Determination of fermentative volatile compounds in aged red wines by near infrared spectroscopy

被引：68

作者：

Lorenzo, Candida ^{[1
]}

Garde-Cerdan, Teresa ^{[1
]}

Pedroza, Miguel A. ^{[1
]}

Alonso, Gonzalo L. ^{[1
]}

Rosario Salinas, M. ^{[1
]}

机构：

[1] Univ Castilla La Mancha, ETSI Agronomos, Catedra Quim Agr, Albacete 02071, Spain

来源：

FOOD RESEARCH INTERNATIONAL | 2009年 / 42卷 / 09期

关键词：

NIR; Volatile composition; Red wines; Ageing; SBSE-GC-MS; PARTIAL LEAST-SQUARES; IMPACT ODORANTS; REFLECTANCE; DIFFERENTIATION; PARAMETERS; REGRESSION; VARIETIES;

D O I：

10.1016/j.foodres.2009.03.021

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

The purpose of this work was to study the possibility of determination of fermentative volatile compounds in aged red wines using NIR spectroscopy. To achieve this, 240 wines belonging to different geographic zones and elaborated with one or two varieties were analyzed. The volatile compounds were quantified by SBSE-GC-MS. Spectra obtained by NIR were co-related with these values using partial least square (PLS) regression. Calibration and validation statistics showed the quality of the model, after all when is done separately for each of the four geographic zones, and in the case of wines elaborated with two varieties. Consequently. near infrared spectroscopy can be used as an easy and rapid tool to determine fermentative volatile compounds in aged red wines. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：1281 / 1286

页数：6

共 32 条

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