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Selection of Volatile Aroma Compounds by Statistical and Enological Criteria for Analytical Differentiation of Musts and Wines of Two Grape Varieties
Author(s) -
Bueno J.E.,
Peinado R.,
Moreno J.,
Medina M.,
Moyano L.,
Zea L.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb14133.x
Subject(s) - aroma , chemistry , isoamyl acetate , hexanoic acid , wine , ethyl hexanoate , aroma of wine , isoamyl alcohol , nonanal , benzyl alcohol , chromatography , food science , ethyl lactate , ethyl acetate , benzaldehyde , linear discriminant analysis , alcohol , organic chemistry , artificial intelligence , catalysis , computer science
Aroma compounds in Airen and Macabeo musts and wines were submitted to multivariate analysis of variance and only those significantly depending ( p < 0.05) on grape variety, prefermentative treatment, and exhibiting no significant interaction were selected for discriminant analysis. Benzyl alcohol, Z‐3‐hexen‐1‐ol, hexanoic acid, benzaldehyde, β‐ionone, and E ‐nerolidol contents in musts were used to calculate 2 discriminating functions, which allow classifying 100% of all must by variety and treatment. Discriminant analysis carried out with 1‐propanol, isoamyl alcohol, 2‐phenylethanol, ethyl acetate, ethyl propanoate, ethyl lactate, isobutyl acetate, and 7‐butyrolactone contents in wines, allows to establish 2 other functions, which led to accurate classification of 100% of the wine samples.