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Romano A, Capozzi V, Khomenko I, Biasioli F. Advances in the Application of Direct Injection Mass Spectrometry Techniques to the Analysis of Grape, Wine and Other Alcoholic Beverages. Molecules 2023; 28:7642. [PMID: 38005363 PMCID: PMC10675140 DOI: 10.3390/molecules28227642] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 11/02/2023] [Accepted: 11/14/2023] [Indexed: 11/26/2023] Open
Abstract
Direct injection mass spectrometry (DIMS) entails the direct introduction of a gaseous sample into a mass analyser without prior treatment or separation. DIMS techniques offer the opportunity to monitor processes in time, with limits of detection as low as 0.5 parts per trillion in volume (for a 1 s measurement time) while providing results with high informational content. This review provides insight into current and promising future developments of DIMS in the analysis of grape, wine and other alcoholic beverages. Thanks to its unique characteristics, DIMS allows the online monitoring of volatile organic compounds (VOCs) released by grapes during fermentative bioprocesses or by wine directly from the glass headspace or during drinking. A DIMS-based approach can also be adopted to perform quality control and high-throughput analysis, allowing us to characterise the volatile profile of large sample sets rapidly and in a comprehensive fashion. Furthermore, DIMS presents several characteristic elements of green analytical chemistry approaches, catalysing an interest linked to the development of sustainable paths in research and development activities in the field of viticulture and oenology.
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Affiliation(s)
- Andrea Romano
- Research and Innovation Centre, Edmund Mach Foundation, Via Edmund Mach, 1, 38010 San Michele all’Adige, Italy;
| | - Vittorio Capozzi
- Institute of Sciences of Food Production, National Research Council (CNR) of Italy, c/o CS-DAT, 71122 Foggia, Italy;
| | - Iuliia Khomenko
- Research and Innovation Centre, Edmund Mach Foundation, Via Edmund Mach, 1, 38010 San Michele all’Adige, Italy;
| | - Franco Biasioli
- Research and Innovation Centre, Edmund Mach Foundation, Via Edmund Mach, 1, 38010 San Michele all’Adige, Italy;
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Majchrzak T, Wojnowski W, Wasik A. Revealing dynamic changes of the volatile profile of food samples using PTR-MS. Food Chem 2021; 364:130404. [PMID: 34175628 DOI: 10.1016/j.foodchem.2021.130404] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 06/15/2021] [Accepted: 06/16/2021] [Indexed: 10/21/2022]
Abstract
Volatile compounds carry valuable information regarding the properties of foodstuffs. Volatiles emitted from food can be used as, for example, indicators of quality, shelf-life, or authenticity. A better understanding of the multitude of transformations which occur during food processing could facilitate the optimisation of production, increase the desirability of food products, and also their wholesomeness. However, as some of these transformations are fast-paced, it is necessary to monitor them using techniques which enable real-time determination of volatiles, such as proton transfer reaction-mass spectrometry (PTR-MS). Recent years have seen a marked increase in its use in food analysis, since it can be used to obtain insight into the dynamics of the monitored processes and can be the basis for precise quality control methods for food processing. This review highlights recent works in which PTR-MS was used in monitoring during foodstuffs production, preparation and storage.
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Affiliation(s)
- Tomasz Majchrzak
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland.
| | - Wojciech Wojnowski
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland
| | - Andrzej Wasik
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland
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Longo R, Pearson W, Merry A, Solomon M, Nicolotti L, Westmore H, Dambergs R, Kerslake F. Preliminary Study of Australian Pinot Noir Wines by Colour and Volatile Analyses, and the Pivot© Profile Method Using Wine Professionals. Foods 2020; 9:foods9091142. [PMID: 32825204 PMCID: PMC7555393 DOI: 10.3390/foods9091142] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 08/13/2020] [Accepted: 08/17/2020] [Indexed: 01/26/2023] Open
Abstract
The aim of this preliminary study was to identify potential colour components, volatile and sensory attributes that could discriminate Pinot noir wines from five Australian winegrowing regions (Adelaide Hills, Yarra Valley, Mornington Peninsula, Northern and Southern Tasmania). The sensory analysis consisted of the Pivot© Profile method that was performed by wine professionals. A headspace solid-phase microextraction-gas chromatography-mass spectrometry method was used to quantify multiple volatile compounds, while the Modified Somers method was used for colour characterisation. Analysis of data suggested ethyl decanoate, ethyl 2-methylpropanoate, ethyl 2-methylbutanoate, in addition to decanoic acid as important contributors to the discrimination between regions. Similarly, wine hue, chemical age indices, total anthocyanin, and (%) non-bleachable pigment also discriminated wines between regions. The sensory analysis showed that wines from Mornington Peninsula were associated with the ‘red fruits’ aroma, ‘acidic’, and ‘astringency’ palate descriptors, while those from Adelaide Hills were associated with the ‘brown’ colour attribute. This study indicates regionality is a strong driver of aroma typicity of wine.
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Affiliation(s)
- Rocco Longo
- Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania, Launceston-Prospect, Tasmania 7249, Australia; (A.M.); (H.W.); (R.D.); (F.K.)
- Correspondence:
| | - Wes Pearson
- National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, New South Wales 2650, Australia;
- The Australian Wine Research Institute, Adelaide, South Australia 5064, Australia; (M.S.); (L.N.)
| | - Angela Merry
- Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania, Launceston-Prospect, Tasmania 7249, Australia; (A.M.); (H.W.); (R.D.); (F.K.)
| | - Mark Solomon
- The Australian Wine Research Institute, Adelaide, South Australia 5064, Australia; (M.S.); (L.N.)
| | - Luca Nicolotti
- The Australian Wine Research Institute, Adelaide, South Australia 5064, Australia; (M.S.); (L.N.)
- Metabolomics South Australia, Adelaide, South Australia 5064, Australia
| | - Hanna Westmore
- Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania, Launceston-Prospect, Tasmania 7249, Australia; (A.M.); (H.W.); (R.D.); (F.K.)
| | - Robert Dambergs
- Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania, Launceston-Prospect, Tasmania 7249, Australia; (A.M.); (H.W.); (R.D.); (F.K.)
- National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, New South Wales 2650, Australia;
- WineTQ, Monash, South Australia 5342, Australia
| | - Fiona Kerslake
- Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania, Launceston-Prospect, Tasmania 7249, Australia; (A.M.); (H.W.); (R.D.); (F.K.)
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Longo R, Carew A, Sawyer S, Kemp B, Kerslake F. A review on the aroma composition of Vitis vinifera L. Pinot noir wines: origins and influencing factors. Crit Rev Food Sci Nutr 2020; 61:1589-1604. [PMID: 32401040 DOI: 10.1080/10408398.2020.1762535] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Vitis vinifera L. Pinot noir still wines are some of the most popular and expensive red wines in the world. Several research articles are reported in literature concerning the impacts of viticultural and enological practices, and vineyard location, on Pinot noir still wine aroma. This review summarizes the previous and latest literature pertaining to volatile compounds including esters, higher alcohols and C13-norisoprenoids, and their effect on Pinot noir wine perceived aroma. Their origin and behavior are discussed, as well as their role in regional differentiation. The first part of this review paper presents an overview of volatile compounds that are usually found in Pinot noir still wines at concentrations higher than their odor detection threshold. The second part deals with studies pertaining to human inputs that impact on Pinot noir wine aroma profile such as viticulture and winemaking interventions. The role of the vineyard site is also revised. This review concludes by considering what further opportunities are available to researchers in this field for greater control over Pinot noir wine quality outcomes.
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Affiliation(s)
- Rocco Longo
- Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania, Prospect, Tasmania, Australia
| | - Anna Carew
- Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania, Prospect, Tasmania, Australia
| | - Samantha Sawyer
- Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania, Prospect, Tasmania, Australia
| | - Belinda Kemp
- Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, Ontario, Canada
| | - Fiona Kerslake
- Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania, Prospect, Tasmania, Australia
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Šuklje K, Carlin S, Antalick G, Blackman JW, Deloire A, Vrhovsek U, Schmidtke LM. Regional Discrimination of Australian Shiraz Wine Volatome by Two-Dimensional Gas Chromatography Coupled to Time-of-Flight Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:10273-10284. [PMID: 31418566 DOI: 10.1021/acs.jafc.9b03563] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Shiraz wine volatomes from two Australian geographical indications (GIs), that is, Orange and Riverina, were compared using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry. Shiraz wines were made in triplicate from grapes harvested at two harvest dates from six vineyards in the two GIs. A total of 133 compounds showed a significant trend between wines from the cooler Orange GI and warmer Riverina. Compounds associated with wines from the cooler climate were grape-derived volatiles, such as monoterpenes, sesquiterpenes, green leaf volatiles, and some norisoprenoids. Fermentation-derived compounds, such as esters and S-containing compounds, showed no specific trend related to grape origin. In addition, wines could be also clearly separated according to the harvest date, irrespective of the climate, with C6 compounds, higher alcohol acetates, and other esters contributing utmost to the differentiation of samples, whereas terpenoids and norisoprenoids did not have an influence. This study demonstrated the plasticity of wine volatome related to grape origin and also the maturity level (harvest date), irrespective of climate.
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Affiliation(s)
| | - Silvia Carlin
- Department of Food Quality and Nutrition , Fondazione Edmund Mach, Research and Innovation Centre , San Michele all'Adige 38010 , Trentino , Italy
| | | | | | | | - Urska Vrhovsek
- Department of Food Quality and Nutrition , Fondazione Edmund Mach, Research and Innovation Centre , San Michele all'Adige 38010 , Trentino , Italy
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Deuscher Z, Andriot I, Sémon E, Repoux M, Preys S, Roger JM, Boulanger R, Labouré H, Le Quéré JL. Volatile compounds profiling by using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS). The case study of dark chocolates organoleptic differences. JOURNAL OF MASS SPECTROMETRY : JMS 2019; 54:92-119. [PMID: 30478865 DOI: 10.1002/jms.4317] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/24/2018] [Revised: 11/16/2018] [Accepted: 11/20/2018] [Indexed: 05/28/2023]
Abstract
Direct-injection mass spectrometry (DIMS) techniques have evolved into powerful methods to analyse volatile organic compounds (VOCs) without the need of chromatographic separation. Combined to chemometrics, they have been used in many domains to solve sample categorization issues based on volatilome determination. In this paper, different DIMS methods that have largely outperformed conventional electronic noses (e-noses) in classification tasks are briefly reviewed, with an emphasis on food-related applications. A particular attention is paid to proton transfer reaction mass spectrometry (PTR-MS), and many results obtained using the powerful PTR-time of flight-MS (PTR-ToF-MS) instrument are reviewed. Data analysis and feature selection issues are also summarized and discussed. As a case study, a challenging problem of classification of dark chocolates that has been previously assessed by sensory evaluation in four distinct categories is presented. The VOC profiles of a set of 206 chocolate samples classified in the four sensory categories were analysed by PTR-ToF-MS. A supervised multivariate data analysis based on partial least squares regression-discriminant analysis allowed the construction of a classification model that showed excellent prediction capability: 97% of a test set of 62 samples were correctly predicted in the sensory categories. Tentative identification of ions aided characterisation of chocolate classes. Variable selection using dedicated methods pinpointed some volatile compounds important for the discrimination of the chocolates. Among them, the CovSel method was used for the first time on PTR-MS data resulting in a selection of 10 features that allowed a good prediction to be achieved. Finally, challenges and future needs in the field are discussed.
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Affiliation(s)
- Zoé Deuscher
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000, Dijon, France
- CIRAD, UMR 95 QUALISUD, F-34000, Montpellier, France
| | - Isabelle Andriot
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000, Dijon, France
- ChemoSens Platform, CSGA, F-21000, Dijon, France
| | - Etienne Sémon
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000, Dijon, France
- ChemoSens Platform, CSGA, F-21000, Dijon, France
| | | | | | - Jean-Michel Roger
- IRSTEA, Information, Technologies and Environmental Assessment for Agro-Processes, F-34000, Montpellier, France
| | | | - Hélène Labouré
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000, Dijon, France
| | - Jean-Luc Le Quéré
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000, Dijon, France
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Taiti C, Costa C, Figorilli S, Billi M, Caparrotta S, Comparini D, Mancuso S. Volatome analysis approach for the taxonomic classification of tree exudate collection using Proton Transfer Reaction Time of Flight Mass Spectrometry. FLAVOUR FRAG J 2018. [DOI: 10.1002/ffj.3439] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Cosimo Taiti
- Department of Agrifood Production and Environmental Sciences; University of Florence; Viale delle Idee 30, Sesto F.no 50019 Florence Italy
| | - Corrado Costa
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA); Unità di ricerca per l'ingegneria agraria (CREA-ING); via della Pascolare 16, Monterotondo Scalo 00015 Roma Italy
| | - Simone Figorilli
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA); Unità di ricerca per l'ingegneria agraria (CREA-ING); via della Pascolare 16, Monterotondo Scalo 00015 Roma Italy
| | - Marco Billi
- Shangri-la Association; Via XXV Aprile 132, Sesto F.no 50019 Florence Italy
| | - Stefania Caparrotta
- Department of Agrifood Production and Environmental Sciences; University of Florence; Viale delle Idee 30, Sesto F.no 50019 Florence Italy
| | - Diego Comparini
- Department of Agrifood Production and Environmental Sciences; University of Florence; Viale delle Idee 30, Sesto F.no 50019 Florence Italy
| | - Stefano Mancuso
- Department of Agrifood Production and Environmental Sciences; University of Florence; Viale delle Idee 30, Sesto F.no 50019 Florence Italy
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