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Ubeda C, Cortejosa D, Morales ML, Callejón RM, Ríos-Reina R. Determination of volatile compounds for the differentiation of PDO fortified wines with different ageing methods as a tool for controlling their authenticity. Food Res Int 2023; 173:113320. [PMID: 37803631 DOI: 10.1016/j.foodres.2023.113320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 06/28/2023] [Accepted: 07/24/2023] [Indexed: 10/08/2023]
Abstract
The aim of this work was to study the differentiating volatile profiles of the Spanish protected designation of origin (PDO) fortified wines obtained by headspace solid phase microextraction in conjunction with gas chromatography-mass spectrometry and powerful chemometric tools, to finally identify the marker volatile compounds most related to fortified wine types. Results revealed a satisfactory discrimination, for the first time, of the different types of PDO fortified wines, involving only a reduced number of volatile compounds selected by chemometrics. Thus, 28 volatile compounds were responsible for the differentiation according to ageing type (biological, oxidative, or mixed) resulting useful markers for the identification of each specific type of fortified wine. Among them, some esters were strongly related to biological ageing, aldehydes and acids to oxidative ageing, and lactones to mixed ageing. These volatile molecules involved in their differentiation could explain the unique organoleptic characteristics or attributes of these PDO fortified wines.
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Affiliation(s)
- Cristina Ubeda
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal. Facultad de Farmacia, Universidad de Sevilla. Sevilla, Spain
| | - David Cortejosa
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal. Facultad de Farmacia, Universidad de Sevilla. Sevilla, Spain
| | - M Lourdes Morales
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal. Facultad de Farmacia, Universidad de Sevilla. Sevilla, Spain
| | - Raquel M Callejón
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal. Facultad de Farmacia, Universidad de Sevilla. Sevilla, Spain
| | - Rocío Ríos-Reina
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal. Facultad de Farmacia, Universidad de Sevilla. Sevilla, Spain.
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2
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Use of Multivariate Statistics in the Processing of Data on Wine Volatile Compounds Obtained by HS-SPME-GC-MS. Foods 2022; 11:foods11070910. [PMID: 35406997 PMCID: PMC8997410 DOI: 10.3390/foods11070910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 03/18/2022] [Accepted: 03/21/2022] [Indexed: 11/26/2022] Open
Abstract
This review takes a snapshot of the main multivariate statistical techniques and methods used to process data on the concentrations of wine volatile molecules extracted by means of solid phase micro-extraction and analyzed using GC-MS. Hypothesis test, exploratory analysis, regression models, and unsupervised and supervised pattern recognition methods are illustrated and discussed. Several applications in the wine volatolomic sector are described to highlight different interactions among the various matrix components and volatiles. In addition, the use of Artificial Intelligence-based methods is discussed as an innovative class of methods for validating wine varietal authenticity and geographical traceability.
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3
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Solar S, Castro R, Guerrero ED. New Accelerating Techniques Applied to the Ageing of Oenological Products. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1934009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Soraya Solar
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Cadiz, Spain
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Cadiz, Spain
| | - Enrique Durán Guerrero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Cadiz, Spain
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Durán-Guerrero E, Castro R, García-Moreno MDV, Rodríguez-Dodero MDC, Schwarz M, Guillén-Sánchez D. Aroma of Sherry Products: A Review. Foods 2021; 10:foods10040753. [PMID: 33916278 PMCID: PMC8065788 DOI: 10.3390/foods10040753] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 03/30/2021] [Accepted: 03/31/2021] [Indexed: 12/20/2022] Open
Abstract
Jerez (Sherry) is a well-known wine-producing region located in southern Spain, where world-renowned oenological products such as wines, vinegars, and brandies are produced. There are several factors that provide characteristic physical, chemical, and sensory properties to the oenological products obtained in this Sherry region: the climate in the area with hot summers, mild winters, and with limited rainfall; the raw material used consisting on Palomino Fino, Moscatel, and Pedro Ximénez white grape varieties; the special vinification with fortified wines; and aging techniques such as a dynamic system of biological or oxidative aging. These special organoleptic characteristics are responsible for, among others, the aromatic profile of the wines, vinegars and brandies from the area, which explains why this is a subject that has been extensively researched over the years. This bibliographic review aims to compile the different scientific contributions that have been found to date, in relation with the aroma of the oenological products from the Sherry area (dry wines, sweet wines, vinegars, and brandies). We have mainly focused on the different analytical methodologies used and on the main analytes of interest.
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Affiliation(s)
- Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, Agrifood Campus of International Excellence (ceiA3), Campus Universitario de Puerto Real, University of Cadiz, s/n, Puerto Real, 11510 Cadiz, Spain; (R.C.); (M.d.V.G.-M.); (M.d.C.R.-D.); (D.G.-S.)
- Correspondence: ; Tel.: +34-956-016-456
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, Agrifood Campus of International Excellence (ceiA3), Campus Universitario de Puerto Real, University of Cadiz, s/n, Puerto Real, 11510 Cadiz, Spain; (R.C.); (M.d.V.G.-M.); (M.d.C.R.-D.); (D.G.-S.)
| | - María de Valme García-Moreno
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, Agrifood Campus of International Excellence (ceiA3), Campus Universitario de Puerto Real, University of Cadiz, s/n, Puerto Real, 11510 Cadiz, Spain; (R.C.); (M.d.V.G.-M.); (M.d.C.R.-D.); (D.G.-S.)
| | - María del Carmen Rodríguez-Dodero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, Agrifood Campus of International Excellence (ceiA3), Campus Universitario de Puerto Real, University of Cadiz, s/n, Puerto Real, 11510 Cadiz, Spain; (R.C.); (M.d.V.G.-M.); (M.d.C.R.-D.); (D.G.-S.)
| | - Mónica Schwarz
- “Salus Infirmorum” Faculty of Nursing, University of Cadiz, 11001 Cadiz, Spain;
- Nutrition and Bromatology Area, Faculty of Medicine, University of Cadiz, Plaza Falla, 9, 11003 Cadiz, Spain
| | - Dominico Guillén-Sánchez
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, Agrifood Campus of International Excellence (ceiA3), Campus Universitario de Puerto Real, University of Cadiz, s/n, Puerto Real, 11510 Cadiz, Spain; (R.C.); (M.d.V.G.-M.); (M.d.C.R.-D.); (D.G.-S.)
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5
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Marcon ÂR, Delamare APL, Schwarz LV, Pasini L, Versari A, Parpinello GP, Echeverrigaray S. Volatile and sensory composition of Brazilian Muscat sparkling wine and Asti. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15240] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | | | | | - Luca Pasini
- Department of Agriculture and Food Sciences University of Bologna Cesena Italy
| | - Andrea Versari
- Department of Agriculture and Food Sciences University of Bologna Cesena Italy
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Ríos-Reina R, Segura-Borrego MP, García-González DL, Morales ML, Callejón RM. A comparative study of the volatile profile of wine vinegars with protected designation of origin by headspace stir bar sorptive extraction. Food Res Int 2019; 123:298-310. [DOI: 10.1016/j.foodres.2019.04.071] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 04/29/2019] [Accepted: 04/30/2019] [Indexed: 10/26/2022]
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7
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Ríos-Reina R, Morales ML, García-González DL, Amigo JM, Callejón RM. Sampling methods for the study of volatile profile of PDO wine vinegars. A comparison using multivariate data analysis. Food Res Int 2017; 105:880-896. [PMID: 29433285 DOI: 10.1016/j.foodres.2017.12.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2017] [Revised: 11/29/2017] [Accepted: 12/01/2017] [Indexed: 12/20/2022]
Abstract
High-quality wine vinegars have been registered in Spain under protected designation of origin (PDO): "Vinagre de Jerez", "Vinagre de Condado de Huelva" and "Vinagre de Montilla-Moriles". The raw material, production and aging processes determine their quality and their aromatic composition. Vinegar volatile profile is usually analyzed by gas chromatography-mass spectrometry (GC-MS), being necessary a previous extraction step. Thus, three different sampling methods (Headspace solid phase microextraction "HS-SPME", Headspace stir bar sorptive extraction "HSSE" and Dynamic headspace extraction "DHS") were studied for the analysis of the volatile composition of Spanish PDO wine vinegars. Multivariate curve resolution (MCR) was used to solve chromatographic problems, improving the results obtained. Principal component analysis (PCA) showed that not all the sampling methods were equally suitable for the characterization and differentiation between PDOs and categories, being HSSE the technique that made able the best vinegar characterization.
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Affiliation(s)
- Rocío Ríos-Reina
- Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n°2, E-41012 Sevilla, Spain.
| | - M Lourdes Morales
- Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n°2, E-41012 Sevilla, Spain
| | - Diego L García-González
- Instituto de la Grasa (CSIC), Campus University Pab4lo de Olavide - Building 46, Ctra. de Utrera, km. 1 E-, 41013 Sevilla, Spain
| | - José M Amigo
- Chemometric Analytical Technologies, Department of Food Sciences, Faculty of Science, University of Copenhagen, Rolighedsvej 30, Frederiksberg CDK-1958, Denmark; Department of Fundamental Chemistry, Federal University of Pernambuco, Av. Prof. Moraes Rego, 1235 - Cidade Universitária, Recife, Brazil
| | - Raquel M Callejón
- Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n°2, E-41012 Sevilla, Spain.
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Ruiz-Bejarano MJ, Castro-Mejías R, Del Carmen Rodríguez-Dodero M, García-Barroso C. Volatile composition of Pedro Ximénez and Muscat sweet Sherry wines from sun and chamber dried grapes: a feasible alternative to the traditional sun-drying. Journal of Food Science and Technology 2016; 53:2519-31. [PMID: 27478207 DOI: 10.1007/s13197-016-2192-1] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/26/2015] [Accepted: 02/23/2016] [Indexed: 11/25/2022]
Abstract
Sweet Sherry wines from Pedro Ximénez and Muscat sun and chamber-dried grapes during vintages 2009 and 2010 were aged in American oak wood for 12 months. Their volatile content was periodically analyzed using SBSE-GC-MS. Cluster analysis and principal component analysis demonstrated that the volatile compounds considered can be used to detect grape variety and vintage. Principal component analysis for each grape variety, clearly differentiated aging time and vintage. Drying type was the least significant factor. Sweet wines produced using chamber driers were from Pedro Ximénez and Muscat grapes provides similar in volatile constituents as those produced by traditional process.
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Affiliation(s)
- María Jesús Ruiz-Bejarano
- Analytical Chemistry Department, Faculty of Sciences-CAIV, University of Cádiz, Agrifood Campus of International Excellence, Post Office Box 40, Pol. Río San Pedro, Puerto Real, 11510 Cádiz, Spain
| | - Remedios Castro-Mejías
- Analytical Chemistry Department, Faculty of Sciences-CAIV, University of Cádiz, Agrifood Campus of International Excellence, Post Office Box 40, Pol. Río San Pedro, Puerto Real, 11510 Cádiz, Spain
| | - María Del Carmen Rodríguez-Dodero
- Analytical Chemistry Department, Faculty of Sciences-CAIV, University of Cádiz, Agrifood Campus of International Excellence, Post Office Box 40, Pol. Río San Pedro, Puerto Real, 11510 Cádiz, Spain
| | - Carmelo García-Barroso
- Analytical Chemistry Department, Faculty of Sciences-CAIV, University of Cádiz, Agrifood Campus of International Excellence, Post Office Box 40, Pol. Río San Pedro, Puerto Real, 11510 Cádiz, Spain
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Soares RD, Welke JE, Nicolli KP, Zanus M, Caramão EB, Manfroi V, Zini CA. Monitoring the evolution of volatile compounds using gas chromatography during the stages of production of Moscatel sparkling wine. Food Chem 2015; 183:291-304. [DOI: 10.1016/j.foodchem.2015.03.013] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2014] [Revised: 02/19/2015] [Accepted: 03/04/2015] [Indexed: 11/25/2022]
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