Volatile composition of Mencı́a wines |
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| Affiliation: | 1. National R&D Institute of Cryogenics and Isotopic Technologies – ICSI Rm. Valcea, 4 Uzinei St., 240050 Rm. Valcea, Romania;2. Department of Analytical Chemistry, University of Bucharest, 4-12 Regina Elisabeta Blvd., 030018 Bucharest, Romania;3. LaborQ, University of Bucharest, 4-12 Regina Elisabeta Blvd., 030018 Bucharest, Romania;4. Research Station for Viticulture and Oenology Murfatlar, Murfatlar, Romania;1. School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Hai Quan Road, Shanghai 201418, China;2. Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Shanghai 201403, China;3. Department of Biosystems Engineering and Soil Science, University of Tennessee, 2506 E.J. Chapman Drive, Knoxville, TN 37996-4531, USA;4. School of Public Health, Curtin University, GPO Box U1987, WA 6845 Perth, Australia;1. enotecUPM, Chemistry and Food Technology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Avenida Complutense S/N, 28040 Madrid, Spain;2. Comenge Bodegas y Viñedos SA, Curiel de Duero, Valladolid, Spain;1. Institute of Food & Physical Field Processing, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi’an 710062, Shaanxi Province, PR China;2. Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology, Nanyang Institute of Technology, Nanyang 473000, Henan Province, PR China |
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| Abstract: | Monovarietal Mencı́a wines from two different Appellation of Origin Controlled (AOC) of Galicia (NW Spain) were analyzed. The content of some varietal and fermentative volatile compounds was determined by gas-chromatography and GC–mass spectrometry. These red wines, independently of their origin, showed terpene profiles, that were typical of their varietal characteristics with an important contribution of linalool, citronellol, α-pinene and β-pinene. Other important varietal compounds were: norisoprenoids (α- and β-ionone, and theaspirane), phenyl-ethanol and benzyl alcohol. The 67 analytical variables were submitted to analysis of variance, and the results showed that only nine volatile compounds were significantly different (p<0.05) among the two AOC (trans-3-hexenol, 1-butanol, isobutanol, ethyl acetate, hexyl acetate, butyric acid, γ-butyrolactone, methionol, and N-(2-hydroxy-ethyl)-acetamide). Principal component analysis showed the differentiation of wines according to geographical areas. |
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