Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints
Identificadores
URI: https://hdl.handle.net/10481/82273Metadatos
Mostrar el registro completo del ítemEditorial
ACS Publications
Materia
Brandy Oak Aging Phenolic compounds Fingerprint Chemometrics
Fecha
2023Referencia bibliográfica
Guerrero-Chanivet, M., Ortega-Gavilán, F., Bagur-González, M. G., Valcárcel-Muñoz, M. J., García-Moreno, M. V., & Guillén-Sánchez, D. A. (2023). Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints. Journal of Agricultural and Food Chemistry.[https://doi.org/10.1021/acs.jafc.3c00501?urlappend=%3Fref%3DPDF&jav=VoR&rel=cite-as]
Patrocinador
Bodegas Fundador, S.L.U. OT2019/108 OT2020/128 OT2021/076 OT2021/131 OT2022/080; University of CadizResumen
Oak wood is the main material used by coopers to manufacture casks for the aging of spirits or wines. Phenolic
compounds are the main components extracted from the wood during spirit aging. In the present study, a chemometric approach
based on unsupervised (PCA) and supervised (PLS−DA) pattern recognition techniques has been applied to the chromatographic
instrumental fingerprints, obtained by ultra-high-performance liquid chromatography (UHPLC) at 280 nm, of the phenolic profiles
of brandies aged in casks made of different oak wood species. The resulting natural data groupings and the PLS−DA models have
revealed that the oak wood species, the toasting level, and the aging time are the most influential factors on the phenolic profile of
the final products. Fingerprinting should be considered as a very useful feature, as it represents a considerable advantage, in terms of
internal and quality control, for brandy producers.