Comparison of aroma profiles and identification of significant compounds of organic and conventional white wines

Abstract

Abstract This research provides information on differences in the volatile compound profiles of white wines produced in the Czech Republic under conventional production and organic production. For this purpose, 78 samples of organic (n = 29) and conventional (n = 49) wines were analyzed. HS-SPME and GC techniques were used in the instrumental analysis, and the measured data were statistically processed by the method of orthogonal projection into latent structures. The spectrum of volatile compounds provides a fingerprint of the sample and information on its chemical composition. A discriminant model based on volatile profiles correctly classified all samples analyzed into wines from conventional production and wines from organic production. Using multiple regression without dimensionality reduction, relevant predictors correlated with wine type were assigned and subsequently identified using mass spectrometry.