Rapid tool for distinction of wines based on the global volatile signature

Journal of Chromatography. a
Sílvia M RochaManuel A Coimbra

Abstract

This work describes a novel methodology for the rapid distinction of wines by headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry, followed by principal component analysis of the data (HS-SPME-GC-MS-PCA). Headspace SPME is used to extract and concentrate the volatile and semi-volatile fractions. A DB-FFAP fused silica GC capillary column of 30 m at 220 degrees C was used acting as a transfer line of the components sorbed by the Carbowax-divinylbenzene coating fibre to the mass spectrometer, which acts as a sensor (30<m/z<300). In this methodology, which does not require any pre-treatment of the sample, the global volatile signature of the wine headspace (chromatographic profile and m/z pattern of fragmentation in each scan) is evaluated without complete chromatographic separation of its components. In order to retrieve from the data as much chemical information as possible and to extract m/z fragments (markers) for the characterisation and distinction of the wines varieties, a PCA was applied to the data resultant from the unresolved volatile fraction. In the present study, two different monovarietal white wines (Vitis vinifera L. var. Fernão-Pires and Arinto) were tested. Associated to the fas...Continue Reading

References

Jan 1, 1986·Clinical and Experimental Dermatology·D S Jolliffe
Nov 24, 1999·Journal of Agricultural and Food Chemistry·R T Marsili
Mar 6, 2003·Journal of Agricultural and Food Chemistry·Nawal Boudaoud, Luc Eveleigh

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Citations

Nov 29, 2011·Journal of Agricultural and Food Chemistry·Sonia CollinPierre-Marie Despatures
Nov 19, 2009·Journal of Separation Science·Rocio Garrido-DelgadoMiguel Valcárcel
Jan 16, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Sílvia PetronilhoSílvia M Rocha
Sep 16, 2011·Journal of Chromatography. a·C Dall'AstaG Galaverna
Aug 7, 2007·Journal of Agricultural and Food Chemistry·Natividad García-VillarJavier Saurina

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