| Title: | Discrimination of French wine brandy origin by PTR-MS headspace analysis using ethanol ionization and sensory assessment |
| Author(s): | Malfondet N; Brunerie P; Le Quere JL; |
| Address: | "Centre des Sciences du Gout et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Universite Bourgogne Franche-Comte, 17, rue Sully, 21065, Dijon, France. Centre de Recherche Pernod Ricard, 94046, Creteil, France. Centre des Sciences du Gout et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Universite Bourgogne Franche-Comte, 17, rue Sully, 21065, Dijon, France. jean-luc.le-quere@inrae.fr" |
| DOI: | 10.1007/s00216-021-03275-x |
| ISSN/ISBN: | 1618-2650 (Electronic) 1618-2642 (Linking) |
| Abstract: | "The headspace volatile organic compound (VOC) fingerprints (volatilome) of French wine brandies were investigated by proton transfer reaction time-of-flight mass spectrometry (PTR-ToF-MS). Protonated ethanol chemical ionization was used with dedicated experimental conditions that were previously validated for model wines. These included a reference vial containing a hydro-alcoholic solution with the same ethanol content (20% v/v) as the diluted sample spirits, which was used to establish steady-state ionization conditions. A low electric field strength to number density ratio E/N (85 Td) was used in the drift tube in order to limit the fragmentation of the protonated analytes. The obtained headspace fingerprints were used to investigate the origin of French brandies produced within a limited geographic production area. Brandies of two different vintages (one freshly distilled and one aged for 14 years in French oak barrels) were successfully classified according to their growth areas using unsupervised (principal component analysis, PCA) and supervised (partial least squares regression discriminant analysis, PLS-DA) multivariate analyses. The models obtained by PLS-DA allowed the identification of discriminant volatile compounds that were mainly characterised as key aroma compounds of wine brandies. The discrimination was supported by sensory evaluation conducted with free sorting tasks. The results showed that this ethanol ionization method was suitable for direct headspace analysis of brandies. They also demonstrated its ability to distinguish French brandies according to their growth areas, and this effect on brandy VOC composition was confirmed at a perceptive level" |
| Keywords: | Ethanol/*chemistry France Mass Spectrometry/*methods Volatile Organic Compounds/*analysis Wine/*analysis Ethanol ionization Free sorting task French wine brandy Growth area Ptr-ms Terroir; |
| Notes: | "MedlineMalfondet, Nicolas Brunerie, Pascal Le Quere, Jean-Luc eng CIFRE 2012/1072/Association Nationale de la Recherche et de la Technologie/ Germany 2021/03/14 Anal Bioanal Chem. 2021 May; 413(12):3349-3368. doi: 10.1007/s00216-021-03275-x. Epub 2021 Mar 13" |
