Analysis of the Volatile Organic Compound Fingerprint of Greek Grape Marc Spirits of Various Origins and Traditional Production Styles

IF 3 Q2 FOOD SCIENCE & TECHNOLOGY
Beverages Pub Date : 2023-08-03 DOI:10.3390/beverages9030065
M. Marinaki, I. Sampsonidis, A. Nakas, P. Arapitsas, A. Assimopoulou, G. Theodoridis
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Abstract

The most well-known traditional Greek grape marc distillate made from winemaking pomace is called “Tsipouro”. Its production involves various grape pomace cultivars, preparation protocols, and anise-flavoring or not, and it should be a colorless liquid with intense organoleptic properties due to the raw materials used in its production and have a minimum alcoholic strength of 37.5% by volume. This study aimed to characterize the volatilome of tsipouro products by covering as many geographical areas and production styles as possible, as there is a lack of characterization of the aromatic composition of this Greek traditional alcoholic beverage. A Headspace Solid Phase Microextraction Gas Chromatography–Mass Spectrometry (HS-SPME-GC-MS) method was applied in 60 samples, resulting in the identification and semi-quantification of over 90 volatile compounds. The statistical analysis pointed out the metabolites that characterized each traditional product group and underlined the influence of the geographical origin and the production protocol. Aniseed spirits from Northern Greece, Macedonia, Limnos Island, and Thessaly, produced from Muscat pomaces, were found to be richer in terpenes, terpenoids, and flavored compounds, attributing to product aroma and quality; different terpenoids were found to be dominant in Muscat distillates from different regions, showing the importance of geographical origin and production process. In conclusion, the results demonstrated the high aroma variability of the Greek Tsipouro, explained that this diversity is caused mainly by the raw material, and could be helpful in the better protection of the origin of this traditional product and the improvement of its quality.
不同产地和传统生产方式的希腊葡萄马克酒挥发性有机化合物指纹图谱分析
最著名的传统希腊葡萄marc蒸馏酒由酿酒渣制成,被称为“Tsipuro”。它的生产涉及各种葡萄渣品种、制备方案和茴香香料,由于生产中使用的原材料,它应该是一种具有强烈感官特性的无色液体,并且最低酒精浓度为37.5%(体积)。本研究旨在通过覆盖尽可能多的地理区域和生产方式来表征tsipouro产品的挥发物,因为缺乏对这种希腊传统酒精饮料的芳香成分的表征。在60个样品中应用顶空固相微萃取气相色谱-质谱法(HS-SPME-GC-MS),对90多种挥发性化合物进行了鉴定和半定量。统计分析指出了每个传统产品组的代谢物特征,并强调了地理来源和生产方案的影响。来自希腊北部、马其顿、利姆诺斯岛和塞萨利的茴香酒,由麝香绒头生产,由于产品的香气和质量,被发现富含萜烯、萜类和风味化合物;在不同地区的麝香提取物中,发现不同的萜类化合物占主导地位,这表明地理来源和生产过程的重要性。总之,研究结果证明了希腊Tsipuro的高香气变异性,并解释了这种多样性主要是由原材料引起的,有助于更好地保护这种传统产品的原产地并提高其质量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Beverages
Beverages FOOD SCIENCE & TECHNOLOGY-
CiteScore
6.10
自引率
8.60%
发文量
68
审稿时长
11 weeks
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