Volatile Composition of Macedonian and Hungarian Wines Assessed by GC/MS

Ivanova, Violeta and Stefova, Marina and Vojnoski, Borimir and Stafilov, Trajče and Bíró, Ildiko and Bufa, Anita and Felinger, Attila and Kilár, Ferenc (2013) Volatile Composition of Macedonian and Hungarian Wines Assessed by GC/MS. Food and Bioprocess Technology, An International Journal, 6 (6). pp. 1609-1617. ISSN 1935-5130

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Official URL: http://www.springer.com/food+science/journal/11947


The volatile composition of eight varietal wines Vranec, Merlot, Cabernet Sauvignon, Temjanika and Chardonnay from the Republic of Macedonia, and Portugieser, Kékfrankos and Tokaji Aszú from Hungary has been characterized by means of gas chromatography/mass spectrometry technique. The wine volatile compounds were extracted in dichloromethane, and the extracts were concentrated under nitrogen. Forty-four volatile compounds have been identified mainly using the NIST mass spectral library and by comparison with the available standards used for quantification as well. Differences between the wines were noted for a number of compounds, such as a higher concentration of 1-pentanol and 2-phenyl ethanol in the red wines. Monoterpenes, linalool and terpineol were detected only in the white wines, Chardonnay and Tokaji. Macedonian red wines were characterized by a higher level of alcohols, while the Hungarian wines contained a higher amount of esters, fatty acids and lactones. A statistical treatment including one-way ANOVA, followed by a Tukey’s test has been performed in order to ascertain possible significant differences between the wines studied, and principal component analysis to study the possible grouping of the wines.

Item Type: Article
Subjects: Agricultural Sciences > Agricultural biotechnology
Natural sciences > Chemical sciences
Divisions: Faculty of Agriculture
Depositing User: Violeta Ivanova Petropulos
Date Deposited: 15 May 2013 14:09
Last Modified: 15 May 2013 14:09
URI: http://eprints.ugd.edu.mk/id/eprint/6281

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