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Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints
dc.contributor.author | Guerrero Chanivet, María | |
dc.contributor.author | Ortega Gavilán, Fidel | |
dc.contributor.author | Bagur González, María Gracia | |
dc.date.accessioned | 2023-06-06T09:45:17Z | |
dc.date.available | 2023-06-06T09:45:17Z | |
dc.date.issued | 2023 | |
dc.identifier.citation | 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] | es_ES |
dc.identifier.uri | https://hdl.handle.net/10481/82273 | |
dc.description.abstract | 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. | es_ES |
dc.description.sponsorship | Bodegas Fundador, S.L.U. OT2019/108 OT2020/128 OT2021/076 OT2021/131 OT2022/080 | es_ES |
dc.description.sponsorship | University of Cadiz | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | ACS Publications | es_ES |
dc.rights | Atribución 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
dc.subject | Brandy | es_ES |
dc.subject | Oak | es_ES |
dc.subject | Aging | es_ES |
dc.subject | Phenolic compounds | es_ES |
dc.subject | Fingerprint | es_ES |
dc.subject | Chemometrics | es_ES |
dc.title | Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es_ES |
dc.identifier.doi | 10.1021/acs.jafc.3c00501?urlappend=%3Fref%3DPDF&jav=VoR&rel=cite-as | |
dc.type.hasVersion | info:eu-repo/semantics/publishedVersion | es_ES |