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Near infrared spectroscopy as a rapid tool to measure volatile aroma compounds in Riesling wine: Possibilities and limits

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Smyth, H.E., Cozzolino, D., Cynkar, W.U., Dambergs, R.G., Sefton, M. and Gishen, M. (2008) Near infrared spectroscopy as a rapid tool to measure volatile aroma compounds in Riesling wine: Possibilities and limits. Analytical and Bioanalytical Chemistry, 390 (7). pp. 1911-1916.

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Article Link: http://dx.doi.org/10.1007/s00216-008-1940-0

Publisher URL: http://www.springerlink.com


Volatile chemical compounds responsible for the aroma of wine are derived from a number of different biochemical and chemical pathways. These chemical compounds are formed during grape berry metabolism, crushing of the berries, fermentation processes (i.e. yeast and malolactic bacteria) and also from the ageing and storage of wine. Not surprisingly, there are a large number of chemical classes of compounds found in wine which are present at varying concentrations (ng L-1 to mg L-1), exhibit differing potencies, and have a broad range of volatilities and boiling points. The aim of this work was to investigate the potential use of near infrared (NIR) spectroscopy combined with chemometrics as a rapid and low-cost technique to measure volatile compounds in Riesling wines. Samples of commercial Riesling wine were analyzed using an NIR instrument and volatile compounds by gas chromatography (GC) coupled with selected ion monitoring mass spectrometry. Correlation between the NIR and GC data were developed using partial least-squares (PLS) regression with full cross validation (leave one out). Coefficients of determination in cross validation (R 2) and the standard error in cross validation (SECV) were 0.74 (SECV: 313.6 μg L−1) for esters, 0.90 (SECV: 20.9 μg L−1) for monoterpenes and 0.80 (SECV: 1658 ?g L-1) for short-chain fatty acids. This study has shown that volatile chemical compounds present in wine can be measured by NIR spectroscopy. Further development with larger data sets will be required to test the predictive ability of the NIR calibration models developed.

Item Type:Article
Corporate Creators:Emerging Technologies
Additional Information:© Springer-Verlag.
Keywords:Near infrared; partial least squares; Riesling; volatile chemical compounds; wines; esters; gas chromatography; least squares approximations; metabolism; near infrared spectroscopy (NIRS); volatile organic compounds; chemometrics; bacteria (microorganisms); Vitaceae.
Subjects:Technology > Technology (General) > Spectroscopy > NIR (Near Infrared)
Plant culture > Fruit and fruit culture > Grapes and Grape culture. Viticulture
Science > Statistics > Statistical data analysis
Live Archive:12 Jan 2009 05:12
Last Modified:03 Sep 2021 16:47

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