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Food Chem

Title:		Differentiation of wines according to grape variety and geographical origin based on volatiles profiling using SPME-MS and SPME-GC/MS methods
Author(s):		Ziolkowska A; Wasowicz E; Jelen HH;
Address:		"Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-642 Poznan, Poland. Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-642 Poznan, Poland. Electronic address: henrykj@up.poznan.pl"
Journal Title:		Food Chem
Year:		2016
Volume:		20160701
Issue:
Page Number:		714 - 720
DOI:		10.1016/j.foodchem.2016.06.120
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Among methods to detect wine adulteration, profiling volatiles is one with a great potential regarding robustness, analysis time and abundance of information for subsequent data treatment. Volatile fraction fingerprinting by solid-phase microextraction with direct analysis by mass spectrometry without compounds separation (SPME-MS) was used for differentiation of white as well as red wines. The aim was to differentiate between varieties used for wine production and to also differentiate wines by country of origin. The results obtained were compared to SPME-GC/MS analysis in which compounds were resolved by gas chromatography. For both approaches the same type of statistical procedure was used to compare samples: principal component analysis (PCA) followed by linear discriminant analysis (LDA). White wines (38) and red wines (41) representing different grape varieties and various regions of origin were analysed. SPME-MS proved to be advantageous in use due to better discrimination and higher sample throughput"
Keywords:		Discriminant Analysis Gas Chromatography-Mass Spectrometry Geography Mass Spectrometry Principal Component Analysis Reproducibility of Results Solid Phase Microextraction Vitis/*chemistry/classification Volatile Organic Compounds/*analysis Wine/*analysis;
Notes:		"MedlineZiolkowska, Angelika Wasowicz, Erwin Jelen, Henryk H eng England 2016/07/28 Food Chem. 2016 Dec 15; 213:714-720. doi: 10.1016/j.foodchem.2016.06.120. Epub 2016 Jul 1"