dc.creator | Úbeda Aguilera, Cristina | es |
dc.creator | Cortejosa, David | es |
dc.creator | Morales Gómez, María Lourdes | es |
dc.creator | Callejón Fernández, Raquel María | es |
dc.creator | Ríos-Reina, Rocío | es |
dc.date.accessioned | 2024-04-08T07:04:46Z | |
dc.date.available | 2024-04-08T07:04:46Z | |
dc.date.issued | 2023-11 | |
dc.identifier.citation | 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. | |
dc.identifier.issn | 0963-9969 | es |
dc.identifier.issn | 1873-7145 | es |
dc.identifier.uri | https://hdl.handle.net/11441/156697 | |
dc.description.abstract | 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. | es |
dc.description.sponsorship | Fondo Europeo de Desarrollo Regional (FEDER) y Consejería de Transformación Económica, Industria, Conocimiento y Universidades de la Junta de Andalucía, dentro del "Programa Operativo FEDER 2014-2020”- P-2021/1638 y FEDER_US-1380830 | es |
dc.format | application/pdf | es |
dc.format.extent | 13 p. | es |
dc.language.iso | eng | es |
dc.publisher | Elsevier | es |
dc.relation.ispartof | Food Research International, 173, 113320. | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Fortified Wines | es |
dc.subject | Protected Designation of Origin | es |
dc.subject | Ageing | es |
dc.subject | Volatile Compounds | es |
dc.subject | SPME | es |
dc.title | Determination of volatile compounds for the differentiation of PDO fortified wines with different ageing methods as a tool for controlling their authenticity | es |
dc.type | info:eu-repo/semantics/article | es |
dc.type.version | info:eu-repo/semantics/publishedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal | es |
dc.relation.projectID | P-2021/1638 | es |
dc.relation.projectID | FEDER_US-1380830 | es |
dc.relation.publisherversion | https://doi.org/10.1016/j.foodres.2023.113320 | es |
dc.identifier.doi | 10.1016/j.foodres.2023.113320 | es |
dc.journaltitle | Food Research International | es |
dc.publication.volumen | 173 | es |
dc.publication.initialPage | 113320 | es |
dc.contributor.funder | European Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER) | es |
dc.contributor.funder | Junta de Andalucía | es |