| Literature DB >> 32721835 |
Rafael Martínez-García1, Juan Moreno2, Andrea Bellincontro3, Luna Centioni3, Anna Puig-Pujol4, Rafael A Peinado5, Juan Carlos Mauricio6, Teresa García-Martínez6.
Abstract
Effect of yeast inoculation format (F), temperature (T), and "on lees" ageing time (t) factors were evaluated on the composition of sparkling wines by a quantitative fingerprint obtained from volatile metabolites and the response of an electronic nose (E-nose). Wines elaborated according the traditional method at 10 and 14 °C, free cells and yeast biocapsules formats were monitored at 15 and 24 months of ageing time. Sixty-six volatiles identified and quantified in the eight sampling lots were subjected to a pattern recognition technique. A dual criterion based on univariate (ANOVA) and multivariate analysis (PLS-DA) through the variable importance projection (VIP) values, allowed to identify ten volatiles as potential markers for T factor, eleven for t and twelve for F factors. The discriminant models based on E-nose dataset enable a 100% correct classification of samples, in relation with t and F factors and the 83% for T factor.Entities:
Keywords: (Furan-2-yl)methanol (PubChem CID: 7361); 1,3-Dimethoxy-2-hydroxybenzene (PubChem CID: 7041); 2,3-Butanediol (PubChem CID: 262); 2-Ethylhexan-1-ol (PubChem CID: 7720); 2-Methyl-1-Butanol (PubChem CID: 8723); 2-Methyl-propan-1-ol (PubChem CID: 6560); 2-Oxepanone (PubChem CID: 10401); 2-Phenylethan-1-ol (PubChem CID: 7409); 2-Phenylethyl acetate (PubChem CID: 7654); 3-Methyl-1-Butanol (PubChem CID: 31260); 4-Ethenyl-2-methoxyphenol (PubChem CID: 332); 5-(Hydroxymethyl-2-furaldehyde (PubChem CID: 237332); 5-H-furan-2-one (PubChem CID: 10341); 5-Pentyloxolan-2-one (PubChem CID: 7710); Acetaldehyde (PubChem CID: 177); Acetoin (PubChem CID: 173); Benzaldehyde (PubChem CID: 240); Biocapsules; Chemometric; Decanal (PubChem CID: 8175); Decanoic acid (PubChem CID: 2969); Dihydrofuran-2(3H)-one (PubChem: 7302); Dodecanoic acid (PubChem CID: 3893); Electronic-nose; Ethyl acetate (PubChem CID: 8857); Ethyl butanoate (PubChem CID: 7762); Ethyl decanoate (PubChem CID: 8048); Ethyl dodecanoate (PubChem CID: 7800); Ethyl furoate (PubChem CID: 11980); Ethyl hexadecanoate (PubChem CID: 12366); Ethyl hexanoate (PubChem CID: 31265); Ethyl isobutanoate (PubChem CID: 7342); Ethyl lactate (PubChem CID: 7344); Ethyl octanoate (PubChem CID: 7799); Ethyl propanoate (PubChem CID: 7749); Ethyl tetradecanoate (PubChem CID: 31283); Furan-2-carbaldehyde (PubChem CID: 7362); Guaiacol (PubChem CID: 460); Hexan-1-ol (PubChem CID: 8103); Hexanoic acid (PubChem CID: 8892); Hexyl acetate (PubChem CID: 8908); Isoamyl acetate (PubChem CID: 31276); Isobutyl acetate (PubChem CID: 8038); Methanol (PubChem CID: 137654); Methyl acetate (PubChem CID: 6584); Nerolidol (PubChem CID: 5284507); Nonanal (PubChem CID: 31289); Octanoic acid (PubChem CID: 379); Pentanoic acid methyl ester (PubChem CID: 12206); Propan-1-ol (PubChem CID: 1031); Quartz microbalance sensors; Sparkling wine; Tetradecanoic acid (PubChem CID: 11005); Trans-2-hexen-1-ol (PubChem CID: 5318042); Vitispirane (PubChem CID: 6450832); Volatilome; Yeast immobilization; γ-Decalactone (PubChem CID: 12813); γ-Decalactone1 (PubChem CID: 12813)
Year: 2020 PMID： 32721835 DOI： 10.1016/j.foodchem.2020.127574
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514