Chemical markers in the aroma profiles of South Moravian red wine distillates

Lukáš Veverka, Marcela Jelínková, Karel Hron, Josef Balík, Jan Stávek and Petr Barták
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Lukáš Veverka: Department of Postharvest Technology of Horticulture Products, Faculty of Horticulture, Mendel University in Brno, Brno, Czech Republic
Marcela Jelínková: Department of Analytical Chemistry, Faculty of Science and 4Department of Mathematical Analysis and Applications of Mathematics, Palacký University in Olomouc, Olomouc, Czech Republic
Josef Balík: Department of Postharvest Technology of Horticulture Products, Faculty of Horticulture, Mendel University in Brno, Brno, Czech Republic
Jan Stávek: Department of Postharvest Technology of Horticulture Products, Faculty of Horticulture, Mendel University in Brno, Brno, Czech Republic
Petr Barták: Department of Analytical Chemistry, Faculty of Science and 4Department of Mathematical Analysis and Applications of Mathematics, Palacký University in Olomouc, Olomouc, Czech Republic

Czech Journal of Food Sciences, 2012, vol. 30, issue 4, 369-376

Abstract: HSSPME-GC/MS method was used to investigate the volatile compounds responsible for varietal character in the aroma of wine distillates made from 16 different red wine grape cultivars: Andre, Blue Frankish, Merlot, Cabernet Moravia, Rubinet, Pinot Noir, Ariana, Alibernet, Laurot, Dornfelder, Blauer Portugieser, Agni, Neronet, Zweigeltrebe, Cabernet Sauvignon, and Domina. The grapes were all grown in the same vineyard in South Moravia, an important viticultural region in the south of the Czech Republic bordering Austria. The isometric log-ratio transformation was used to compute variances prior to statistical analysis, and a compositional biplot was used to interpret the data and identify the main chemical markers. A comparison of the key terpenoids present in the aroma profiles indicated that these were consistent with the known relationships between the cultivars based on their parentage. There were similarities in the terpenoid elements of the aroma profiles of Blue Frankish and its relatives Andre, Laurot, Agni, and Zweigeltrebe, which are dominated by (Z)-linalool oxide, linalool, isoborneol, terpinen-4-ol and α-terpineol. On the other hand, the aroma profiles of Pinot Noir, Blauer Portugieser, Cabernet Sauvignon and their related hybrids are dominated by o-cymene, limonene, (E)-sabinyl acetate, and (E)-calamenene.

Keywords: terpenoids; compositional data; principal component analysis; centred log-ratio transformation; gas chromatography/mass spectrometry; solid-phase microextraction (search for similar items in EconPapers)
Date: 2012
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:30:y:2012:i:4:id:208-2011-cjfs

DOI: 10.17221/208/2011-CJFS

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