title: Classification of wines from five Spanish origin denominations by aromatic compound analysis.
abstract: Wine is a complex matrix in which aroma compounds play an important role in the characterization of the flavor pattern of a given wine. Twelve volatile compounds were determined in 244 samples of Spanish red wines from different denominations of origin: Rioja, Navarra, Valdepeñas, La Mancha, and Cariñena. The samples were analyzed by GC using headspace solid-phase microextraction. The concentration (mg/mL) intervals obtained were 3-methyl-butyl acetate (3.9 to 116), 3-methyl-1-butanol (93 to 724), ethyl hexanoate (0.8 to 39), 1-hexanol (0.3 to 6.7), ethyl octanoate (1.4 to 41), diethyl succinate (0.2 to 13), 2-phenyl ethyl acetate (0 to 5.3), hexanoic acid (0 to 8.3), geraniol (0 to 3.0), 2-phenylethanol (1.5 to 56), octanoic acid (0 to 20), and decanoic acid (0 to 3.3). Wines were classified by multivariate statistical methods: principal component analysis, and lineal discriminant analysis. A correct differentiation among wines according to their origin was obtained by lineal discriminant analysis.
authors.affiliation: Universidad de La Rioja, Departamento de Quimica, Facultad de Ciencias, Estudios Agroalimentarios e Informática, C/ Madre de Dios 51, 26006, Logroñio (La Rioja), Spain. cecilia.saenz@unirioja.es
authors.forename: Cecilia
authors.initials: C
authors.lastname: Sáenz
authors.forename: Trinidad
authors.initials: T
authors.lastname: Cedrón
authors.forename: Susana
authors.initials: S
authors.lastname: Cabredo
mesh_terms: D002138:Calibration; D002849:Chromatography, Gas; D016002:Discriminant Analysis; D005843:Geography; D006841:Hydrocarbons, Aromatic / Q000032:analysis*; D007202:Indicators and Reagents; D013058:Mass Spectrometry; D025341:Principal Component Analysis; D012984:Software; D052617:Solid Phase Microextraction; D013030:Spain; D014920:Wine / Q000032:analysis / Q000145:classification*
chemical_list: D006841:Hydrocarbons, Aromatic; D007202:Indicators and Reagents