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Pregled bibliografske jedinice broj: 884517

Differentiation between Croatian dessert wine Prošek and dry wines based on phenolic composition


Budić-Leto, Irena; Zdunić, Goran; Gajdoš-Kljusurić, Jasenka; Mucalo, Ana; Vrhovsek, Urska
Differentiation between Croatian dessert wine Prošek and dry wines based on phenolic composition // Journal of food composition and analysis, 62 (2017), 211-216 doi:10.1016/j.jfca.2017.05.015 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 884517 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Differentiation between Croatian dessert wine Prošek and dry wines based on phenolic composition

Autori
Budić-Leto, Irena ; Zdunić, Goran ; Gajdoš-Kljusurić, Jasenka ; Mucalo, Ana ; Vrhovsek, Urska

Izvornik
Journal of food composition and analysis (0889-1575) 62 (2017); 211-216

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Food composition, Food analysis, Vitis vinifera, Grape drying, Dessert wine, Prošek. Phenolic composition, UPLC/MS/MS PCA

Sažetak
The phenolic composition of the Croatian dessert wine Prošek and dry wines Plavac mali and Pošip produced from the same autochthonous cultivars was investigated to determine which phenolic compounds best discriminate between these wine types. The wines were analyzed by the targeted metabolomic method using UPLC/ QqQ-MS/MS. Forty-five (45) phenolic compounds were identified and classified into five groups based on chemical structure: benzoic acid derivatives, cinnamic acid derivatives, flavan-3-ols, stilbenes and flavonols. ANOVA indicated that the grape-drying process heavily influences the complex phenolic composition of Prošek dessert wine, which differs significantly from dry wines produced from the same cultivars. The data was grouped by principal component analysis and linear discriminant analysis to derive a classification function that distinguished dry and dessert wines with 98% accuracy. Principal component analysis separated the samples and showed that 23 phenolic compounds depending to phenolic acids, phenolic aldehydes, flavan-3-ols and flavonols were the compounds that best differentiated the Prošek from the dry wines.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekti:
091-0910468-0452 - Biotehnološki parametri proizvodnje vrhunskog dalmatinskog desertnog vina-prošek (Lovrić, Tomislav, MZOS ) ( CroRIS)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb,
Institut za jadranske kulture i melioraciju krša, Split

Citiraj ovu publikaciju:

Budić-Leto, Irena; Zdunić, Goran; Gajdoš-Kljusurić, Jasenka; Mucalo, Ana; Vrhovsek, Urska
Differentiation between Croatian dessert wine Prošek and dry wines based on phenolic composition // Journal of food composition and analysis, 62 (2017), 211-216 doi:10.1016/j.jfca.2017.05.015 (međunarodna recenzija, članak, znanstveni)
Budić-Leto, I., Zdunić, G., Gajdoš-Kljusurić, J., Mucalo, A. & Vrhovsek, U. (2017) Differentiation between Croatian dessert wine Prošek and dry wines based on phenolic composition. Journal of food composition and analysis, 62, 211-216 doi:10.1016/j.jfca.2017.05.015.
@article{article, author = {Budi\'{c}-Leto, Irena and Zduni\'{c}, Goran and Gajdo\v{s}-Kljusuri\'{c}, Jasenka and Mucalo, Ana and Vrhovsek, Urska}, year = {2017}, pages = {211-216}, DOI = {10.1016/j.jfca.2017.05.015}, keywords = {Food composition, Food analysis, Vitis vinifera, Grape drying, Dessert wine, Pro\v{s}ek. Phenolic composition, UPLC/MS/MS PCA}, journal = {Journal of food composition and analysis}, doi = {10.1016/j.jfca.2017.05.015}, volume = {62}, issn = {0889-1575}, title = {Differentiation between Croatian dessert wine Pro\v{s}ek and dry wines based on phenolic composition}, keyword = {Food composition, Food analysis, Vitis vinifera, Grape drying, Dessert wine, Pro\v{s}ek. Phenolic composition, UPLC/MS/MS PCA} }
@article{article, author = {Budi\'{c}-Leto, Irena and Zduni\'{c}, Goran and Gajdo\v{s}-Kljusuri\'{c}, Jasenka and Mucalo, Ana and Vrhovsek, Urska}, year = {2017}, pages = {211-216}, DOI = {10.1016/j.jfca.2017.05.015}, keywords = {Food composition, Food analysis, Vitis vinifera, Grape drying, Dessert wine, Pro\v{s}ek. Phenolic composition, UPLC/MS/MS PCA}, journal = {Journal of food composition and analysis}, doi = {10.1016/j.jfca.2017.05.015}, volume = {62}, issn = {0889-1575}, title = {Differentiation between Croatian dessert wine Pro\v{s}ek and dry wines based on phenolic composition}, keyword = {Food composition, Food analysis, Vitis vinifera, Grape drying, Dessert wine, Pro\v{s}ek. Phenolic composition, UPLC/MS/MS PCA} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


Citati:





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