Characterization of Selected Spanish Table Wine Samples According to Their Biogenic Amine Content from Liquid Chromatographic Determination

Abstract

Pattern recognition techniques, such as principal component analysis, cluster analysis, and linear discriminant analysis, have been applied to samples of red, white, and rosé wines to determine whether some biogenic amines could be considered as chemical descriptors. Eight amines (tryptamine, phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine, and spermine) were determined by RP-HPLC, after derivatization with dabsyl chloride. However, only putrescine, cadaverine, histamine, tyramine, spermidine, and spermine were found in the wines analyzed. From the association between variables obtained by principal component analysis and clustering and from the relationship found by linear discriminant analysis, it can be deduced that the amines generated during malolactic fermentation (putrescine, histamine, and tyramine) could be used as chemical descriptors to characterize table wine samples.

Biogenic amine content of red Spanish wines: comparison of a direct ELISA and an HPLC method for the determination of histamine in wines

“…Different research has been carried out to examine biogenic amine levels in wines, including among others Oregon wines (Glò ria, Watson, Simon-Sarkadi, & Daeschel, 1998), Portuguese wines (Mafra, Herbert, Santos, Barros, & Alves, 1999), Hungarian wines (Csomó s, Héberger, & Simon-Sarkadi, 2002) and French wines from different wine producing areas (Bauza et al, 1995a;Gerbaux & Monamy, 2000;Soufleros et al, 1998). To date, only a few studies have been undertaken to evaluate the amine content of Spanish wines (Romero, Sánchez-Viñ as, Gázquez, & Bagur, 2002;Váz-quez-Lasa, Iñ iguez-Crespo, González-Larraina, & González-Guerrero, 1998;Vidal-Carou et al, 1990). In these different works, red wines, in which the winemaking process normally involves malolactic fermentation, have been clearly shown to have a higher biogenic amine content (especially of histamine, tyramine and putrescine) than rosé and white wines, in which malolactic fermentation does not take place or occurs to a lesser degree.…”

Procedures of Food Quality Control: Analysis Methods, Sampling and Sample Pretreatment

“…The study was on selected polyphenol compounds combined with PCA and LDA (Rodriguez Delgado et al, 2002). Spanish table wines were correctly differentiated at levels of 83-86% using PCA and LDA of the HPLC data obtained for selected biogenic amine compounds in the samples (Romero et al, 2002). On the other hand, HPLC analysis of the triglyceride and tocopherol composition of coffee samples was combined with PCA and LDA to differentiate coffee samples on the basis of variety (Gonzalez et al, 2001).…”

Distinção entre cachaças destiladas em alambiques e em colunas usando quimiometria

“…22,24 Entre os 35 compostos analisados, aqueles que no decorrer das análises quimiométricas apresentaram características semelhantes de discriminação (análise do gráfico de pesos) foram excluídos (menores valores de pesos). as técnicas quimiométricas utilizadas foram: [21][22][23][24][25][26][27][28][29][30][31] análise de fatores (FA -Factor Analysis); 26,27 análise discriminante com calibração multivariada por quadrados mínimos parciais (PLS-DA -Partial Least Square -Discriminant Analysis); 29 análise discriminante quadrática (QDA -Quadratic Discriminant Analysis). 30,31 a realização da análise multivariada foi dividida em duas etapas.…”

“…a magnitude deste valor está conforme com valores reportados na literatura 21,23,24 para aplicações desta metodologia.…”

“…12,13,20 Com o intuito de diferenciar quimicamente estes dois tipos de cachaça e contribuir para a tipificação do destilado nacional, foi realizado estudo com amostras coletadas no momento da destilação e os resultados analíticos avaliados utilizando-se técnicas quimiométricas. [21][22][23][24][25][26][27][28][29][30][31] Parte eXPerimental amostras as 115 amostras foram coletadas diretamente no momento da destilação para confirmar o sistema utilizado e evitar qualquer modificação na composição química decorrente da adição de água para diluição ou açúcar para correções da bebida. as amostras foram armazenadas em frascos apropriados e posteriormente em geladeira.…”