01670naa a2200193 a 450000100080000000500110000800800410001910000170006024502280007726000090030552010130031465000100132765300220133770000170135970000190137670000190139570000160141477300460143020020752015-02-18       2014    bl uuuu     u00u1 u    #d1 aWELKE, J. E.  aMain differences between volatiles of sparkling and base wines accessed through comprehensive two dimensional gas chromatography with time-of-flight mass spectrometric detection and chemometric tools.h[electronic resource]  c2014  aThe main changes in the volatile profile of base wines and their corresponding sparkling wines produced by traditional method were evaluated and investigated for the first time using headspace solid-phase microextraction combined with comprehensive two-dimensional gas chromatography with timeof- flight mass spectrometry detection (GC GC/TOFMS) and chemometric tools. Fisher ratios helped to find the 119 analytes that were responsible for the main differences between base and sparkling wines and principal component analysis explained 93.1% of the total variance related to the selected 78 compounds. It was also possible to observe five subclusters in base wines and four subclusters in sparkling wines samples through hierarchical cluster analysis, which seemed to have an organised distribution according to the regions where the wines came from. Twenty of the most important volatile compounds co-eluted with other components and separation of some of them was possible due to GC GC/TOFMS performance.  aVinho  aComposto volátil1 aZANUS, M. C.1 aLAZZAROTTO, M.1 aPULGATI, F. H.1 aZINI, C. A.  tFood Chemistrygv. 164, p. 427-437, 2014.