Differential volatile organic compounds signatures of apple juices from Madeira Island according to variety and geographical origin

• Autor(a) principal: Medina, Sonia
• Data de Publicação: 2019
• Outros Autores: Perestrelo, Rosa, Santos, Rui, Pereira, Regina, Câmara, José S.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10400.13/4681
• topic: Volatile pattern; Apple juices; Regional varieties; Geographical origin; Chemometric analysis; .; Faculdade de Ciências Exatas e da Engenharia; Centro de Química da Madeira

One of the main food authenticity issues is related to products` false labelling concerning their variety or geo graphical origin. For this reason, the aim of this study was to establish distinctive characteristics for the dis crimination of apple juices according to regional varieties (Rijo, Verde, Ribeiro and Azedo) and geographical origin (Prazeres and Santo da Serra (Madeira Island)) on the basis of their volatile pattern by headspace solid phase microextraction combined with gas chromatography mass spectrometry (HS-SPME/GC–MS) combined with chemometric tools. The results obtained revealed a perfect discrimination between the different apple varieties, with Rijo apple juices as samples with the major relative concentration of ethanol, ethyl butanoate, ethyl 2-methylbutanoate and ethyl hexanoate. Moreover, this study allowed a geographical origin-based clas sification of Azedo apple juices, highlighting ethyl acetate, 2-methyl-1-propanol, ethyl hexanoate, and toluene (described for the first time in apple juices) as discriminatory features. This study demonstrated that volatile organic compounds (VOCs) could serve as authenticity indicators to verify variety and geographical origin of apple juices, providing local producers multiple benefits and legal protection against misuse of the products.