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Publication
Geographical differentiation of apple ciders based on volatile fingerprint
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Advisor(s)
Abstract(s)
With the globalization of food trade, it’s traceability and genuineness becomes increasingly more difficult.
Therefore, it is necessary to develop analytical tools to define the authenticity and genuineness of food-derived
products. In the current work, headspace solid-phase microextraction followed by gas chromatography-mass
spectrometry (HS-SPME/GC–MS) combined with chemometric tools was used to establish the volatile fingerprint
of apple ciders produced in different geographical regions of Madeira Island, in order to define their typicity and
to identify putative geographical markers. A total of 143 volatile organic compounds (VOCs) belonging to dif ferent chemical families have been identified, of which 28 were found in all apple ciders independently of
geographical region. Esters, terpenic and furanic compounds presented on average a higher contribution for the
total volatile fingerprint in cider produced in northern region of the Island, whereas alcohols, acids, volatile
phenols, carbonyl compounds and lactones in cider from southern region. Considering the relative areas of the
VOCs, 43 revealed statistically significant differences (p < 0.001) between geographical regions, and 11 be tween northern and southern regions. A clear differentiation among cider-producing regions was observed on the
developed partial least squares-discriminant analysis (PLS-DA) model. Two alcohols (1-hexanol, 1-octanol), 6
esters (methyl acetate, (Z)-3-hexen-1-ol acetate, ethyl hexanoate, ethyl nonanote, ethyl octanoate, isoamyl oc tanoate) and 1 terpenic compound (limonene), can be considered putative geographic markers due to their
discriminatory ability. The results obtained recognize the specific and typical geographical characteristics of the
cider, which will allow the forthcoming guarantee for the construction of a sustainable platform for the es tablishment of the authenticity and typicality of the regional cider.
Description
Keywords
Apple varieties (Malus domestica) Volatile organic compounds Geographical regions Markers . Faculdade de Ciências Exatas e da Engenharia Centro de Química da Madeira
Citation
Sousa, A., Vareda, J., Pereira, R., Silva, C., Câmara, J. S., & Perestrelo, R. (2020). Geographical differentiation of apple ciders based on volatile fingerprint. Food Research International, 137, 109550. https://doi.org/10.1016/j.foodres.2020.109550
Publisher
Elsevier