Dataset for "Aroma profile of oxidatively aged White and Tawny Port wines with different indication of age. Contribution of the non-rectified wine spirit"
Description
This dataset contains chromatograms acquired from White and Tawny Port wine samples used in the study “Aroma profile of oxidatively aged White and Tawny Port wines with different indication of age: Contribution of the non-rectified wine spirit.” The dataset includes analytical outputs generated through MHS-SPME-GC–MS for the purpose of characterizing volatile aroma compounds associated with oxidative aging. Each chromatogram represents the volatile composition of an individual Port wine sample. Samples cover several categories of Port wines with different indications of age (e.g., 10-year, 20-year, 30-year, and 40-year designations), including both White and Tawny styles.
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Steps to reproduce
Aroma compounds were quantified following: volatile compounds were extracted from diluted Port wine samples (5 mL wine + 5 mL Milli-Q water) with the addition of 3.5 g NaCl in 20 mL vials sealed with PTFE septa. SPME was performed using a DVB/CAR/PDMS fibre, which was exposed to the headspace for 90 minutes. GC–MS analysis was carried out on a Trace GC Ultra system coupled with a Polaris Q mass spectrometer and a CombiPAL autosampler. Separation was achieved using a TR-FFAP column (30 m × 0.32 mm, 0.25 μm film thickness) with helium as the carrier gas (1 mL/min). The oven temperature program was as follows: 40 °C (2 min), ramped to 220 °C at 2 °C/min, then to 250 °C at 10 °C/min (3 min hold). The MS was operated in full scan mode.