Global volatile signature and polyphenols patterns in Vespolina wines according to vintage

Matteo Bordiga; Rosa Perestrelo; José S. Câmara; Qiong Qiong Yang; Harold Corke; Fabiano Travaglia; Monica Locatelli; Marco Arlorio; Jean Daniel Coïsson

doi:10.1111/ijfs.14768

Global volatile signature and polyphenols patterns in Vespolina wines according to vintage

Matteo Bordiga^*, Rosa Perestrelo, José S. Câmara, Qiong Qiong Yang, Harold Corke, Fabiano Travaglia, Monica Locatelli, Marco Arlorio, Jean Daniel Coïsson

^*Corresponding author for this work

Biotechnology and Food Engineering

Research output: Contribution to journal › Article › peer-review

4 Scopus citations

Abstract

The global volatile signature of Vespolina wines from different vintages was established using solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME/GC-qMS). Wines were also characterised in terms of bioactive compounds (such as individual polyphenols, biogenic amines and their precursors) by high-performance liquid chromatography (RP-HPLC). In addition, some physicochemical parameters, such as the total phenolic content, total tannins and antioxidant capacity, were evaluated. Seventy-one volatile compounds and thirty-three bioactive compounds were identified in Vespolina wines. The application of multivariate analysis to the obtained data revealed that 2-phenylethyl acetate, ethyl nonanoate, 2-hexanol, isoamyl octanoate and ethyl 2-hydroxymethylbutanoate were the primary compounds responsible for Vespolina wines classification, mainly indicative for wines of 2015 and 2013 vintages. Conversely, wines from 2008 and 2009 vintages showed highest values of procyanidin B1, catechin, gallic acid, trans-piceid and trans-resveratrol.

Original language	English
Pages (from-to)	1551-1561
Number of pages	11
Journal	International Journal of Food Science and Technology
Volume	56
Issue number	4
DOIs	https://doi.org/10.1111/ijfs.14768
State	Published - Apr 2021

Keywords

HS-SPME/GC-qMS
Phenolic compounds
Vespolina
Volatile compounds

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10.1111/ijfs.14768

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@article{f56a197ffef34af480c48c0fc660e3f8,

title = "Global volatile signature and polyphenols patterns in Vespolina wines according to vintage",

abstract = "The global volatile signature of Vespolina wines from different vintages was established using solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME/GC-qMS). Wines were also characterised in terms of bioactive compounds (such as individual polyphenols, biogenic amines and their precursors) by high-performance liquid chromatography (RP-HPLC). In addition, some physicochemical parameters, such as the total phenolic content, total tannins and antioxidant capacity, were evaluated. Seventy-one volatile compounds and thirty-three bioactive compounds were identified in Vespolina wines. The application of multivariate analysis to the obtained data revealed that 2-phenylethyl acetate, ethyl nonanoate, 2-hexanol, isoamyl octanoate and ethyl 2-hydroxymethylbutanoate were the primary compounds responsible for Vespolina wines classification, mainly indicative for wines of 2015 and 2013 vintages. Conversely, wines from 2008 and 2009 vintages showed highest values of procyanidin B1, catechin, gallic acid, trans-piceid and trans-resveratrol.",

keywords = "HS-SPME/GC-qMS, Phenolic compounds, Vespolina, Volatile compounds",

author = "Matteo Bordiga and Rosa Perestrelo and C{\^a}mara, {Jos{\'e} S.} and Yang, {Qiong Qiong} and Harold Corke and Fabiano Travaglia and Monica Locatelli and Marco Arlorio and Co{\"i}sson, {Jean Daniel}",

note = "Publisher Copyright: {\textcopyright} 2020 Institute of Food Science and Technology",

year = "2021",

month = apr,

doi = "10.1111/ijfs.14768",

language = "英语",

volume = "56",

pages = "1551--1561",

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AU - Bordiga, Matteo

AU - Perestrelo, Rosa

AU - Câmara, José S.

AU - Yang, Qiong Qiong

AU - Corke, Harold

AU - Travaglia, Fabiano

AU - Locatelli, Monica

AU - Arlorio, Marco

AU - Coïsson, Jean Daniel

PY - 2021/4

Y1 - 2021/4

N2 - The global volatile signature of Vespolina wines from different vintages was established using solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME/GC-qMS). Wines were also characterised in terms of bioactive compounds (such as individual polyphenols, biogenic amines and their precursors) by high-performance liquid chromatography (RP-HPLC). In addition, some physicochemical parameters, such as the total phenolic content, total tannins and antioxidant capacity, were evaluated. Seventy-one volatile compounds and thirty-three bioactive compounds were identified in Vespolina wines. The application of multivariate analysis to the obtained data revealed that 2-phenylethyl acetate, ethyl nonanoate, 2-hexanol, isoamyl octanoate and ethyl 2-hydroxymethylbutanoate were the primary compounds responsible for Vespolina wines classification, mainly indicative for wines of 2015 and 2013 vintages. Conversely, wines from 2008 and 2009 vintages showed highest values of procyanidin B1, catechin, gallic acid, trans-piceid and trans-resveratrol.

AB - The global volatile signature of Vespolina wines from different vintages was established using solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME/GC-qMS). Wines were also characterised in terms of bioactive compounds (such as individual polyphenols, biogenic amines and their precursors) by high-performance liquid chromatography (RP-HPLC). In addition, some physicochemical parameters, such as the total phenolic content, total tannins and antioxidant capacity, were evaluated. Seventy-one volatile compounds and thirty-three bioactive compounds were identified in Vespolina wines. The application of multivariate analysis to the obtained data revealed that 2-phenylethyl acetate, ethyl nonanoate, 2-hexanol, isoamyl octanoate and ethyl 2-hydroxymethylbutanoate were the primary compounds responsible for Vespolina wines classification, mainly indicative for wines of 2015 and 2013 vintages. Conversely, wines from 2008 and 2009 vintages showed highest values of procyanidin B1, catechin, gallic acid, trans-piceid and trans-resveratrol.

KW - HS-SPME/GC-qMS

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KW - Vespolina

KW - Volatile compounds

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M3 - 文章

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SN - 0950-5423

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ER -

Global volatile signature and polyphenols patterns in Vespolina wines according to vintage

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