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Volatilome of white wines as an indicator of authenticity and adulteration control using statistical analysis
Author(s) -
Karabagias I.K.,
Karabagias V.K.,
Badeka A.V.
Publication year - 2021
Publication title -
australian journal of grape and wine research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.65
H-Index - 77
eISSN - 1755-0238
pISSN - 1322-7130
DOI - 10.1111/ajgw.12486
Subject(s) - wine , chemistry , ethyl hexanoate , food science , nerol , ethyl acetate , aroma , white wine , chromatography , linalool , essential oil
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.