CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal.
Direção Regional de Agricultura, Divisão de Inovação Agroalimentar, Avenida Arriaga, n° 21, Edifício Golden Gate, 9000-060 Funchal, Portugal.
Food Res Int. 2020 Nov;137:109550. doi: 10.1016/j.foodres.2020.109550. Epub 2020 Jul 16.
With the globalization of food trade, it's traceability and genuineness becomes increasingly more difficult. Therefore, it is necessary to develop analytical tools to define the authenticity and genuineness of food-derived products. In the current work, headspace solid-phase microextraction followed by gas chromatography-mass spectrometry (HS-SPME/GC-MS) combined with chemometric tools was used to establish the volatile fingerprint of apple ciders produced in different geographical regions of Madeira Island, in order to define their typicity and to identify putative geographical markers. A total of 143 volatile organic compounds (VOCs) belonging to different chemical families have been identified, of which 28 were found in all apple ciders independently of geographical region. Esters, terpenic and furanic compounds presented on average a higher contribution for the total volatile fingerprint in cider produced in northern region of the Island, whereas alcohols, acids, volatile phenols, carbonyl compounds and lactones in cider from southern region. Considering the relative areas of the VOCs, 43 revealed statistically significant differences (p < 0.001) between geographical regions, and 11 between northern and southern regions. A clear differentiation among cider-producing regions was observed on the developed partial least squares-discriminant analysis (PLS-DA) model. Two alcohols (1-hexanol, 1-octanol), 6 esters (methyl acetate, (Z)-3-hexen-1-ol acetate, ethyl hexanoate, ethyl nonanote, ethyl octanoate, isoamyl octanoate) and 1 terpenic compound (limonene), can be considered putative geographic markers due to their discriminatory ability. The results obtained recognize the specific and typical geographical characteristics of the cider, which will allow the forthcoming guarantee for the construction of a sustainable platform for the establishment of the authenticity and typicality of the regional cider.
随着食品贸易的全球化，其可追溯性和真实性变得越来越困难。因此，有必要开发分析工具来定义食品衍生产品的真实性和真实性。在当前的工作中，采用顶空固相微萃取结合气相色谱-质谱联用（HS-SPME/GC-MS）结合化学计量学工具，建立了产自马德拉岛不同地理区域的苹果酒的挥发性指纹图谱，以确定其典型性并识别潜在的地理标志物。共鉴定出 143 种属于不同化学家族的挥发性有机化合物（VOC），其中 28 种在所有苹果酒中均存在，与地理区域无关。酯类、萜烯类和呋喃类化合物在该岛北部地区生产的苹果酒总挥发性指纹图谱中平均贡献较高，而南部地区生产的苹果酒中的醇类、酸类、挥发性酚类、羰基化合物和内酯类化合物。考虑到 VOC 的相对面积，43 种在地理区域之间存在统计学上显著差异（p < 0.001），11 种在北部和南部地区之间存在统计学上显著差异。在开发的偏最小二乘判别分析（PLS-DA）模型中观察到苹果酒生产地区之间的明显分化。两种醇类（1-己醇、1-辛醇）、6 种酯类（乙酸甲酯、（Z）-3-己烯-1-醇乙酸酯、己酸乙酯、壬酸乙酯、辛酸乙酯、异戊酸辛酯）和 1 种萜烯类化合物（柠檬烯），由于其判别能力，可以被认为是潜在的地理标志物。所得结果承认了苹果酒的特定和典型的地理特征，这将允许为建立真实性和典型性的地区苹果酒可持续平台提供保证。
