Comparison of Gas Chromatography-Coupled Time-of-FlightMass Spectrometry and ~1H Nuclear Magnetic ResonanceSpectroscopy Metabolite Identification in White Wines from aSensory Study Investigating Wine Body

摘要

Metabolite profiles of white wines, including Chardonnay, Pinot gris, Riesling, Sauvignon blanc, and Viognier varieties, were determined using both gas chromatography-coupled time-of-flight mass spectrometry (GC-TOF-MS) and proton nuclear magnetic resonance spectroscopy (~1H NMR). A total of 108 metabolites were identified by GC-TOF-MS, and 51 metabolites were identified by ~1H NMR;the majority of metabolites identified include the most abundant compounds found in wine (ethanol, glycerol, sugars, organic acids, and amino acids). Compositional differences in these wines correlating to the wine sensory property "body", or viscous mouthfeel, as scored by a trained panel were identified using partial least-squares (PLS) regression. Independently calculated GC-TOF-MS and NMR-based PLS models' demonstrate potential for predictive models to replace expensive, time-consuming sensory panels. At the modeling stage, correlations between the measured and predicted values have coefficients of determination of 0.83 and 0.75 for GC-TOF-MS and ~1H NMR, respectively. Additionally, the MS- and NMR-based models present new insights into the chemical basis for wine mouthfeel properties.