Analytical Chemistry Department, Faculty of Sciences, University of Cádiz, Post Office Box 40, E-11510, Pol. Río San Pedro, Puerto Real, Cádiz, Spain.
J Agric Food Chem. 2011 Mar 23;59(6):2410-5. doi: 10.1021/jf104409n. Epub 2011 Feb 23.
Aroma compounds of 48 Sherry brandies have been identified and quantified by the stir bar sorptive extraction method coupled to gas chromatography-mass spectrometry (SBSE-GC/MS). Analysis of variance and multivariate analysis techniques have been used to classify these brandy samples according to the commercial category (Solera brandy, Solera Reserva brandy, and Solera Gran Reserva brandy). From an univariate point of view (analysis of variance), several of the volatile compounds considered showed significant differences. Principal component analysis, using the global data matrix, showed that only the Solera brandy samples, with the shortest aging in wood, were well-differentiated from the others. Partial least-squares discriminant analysis (PLS-DA) results provided evidence of the ability of the content of volatile compounds to discriminate among the different commercial categories. Linear discriminate analysis allowed for a 93% differentiation according to the commercial category and, thus, the length of its aging process in wood. The results obtained show that it would be possible to ensure the commercial category of a Sherry brandy using its content of volatile compounds.
采用搅拌棒吸附萃取法（SBSE）结合气相色谱-质谱联用技术（GC/MS）对 48 种雪利酒的香气化合物进行了鉴定和定量分析。方差分析和多元分析技术被用于根据商业类别（索莱拉白兰地、索莱拉珍藏白兰地和索莱拉特级珍藏白兰地）对这些白兰地样品进行分类。从单变量的角度来看（方差分析），所考虑的几种挥发性化合物存在显著差异。使用全局数据矩阵的主成分分析表明，只有在木制陈酿时间最短的索莱拉白兰地样品与其他样品有很好的区分。偏最小二乘判别分析（PLS-DA）的结果表明，挥发性化合物的含量有能力区分不同的商业类别。线性判别分析可根据商业类别进行 93%的区分，因此可以根据其在木制陈酿过程的长短来区分。研究结果表明，利用雪利酒的挥发性化合物含量可以确保其商业类别。
