Using near infrared spectroscopy to determine haloanisoles and halophenols in barrel aged red wines

作者：Garde Cerdan T; Lorenzo C; Zalacain A; Alonso G L; Salinas M R^*

来源：LWT-Food Science and Technology, 2012, 46(2): 401-405.

DOI：10.1016/j.lwt.2011.12.012

• NIR
• TCA
• Red wines
• Ageing
• SBSE-GC-MS

NIR spectroscopy has been applied to determine haloanisoles and halophenols responsible for musty taint defect in barrel aged red wines. Six hundred wines with different ageing time from four different geographic zones were evaluated. Spectra of samples obtained by NIR were co-related with SBSE-GC MS data using partial least squares (PLS) regression. Favourable calibration results were obtained (R-2 %26gt; 0.77) for all the compounds studied. Residual predictive deviation (RPD) values over 1.5 in all the compounds were obtained for aged-12 and aged-18 samples as well as for geographical zones 2, 3 and 4, thus indicating the suitability of determining halophenols and haloanisoles with this technique. In conclusion, near infrared spectroscopy can be used as a rapid tool to determine haloanisoles and halophenols in barrel aged red wines, being more effective in the case of the most expensive wines (aged-12 and aged-18 wines).

• 出版日期2012-5