Artículo
Determination of volatile compounds for the differentiation of PDO fortified wines with different ageing methods as a tool for controlling their authenticity
Autor/es | Úbeda Aguilera, Cristina
Cortejosa, David Morales Gómez, María Lourdes Callejón Fernández, Raquel María Ríos-Reina, Rocío |
Departamento | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal |
Fecha de publicación | 2023-11 |
Fecha de depósito | 2024-04-08 |
Publicado en |
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Resumen | The aim of this work was to study the differentiating volatile profiles of the Spanish protected designation of origin (PDO) fortified wines obtained by headspace solid phase microextraction in conjunction with gas ... The aim of this work was to study the differentiating volatile profiles of the Spanish protected designation of origin (PDO) fortified wines obtained by headspace solid phase microextraction in conjunction with gas chromatography-mass spectrometry and powerful chemometric tools, to finally identify the marker volatile compounds most related to fortified wine types. Results revealed a satisfactory discrimination, for the first time, of the different types of PDO fortified wines, involving only a reduced number of volatile compounds selected by chemometrics. Thus, 28 volatile compounds were responsible for the differentiation according to ageing type (biological, oxidative, or mixed) resulting useful markers for the identification of each specific type of fortified wine. Among them, some esters were strongly related to biological ageing, aldehydes and acids to oxidative ageing, and lactones to mixed ageing. These volatile molecules involved in their differentiation could explain the unique organoleptic characteristics or attributes of these PDO fortified wines. |
Agencias financiadoras | European Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER) Junta de Andalucía |
Identificador del proyecto | P-2021/1638
FEDER_US-1380830 |
Cita | Úbeda Aguilera, C., Cortejosa, D., Morales Gómez, M.L., Callejón Fernández, R.M. y Ríos-Reina, R. (2023). Determination of volatile compounds for the differentiation of PDO fortified wines with different ageing methods as a tool for controlling their authenticity. Food Research International, 173, 113320. https://doi.org/10.1016/j.foodres.2023.113320. |
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