PDF(Pubmed)
Abstract：
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 (R2P > 0.90, range error ratio > 12.1 and RPD > 3.1) proved the ability of the proposed methodology to quantify the aforementioned compounds.
摘要：
葡萄酒香气是最常用和探索的质量指标之一。通常,它的评估包括评估葡萄酒的挥发性成分或训练有素的评估员进行感官分析。然而,当前的方法依赖于缓慢的，昂贵且复杂的分析程序。此外,感官评价本质上是主观的。因此,这项工作的目的是验证使用FTIR光谱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的异味的可行性。FTIR光谱与偏最小二乘(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,糠醛和丙酮。开发的校准模型（R2P>0.90，范围误差比>12.1和RPD>3.1）的精密度和准确性证明了所提出的方法定量上述化合物的能力。
