Fiano, Greco and Falanghina grape cultivars differentiation by volatiles fingerprinting, a case study

The biomolecular characterization of edible products is gaining an increasing importance in food chemistry. The characteristic aroma or bouquet of a wine is the result of complex interactions of volatile molecules and odor receptors. Its characterization is the subject of many different studies, aim...

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Main Authors: Andrea Carpentieri, Angelo Sebastianelli, Chiara Melchiorre, Gabriella Pinto, Marco Trifuoggi, Vincenzo Lettera, Angela Amoresano
Format: Article
Language:English
Published: Elsevier 2019-08-01
Series:Heliyon
Subjects:
Online Access:http://www.sciencedirect.com/science/article/pii/S240584401935947X
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spelling doaj-4252ea61cd3449d8bd976923cb1402ce2020-11-25T03:01:15ZengElsevierHeliyon2405-84402019-08-0158e02287Fiano, Greco and Falanghina grape cultivars differentiation by volatiles fingerprinting, a case studyAndrea Carpentieri0Angelo Sebastianelli1Chiara Melchiorre2Gabriella Pinto3Marco Trifuoggi4Vincenzo Lettera5Angela Amoresano6Department of Chemical Sciences, University of Naples Federico II, Italy; Corresponding author.Department of Chemical Sciences, University of Naples Federico II, ItalyDepartment of Chemical Sciences, University of Naples Federico II, ItalyDepartment of Chemical Sciences, University of Naples Federico II, ItalyDepartment of Chemical Sciences, University of Naples Federico II, ItalyBiopox Srl, Viale Maria Bakunin, 12 80125, Napoli, ItalyDepartment of Chemical Sciences, University of Naples Federico II, ItalyThe biomolecular characterization of edible products is gaining an increasing importance in food chemistry. The characteristic aroma or bouquet of a wine is the result of complex interactions of volatile molecules and odor receptors. Its characterization is the subject of many different studies, aimed at the development of new methods to be used for the discovery of frauds and for the typization of Protected Designation of Origin (P.D.O.) or Protected Geographic Indication (P.G.I.) wines.We previously outlined the proteomic profile of three cultivars of Vitis vinifera from South Italy (Campania) used for white wine production (Fiano, Greco and Falanghina) during the ripening. In this work, we present a mass spectrometry based study aimed at obtaining the profile of volatiles on the same samples using solid phase micro extraction coupled to gas chromatography.We demonstrated that some of the main constituents of aroma (namely terpenes, alcohols, aldehydes, etc.) were characteristic of certain grapes and absent in others.http://www.sciencedirect.com/science/article/pii/S240584401935947XAnalytical chemistryNatural product chemistryOrganic chemistryFood qualityFood analysisFood composition
collection DOAJ
language English
format Article
sources DOAJ
author Andrea Carpentieri
Angelo Sebastianelli
Chiara Melchiorre
Gabriella Pinto
Marco Trifuoggi
Vincenzo Lettera
Angela Amoresano
spellingShingle Andrea Carpentieri
Angelo Sebastianelli
Chiara Melchiorre
Gabriella Pinto
Marco Trifuoggi
Vincenzo Lettera
Angela Amoresano
Fiano, Greco and Falanghina grape cultivars differentiation by volatiles fingerprinting, a case study
Heliyon
Analytical chemistry
Natural product chemistry
Organic chemistry
Food quality
Food analysis
Food composition
author_facet Andrea Carpentieri
Angelo Sebastianelli
Chiara Melchiorre
Gabriella Pinto
Marco Trifuoggi
Vincenzo Lettera
Angela Amoresano
author_sort Andrea Carpentieri
title Fiano, Greco and Falanghina grape cultivars differentiation by volatiles fingerprinting, a case study
title_short Fiano, Greco and Falanghina grape cultivars differentiation by volatiles fingerprinting, a case study
title_full Fiano, Greco and Falanghina grape cultivars differentiation by volatiles fingerprinting, a case study
title_fullStr Fiano, Greco and Falanghina grape cultivars differentiation by volatiles fingerprinting, a case study
title_full_unstemmed Fiano, Greco and Falanghina grape cultivars differentiation by volatiles fingerprinting, a case study
title_sort fiano, greco and falanghina grape cultivars differentiation by volatiles fingerprinting, a case study
publisher Elsevier
series Heliyon
issn 2405-8440
publishDate 2019-08-01
description The biomolecular characterization of edible products is gaining an increasing importance in food chemistry. The characteristic aroma or bouquet of a wine is the result of complex interactions of volatile molecules and odor receptors. Its characterization is the subject of many different studies, aimed at the development of new methods to be used for the discovery of frauds and for the typization of Protected Designation of Origin (P.D.O.) or Protected Geographic Indication (P.G.I.) wines.We previously outlined the proteomic profile of three cultivars of Vitis vinifera from South Italy (Campania) used for white wine production (Fiano, Greco and Falanghina) during the ripening. In this work, we present a mass spectrometry based study aimed at obtaining the profile of volatiles on the same samples using solid phase micro extraction coupled to gas chromatography.We demonstrated that some of the main constituents of aroma (namely terpenes, alcohols, aldehydes, etc.) were characteristic of certain grapes and absent in others.
topic Analytical chemistry
Natural product chemistry
Organic chemistry
Food quality
Food analysis
Food composition
url http://www.sciencedirect.com/science/article/pii/S240584401935947X
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