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Foods

Title:		Tracing the Volatilomic Fingerprint of the Most Popular Italian Fortified Wines
Author(s):		Jasmins G; Perestrelo R; Coisson JD; Sousa P; Teixeira JA; Bordiga M; Camara JS;
Address:		"CQM-Centro de Quimica da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal. Department of Pharmaceutical Sciences, Universita degli Studi del Piemonte Orientale 'A. Avogadro', Largo Donegani 2, 28100 Novara, Italy. CEB-Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal. LABBELS-Associate Laboratory, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal. Departamento de Quimica, Faculdade de Ciencias Exatas e Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal"
Journal Title:		Foods
Year:		2023
Volume:		20230519
Issue:		10
Page Number:		-
DOI:		10.3390/foods12102058
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"The aim of the current study was to provide a useful platform to identify characteristic molecular markers related to the authenticity of Italian fortified wines. For this purpose, the volatilomic fingerprint of the most popular Italian fortified wines was established using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME/GC-MS). Several volatile organic compounds (VOCs), belonging with distinct chemical groups, were identified, ten of which are common to all the analyzed fortified Italian wines. Terpenoids were the most abundant chemical group in Campari bitter wines due to limonene's high contribution to the total volatilomic fingerprint, whereas for Marsala wines, alcohols and esters were the most predominant chemical groups. The fortified Italian wines VOCs network demonstrated that the furanic compounds 2-furfural, ethyl furoate, and 5-methyl-2-furfural, constitute potential molecular markers of Marsala wines, while the terpenoids nerol, alpha-terpeniol, limonene, and menthone isomers, are characteristic of Vermouth wines. In addition, butanediol was detected only in Barolo wines, and beta-phellandrene and beta-myrcene only in Campari wines. The obtained data reveal an adequate tool to establish the authenticity and genuineness of Italian fortified wines, and at the same time constitute a valuable contribution to identify potential cases of fraud or adulteration to which they are subject, due to the high commercial value associated with these wines. In addition, they contribute to the deepening of scientific knowledge that supports its valorization and guarantee of quality and safety for consumers"
Keywords:		Hs-spme/gc-ms fortified wine molecular biomarkers volatilomic fingerprint;
Notes:		"PubMed-not-MEDLINEJasmins, Goncalo Perestrelo, Rosa Coisson, Jean Daniel Sousa, Patricia Teixeira, Jose A Bordiga, Matteo Camara, Jose S eng UIDB/00674/2020/Fundacao para a Ciencia e Tecnologia/ UIDP/00674/2020/Fundacao para a Ciencia e Tecnologia/ M1420-01-0145-FEDER-000005/ARDITI-Agencia Regional para o Desenvolvimento da Investigacao Tecnologia e Inovacao/ M14-20 M1420-01-0145-FEDER-000008/Madeira 14-20/ Switzerland 2023/05/27 Foods. 2023 May 19; 12(10):2058. doi: 10.3390/foods12102058"