Feasibility of an electronic nose to differentiate commercial Spanish wines elaborated from the same grape variety

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• 作者：Marí ; a de las Nieves Ló ; pez de Lerma^a ; Andrea Bellincontro^b ; Teresa Garcí ; a-Martí ; nez^c ; Fabio Mencarelli^b ; Juan José ; Moreno^a ; ^{qe1movij@uco.es}
• 关键词：Wine differentiation ; Volatile compounds ; Polyols ; Chemical analysis ; Electronic nose
• 刊名：Food Research International
• 出版年：2013
• 出版时间：May, 2013
• 年：2013
• 卷：51
• 期：2
• 页码：790-796
• 全文大小：451 K

文摘

Five wines obtained from the same grape variety and viticultural zone were analyzed by gas chromatographic (GC), chemical (CA) and electronic nose (E-Nose) techniques. The principal component (PC) analysis based on the concentration of 11 volatile compounds, volatile acidity, ethanol, glycerol and 2,3-butanediol provides 2 PCs allowing 5 different groups to be established. Nevertheless 4 different groups of wines were obtained by means of the first 2 PCs from E-Nose data. Wines with an ethanol content of 18 % (v/v) and different concentration in ethyl esters were not discriminated by the E-Nose, showing that new sensors will be required for its differentiation. A good linear correlation (R = 0.909) was obtained between a combination of the PCs from the E-Nose data and those from GC-CA. The E-Nose is revealed as a rapid tool to differentiate among wines obtained by different elaboration techniques, helping to protect the quality of wines produced in the Protected Denominations of Origin.