title: Fluorescence excitation-emission matrix spectroscopy as a tool for determining quality of sparkling wines.
abstract: Browning in sparkling wines was assessed by the use of excitation-emission fluorescence spectroscopy combined with PARAllel FACtor analysis (PARAFAC). Four different cava sparkling wines were monitored during an accelerated browning process and subsequently storage. Fluorescence changes observed during the accelerated browning process were monitored and compared with other conventional parameters: absorbance at 420nm (A420) and the content of 5-hydroxymethyl-2-furfural (5-HMF). A high similarity of the spectral profiles for all sparkling wines analyzed was observed, being explained by a four component PARAFAC model. A high correlation between the third PARAFAC factor (465/530nm) and the commonly used non-enzymatic browning indicators was observed. The fourth PARAFAC factor (280/380nm) gives us also information about the browning process following a first order kinetic reaction. Hence, excitation-emission fluorescence spectroscopy, together with PARAFAC, provides a faster alternative for browning monitoring to conventional methods, as well as useful key indicators for quality control.
authors.affiliation: Chemical and Environmental Engineering Department, Faculty of Engineering, University of the Basque Country, Alameda de Urquijo s/n, Bilbao, Spain.
authors.forename: Saioa
authors.initials: S
authors.lastname: Elcoroaristizabal
authors.affiliation: Área de Nutrición y Bromatología, Fac. Farmacia, Univ. Sevilla, C/P. García Gonzalez No. 2, E-41012 Sevilla, Spain. Electronic address: rcallejon@us.es.
authors.forename: Raquel M
authors.initials: RM
authors.lastname: Callejón
authors.affiliation: Department of Food Sciences, Spectroscopy and Chemometrics, Faculty of Sciences, Univ. Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
authors.forename: Jose M
authors.initials: JM
authors.lastname: Amigo
authors.affiliation: Dept. Química Analítica, Fac. Química, Univ. Sevilla, C/P. García Gonzalez s/n, E-41012 Sevilla, Spain.
authors.forename: Juan A
authors.initials: JA
authors.lastname: Ocaña-González
authors.affiliation: Área de Nutrición y Bromatología, Fac. Farmacia, Univ. Sevilla, C/P. García Gonzalez No. 2, E-41012 Sevilla, Spain.
authors.forename: M Lourdes
authors.initials: ML
authors.lastname: Morales
authors.affiliation: Universidad Autónoma de Chile, Chile.
authors.forename: Cristina
authors.initials: C
authors.lastname: Ubeda
mesh_terms: D005504:Food Analysis; D063427:Food Quality; D005662:Furaldehyde / Q000031:analogs & derivatives / Q000032:analysis; D011786:Quality Control; D013050:Spectrometry, Fluorescence / Q000379:methods*; D014920:Wine / Q000032:analysis*
chemical_list: C008046:5-hydroxymethylfurfural; D005662:Furaldehyde
keywords: Browning; Heating; Kinetic modeling; PARAFAC; Sparkling wine; Storage