Tracing the Volatilomic Fingerprint of the Most Popular Italian Fortified Wines
The aim of the current study was to provide a useful platform to identify characteristic molecular markers related to the authenticity of Italian fortified wines. For this purpose, the volatilomic fingerprint of the most popular Italian fortified wines was established using headspace solid-phase mic...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-05-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/10/2058 |
| _version_ | 1797600120852709376 |
|---|---|
| author | Gonçalo Jasmins Rosa Perestrelo Jean Daniel Coïsson Patrícia Sousa José A. Teixeira Matteo Bordiga José S. Câmara |
| author_facet | Gonçalo Jasmins Rosa Perestrelo Jean Daniel Coïsson Patrícia Sousa José A. Teixeira Matteo Bordiga José S. Câmara |
| author_sort | Gonçalo Jasmins |
| collection | DOAJ |
| description | The aim of the current study was to provide a useful platform to identify characteristic molecular markers related to the authenticity of Italian fortified wines. For this purpose, the volatilomic fingerprint of the most popular Italian fortified wines was established using headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME/GC-MS). Several volatile organic compounds (VOCs), belonging with distinct chemical groups, were identified, ten of which are common to all the analyzed fortified Italian wines. Terpenoids were the most abundant chemical group in Campari bitter wines due to limonene’s high contribution to the total volatilomic fingerprint, whereas for Marsala wines, alcohols and esters were the most predominant chemical groups. The fortified Italian wines VOCs network demonstrated that the furanic compounds 2-furfural, ethyl furoate, and 5-methyl-2-furfural, constitute potential molecular markers of Marsala wines, while the terpenoids nerol, α-terpeniol, limonene, and menthone isomers, are characteristic of Vermouth wines. In addition, butanediol was detected only in Barolo wines, and β-phellandrene and β-myrcene only in Campari wines. The obtained data reveal an adequate tool to establish the authenticity and genuineness of Italian fortified wines, and at the same time constitute a valuable contribution to identify potential cases of fraud or adulteration to which they are subject, due to the high commercial value associated with these wines. In addition, they contribute to the deepening of scientific knowledge that supports its valorization and guarantee of quality and safety for consumers. |
| first_indexed | 2024-03-11T03:44:03Z |
| format | Article |
| id | doaj.art-d7368ea076894baa9149ac49885d6146 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T03:44:03Z |
| publishDate | 2023-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d7368ea076894baa9149ac49885d61462023-11-18T01:22:21ZengMDPI AGFoods2304-81582023-05-011210205810.3390/foods12102058Tracing the Volatilomic Fingerprint of the Most Popular Italian Fortified WinesGonçalo Jasmins0Rosa Perestrelo1Jean Daniel Coïsson2Patrícia Sousa3José A. Teixeira4Matteo Bordiga5José S. Câmara6CQM—Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, PortugalCQM—Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, PortugalDepartment of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale “A. Avogadro”, Largo Donegani 2, 28100 Novara, ItalyCQM—Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, PortugalCEB—Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, PortugalDepartment of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale “A. Avogadro”, Largo Donegani 2, 28100 Novara, ItalyCQM—Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, PortugalThe aim of the current study was to provide a useful platform to identify characteristic molecular markers related to the authenticity of Italian fortified wines. For this purpose, the volatilomic fingerprint of the most popular Italian fortified wines was established using headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME/GC-MS). Several volatile organic compounds (VOCs), belonging with distinct chemical groups, were identified, ten of which are common to all the analyzed fortified Italian wines. Terpenoids were the most abundant chemical group in Campari bitter wines due to limonene’s high contribution to the total volatilomic fingerprint, whereas for Marsala wines, alcohols and esters were the most predominant chemical groups. The fortified Italian wines VOCs network demonstrated that the furanic compounds 2-furfural, ethyl furoate, and 5-methyl-2-furfural, constitute potential molecular markers of Marsala wines, while the terpenoids nerol, α-terpeniol, limonene, and menthone isomers, are characteristic of Vermouth wines. In addition, butanediol was detected only in Barolo wines, and β-phellandrene and β-myrcene only in Campari wines. The obtained data reveal an adequate tool to establish the authenticity and genuineness of Italian fortified wines, and at the same time constitute a valuable contribution to identify potential cases of fraud or adulteration to which they are subject, due to the high commercial value associated with these wines. In addition, they contribute to the deepening of scientific knowledge that supports its valorization and guarantee of quality and safety for consumers.https://www.mdpi.com/2304-8158/12/10/2058volatilomic fingerprintfortified wineHS-SPME/GC-MSmolecular biomarkers |
| spellingShingle | Gonçalo Jasmins Rosa Perestrelo Jean Daniel Coïsson Patrícia Sousa José A. Teixeira Matteo Bordiga José S. Câmara Tracing the Volatilomic Fingerprint of the Most Popular Italian Fortified Wines Foods volatilomic fingerprint fortified wine HS-SPME/GC-MS molecular biomarkers |
| title | Tracing the Volatilomic Fingerprint of the Most Popular Italian Fortified Wines |
| title_full | Tracing the Volatilomic Fingerprint of the Most Popular Italian Fortified Wines |
| title_fullStr | Tracing the Volatilomic Fingerprint of the Most Popular Italian Fortified Wines |
| title_full_unstemmed | Tracing the Volatilomic Fingerprint of the Most Popular Italian Fortified Wines |
| title_short | Tracing the Volatilomic Fingerprint of the Most Popular Italian Fortified Wines |
| title_sort | tracing the volatilomic fingerprint of the most popular italian fortified wines |
| topic | volatilomic fingerprint fortified wine HS-SPME/GC-MS molecular biomarkers |
| url | https://www.mdpi.com/2304-8158/12/10/2058 |
| work_keys_str_mv | AT goncalojasmins tracingthevolatilomicfingerprintofthemostpopularitalianfortifiedwines AT rosaperestrelo tracingthevolatilomicfingerprintofthemostpopularitalianfortifiedwines AT jeandanielcoisson tracingthevolatilomicfingerprintofthemostpopularitalianfortifiedwines AT patriciasousa tracingthevolatilomicfingerprintofthemostpopularitalianfortifiedwines AT joseateixeira tracingthevolatilomicfingerprintofthemostpopularitalianfortifiedwines AT matteobordiga tracingthevolatilomicfingerprintofthemostpopularitalianfortifiedwines AT josescamara tracingthevolatilomicfingerprintofthemostpopularitalianfortifiedwines |