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|Title:||Classification of smoke tainted wines using mid-infrared spectroscopy and chemometrics|
|Citation:||Journal of Agricultural and Food Chemistry, 2012; 60(1):52-59|
|Publisher:||Amer Chemical Soc|
|Anthea L. Fudge, Kerry L. Wilkinson, Renata Ristic, and Daniel Cozzolino|
|Abstract:||In this study, the suitability of mid-infrared (MIR) spectroscopy, combined with principal component analysis (PCA) and linear discriminant analysis (LDA), was evaluated as a rapid analytical technique to identify smoke tainted wines. Control (i.e., unsmoked) and smoke-affected wines (260 in total) from experimental and commercial sources were analyzed by MIR spectroscopy and chemometrics. The concentrations of guaiacol and 4-methylguaiacol were also determined using gas chromatography-mass spectrometry (GC-MS), as markers of smoke taint. LDA models correctly classified 61% of control wines and 70% of smoke-affected wines. Classification rates were found to be influenced by the extent of smoke taint (based on GC-MS and informal sensory assessment), as well as qualitative differences in wine composition due to grape variety and oak maturation. Overall, the potential application of MIR spectroscopy combined with chemometrics as a rapid analytical technique for screening smoke-affected wines was demonstrated.|
|Keywords:||Classification; guaiacol; linear discriminant analysis; mid-infrared spectroscopy; principal component analysis; smoke taint; wine|
|Rights:||Copyright © 2011 American Chemical Society|
|Appears in Collections:||Agriculture, Food and Wine publications|
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