Employment of near infrared spectroscopy to determine oak volatile compounds and ethylphenols in aged red wines

  1. Garde-Cerdán, T. 1
  2. Lorenzo, C. 1
  3. Alonso, G.L. 1
  4. Rosario Salinas, M. 1
  1. 1 Universidad de Castilla-La Mancha
    info

    Universidad de Castilla-La Mancha

    Ciudad Real, España

    ROR https://ror.org/05r78ng12

Revista:
Food Chemistry

ISSN: 0308-8146

Año de publicación: 2010

Volumen: 119

Número: 2

Páginas: 823-828

Tipo: Artículo

beta Ver similares en nube de resultados
SCOPUS: 2-s2.0-70350564193 GOOGLE SCHOLAR

Otras publicaciones en: Food Chemistry

Resumen

The aim of this work was to study the ability of NIR spectroscopy to determine oak volatile compounds and ethylphenols levels in aged red wines. For this purpose 510 wines aged with different storage time and in different oak barrel types were analyzed. Calibration models were developed from SBSE-GC-MS and NIR data using partial least squares (PLS) regression. In order to validate the calibration, full cross validation was employed. Results showed that the calibration statistics were very good (R2 > 0.86) for all the compounds studied. In wines aged in French and in American and French oak barrels, and in "reserva" and "gran reserva" wines, the residual predictive deviation (RPD) obtained was higher than 1.5 in all the compounds and it was higher than 2 in some of the cases. In conclusion, near infrared spectroscopy can be used as a rapid tool to determine oak volatile compounds and ethylphenols in aged red wines. © 2009 Elsevier Ltd. All rights reserved.