Comparison of aromatic compounds in two different red wines by using GC-High resolution TOFMS with the integrated data analysis of msFineAnalysis AI
Introduction
It is known that the taste of alcoholic beverages such as wine has a strong influence from aromatic compounds. It is also known there are many common aromatic compounds that contribute to the typical taste and aromas of wine independent of the production regions, and there are also many aromatic compounds that are strongly dependent on the production regions and the kinds of grapes.
In case of wine, the difference of taste and aroma between the wines that were brewed the different production region is often discussed. It is of interest to know the type of aromatic compounds that contribute to those differences.
The combination of the micro solid-phase extraction (SPME) and gas chromatograph-mass spectrometer (GC-MS) is widely used for the analysis not only of aromatic compounds but also volatile organic compounds. The combined analysis method was used to detect the characteristic compounds of two type of red wines, Bordeaux and Bourgogne. All aromatic samples were measured by not only electron ionization (EI) but also photoionization (PI) to identify the characteristic chemical compounds that were included in the only Bordeaux or only Bourgogne wine. In addition, both measurement data were analyzed by using msFineAnalysis AI software. The characteristics chemical compounds that differ between the two wines were identified by using the differential analysis functionality of msFineAnalysis AI.