{"title":"白葡萄酒挥发物作为鉴别真伪和掺假控制指标的统计分析","authors":"I.K. Karabagias, V.K. Karabagias, A.V. Badeka","doi":"10.1111/ajgw.12486","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background and Aims</h3>\n \n <p>Wine is one of the oldest alcoholic beverages consumed by humans and its price is related to the product and quality status. The aim of this study was to investigate whether specific volatile compounds could be used as indicators of authenticity and adulteration with water.</p>\n </section>\n \n <section>\n \n <h3> Methods and Results</h3>\n \n <p>Eight dry and demi-sec white wines of Protected Designation of Origin or Protected Geographical Indication status were subjected to analysis of volatile compounds (volatilome) using headspace solid phase micro-extraction coupled to GC/MS; the results of the volatile compound analysis were subjected to multivariate statistical analysis. The volatile compounds of Assyrtiko wine with 2.5, 5, 7 and 10% water added were also assessed.</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>Ethanol, ethyl acetate, hexanol, ethyl hexanoate, diethyl succinate, <span>dl</span>-limonene, α-terpinolene, nerol oxide, vitispirane, and ethyl decanoate, among others, could be used as indicators of either grape cultivar, geographical origin, or adulteration with water.</p>\n </section>\n \n <section>\n \n <h3> Significance of the Study</h3>\n \n <p>A rapid method using the volatilome for the authentication and adulteration control of Greek wines is presented for the first time.</p>\n </section>\n </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"27 3","pages":"269-279"},"PeriodicalIF":2.5000,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/ajgw.12486","citationCount":"6","resultStr":"{\"title\":\"Volatilome of white wines as an indicator of authenticity and adulteration control using statistical analysis\",\"authors\":\"I.K. Karabagias, V.K. Karabagias, A.V. Badeka\",\"doi\":\"10.1111/ajgw.12486\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <h3> Background and Aims</h3>\\n \\n <p>Wine is one of the oldest alcoholic beverages consumed by humans and its price is related to the product and quality status. The aim of this study was to investigate whether specific volatile compounds could be used as indicators of authenticity and adulteration with water.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Methods and Results</h3>\\n \\n <p>Eight dry and demi-sec white wines of Protected Designation of Origin or Protected Geographical Indication status were subjected to analysis of volatile compounds (volatilome) using headspace solid phase micro-extraction coupled to GC/MS; the results of the volatile compound analysis were subjected to multivariate statistical analysis. The volatile compounds of Assyrtiko wine with 2.5, 5, 7 and 10% water added were also assessed.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Conclusions</h3>\\n \\n <p>Ethanol, ethyl acetate, hexanol, ethyl hexanoate, diethyl succinate, <span>dl</span>-limonene, α-terpinolene, nerol oxide, vitispirane, and ethyl decanoate, among others, could be used as indicators of either grape cultivar, geographical origin, or adulteration with water.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Significance of the Study</h3>\\n \\n <p>A rapid method using the volatilome for the authentication and adulteration control of Greek wines is presented for the first time.</p>\\n </section>\\n </div>\",\"PeriodicalId\":8582,\"journal\":{\"name\":\"Australian Journal of Grape and Wine Research\",\"volume\":\"27 3\",\"pages\":\"269-279\"},\"PeriodicalIF\":2.5000,\"publicationDate\":\"2021-06-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1111/ajgw.12486\",\"citationCount\":\"6\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Australian Journal of Grape and Wine Research\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/ajgw.12486\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Australian Journal of Grape and Wine Research","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/ajgw.12486","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Volatilome of white wines as an indicator of authenticity and adulteration control using statistical analysis
Background and Aims
Wine is one of the oldest alcoholic beverages consumed by humans and its price is related to the product and quality status. The aim of this study was to investigate whether specific volatile compounds could be used as indicators of authenticity and adulteration with water.
Methods and Results
Eight dry and demi-sec white wines of Protected Designation of Origin or Protected Geographical Indication status were subjected to analysis of volatile compounds (volatilome) using headspace solid phase micro-extraction coupled to GC/MS; the results of the volatile compound analysis were subjected to multivariate statistical analysis. The volatile compounds of Assyrtiko wine with 2.5, 5, 7 and 10% water added were also assessed.
Conclusions
Ethanol, ethyl acetate, hexanol, ethyl hexanoate, diethyl succinate, dl-limonene, α-terpinolene, nerol oxide, vitispirane, and ethyl decanoate, among others, could be used as indicators of either grape cultivar, geographical origin, or adulteration with water.
Significance of the Study
A rapid method using the volatilome for the authentication and adulteration control of Greek wines is presented for the first time.
期刊介绍：
The Australian Journal of Grape and Wine Research provides a forum for the exchange of information about new and significant research in viticulture, oenology and related fields, and aims to promote these disciplines throughout the world. The Journal publishes results from original research in all areas of viticulture and oenology. This includes issues relating to wine, table and drying grape production; grapevine and rootstock biology, genetics, diseases and improvement; viticultural practices; juice and wine production technologies; vine and wine microbiology; quality effects of processing, packaging and inputs; wine chemistry; sensory science and consumer preferences; and environmental impacts of grape and wine production. Research related to other fermented or distilled beverages may also be considered. In addition to full-length research papers and review articles, short research or technical papers presenting new and highly topical information derived from a complete study (i.e. not preliminary data) may also be published. Special features and supplementary issues comprising the proceedings of workshops and conferences will appear periodically.
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