Grape musts differentiation based on selected aroma compounds using SBSE-GC-MS and statistical analysis
Keywords:grape, aroma compounds, differentiation, statistical analysis
Fifty-one aroma compounds in musts from 'Muscat Ottonel', 'Aligoté', 'Muscat of Alexandria' and 'Pedro Ximénez' white grapes have been determined, three of them identified for the first time in grapes. Two fingerprints for each cultivar, based in 6 groups of aroma compounds before and after acidic hydrolysis of the musts were obtained by Multiple Variable Analysis. Only 17 aroma compounds before and 21 after hydrolysis, were selected by their high discriminating power. The Principal Component Analysis carried out with data of these selected compounds provided two components explaining 85.11 % of the overall variance for free aroma compounds and 87.58 % for those obtained after hydrolysis of musts, allowing an objective differentiation of each cultivar.
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