry
ISSN:
0308-8146
EISSN:
1873-7072
Publisher
Elsevier Ltd
Location
OXFORD
Volume
197
Issue
Part A
Page Numbers
373-381
Language
English
PMID
26616963
DOI
10.1016/j.foodchem.2015.10.111
Web of Science Id
WOS:000366985900047
Abstract
Nine wines obtained by fermenting Aligoté musts with individual starter cultures of eight Saccharomyces cerevisiae yeast strains and with the indigenous microbiota were compared in terms of their composition in minor volatile aroma compounds. An easy handle methodology Stir-Bar-Sorptive-Adsorption, Gas Chromatography-Mass Spectrometry based, permits the identification of 49 aroma compounds. The rearrangement of these aroma compounds in six chemical families permits the establishment of a finger printing for each wine. Eighteen aroma compounds that exhibit a high differentiation power (p⩽0.05) were selected for chemometric analysis. The Principal Component Analysis carried out with these aroma compounds reveal that the first two principal components explain 53.8% and 17.2% of the total variance, respectively, allowing the establishment of nine different groups, in accordance with the wine types obtained. These results reveal analytical differences among the wines that are not recognized by sensorial analysis.
Keywords
Aligoté; Aroma compounds; Chemometry; Saccharomyces cerevisiae; Stir-Bar-Sorptive-Extraction; Wine differentiation
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Dibutyl Phthalate (DBP)
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Diisobutyl Phthalate (DIBP) Final
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