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Characterisation of the volatile fraction of Andalusian sweet wines

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Abstract

The characterization of the volatile composition that could have relevance on the organoleptic profile of Andalusian sweet wines obtained from Muscat and Pedro **menez grapes has been carried out. Twenty commercial samples, ten from Pedro **menez grapes and ten for Muscat grapes, have been studied. Various different chemometric tools have been applied in the analysis of the results. Using Cluster analysis and principal component analysis the samples have been grouped according to grape variety. Linear discriminate analysis allowed a 100% differentiation according to grape variety.

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Abbreviations

SPME:

Solid phase microextraction

GC:

Gas chromatography

ANOVA:

Analysis of variance

CA:

Cluster analysis

PCA:

Principal component analysis

LDA:

Linear discriminate analysis

TDN:

1,1,6-trimethyl-1,2-dihydro naphthalene

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Authors and Affiliations

  1. Analytical Chemistry Department, Faculty of Sciences, University of Cádiz, P.O. Box 40, E-11510. Puerto Real, Cádiz, Spain

    Raquel Márquez, Remedios Castro, Ramon Natera & Carmelo García-Barroso

Authors
  1. Raquel Márquez
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  2. Remedios Castro
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  3. Ramon Natera
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  4. Carmelo García-Barroso
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Correspondence to Remedios Castro.

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Márquez, R., Castro, R., Natera, R. et al. Characterisation of the volatile fraction of Andalusian sweet wines. Eur Food Res Technol 226, 1479–1484 (2008). https://doi.org/10.1007/s00217-007-0679-8

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  • DOI: https://doi.org/10.1007/s00217-007-0679-8

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