title: Feature extraction and selection from volatile compounds for analytical classification of Chinese red wines from different varieties.
abstract: This work was undertaken to evaluate whether it is possible to determine the variety of a Chinese wine on the basis of its volatile compounds, and to investigate if discrimination models could be developed with the experimental wines that could be used for the commercial ones. A headspace solid-phase microextraction gas chromatographic (HS-SPME-GC) procedure was used to determine the volatile compounds and a blind analysis based on Ac/Ais (peak area of volatile compound/peak area of internal standard) was carried out for statistical purposes. One way analysis of variance (ANOVA), principal component analysis (PCA) and stepwise linear discriminant analysis (SLDA) were used to process data and to develop discriminant models. Only 11 peaks enabled to differentiate and classify the experimental wines. SLDA allowed 100% recognition ability for three grape varieties, 100% prediction ability for Cabernet Sauvignon and Cabernet Gernischt wines, but only 92.31% for Merlot wines. A more valid and robust way was to use the PCA scores to do the discriminant analysis. When we performed SLDA this way, 100% recognition ability and 100% prediction ability were obtained. At last, 11 peaks which selected by SLDA from raw analysis set had been identified. When we demonstrated the models using commercial wines, the models showed 100% recognition ability for the wines collected directly from winery and without ageing, but only 65% for the others. Therefore, the varietal factor was currently discredited as a differentiating parameter for commercial wines in China. Nevertheless, this method could be applied as a screening tool and as a complement to other methods for grape base liquors which do not need ageing and blending procedures.
authors.affiliation: Key Laboratory of Industrial Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China. zj96sk@163.com
authors.forename: Jian
authors.initials: J
authors.lastname: Zhang
authors.forename: Li
authors.initials: L
authors.lastname: Li
authors.forename: Nianfa
authors.initials: N
authors.lastname: Gao
authors.forename: Depei
authors.initials: D
authors.lastname: Wang
authors.forename: Qiang
authors.initials: Q
authors.lastname: Gao
authors.forename: Shengping
authors.initials: S
authors.lastname: Jiang
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis; D000704:Analysis of Variance; D044466:Asian People; D002681:China; D002849:Chromatography, Gas / Q000379:methods; D005421:Flavoring Agents / Q000494:pharmacology; D006801:Humans; D006863:Hydrogen-Ion Concentration; D009812:Odorants; D025341:Principal Component Analysis / Q000145:classification; D012903:Smell; D052617:Solid Phase Microextraction / Q000379:methods; D013997:Time Factors; D027843:Vitis / Q000737:chemistry*; D055549:Volatile Organic Compounds / Q000032:analysis* / Q000302:isolation & purification; D014835:Volatilization; D014920:Wine / Q000032:analysis / Q000145:classification*
chemical_list: D005421:Flavoring Agents; D055549:Volatile Organic Compounds