Teixeira Dos Santos Cláudia Andreia, Páscoa Ricardo Nuno Mendes Jorge, Pérez-Del-Notario Nuria, González-Sáiz José Maria, Pizarro Consuelo, Lopes João Almeida
REQUIMTE, Laboratório de Química Aplicada, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
Departmento de Química, Universidad de La Rioja, C/Madre de Dios 51, 26006 Logrono, La Rioja, Spain.
Molecules. 2024 Apr 20;29(8):1882. doi: 10.3390/molecules29081882.
Wine aroma is one of the most frequently used and explored quality indicators. Typically, its assessment involves estimating the volatile composition of wine or highly trained assessors conducting sensory analysis. However, current methodologies rely on slow, expensive and complicated analytical procedures. Additionally, sensory evaluation is inherently subjective in nature. Therefore, the aim of this work is to verify the feasibility of using FTIR spectroscopy as a fast and easy methodology for the early detection of some of the most common off-odors in wines. FTIR spectroscopy was combined with partial least squares (PLS) regression for the simultaneous measurement of isoamyl alcohol, isobutanol, 1-hexanol, butyric acid, isobutyric acid, decanoic acid, ethyl acetate, furfural and acetoin. The precision and accuracy of developed calibration models (R > 0.90, range error ratio > 12.1 and RPD > 3.1) proved the ability of the proposed methodology to quantify the aforementioned compounds.
葡萄酒香气是最常用且深入研究的质量指标之一。通常，其评估包括估算葡萄酒的挥发性成分或由训练有素的评估人员进行感官分析。然而，当前的方法依赖于缓慢、昂贵且复杂的分析程序。此外，感官评价本质上具有主观性。因此，这项工作的目的是验证使用傅里叶变换红外光谱（FTIR）作为一种快速简便的方法来早期检测葡萄酒中一些最常见异味的可行性。FTIR光谱与偏最小二乘法（PLS）回归相结合，用于同时测量异戊醇、异丁醇、1 - 己醇、丁酸、异丁酸、癸酸、乙酸乙酯、糠醛和乙偶姻。所开发校准模型的精度和准确性（R > 0.90，范围误差比 > 12.1且RPD > 3.1）证明了所提出方法对上述化合物进行定量的能力。
