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

• DOI: 10.1016/j.heliyon.2024.e35687
• Publication Date: 2024-08-04T14:14:07Z
• Authors: Ciro Orecchio; Andrea Bedini; Monica Romagnoli; Sebastiano Pantò; Eugenio Alladio; Marco Pazzi
• Keywords: Wine tasting; Chemometrics

Fifty-six samples of differently produced commercial Italian ciders were analysed for semi-volatile organic compounds (SVOCs) profiling, using comprehensive two-dimensional gas chromatography coupled to mass spectrometry (GC×GC-TOF-MS) technique the very first time. To properly support compositional investigation this emerging beverage, a chemometric approach through Principal Component Analysis (PCA) was employed. This revealed sample distribution in agreement with results sensory tasting panel performed on such ciders, highlighting an excellent correlation between variables and perceived odorants. In particular, positions peculiar anomalous objects Components (PCs) space are explicitly evaluated, exploring associated loadings (i.e., importance identified chemical compounds), paying attention their biochemical origin along cider-making process impact olfactory analysis. Besides this, t-distributed Stochastic Neighbor Embedding (t-SNE) method shown be efficient tool gathering pear from other (apple ciders), better than PCA. study stands survey craft cider, its aimed milestone characterization start promote cider culture country.