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Classification of wines from five Spanish origin denominations by aromatic compound analysis.
Senz, Cecilia; Cedrn, Trinidad; Cabredo, Susana; Journal of AOAC International, Volume 93, Number 6, November 2010 , pp. 1916-1922(7) (17/1/2012)

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Wine is a complex matrix in which aroma compounds play an important role in the characterization of the flavor pattern of a given wine.

Twelve volatile compounds were determined in 244 samples of Spanish red wines from different denominations of origin: Rioja, Navarra, Valdepeas, La Mancha, and Cariena. The samples were analyzed by GC using headspace solid-phase microextraction.

The concentration (mg/mL) intervals obtained were 3-methyl-butyl acetate (3.9 to 116), 3-methyl-1-butanol (93 to 724), ethyl hexanoate (0.8 to 39), 1-hexanol (0.3 to 6.7), ethyl octanoate (1.4 to 41), diethyl succinate (0.2 to 13), 2-phenyl ethyl acetate (0 to 5.3), hexanoic acid (0 to 8.3), geraniol (0 to 3.0), 2-phenylethanol (1.5 to 56), octanoic acid (0 to 20), and decanoic acid (0 to 3.3).

Wines were classified by multivariate statistical methods: principal component analysis, and lineal discriminant analysis.

A correct differentiation among wines according to their origin was obtained by lineal discriminant analysis.

(We recommend that you consult the full text of this article).

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