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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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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