We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Pattern Recognition of GC-FID Profiles of Volatile Compounds in Brandy de Jerez Using a Chemometric Approach Based on Their Instrumental Fingerprints.
- Authors
Guerrero-Chanivet, María; Ortega-Gavilán, Fidel; Bagur-González, María Gracia; Valcárcel-Muñoz, Manuel J.; García-Moreno, María de Valme; Guillén-Sánchez, Dominico A.
- Abstract
Brandy de Jerez is a unique spirit produced in Southern Spain under Protected Geographical Indication "Brandy de Jerez" (PGI). Two key factors for the production of quality brandies are the original wine spirit and its aging process. They are significantly conditioned by specific variables related to the base wine and the distillation method employed to produce the wine spirit used to obtain a finally aged brandy. This final beverage is therefore strongly influenced by its production process. The chromatographic instrumental fingerprints (obtained by GC FID) of the major volatile fraction of a series of brandies have been examined by applying a chemometric approach based on unsupervised (hierarchical cluster analysis and principal component analysis) and supervised pattern recognition tools (partial least squares–discriminant analysis and support vector machine). This approach was able to identify the fermentation conditions of the original wine, the distillation method used to produce the wine spirit, and the aging process as the most influential factors on the volatile profile.
- Subjects
SPAIN; PATTERN recognition systems; BRANDY; INSTRUMENTAL variables (Statistics); HIERARCHICAL clustering (Cluster analysis); PRINCIPAL components analysis; CHEMICAL fingerprinting; CHEMOMETRICS; WINE aging
- Publication
Food & Bioprocess Technology, 2023, Vol 16, Issue 9, p1963
- ISSN
1935-5130
- Publication type
Article
- DOI
10.1007/s11947-023-03039-8