Aromatic compounds profile of DOC Piedmontese wines by HS-SPME-GC-MS
E. Bonometti, G. Cerrato, E. Diana, L. Operti, F. Turco, E. Priola, A. Giordana*, R. Rabezzana
(1) Deparment of Chemistry - University of Turin - Via P. Giuria 7 – 10125
(2) CrisDi – Interdepartmental Center for Crystallography, Via Pietro Giuria 7, 10125-Torino, Italy Mail to: alessia.giordana@unito.it
Purpose of the work: determination of aromatic profile of wines
Wine aroma is the result of hundreds of volatile compounds already present in grapes and originating from fermentation and wine aging. Wine aroma is crucial in determining organoleptic features and quality of wine. Determination of the aromatic profile of wines gives the producers the opportunity to control the production in order to obtain a great varietal tipicity and quality. Moreover, it enables wine characterization and differentation, which is fundamental for wine authenticity control and to prevent frauds.
Experimental method: HS SPME GC-MS
By hyphenated GC-MS technique (Focus GC DSQ Thermo corporation-single quadrupole) we determined the aromatic profile of some typical Piedmontese hillock wines. Volatile molecules were extracted by means of
headspace microextraction with a triphasic fiber (CAR/PDMS/DVB
30/50µm). This is a fast, efficient and economic extraction technique [2]. In
SPME, equilibria are achieved among analytes, sample, headspace and fiber. Low detection limits are gained although with an high resolution. SPME
provides linear responses even with high concentrations [3].
Coming soon……..
Experimental results will be processed by high-quality chemometric techniques in order to achieve wine differentiation based on varietal origin and harvest year. At the beginning research will be focused on some typical Piedmontese wines [4]. Results will represent an identity card of products very useful for traceability and hopefully to prevent food frauds.
Ethyl hexanoate
neroloxide limonene
Bibliografy:
[1] G. Antalick, M.C. Perello, G. De Revel, Food Chemistry, 121 (2010) 1236-1245;
[2] R.M. Peña, J. Barciela, C. Herrero, S. Garcia-Martin, J. Sci Food Agric. 85 (2005) 1227-1234;
[3] J.S. Camara, M. Arminda Alves, J.C. Marques, Anal. Chem. Acta, 555 (2006) 191-200; [4] E. Marengo, M. Aceto, V. Maurino, J. Chromatogr. A, 943 (2001) 123-137
Bitter almond Benzoic aldehyde Secondary aroma
Pineapple Ethyl and Isoamyl butirrate Secondary aroma
Anise Anetole Tertiary aroma
Howthorn Anisic aldehyde Tertiary aroma
Banana Isoamyl acetate Secondary aroma
Butter, Nut Diacetyl Tertiary aroma
Cinnamom Cinnamic aldehyde e Tertiary aroma
Caramel Furfurole Tertiary aroma
Lemon Limonene, Citronellale, Citrale Primary aroma
Civet Civetone Tertiary aroma
Fern Filmarone Tertiary aroma
Strawberry Exadecilic aldehyde Secondary aroma
Hay Cumarine Tertiary aroma
Geranium Geraniole Primary aroma
Carnation Eugenole, Isoeugenole Tertiary aroma
Muscat Linalole Primary aroma
Mint Mentol Primary aroma
Honey Chinoline, Phenylacetic acid Secondary aroma
Misky Muscone Tertiary aroma
Walnut Acetaldehyde Secondary aroma
Orange Limonene Primary aroma
Peony Fenilethanole Tertiary aroma
Pine Bornyl acetate Tertiary aroma
Pear Butyl and Etyl acetate Secondary aroma
Green pepper 2,metoxy-3 isobutylpyrazine Primary aroma
Apple Ethyl caproate, Ethyl malate Secondary aroma
Plum Phenyl ethyl acetate Secondary aroma
Rose Phenylethylic alchol, farnesole, Alfa-Ionone
Primary aroma
Vanilla Vanilla aldheyde Tertiary aroma
