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Tracing the volatilomic fingerprint of the most popular italian fortified wines

2023-05-19Journal article Open access
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datacite.subject.fosCiências Agrárias::Agricultura, Silvicultura e Pescas
datacite.subject.fosCiências Naturais::Ciências Químicas
dc.contributor.authorJasmins, Gonçalo
dc.contributor.authorPerestrelo, Rosa
dc.contributor.authorCoïsson, Jean Daniel
dc.contributor.authorSousa, Patrícia
dc.contributor.authorTeixeira, José A.
dc.contributor.authorBordiga, Matteo
dc.contributor.authorCâmara, José S.
dc.contributor.authorJasmins, Gonçalo
dc.contributor.authorPerestrelo, Rosa
dc.contributor.authorCâmara, José
dc.date.accessioned2025-08-26T13:45:34Z
dc.date.available2025-08-26T13:45:34Z
dc.date.issued2023-05-19
dc.description.abstract<jats:p>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.</jats:p>eng
dc.identifier.citationJasmins, G.; Perestrelo, R.; Coïsson, J.D.; Sousa, P.; Teixeira, J.A.; Bordiga, M.; Câmara, J.S. Tracing the Volatilomic Fingerprint of the Most Popular Italian Fortified Wines. Foods 2023, 12, 2058. https://doi.org/ 10.3390/foods12102058
dc.identifier.doi10.3390/foods12102058
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10400.13/7347
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.relationMadeira Chemistry Research Centre
dc.relationMadeira Chemistry Research Centre
dc.relation.ispartofFoods
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectVolatilomic fingerprint
dc.subjectFortified wine
dc.subjectHS-SPME/GC-MS
dc.subjectMolecular biomarkers
dc.subject.
dc.subjectCentro de Química da Madeira
dc.subjectFaculdade de Ciências Exatas e da Engenharia
dc.titleTracing the volatilomic fingerprint of the most popular italian fortified wineseng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00674%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00674%2F2020/PT
oaire.citation.issue10
oaire.citation.titleFoods
oaire.citation.volume12
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameJasmins
person.familyNamePerestrelo
person.familyNameCâmara
person.givenNameGonçalo
person.givenNameRosa
person.givenNameJosé
person.identifier1441319
person.identifierG-3003-2013
person.identifier.ciencia-id251A-D5F7-9E32
person.identifier.ciencia-id481C-08CE-90E5
person.identifier.orcid0000-0002-7775-3946
person.identifier.orcid0000-0002-7223-1022
person.identifier.orcid0000-0003-1965-3151
person.identifier.ridI-2307-2014
person.identifier.scopus-author-id16686828800
person.identifier.scopus-author-id10140393000
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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