Pregled bibliografske jedinice broj: 884517
Differentiation between Croatian dessert wine Prošek and dry wines based on phenolic composition
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
Profili:
Ana Mucalo
(autor)
Goran Zdunić
(autor)
Irena Budić-Leto
(autor)
Jasenka Gajdoš Kljusurić
(autor)
Citiraj ovu publikaciju:
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