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Food Res Int

Title:		Geographical differentiation of apple ciders based on volatile fingerprint
Author(s):		Sousa A; Vareda J; Pereira R; Silva C; Camara JS; Perestrelo R;
Address:		"CQM - Centro de Quimica da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal. Direcao Regional de Agricultura, Divisao de Inovacao Agroalimentar, Avenida Arriaga, n degrees 21, Edificio Golden Gate, 9000-060 Funchal, Portugal. CQM - Centro de Quimica da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal; Departamento de Quimica, Faculdade de Ciencias Exatas e Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal. CQM - Centro de Quimica da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal. Electronic address: rmp@staff.uma.pt"
Journal Title:		Food Res Int
Year:		2020
Volume:		20200716
Issue:
Page Number:		109550 -
DOI:		10.1016/j.foodres.2020.109550
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"With the globalization of food trade, it's traceability and genuineness becomes increasingly more difficult. Therefore, it is necessary to develop analytical tools to define the authenticity and genuineness of food-derived products. In the current work, headspace solid-phase microextraction followed by gas chromatography-mass spectrometry (HS-SPME/GC-MS) combined with chemometric tools was used to establish the volatile fingerprint of apple ciders produced in different geographical regions of Madeira Island, in order to define their typicity and to identify putative geographical markers. A total of 143 volatile organic compounds (VOCs) belonging to different chemical families have been identified, of which 28 were found in all apple ciders independently of geographical region. Esters, terpenic and furanic compounds presented on average a higher contribution for the total volatile fingerprint in cider produced in northern region of the Island, whereas alcohols, acids, volatile phenols, carbonyl compounds and lactones in cider from southern region. Considering the relative areas of the VOCs, 43 revealed statistically significant differences (p < 0.001) between geographical regions, and 11 between northern and southern regions. A clear differentiation among cider-producing regions was observed on the developed partial least squares-discriminant analysis (PLS-DA) model. Two alcohols (1-hexanol, 1-octanol), 6 esters (methyl acetate, (Z)-3-hexen-1-ol acetate, ethyl hexanoate, ethyl nonanote, ethyl octanoate, isoamyl octanoate) and 1 terpenic compound (limonene), can be considered putative geographic markers due to their discriminatory ability. The results obtained recognize the specific and typical geographical characteristics of the cider, which will allow the forthcoming guarantee for the construction of a sustainable platform for the establishment of the authenticity and typicality of the regional cider"
Keywords:		Alcoholic Beverages Geography Limonene *Malus Portugal Apple varieties (Malus domestica) Geographical regions Markers Volatile organic compounds;
Notes:		"MedlineSousa, Antonio Vareda, Jose Pereira, Regina Silva, Catarina Camara, Jose S Perestrelo, Rosa eng Research Support, Non-U.S. Gov't Canada 2020/11/26 Food Res Int. 2020 Nov; 137:109550. doi: 10.1016/j.foodres.2020.109550. Epub 2020 Jul 16"