Aroma ageing trends in GC/MS profiles of liqueur wines

Analytica Chimica Acta
Ana C PereiraJ C Marques

Abstract

Madeira wine has been studied with the main goal of acquiring a better understanding about the evolution of its properties over time. For that purpose, flexible and reliable data analysis tools were employed to characterize wines at different ageing stages, using flavour chromatography measurements. In this paper we present the results from such a study, where the main differences in the aroma profiles and their development in different types of aged Madeira wines are analyzed and evaluated according to their discriminating power. An exploratory multivariate data analysis was conducted using two different tools, namely biplots and contributions plots obtained through principal component analysis (PCA). In order to take advantage of the maximum amount of information provided by the chromatography data sets, a new approach that incorporates samples variability in the analysis of the statistical significance of contributions estimates, was developed and tested. In this way, it was possible to analyze which volatile compounds have statistically significant and/or similar contributions regarding the observed separation of wine samples from different groups. Furthermore, since several chemical compounds are expected to change togethe...Continue Reading

References

Oct 16, 2001·Journal of Agricultural and Food Chemistry·O V Brenna, E Pagliarini

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Citations

Jun 11, 2014·Critical Reviews in Food Science and Nutrition·Patricia Reboredo-RodríguezJesús Simal-Gándara
Mar 1, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Gonzalo AstrayJesus Simal-Gandara

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