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Food Chem

Title:		Main differences between volatiles of sparkling and base wines accessed through comprehensive two dimensional gas chromatography with time-of-flight mass spectrometric detection and chemometric tools
Author(s):		Welke JE; Zanus M; Lazzarotto M; Pulgati FH; Zini CA;
Address:		"Instituto de Ciencia e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Avenida Bento Goncalves, 9500 Porto Alegre, RS, Brazil. Empresa Brasileira de Pesquisa Agropecuaria, Embrapa Uva e Vinho, Rua Livramento, 515, Bento Goncalves, RS, Brazil. Empresa Brasileira de Pesquisa Agropecuaria, Embrapa Florestas, Estrada da Ribeira, km 111, Colombo, PR, Brazil. Instituto de Matematica, Universidade Federal do Rio Grande do Sul, Avenida Bento Goncalves, 9500 Porto Alegre, RS, Brazil. Instituto de Quimica, Universidade Federal do Rio Grande do Sul, Avenida Bento Goncalves, 9500 Porto Alegre, RS, Brazil. Electronic address: claudialcaraz@gmail.com"
Journal Title:		Food Chem
Year:		2014
Volume:		20140517
Issue:
Page Number:		427 - 437
DOI:		10.1016/j.foodchem.2014.05.025
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The main changes in the volatile profile of base wines and their corresponding sparkling wines produced by traditional method were evaluated and investigated for the first time using headspace solid-phase microextraction combined with comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry detection (GCxGC/TOFMS) and chemometric tools. Fisher ratios helped to find the 119 analytes that were responsible for the main differences between base and sparkling wines and principal component analysis explained 93.1% of the total variance related to the selected 78 compounds. It was also possible to observe five subclusters in base wines and four subclusters in sparkling wines samples through hierarchical cluster analysis, which seemed to have an organised distribution according to the regions where the wines came from. Twenty of the most important volatile compounds co-eluted with other components and separation of some of them was possible due to GCxGC/TOFMS performance"
Keywords:		Cluster Analysis Gas Chromatography-Mass Spectrometry/*methods Odorants/*analysis Principal Component Analysis Solid Phase Microextraction/*methods Volatile Organic Compounds/*analysis Wine/*analysis/classification/standards Base wine Chardonnay Fisher ra;
Notes:		"MedlineWelke, Juliane Elisa Zanus, Mauro Lazzarotto, Marcelo Pulgati, Fernando Hepp Zini, Claudia Alcaraz eng Research Support, Non-U.S. Gov't England 2014/07/06 Food Chem. 2014 Dec 1; 164:427-37. doi: 10.1016/j.foodchem.2014.05.025. Epub 2014 May 17"