Adsorption-Thermal Desorption-Gas Chromatography Applied to Volatile Compounds of Madrid Region Wines

Adsorption–thermal desorption–GC was applied to analysis of some volatile compounds of wines produced in the Madrid region of Spain. By means of stepwise discriminant analysis (SDA), red, white, and rosé wines could be classified into separate groups (Arganda, Navalcarnero, and San Martı́n). The most effective variables for classifying the white wines according to their origin were: 1-hexanol, linalool, and ethyl lactate, which provided 95% correct classification. In the case of rosé wines successful classifications were obtained using the variables ethyl lactate, ethyl pelargonate, and ethyl dodecanoate. Eighty percent of red wines could be correctly classified according to their exact origin by using: 1-pentanol and heptanoic acid as variables.