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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.

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