Aroma components as discriminating parameters in the chemometric classification of venetian white wines

Twenty‐two volatile aroma components of three Venetian white wines (vintage of 1981) were determined by capillary gas chromatography, after liquid‐liquid extraction and concentration in a Vigreux column. Multiple discriminant analysis and the k‐nearest neighbour rule were applied to data in order to differentiate and classify the wines according to origin. Using 11 selected parameters (alcoholic and acidic fractions), the correctly classified cases were 94.9% by the multiple discriminant analysis, and 71.8% by the 3‐nearest neighbour rule.