Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis

Leonardo Valentin; Lucia P Barroso; Rommel M Barbosa; Gustavo A de Paulo; Inar A Castro

doi:10.1016/j.foodchem.2019.125340

Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis

Food Chem. 2020 Jan 1:302:125340. doi: 10.1016/j.foodchem.2019.125340. Epub 2019 Aug 8.

Authors

Leonardo Valentin¹, Lucia P Barroso², Rommel M Barbosa³, Gustavo A de Paulo⁴, Inar A Castro⁵

Affiliations

¹ LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, Av. Lineu Prestes, 580, B14, 05508-900 São Paulo, Brazil.
² Department of Statistics, Institute of Mathematics and Statistics, University of São Paulo, Rua do Matão, 1010, 05508-090 São Paulo, Brazil.
³ Institute of Informatics, Federal University of Goiás, Goiânia-Go, Brazil.
⁴ Department of Medicine, Federal University of São Paulo, Rua Botucatu 740, 04023-900 São Paulo, SP Brazil.
⁵ LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, Av. Lineu Prestes, 580, B14, 05508-900 São Paulo, Brazil. Electronic address: [email protected].

PMID: 31419775
DOI: 10.1016/j.foodchem.2019.125340

Abstract

In this study, 83 wines representating four commercial categories: "Argentinean Malbec", "Brazilian Merlot", "Uruguayan Tannat" and "Chilean Carménère" were analyzed according to their phenolic and volatile compounds. The objective was to identify the chemical compounds that would typify each category. From approximately about 600 peaks obtained by chromatographic techniques, 169 were identified and 53 of them were selected for multivariate statistical analysis. Chilean Carménère was the best discriminated group by the methods applied in our study, followed by Argentinean Malbec. Brazilian Merlot mixed mainly with some Carménère, whileTannat mixed with all wines categories, especially Malbec. In general, Chilean Carménère wines can be characterized by a bluish color, higher amounts of sulphur dioxide, higher content of octanoic acid, isobutanol, ethyl isoamyl succinate and catechin and a smaller amount of quercetin. These data can contribute for further process of authenticity or typification of South American red wines.

Keywords: Mass spectrometry; Phenolic; QTOF; Volatile; Wine.

MeSH terms

Butanols / analysis
Caprylates / analysis
Catechin / analysis
Food Analysis / methods
Food Analysis / statistics & numerical data*
Gas Chromatography-Mass Spectrometry / methods
Gas Chromatography-Mass Spectrometry / statistics & numerical data
Multivariate Analysis
Phenols / analysis*
Quercetin / analysis
South America
Sulfur Dioxide / analysis
Volatile Organic Compounds / analysis*
Wine / analysis*
Wine / classification

Substances

Butanols
Caprylates
Phenols
Volatile Organic Compounds
Sulfur Dioxide
isobutyl alcohol
Catechin
Quercetin
octanoic acid