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Characterization of semi-volatile compounds in 56 Italian ciders using GC×GC-TOF-MS and multivariate analysis.

Ciro Orecchio1, Andrea Bedini2, Monica Romagnoli3

  • 1Department of Chemistry, University of Turin, Via P. Giuria 7, 10125, Torino, Italy.

Heliyon
|August 22, 2024
PubMed
Summary

This study analyzed Italian ciders using GC×GC-TOF-MS, revealing chemical compounds linked to sensory profiles. Chemometrics, including Principal Component Analysis (PCA) and t-SNE, effectively differentiated cider types and identified key aroma contributors.

Keywords:
ChemometricsComprehensive two-dimensional gas chromatographyItalian ciderMass spectrometrySPMESVOCs profiling

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Area of Science:

  • Food Chemistry
  • Analytical Chemistry
  • Chemometrics

Background:

  • Commercial Italian cider production is growing, yet its chemical composition and sensory characteristics remain underexplored.
  • Understanding the volatile organic compounds (VOCs) is crucial for characterizing cider quality and production methods.

Purpose of the Study:

  • To profile semi-volatile organic compounds (SVOCs) in diverse Italian commercial ciders.
  • To apply chemometric methods for compositional analysis and correlation with sensory data.
  • To establish a chemical baseline for Italian craft cider characterization.

Main Methods:

  • Analysis of 56 Italian commercial cider samples using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC×GC-TOF-MS).
  • Application of Principal Component Analysis (PCA) for sample clustering and identification of key chemical markers.
  • Utilized t-distributed Stochastic Neighbor Embedding (t-SNE) for enhanced sample discrimination, particularly between apple and pear ciders.

Main Results:

  • GC×GC-TOF-MS successfully profiled SVOCs, providing detailed chemical fingerprints for the ciders.
  • PCA demonstrated a correlation between chemical profiles and sensory evaluation results, linking specific compounds to perceived aromas.
  • t-SNE proved more effective than PCA in distinguishing pear ciders from apple ciders.
  • Identified specific chemical compounds and their origins within the cider-making process influencing olfactory perception.

Conclusions:

  • This research provides the first comprehensive chemical and chemometric analysis of Italian commercial craft ciders.
  • The study highlights the utility of advanced analytical techniques and chemometrics in understanding beverage aroma complexity.
  • Results serve as a foundation for future cider characterization, quality control, and the promotion of cider culture in Italy.