Figen KOREL, Ünal Rıza YAMAN, Ufuk YÜCEL

Farklı Bölgelere Ait Ticari Kırmızı Şarapların Elektronik Burun ile Aroma Profillerine Göre Sınıflandırılması

Çalışmada ülkemizde yetişen yerli ve yabancı üzüm çeşitlerinden elde edilmiş ticari kırmızı şarapların aroma profilleri elektronik burun ile belirlenmiş ve kemometrik yöntemlerle sınıflandırılmıştır. Araştırmada 21 adet ticari şarap kullanılmış olup aroma profilleri zNoseTM cihazı ile belirlenmiştir. Temel bileşen analizi (PCA) ve kümeleme analizi (CA) kullanılarak şarapların aroma profillerine göre sınıflandırılması yapılmıştır. PCA ve CA analiz sonuçlarına göre yakın bölgelerden sağlanan aynı üzüm çeşidinden üretilen şaraplar aromalarına göre yakın gruplandırılmışlardır.

Discrimination of Commercial Red Wines Produced in Different Regions by Electronic Nose Based on their Aroma Profiles

The aim of this study was to determine and classify commercial red wines of domestic and foreign varieties harvested from different geographical regions using electronic nose and chemometrics according to their aroma profiles. Aroma profiles of 21 wine samples were analyzed by the zNoseTM instrument. Principal component analysis (PCA) and cluster analysis (CA) were used for the classification of wines on the basis of their aroma profiles. According to PCA and CA results, wines produced from same grape varieties and harvested from closer regions classified in the same groups based on their aromas.

PDF

___

Plutowska, B. and Wardencki, W., 2007. Aromagrams--aromatic profiles in the appreciation of food quality. Food Chemistry 101: 45-872.
Styger, G., Prior, B., Bauer, F.F., 2011. Wine flavor and aroma. Journal of Industrial Microbiology and Biotechnology 38: 1145-1159.
Maitre, I., Symoneaux, R., Jourjon, F., Mehinagic, E., 2010. Sensory typicality of wines: how scientists have recently dealt with this subject. Food Quality and Preference 21: 726-731.
Cadot, Y., Caillé, S., Thiollet-Scholtus, M., Samson, A., Characterisation of typicality for wines related to terroir by conceptual and by perceptual representations. An application to red wines from the Loire Valley. Food Quality and Preference, 24: 48-58. Cheynier, V., 2012.
Perestrelo, R., Fernandes, A., Albuquerque, F.F., Marques, J.C., Câmara, J.S., 2006. Analytical characterization of the aroma of Tinta Negra Mole red wine: identification of the main odorants compounds. Analytica Chimica Acta 563: 154-164.
López, R., Aznar, M., Cacho, J., Ferreira, V., 2002. Determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detection. Journal of Chromatography A 966: 167- 177.
Meilgaard, M., Civille and G., Carr, B.T., 2007. Sensory Evaluation Techniques, 4th ed., CRC Press, Boca Raton, FL, 2007.
Peris, M. and Escuder-Gilabert, L., 2009. A 21st century technique for food control: Electronic noses. Analytica Chimica Acta 638: 1-15.
Baldwin, E.A., Bai, J., Plotto, A., Dea, S., 2011. Review - electronic noses and tongues: applications for food and pharmaceutical industries. Sensors 11: 4744-4766.
Martí, M.P., Boqué, R., Busto, O., Guasch, J., 2005. Electronic noses in the quality control of alcoholic beverages. Trends in Analytical Chemistry, 24: 57- 66.
Lozano, J., Arroyo, T., Santos, J.P., Cabellos, J.M., Horrillo, M.C., 2008. Electronic nose for wine ageing detection. Sensors and Actuators B 133: 180-186.
Aleixandre, M., Lozano, J., Gutiérrez, J., Sayago, I., Fernández, M.J., Horrillo, M.C., 2008. Portable e- nose to classify different kinds of wine. Sensors and Actuators B 131: 71-76.
Berna, A.Z., Trowell, S., Clifford, D., Cynkar, W., Cozzolino, D., 2009. Geographical origin of Sauvignon Blanc wines predicted by mass spectrometry and metal oxide based electronic nose. Analytica Chimica Acta 648: 146-152.
Rong, L., Ping and W., Wenlei, H., 2000. A novel method for wine analysis based on sensor fusion technique. Sensors and Actuators B 66: 246-250.
Santos, J.P., Lozano, J., Aleixandre, M., Arroyo, T., Cabellos, J.M., Gil, M., Horrillo, M.C., 2010. Threshold detection of aromatic compounds in wine with an electronic nose and a human sensory panel. Talanta 80: 1899-1906.
Buratti, S., Benedetti, S., Scampicchio, M., Pangerod, E.C., 2004. Characterization and classification of Italian Barbera wines by using an electronic nose and an amperometric electronic tongue. Analytica Chimica Acta 525: 133-139.
Capone, S., Tufariello, M., Francioso, L., Montagna, C., Casino, F., Leone, A., Siciliano, P., 2013. Aroma analysis by GC/MS and electronic nose dedicated to Negroamaro and Primitivo typical Italian Apulian wines. Sensors and Actuators B 179: 259- 269.
Kadiroğlu, P, Korel, F., Tokatlı, F., 2011. Classification of Turkish extra virgin olive oils by a SAW detector electronic nose. Journal of American Oil Chemists' Society 88: 639-645.
Gan, H.L., Che Man, Y.B., Tan, C.P., NorAini, I., Nazimah, S.A.H., 2005. Characterisation of vegetable oils by surface acoustic wave sensing electronic nose. Food Chemistry 89: 507-518.