Ultraviolet – visible - near infrared spectroscopy for rapid determination of volatile compounds in white grapes during ripening

IF 1.1 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Ciencia E Tecnica Vitivinicola Pub Date : 2017-08-01 DOI:10.1051/CTV/20173201053

Gabriela Ripoll, M. Vázquez, María del Mar Vilanova de la Torre

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引用次数: 9

Abstract

Near Infrared (NIR) spectroscopy is increasingly used in food analysis due to its speed and ease of use. Ultraviolet-visible (UV-VIS) spectroscopy is commonly used in any laboratory worldwide. The objective of this work was to develop a rapid method based on UV-VIS-NIR spectroscopy for the determination of volatile compounds in white ‘Albarino’ grapes from DO Rias Baixas (Spain). A total of 52 samples of white ‘Albarino’ must were analysed. Gas chromatography-mass spectrometry (GC-MS) was used as reference method. Partial Least Squares regression was used to fit mathematical models to relate the UV-VIS-NIR spectra with the volatile compounds determined by GC-MS. Reliable models for predicting the following compounds were obtained: (E)-2-hexenal, 1-hexanol, (Z)-2-hexanol, benzaldehyde, phenylethanal, cis pyran linalool oxide and 2- phenylethanol. The best performance was obtained using pre-treated spectral data (1st and 2nd derived). The r2 coefficients obtained were greater than 0.85 for these compounds. In conclusion, UV-VIS-NIR spectroscopy is a fast and feasible method for the determination of some volatile compounds in white ‘Albarino’ musts from DO Rias Baixas.

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紫外-可见-近红外光谱法快速测定白葡萄成熟期挥发性物质

近红外(NIR)光谱由于其快速和易于使用而越来越多地用于食品分析。紫外-可见(UV-VIS)光谱学在世界范围内的任何实验室中都是常用的。本研究的目的是建立一种基于紫外可见-近红外光谱的快速测定西班牙DO Rias Baixas白“Albarino”葡萄中挥发性物质的方法。总共需要分析52个白色的“阿尔巴里诺”样本。采用气相色谱-质谱联用(GC-MS)作为参比方法。采用偏最小二乘回归拟合数学模型，建立了紫外-可见-近红外光谱与GC-MS测定的挥发性化合物之间的关系。得到了预测下列化合物的可靠模型:(E)-2-己烯醛、1-己醇、(Z)-2-己醇、苯甲醛、苯乙醇、顺式吡喃芳樟醇氧化物和2-苯乙醇。使用预处理后的光谱数据(一阶和二阶)获得了最好的性能。所得的r2系数均大于0.85。综上所述，紫外-可见-近红外光谱法是一种快速、可行的方法，可用于白藜芦醇白藜芦醇中部分挥发性物质的测定。

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

Ciencia E Tecnica Vitivinicola Agricultural and Biological Sciences-Food Science

自引率

12.50%

发文量

期刊介绍： Ciência e Técnica Vitivinícola (Journal of Viticulture and Enology) is an international journal that publishes original articles, research notes and review articles, written in Portuguese or in English, on the various fields of the science and technology of vine and wine: Viticulture, Enology and Vitivinicultural economy.