Differentiation of raw spirits of rye, corn and potato using chromatographic profiles of volatile compounds
Article first published online: 11 APR 2012
Copyright © 2012 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 92, Issue 13, pages 2630–2637, October 2012
How to Cite
Ziółkowska, A. and Jeleń, H. H. (2012), Differentiation of raw spirits of rye, corn and potato using chromatographic profiles of volatile compounds. J. Sci. Food Agric., 92: 2630–2637. doi: 10.1002/jsfa.5677
- Issue published online: 12 SEP 2012
- Article first published online: 11 APR 2012
- Manuscript Accepted: 19 FEB 2012
- Manuscript Revised: 12 SEP 2011
- Manuscript Received: 17 FEB 2011
- raw spirits;
BACKGROUND: The origin of the raw spirits influences the sensory quality of rectified spirits that are subsequently used for the production of vodka. The aim of this research was to evaluate the effectiveness of two methods based on the comparison of profiles of volatile compounds [solid phase microextraction–gas chromatography–mass spectrometry (SPME-GC-MS) and gas chromatography with flame ionisation detection (GC-FID)] for the determination of origin of raw spirits obtained from rye, corn (maize) and potato.
RESULTS: Profiles obtained for the volatile compounds by using these methods were different and were influenced by the sample introduction method. The main groups of volatiles obtained using SPME-GC-MS method were fatty acid ethyl esters, while in the case of GC-FID fusel alcohols and ethyl acetate dominated. Data obtained from these methods were treated using principal component analysis and linear discriminant analysis to test the possibility of sample differentiation and classification. It was relatively easy to differentiate potato spirits from the remainder; however, it was not possible to fully distinguish the corn samples from rye samples. The classification ability of the SPME-GC-MS method was 95% but the prediction ability was 97.4%. For the GC-FID method the classification ability was 90.1%, whereas the prediction ability was 94.27%.
CONCLUSIONS: The methods presented can be used for reliable differentiation of potato spirits from corn and rye spirits. Copyright © 2012 Society of Chemical Industry