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Global volatile signature and polyphenols patterns in Vespolina wines according to vintage
Author(s) -
Bordiga Matteo,
Perestrelo Rosa,
Câmara José S.,
Yang QiongQiong,
Corke Harold,
Travaglia Fabiano,
Locatelli Monica,
Arlorio Marco,
Coïsson Jean Daniel
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14768
Subject(s) - chemistry , gallic acid , isoamyl acetate , polyphenol , chromatography , catechin , wine , vintage , ethyl acetate , gas chromatography , proanthocyanidin , food science , organic chemistry , antioxidant , biochemistry
Monovarietal Vespolina wines from vintages 2008, 2009, 2011, 2012, 2013 and 2015 were characterized in terms of global volatile signature and bioactive compounds. Seventy‐one volatile compounds and thirty‐three bioactive compounds were identified. Some compounds like 2‐phenylethyl acetate, ethyl nonanoate, 2‐hexanol, isoamyl octanoate and ethyl 2‐hydroxymethylbutanoate were the primary responsible for Vespolina wines classification.