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Fonseca D, Martins N, Garcia R, Cabrita MJ. Comprehensive Two-Dimensional Gas Chromatography with a TOF MS Detector-An Effective Tool to Trace the Signature of Grape Varieties. Molecules 2024; 29:1989. [PMID: 38731480 PMCID: PMC11085376 DOI: 10.3390/molecules29091989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2024] [Revised: 04/22/2024] [Accepted: 04/23/2024] [Indexed: 05/13/2024] Open
Abstract
Varietal volatile compounds are characteristic of each variety of grapes and come from the skins of the grapes. This work focuses on the development of a methodology for the analysis of free compounds in grapes from Trincadeira, Cabernet Sauvignon, Syrah, Castelão and Tinta Barroca from the 2021 and 2022 harvests, using HS-SPME-GC × GC-TOFMS. To achieve this purpose, a previous optimization step of sample preparation was implemented, with the optimized conditions being 4 g of grapes, 2 g of NaCl, and 2 mL of H2O. The extraction conditions were also optimized, and it was observed that performing the extraction for 40 min at 60 °C was the best for identifying more varietal compounds. The fiber used was a triple fiber of carboxen/divinylbenzene/polydimethylsiloxane (CAR/DVB/PDMS). In addition to the sample preparation, the analytical conditions were also optimized, enabling the adequate separation of analytes. Using the optimized methodology, it was possible to identify fifty-two free volatile compounds, including seventeen monoterpenes, twenty-eight sesquiterpenes, and seven C13-norisoprenoids. It was observed that in 2021, more free varietal volatile compounds were identifiable compared to 2022. According to the results obtained through a linear discriminant analysis (LDA), the differences in volatile varietal signature are observed both among different grape varieties and across different years.
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Affiliation(s)
- Daniela Fonseca
- Mediterranean Institute for Agriculture, Environment and Development & Institute of Research and Advanced Training, University of Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal;
| | - Nuno Martins
- Mediterranean Institute for Agriculture, Environment and Development & Global Change and Sustainability Institute, University of Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (N.M.); (R.G.)
| | - Raquel Garcia
- Mediterranean Institute for Agriculture, Environment and Development & Global Change and Sustainability Institute, University of Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (N.M.); (R.G.)
- Department of Crop Science, School of Science and Technology, University of Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Maria João Cabrita
- Mediterranean Institute for Agriculture, Environment and Development & Global Change and Sustainability Institute, University of Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (N.M.); (R.G.)
- Department of Crop Science, School of Science and Technology, University of Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
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Mucalo A, Budić-Leto I, Zdunić G. Effect of Sequential Fermentation with Lachancea thermotolerans/ S. cerevisiae on Aromatic and Flavonoid Profiles of Plavac Mali Wine. Foods 2023; 12:1912. [PMID: 37174449 PMCID: PMC10177817 DOI: 10.3390/foods12091912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 05/04/2023] [Accepted: 05/06/2023] [Indexed: 05/15/2023] Open
Abstract
In this study, the effects of sequential fermentation of Lachancea thermotolerans/S. cerevisiae on the production of Plavac Mali wines were investigated in comparison with the commonly used inoculation of the commercial Saccharomyces cerevisiae strain and spontaneous fermentation. A total of 113 aroma compounds and 35 polyphenolic compounds were analyzed. Sequential inoculation resulted in a decrease in alcohol content and pH (up to 0.3% v/v and 0.12 units, respectively) and an increase in total acidity (0.6 g/L, expressed as tartaric acid). The wines produced by spontaneous fermentation exhibited the greatest diversity of volatile compounds and the highest concentration of C13 norisoprenoids, lactones, and other compounds. These wines exhibited maximum hydroxycinnamic acids, prodelphinidin monomer units, epigallocatechin, B1, B3, and B4 dimers, and total flavan-3-ols. Sequential inoculation decreased the content of the aromas and polyphenols in the wines. The practical significance of this procedure lies in the selective effect on aroma compounds, the decrease in green aromas, undetectable volatile phenols, and the decrease in bitter and astringent compounds such as gallic acid, flavan-3-ol monomers (catechin and epicatechin), and dimers (B1, B2, B3, and B4). This work demonstrates the potential of sequential and spontaneous fermentation to improve the aromatic characteristics and overall quality of Plavac Mali wines.
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Affiliation(s)
- Ana Mucalo
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia; (I.B.-L.); (G.Z.)
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3
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Ma JH, Zhong Y, Zhou Y, Zhang Y, Feng XS. Organosulfur in food samples: Recent updates on sampling, pretreatment and determination technologies. J Chromatogr A 2023; 1689:463769. [PMID: 36610185 DOI: 10.1016/j.chroma.2022.463769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2022] [Revised: 12/25/2022] [Accepted: 12/29/2022] [Indexed: 01/01/2023]
Abstract
Organosulfur compounds (OSCs), mainly found in garlic, are the main biologically active substances for their pharmacological effects, including lowering of blood pressure and cholesterol, anti-cancer effect, liver protection, and anti-inflammatory. Efficient and sensitive pretreatment and determination methods of OSCs in different food matrices are of great significance. This review provides a comprehensive summary about the pretreatment and determination methods for OSCs in different food samples since 2010. Commonly used pretreatment methods, such as liquid-liquid extraction, microwave-assisted extraction, pressurized liquid extraction, liquid-liquid microextraction, solid phase extraction, dispersive solid phase extraction, solid-phase microextraction, and so on, have been summarized and overviewed in this paper. In particular, we discussed and compared various analysis methods including high performance liquid chromatography coupled with different detectors, gas chromatography-based methods, and few other methods. Finally, we tried to highlight the applicability, advantages and disadvantages of different pretreatment and analysis methods, and identified future prospects in this field.
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Affiliation(s)
- Jia-Hui Ma
- School of Pharmacy, China Medical University, Shenyang 110122, China
| | - Yang Zhong
- Department of Chemistry, School of Forensic Medicine, China Medical University, Shenyang 110122, China
| | - Yu Zhou
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, 100021 China
| | - Yuan Zhang
- School of Pharmacy, China Medical University, Shenyang 110122, China
| | - Xue-Song Feng
- School of Pharmacy, China Medical University, Shenyang 110122, China.
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4
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Research progress in comprehensive two-dimensional gas chromatography-mass spectrometry and its combination with olfactometry systems in the flavor analysis field. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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5
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Li B, Liu M, Lin F, Tai C, Xiong Y, Ao L, Liu Y, Lin Z, Tao F, Xu P. Marker-Independent Food Identification Enabled by Combing Machine Learning Algorithms with Comprehensive GC × GC/TOF-MS. Molecules 2022; 27:molecules27196237. [PMID: 36234771 PMCID: PMC9572226 DOI: 10.3390/molecules27196237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 09/18/2022] [Accepted: 09/19/2022] [Indexed: 11/16/2022] Open
Abstract
Reliable methods are always greatly desired for the practice of food inspection. Currently, most food inspection techniques are mainly dependent on the identification of special components, which neglect the combination effects of different components and often lead to biased results. By using Chinese liquors as an example, we developed a new food identification method based on the combination of machine learning with GC × GC/TOF-MS. The sample preparation methods SPME and LLE were compared and optimized for producing repeatable and high-quality data. Then, two machine learning algorithms were tried, and the support vector machine (SVM) algorithm was finally chosen for its better performance. It is shown that the method performs well in identifying both the geographical origins and flavor types of Chinese liquors, with high accuracies of 91.86% and 97.67%, respectively. It is also reasonable to propose that combining machine learning with advanced chromatography could be used for other foods with complex components.
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Affiliation(s)
- Bei Li
- State Key Laboratory of Microbial Metabolism, Joint International Research Laboratory of Metabolic & Developmental Sciences, School of Life Sciences & Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China
- Key Laboratory of Systems Biomedicine (Ministry of Education), Shanghai Center for Systems Biomedicine, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Miao Liu
- National Engineering Research Center of Solid-State Brewing, Luzhou 646000, China
| | - Feng Lin
- National Engineering Research Center of Solid-State Brewing, Luzhou 646000, China
| | - Cui Tai
- State Key Laboratory of Microbial Metabolism, Joint International Research Laboratory of Metabolic & Developmental Sciences, School of Life Sciences & Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yanfei Xiong
- National Engineering Research Center of Solid-State Brewing, Luzhou 646000, China
| | - Ling Ao
- National Engineering Research Center of Solid-State Brewing, Luzhou 646000, China
| | - Yumin Liu
- The Instrumental Analysis Center, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zhixin Lin
- State Key Laboratory of Microbial Metabolism, Joint International Research Laboratory of Metabolic & Developmental Sciences, School of Life Sciences & Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Fei Tao
- State Key Laboratory of Microbial Metabolism, Joint International Research Laboratory of Metabolic & Developmental Sciences, School of Life Sciences & Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China
- Correspondence: ; Tel.: +86-21-34206647
| | - Ping Xu
- State Key Laboratory of Microbial Metabolism, Joint International Research Laboratory of Metabolic & Developmental Sciences, School of Life Sciences & Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China
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6
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Synthesis of d6-deuterated analogues of aroma molecules-β-damascenone, β-damascone and safranal. RESULTS IN CHEMISTRY 2022. [DOI: 10.1016/j.rechem.2021.100264] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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7
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Belinato JR, Costa CP, Almeida A, Rocha SM, Augusto F. Mapping Aspergillus niger Metabolite Biomarkers for In Situ and Early Evaluation of Table Grapes Contamination. Foods 2021; 10:2870. [PMID: 34829150 PMCID: PMC8624196 DOI: 10.3390/foods10112870] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 11/09/2021] [Accepted: 11/12/2021] [Indexed: 12/02/2022] Open
Abstract
The Aspergillus niger exometabolome was recently investigated using advanced gas chromatography in tandem with multivariate analysis, which allowed a metabolite biomarker pattern to be proposed. Microbial metabolomics patterns have gained enormous relevance, mainly due to the amount of information made available, which may be useful in countless processes. One of the great challenges in microbial metabolomics is related to applications in more complex systems of metabolomics information obtained from studies carried out in culture media, as complications may occur due to the dynamic nature of biological systems. Thus, the main objective of this research was to evaluate the applicability of the A. niger metabololite biomarkers pattern for in situ and early evaluation of table grapes contamination, used as study model. A. niger is a ubiquitous fungus responsible for food contamination, being reported as one of the main agents of the black mold disease, a serious post-harvest pathology of table grapes. This work included analysis from 1 day of growth time of pure A. niger cultures, A. niger cultures obtained from previously contaminated grapes, and finally, an in situ solid-phase microextraction (SPME) approach directly on previously contaminated table grapes. Supervised multivariate analysis was performed which revealed that after 1 day of inoculation it was possible to detect A. niger biomarkers, which can be extremely useful in making this type of method possible for the rapid detection of food contamination. The results obtained confirm the potential applicability of the pattern of A. niger biomarkers for early detection of the fungi (after 1 day of contamination), and may be further explored for access food susceptibility to fungi contamination, based on direct analysis of the food item.
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Affiliation(s)
- Joao Raul Belinato
- Institute of Chemistry, University of Campinas and National Institute of Science and Technology in Bioanalysis (INCTBio), Campinas 13083-970, Brazil;
| | - Carina Pedrosa Costa
- Department of Chemistry & LAQV-REQUIMTE, University of Aveiro, 3810-193 Aveiro, Portugal;
| | - Adelaide Almeida
- Department of Biology & CESAM, University of Aveiro, 3810-193 Aveiro, Portugal;
| | - Silvia M. Rocha
- Department of Chemistry & LAQV-REQUIMTE, University of Aveiro, 3810-193 Aveiro, Portugal;
| | - Fabio Augusto
- Institute of Chemistry, University of Campinas and National Institute of Science and Technology in Bioanalysis (INCTBio), Campinas 13083-970, Brazil;
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8
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Integration of transcriptomics and metabolomics confirmed hepatoprotective effects of steamed shoot extracts of ginseng (Panax ginseng C.A. Meyer) on toxicity caused by overdosed acetaminophen. Biomed Pharmacother 2021; 143:112177. [PMID: 34555627 DOI: 10.1016/j.biopha.2021.112177] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 09/01/2021] [Accepted: 09/07/2021] [Indexed: 01/15/2023] Open
Abstract
The study aimed, by integrating transcriptomics and metabolomics, to reveal novel biomarkers caused by overdosed acetaminophen (APAP) and liver protection substances procured by pre-administration of ginseng shoots extract (GSE). Totally 4918 genes and 127 metabolites were identified as differentially expressed genes and differential metabolites, respectively. According to KEGG (Kyoto Encyclopedia of Genes and Genomes) enrichment, such pathways as primary bile acid biosynthesis, bile secretion, retinol metabolism, histidine and several other amino-related metabolism were significantly altered by GSE and disturbed by subsequent overdosed APAP at the transcriptomic as well as metabolomic levels. Fifteen key biomarker metabolites related to these pathways were up-regulated in APAP-treated vs GSE-pretreated liver tissues, and were reported exerting anti-oxidant, anti-inflammatory, anti-apoptotic and/or immunomodulate functions, three of which even possessed direct hepatoprotection effects. Twenty five vital unigenes modulating these metabolites were further verified by correlation analysis and expression levels of fifteen of them were examined by qRT-PCR. Our findings indicate that GSE may be an effective dietary supplement for preventing the liver damage caused by the overdosed APAP.
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9
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He NX, Bayen S. An overview of chemical contaminants and other undesirable chemicals in alcoholic beverages and strategies for analysis. Compr Rev Food Sci Food Saf 2020; 19:3916-3950. [PMID: 33337040 DOI: 10.1111/1541-4337.12649] [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] [Received: 05/26/2020] [Revised: 08/21/2020] [Accepted: 09/17/2020] [Indexed: 12/23/2022]
Abstract
The presence of chemical contaminant in alcoholic beverages is a widespread and notable problem with potential implications for human health. With the complexity and wide variation in the raw materials, production processes, and contact materials involved, there are a multitude of opportunities for a diverse host of undesirable compounds to make their way into the final product-some of which may currently remain unidentified and undetected. This review provides an overview of the notable contaminants (including pesticides, environmental contaminants, mycotoxins, process-induced contaminants, residues of food contact material [FCM], and illegal additives) that have been detected in alcoholic products thus far based on prior reviews and findings in the literature, and will additionally consider the potential sources for contamination, and finally discuss and identify gaps in current analytical strategies. The findings of this review highlight a need for further investigation into unwanted substances in alcoholic beverages, particularly concerning chemical migrants from FCMs, as well as a need for comprehensive nontargeted analytical techniques capable of determining unanticipated contaminants.
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Affiliation(s)
- Nancy Xiaohe He
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
| | - Stéphane Bayen
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
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10
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Welke JE, Hernandes KC, Nicolli KP, Barbará JA, Biasoto ACT, Zini CA. Role of gas chromatography and olfactometry to understand the wine aroma: Achievements denoted by multidimensional analysis. J Sep Sci 2020; 44:135-168. [PMID: 33245848 DOI: 10.1002/jssc.202000813] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 11/21/2020] [Accepted: 11/22/2020] [Indexed: 02/06/2023]
Abstract
The human nose has been used as a detector in gas chromatography analysis to evaluate odoriferous compounds related to aroma and quality of wine. Several olfactometric techniques are available to access the description, intensity, and/or duration of the odor of each compound. Olfactometry can be associated with one-dimensional gas chromatography or multidimensional gas chromatography, including heart-cut gas chromatography and comprehensive two-dimensional gas chromatography. Multidimensional gas chromatography may help to resolve coeluted compounds and detect important trace components for the aroma. The identification of odor-active compounds may help to differentiate wines according to terroir, grapes cultivars used in winemaking or types of aging, understand the role of fungal infection of grapes for wine quality, find the best management practices in vineyard and vinification to obtain the greatest quality. In addition, when the instrumental techniques are combined with sensory analysis, even more accurate information may be obtained regarding the overall wine aroma. This review discloses the state of the art of olfactometric methods and the analytical techniques used to investigate odor-active compounds such as one-dimensional gas chromatography, multidimensional gas chromatography, and comprehensive two-dimensional gas chromatography. The advances in knowledge of wine aroma achieved with the use of these techniques in the target and profiling approaches were also discussed.
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Affiliation(s)
- Juliane Elisa Welke
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, Porto Alegre, Rio Grande do Sul, Brazil
| | - Karolina Cardoso Hernandes
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, Porto Alegre, Rio Grande do Sul, Brazil
| | - Karine Primieri Nicolli
- Instituto de Química, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, Porto Alegre, Rio Grande do Sul, Brazil
| | - Janaína Aith Barbará
- Instituto de Química, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, Porto Alegre, Rio Grande do Sul, Brazil
| | | | - Claudia Alcaraz Zini
- Instituto de Química, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, Porto Alegre, Rio Grande do Sul, Brazil
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11
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Qian X, Lan Y, Han S, Liang N, Zhu B, Shi Y, Duan C. Comprehensive investigation of lactones and furanones in icewines and dry wines using gas chromatography-triple quadrupole mass spectrometry. Food Res Int 2020; 137:109650. [PMID: 33233229 DOI: 10.1016/j.foodres.2020.109650] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 08/01/2020] [Accepted: 08/27/2020] [Indexed: 10/23/2022]
Abstract
A number of lactones and furanones associated with pleasant odorants play a vital role in grape and wine aroma profiles. However, they are usually present at trace levels and are particularly challenging to measure. In this work, an optimized method based on solid-phase extraction (SPE) coupled with gas chromatography-triple quadrupole mass spectrometry (GC-QqQ-MS/MS) was developed for simultaneous determination of 14 lactones and 3 furanones. The validation was carried out using different types of wine as matrices, and satisfactory linearity, sensitivity, trueness and precision were confirmed. Furaneol and sotolon showed significantly lower limits of detection (LODs) in three real wines compared to model wine due to the matrix effect. Furthermore, the method was successfully applied to investigate the concentration range of lactones and furanones in several icewines, dry red and white wines. Icewines contained higher concentrations of most lactones and furanones compared with dry red and white wines. Partial least squares-discriminate analysis (PLS-DA) also indicated that γ-hexa-, γ-octa-, γ-nona-, γ-deca-, δ-hexa-, and δ-decalactone, as well as 5,6-dihydro-6-pentyl-2H-pyran-2-one (C10 massoia lactone), sotolon and homofuraneol contributed greatly to the discrimination between icewines and dry wines. Moreover, the calculation of odor activity value (OAV) suggested that γ-octa-, γ-nona-, and γ-decalactone, as well as furaneol and homofuraneol contributed greatest to the aroma of icewines.
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Affiliation(s)
- Xu Qian
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yibin Lan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Shen Han
- Technology Center, Beijing Customs, Beijing 100026, China
| | - Nana Liang
- Technology Center, Beijing Customs, Beijing 100026, China
| | - Baoqing Zhu
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design, Beijing Forestry University, Beijing 100083, China; College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Ying Shi
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Changqing Duan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
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12
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Thibaud F, Courregelongue M, Darriet P. Contribution of Volatile Odorous Terpenoid Compounds to Aged Cognac Spirits Aroma in a Context of Multicomponent Odor Mixtures. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13310-13318. [PMID: 32052967 DOI: 10.1021/acs.jafc.9b06656] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Cognac spirit aromas result from the presence of a wide variety of volatile odorous compounds associated with the modalities of spirit distillation and aging. However, very few studies have been carried out on aging notes of Cognac spirits. An HPLC fractionation approach was used in order to evidence fractions of interest recalling the specific aromatic nuances of aged Cognac. Then, a GC-O/MS analysis of the selected fractions allowed one to detect odorous zones and identify several volatile compounds. Among them, various well-known volatile compounds representative of the terpenoid family were highlighted, such as geraniol, α-terpinene, nerol, α-terpineol, 1,8-cineole (eucalyptol) and, particularly, piperitone, santalol, and α-campholenal, which have not previously been cited in Cognac. These compounds were quantitated and their detection thresholds were determined. Geraniol, α-terpinene, α-terpineol, and 1,8-cineole concentrations increased while spirits were more aged, while nerol tends to decrease. A sensory contribution of terpenes was observed through perceptual synergic effects, along with β-damascenone and whisky lactone.
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Affiliation(s)
- Fannie Thibaud
- Université de Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Marie Courregelongue
- Université de Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Philippe Darriet
- Université de Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
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13
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Three Extraction Methods in Combination with GC×GC-TOFMS for the Detailed Investigation of Volatiles in Chinese Herbaceous Aroma-Type Baijiu. Molecules 2020; 25:molecules25194429. [PMID: 32992447 PMCID: PMC7582941 DOI: 10.3390/molecules25194429] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 09/21/2020] [Accepted: 09/24/2020] [Indexed: 12/12/2022] Open
Abstract
In this study, the detailed volatile compositions of Chinese herbaceous aroma-type Baijiu (HAB) were characterized by comprehensive two-dimensional gas chromatography-time of flight mass spectrometry (GC×GC-TOFMS). A total of 606 compounds were tentatively identified by similarity, mass spectral data, and retention indices, among which 247 compounds were positively verified by authentic standards. Esters were present in higher numbers (179), followed by aldehydes and ketones (111), and alcohols (81). In addition, there were also many terpenes (82), sulfides (37), furans (29), nitrogenous compounds (29), lactones (17), and so on. Meanwhile, the extraction effects of volatile components from different sample pretreatment methods (headspace solid-phase microextraction (HS-SPME), solid phase extraction (SPE), and stir bar sorptive extraction (SBSE)) for HAB were also revealed. The results indicated that HS-SPME has a better extraction effect on easily volatile compounds, such as alcohols and sulfides, especially for terpenes. SPE was particularly beneficial for the analysis of nitrogen-containing compounds; SBSE showed medium extraction ability for most types of compounds and was more suitable for the target analysis of trace content substances.
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14
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Könen PP, Wüst M. Dissecting Sesquiterpene Profiles of Lemberger Red Wines Using Ex Vivo Tissue Deuterium-Labeling and Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight-Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:8936-8941. [PMID: 32806123 DOI: 10.1021/acs.jafc.0c03273] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
By means of ex vivo tissue deuterium-labeling using the stable isotope-labeled precursor [6,6,6-2H3]-(±)-mevalonolactone and microvinification experiments, we were able to show for the first time that the three sesquiterpene hydrocarbons, guaiazulene, δ-selinene, and selina-3,7(11)-diene, in Lemberger red wines do not originate from acid-catalyzed cyclization of yeast-derived farnesol and nerolidol. The three aforementioned sesquiterpene hydrocarbons could be unambiguously identified as grape-derived secondary metabolites and can therefore be considered as variety-specific marker compounds. The analysis of sesquiterpene hydrocarbons in red wine samples was performed by solid-phase extraction-headspace solid-phase microextraction-comprehensive two-dimensional gas chromatography-time of flight-mass spectrometry. The developed methodology paves the way for an analytical verification of grape variety labeling in wine authenticity control.
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Affiliation(s)
- Philipp P Könen
- Chair of Food Chemistry, Institute of Nutritional and Food Sciences, University of Bonn, Endenicher Allee 19C Bonn 53115, Germany
| | - Matthias Wüst
- Chair of Food Chemistry, Institute of Nutritional and Food Sciences, University of Bonn, Endenicher Allee 19C Bonn 53115, Germany
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15
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Aith Barbará J, Primieri Nicolli K, Souza-Silva ÉA, Camarão Telles Biasoto A, Welke JE, Alcaraz Zini C. Volatile profile and aroma potential of tropical Syrah wines elaborated in different maturation and maceration times using comprehensive two-dimensional gas chromatography and olfactometry. Food Chem 2020; 308:125552. [DOI: 10.1016/j.foodchem.2019.125552] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 09/11/2019] [Accepted: 09/16/2019] [Indexed: 12/24/2022]
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Weggler BA, Gruber B, Teehan P, Jaramillo R, Dorman FL. Inlets and sampling. SEP SCI TECHNOL 2020. [DOI: 10.1016/b978-0-12-813745-1.00005-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Yeast Volatomes Differentially Affect Larval Feeding in an Insect Herbivore. Appl Environ Microbiol 2019; 85:AEM.01761-19. [PMID: 31444202 PMCID: PMC6803314 DOI: 10.1128/aem.01761-19] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Accepted: 08/18/2019] [Indexed: 01/25/2023] Open
Abstract
Yeasts interface insect herbivores with their food plants. Communication depends on volatile metabolites, and decoding this chemical dialogue is key to understanding the ecology of insect-yeast interactions. This study explores the volatomes of eight yeast species which have been isolated from foliage, from flowers or fruit, and from plant-feeding insects. These yeasts each release a rich bouquet of volatile metabolites, including a suite of known insect attractants from plant and floral scent. This overlap underlines the phylogenetic dimension of insect-yeast associations, which according to the fossil record long predate the appearance of flowering plants. Volatome composition is characteristic for each species, aligns with yeast taxonomy, and is further reflected by a differential behavioral response of cotton leafworm larvae, which naturally feed on foliage of a wide spectrum of broad-leaved plants. Larval discrimination may establish and maintain associations with yeasts and is also a substrate for designing sustainable insect management techniques. Yeasts form mutualistic interactions with insects. Hallmarks of this interaction include provision of essential nutrients, while insects facilitate yeast dispersal and growth on plant substrates. A phylogenetically ancient chemical dialogue coordinates this interaction, where the vocabulary, the volatile chemicals that mediate the insect response, remains largely unknown. Here, we used gas chromatography-mass spectrometry, followed by hierarchical cluster and orthogonal partial least-squares discriminant analyses, to profile the volatomes of six Metschnikowia spp., Cryptococcus nemorosus, and brewer’s yeast (Saccharomyces cerevisiae). The yeasts, which are all found in association with insects feeding on foliage or fruit, emit characteristic, species-specific volatile blends that reflect the phylogenetic context. Species specificity of these volatome profiles aligned with differential feeding of cotton leafworm (Spodoptera littoralis) larvae on these yeasts. Bioactivity correlates with yeast ecology; phylloplane species elicited a stronger response than fruit yeasts, and larval discrimination may provide a mechanism for establishment of insect-yeast associations. The yeast volatomes contained a suite of insect attractants known from plant and especially floral headspace, including (Z)-hexenyl acetate, ethyl (2E,4Z)-deca-2,4-dienoate (pear ester), (3E)-4,8-dimethylnona-1,3,7-triene (DMNT), linalool, α-terpineol, β-myrcene, or (E,E)-α-farnesene. A wide overlap of yeast and plant volatiles, notably floral scents, further emphasizes the prominent role of yeasts in plant-microbe-insect relationships, including pollination. The knowledge of insect-yeast interactions can be readily brought to practical application, as live yeasts or yeast metabolites mediating insect attraction provide an ample toolbox for the development of sustainable insect management. IMPORTANCE Yeasts interface insect herbivores with their food plants. Communication depends on volatile metabolites, and decoding this chemical dialogue is key to understanding the ecology of insect-yeast interactions. This study explores the volatomes of eight yeast species which have been isolated from foliage, from flowers or fruit, and from plant-feeding insects. These yeasts each release a rich bouquet of volatile metabolites, including a suite of known insect attractants from plant and floral scent. This overlap underlines the phylogenetic dimension of insect-yeast associations, which according to the fossil record long predate the appearance of flowering plants. Volatome composition is characteristic for each species, aligns with yeast taxonomy, and is further reflected by a differential behavioral response of cotton leafworm larvae, which naturally feed on foliage of a wide spectrum of broad-leaved plants. Larval discrimination may establish and maintain associations with yeasts and is also a substrate for designing sustainable insect management techniques.
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Zhou Z, Ji Z, Liu S, Han X, Zheng F, Mao J. Characterization of the volatile compounds of huangjiu using comprehensive two‐dimensional gas chromatography coupled to time of flight mass spectrometry (GC × GC‐TOFMS). J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14159] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Zhilei Zhou
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology Jiangnan University Wuxi China
- Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Zhongwei Ji
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology Jiangnan University Wuxi China
| | - Shuangping Liu
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology Jiangnan University Wuxi China
- Jiangsu Industrial Technology Research Institute Jiangnan University (Rugao) Food Biotechnology Research Institute Nantong China
| | - Xiao Han
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology Jiangnan University Wuxi China
- Jiangsu Industrial Technology Research Institute Jiangnan University (Rugao) Food Biotechnology Research Institute Nantong China
| | - Fuping Zheng
- Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Jian Mao
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology Jiangnan University Wuxi China
- Jiangsu Industrial Technology Research Institute Jiangnan University (Rugao) Food Biotechnology Research Institute Nantong China
- National Engineering Research Center for Huangjiu Shaoxing China
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Könen PP, Wüst M. Analysis of sesquiterpene hydrocarbons in grape berry exocarp ( Vitis vinifera L.) using in vivo-labeling and comprehensive two-dimensional gas chromatography-mass spectrometry (GC×GC-MS). Beilstein J Org Chem 2019; 15:1945-1961. [PMID: 31501661 PMCID: PMC6720654 DOI: 10.3762/bjoc.15.190] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Accepted: 08/02/2019] [Indexed: 12/11/2022] Open
Abstract
Sesquiterpenes are structurally diverse, potent flavoring substances that significantly influence the aroma profile of grapes (Vitis vinifera L.) at the time of physiological ripening. To investigate these natural compounds, freshly harvested, ripe berries of the red wine variety Lemberger (Vitis vinifera subsp. vinifera L.) were analyzed using comprehensive two-dimensional gas chromatography (GC×GC) coupled to a time-of-flight mass spectrometer (TOF-MS) after headspace-solid phase microextraction (HS-SPME). The identification of structurally complex natural compounds, such as sesquiterpenes from fruits and vegetables, is often reported as "tentative", as authentic standards are not commercially available for most of the analytes. For this reason, feeding experiments (in vivo labeling) were carried out using the stable isotope-labeled precursors [5,5-2H2]-1-deoxy-ᴅ-xylulose (d 2-DOX) and [6,6,6-2H3]-(±)-mevalonolactone (d 3-MVL) to clearly identify the volatiles. Based on the recorded mass spectra of the unlabeled and deuterated compounds, mechanisms for sesquiterpene formation in V. vinifera could be proposed and already known pathways could be confirmed or disproved. For example, the HS-SPME-GC×GC-TOF-MS measurements of fed sample material showed that the tricyclic sesquiterpene hydrocarbons α-copaene, β-copaene, α-cubebene, β-cubebene and the bicyclic δ-cadinene were biosynthesized via (S)-(-)-germacrene D rather than via (R)-(+)-germacrene D as intermediate.
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Affiliation(s)
- Philipp P Könen
- Institute of Nutritional and Food Sciences, Chair of Food Chemistry, University of Bonn, Endenicher Allee 19C, 53115 Bonn, Germany
| | - Matthias Wüst
- Institute of Nutritional and Food Sciences, Chair of Food Chemistry, University of Bonn, Endenicher Allee 19C, 53115 Bonn, Germany
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Boscaino F, Ionata E, La Cara F, Guerriero S, Marcolongo L, Sorrentino A. Impact of Saccharomyces cerevisiae and Metschnikowia fructicola autochthonous mixed starter on Aglianico wine volatile compounds. Journal of Food Science and Technology 2019; 56:4982-4991. [PMID: 31741522 DOI: 10.1007/s13197-019-03970-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/10/2019] [Accepted: 07/19/2019] [Indexed: 01/06/2023]
Abstract
Non-Saccharomyces yeasts are metabolically active during grape must fermentations and can contribute with enzymes and metabolites to enhance the complexity and to define the final wine aroma. Nowadays, the use of non-Saccharomyces yeasts in combination with Saccharomyces cerevisiae is a state-of-the art strategy to improve wine composition and/or wine sensory properties. The present paper deals with the new yeast strains of Metschnikowia fructicola and S. cerevisiae, that were selected as representatives of the yeast microbiota isolated from grapes and grape juice of Aglianico cultivar. S. cerevisiae was utilized both as single strain starter and in combination with M. fructicola in experimental fermentations of Aglianico must. The dynamic of yeast populations was evaluated during the fermentation process analyzing the wine volatile compounds profile. The volatile compounds were identified by SPME-GC/MS. The results, showed that the multiple indigenous yeast starter was able to modulate the volatile compounds profiles and improve the aromatic complexity of wine, with a higher content of esters and terpenes.
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Affiliation(s)
- Floriana Boscaino
- 1Institute of Food Sciences, National Research Council of Italy, Via Roma 64, 83100 Avellino, Italy
| | - Elena Ionata
- 2Institute of Agro-environmental and Forest Biology, National Research Council of Italy, Via Pietro Castellino 111, 80131 Naples, Italy
| | - Francesco La Cara
- 2Institute of Agro-environmental and Forest Biology, National Research Council of Italy, Via Pietro Castellino 111, 80131 Naples, Italy
| | - Sabato Guerriero
- Agricultural Technical Institute "F.de Sanctis", Via Tuoro Cappuccini 1, 83100 Avellino, Italy
| | - Loredana Marcolongo
- 2Institute of Agro-environmental and Forest Biology, National Research Council of Italy, Via Pietro Castellino 111, 80131 Naples, Italy
| | - Alida Sorrentino
- 1Institute of Food Sciences, National Research Council of Italy, Via Roma 64, 83100 Avellino, Italy
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21
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Cui Y, Shao Y, Wang Q, Mei L, Tao Y. Purification of Flavonolignan Diastereoisomers from Arenaria kansuensis by Two-Dimensional Liquid Chromatography Combined with Solid-Phase Extraction. J Chromatogr Sci 2019; 57:418-425. [DOI: 10.1093/chromsci/bmz010] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2018] [Revised: 12/24/2018] [Accepted: 01/15/2019] [Indexed: 01/05/2023]
Affiliation(s)
- Yulei Cui
- Northwest Institute of Plateau Biology, College of Life Science, Chinese Academy of Sciences, Xining, Qinghai, P.R. China
- Key Laboratory of Tibetan Medicine Research, College of Life Science, Chinese Academy of Sciences, Xining, Qinghai, P.R. China
- Key Laboratory of Tibetan Medicine Research of Qinghai Province, Xining, Qinghai, P.R. China
- College of Life Science, University of Chinese Academy of Sciences, Beijing, P.R. China
| | - Yun Shao
- Northwest Institute of Plateau Biology, College of Life Science, Chinese Academy of Sciences, Xining, Qinghai, P.R. China
- Key Laboratory of Tibetan Medicine Research, College of Life Science, Chinese Academy of Sciences, Xining, Qinghai, P.R. China
- Key Laboratory of Tibetan Medicine Research of Qinghai Province, Xining, Qinghai, P.R. China
| | - Qilan Wang
- Northwest Institute of Plateau Biology, College of Life Science, Chinese Academy of Sciences, Xining, Qinghai, P.R. China
- Key Laboratory of Tibetan Medicine Research, College of Life Science, Chinese Academy of Sciences, Xining, Qinghai, P.R. China
- Key Laboratory of Tibetan Medicine Research of Qinghai Province, Xining, Qinghai, P.R. China
| | - Lijuan Mei
- Northwest Institute of Plateau Biology, College of Life Science, Chinese Academy of Sciences, Xining, Qinghai, P.R. China
- Key Laboratory of Tibetan Medicine Research, College of Life Science, Chinese Academy of Sciences, Xining, Qinghai, P.R. China
- Key Laboratory of Tibetan Medicine Research of Qinghai Province, Xining, Qinghai, P.R. China
| | - Yanduo Tao
- Northwest Institute of Plateau Biology, College of Life Science, Chinese Academy of Sciences, Xining, Qinghai, P.R. China
- Key Laboratory of Tibetan Medicine Research, College of Life Science, Chinese Academy of Sciences, Xining, Qinghai, P.R. China
- Key Laboratory of Tibetan Medicine Research of Qinghai Province, Xining, Qinghai, P.R. China
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22
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Politowicz J, Lech K, Sánchez-Rodríguez L, Szumny A, Carbonell-Barrachina ÁA. Volatile composition and sensory profile of Cantharellus cibarius Fr. as affected by drying method. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:5223-5232. [PMID: 28466491 DOI: 10.1002/jsfa.8406] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Revised: 04/26/2017] [Accepted: 04/28/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND In this work, the influence of different drying methods on the aroma composition and sensory quality of chanterelle mushrooms (Cantharellus cibarius Fr.) was evaluated. The drying methods tested were convective drying (CD), freeze drying (FD), vacuum microwave drying (VMD) and a combination of convective pre-drying and vacuum microwave finish drying (CPD-VMFD). RESULTS Analyses of fresh and dried chanterelle samples by HS-SPME and GC/MS and GC-FID showed the presence of 39 volatile compounds at different concentrations. The most abundant compounds in fresh chanterelle were 1-hexanol (33.4 μg per 100 g dry basis (db)), 1-octen-3-ol (80.2 μg per 100 g db) and 2-octen-1-ol (19.3 μg per 100 g db). The results showed that fresh and dried chanterelle contained very low levels of aroma compounds; however, the highest contents of volatile compounds were found in samples after (i) CD at 80 °C (129 μg per 100 g db), (ii) CPD-VMFD at 70 °C-480/240 W (136 μg per 100 g db) and (iii) CPD-VMFD at 80 °C-480/240 W (136 μg per 100 g db). CONCLUSION The best dehydration methods, which resulted in high contents of volatile compounds and appropriate sensory quality, according to descriptive sensory analysis and PCA tools, were CD at 70 and 80 °C. Besides, these methods led to spongy dried mushrooms with high intensities of fresh, mushroom ID, with proper color and without intense shrinkage. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Joanna Politowicz
- The Faculty of Food Science, Department of Chemistry, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Krzysztof Lech
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Lucía Sánchez-Rodríguez
- Research Group 'Food Quality and Safety', Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Orihuela, Alicante, Spain
| | - Antoni Szumny
- The Faculty of Food Science, Department of Chemistry, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Ángel A Carbonell-Barrachina
- Research Group 'Food Quality and Safety', Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Orihuela, Alicante, Spain
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Volatile fingerprinting of the plum brandies produced from different fruit varieties. Journal of Food Science and Technology 2017; 54:4284-4301. [PMID: 29184235 DOI: 10.1007/s13197-017-2900-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/20/2017] [Accepted: 09/27/2017] [Indexed: 10/18/2022]
Abstract
Nowadays, fingerprinting of food became one of the most perspective analytical tools to resolve a problem of food quality and authentication, especially in difficult cases like differentiation of fruit varieties. In this work, plum brandies distillated by the same technology from 25 plum cultivars were distinguished by comprehensive two-dimensional gas chromatographic analysis and sensory evaluation. The number of identified compounds in studied samples varied between 91 and 195 depending on the plum variety. Enriched volatile organic compounds (VOC) profile was identified for the samples received from "Chrudimer", "Cacak Fruitful" and "Hanita" plum varieties, whereas in the case of "Gabrovská", "Presenta", Elena" and "President" plum varieties, the VOC profile was significantly reduced. From qualitative point of view, the particular plum brandies showed differences in the presence of unsaturated fusel alcohols (e.g. 3-methyl-3-buten-1-ol, trans-3-hexenol), unsaturated aldehydes (2-butenal, 2-nonenal), monoterpene derivatives (e.g. linalool acetate, geraniol acetate) and lactones, which were mainly detected at the trace level.
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Comparative Characterization of Aroma Compounds in Merlot Wine by LiChrolut-EN-Based Aroma Extract Dilution Analysis and Odor Activity Value. CHEMOSENS PERCEPT 2017. [DOI: 10.1007/s12078-017-9236-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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25
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Jiao L, Tao Y, Wang W, Shao Y, Mei L, Wang Q, Dang J. Preparative isolation of flavonoid glycosides from Sphaerophysa salsula
using hydrophilic interaction solid-phase extraction coupled with two-dimensional preparative liquid chromatography. J Sep Sci 2017; 40:3808-3816. [DOI: 10.1002/jssc.201700675] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2017] [Revised: 07/22/2017] [Accepted: 07/24/2017] [Indexed: 01/11/2023]
Affiliation(s)
- Lijin Jiao
- Key Laboratory of Tibetan Medicine Research; Northwest Institute of Plateau Biology; Chinese Academy of Sciences; Xining Qinghai China
- University of Chinese Academy of Science; Beijing China
| | - Yanduo Tao
- Key Laboratory of Tibetan Medicine Research; Northwest Institute of Plateau Biology; Chinese Academy of Sciences; Xining Qinghai China
| | - Weidong Wang
- Key Laboratory of Tibetan Medicine Research; Northwest Institute of Plateau Biology; Chinese Academy of Sciences; Xining Qinghai China
- University of Chinese Academy of Science; Beijing China
| | - Yun Shao
- Key Laboratory of Tibetan Medicine Research; Northwest Institute of Plateau Biology; Chinese Academy of Sciences; Xining Qinghai China
| | - Lijuan Mei
- Key Laboratory of Tibetan Medicine Research; Northwest Institute of Plateau Biology; Chinese Academy of Sciences; Xining Qinghai China
| | - Qilan Wang
- Key Laboratory of Tibetan Medicine Research; Northwest Institute of Plateau Biology; Chinese Academy of Sciences; Xining Qinghai China
| | - Jun Dang
- Key Laboratory of Tibetan Medicine Research; Northwest Institute of Plateau Biology; Chinese Academy of Sciences; Xining Qinghai China
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26
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Effectiveness of Liquid-Liquid Extraction, Solid Phase Extraction, and Headspace Technique for Determination of Some Volatile Water-Soluble Compounds of Rose Aromatic Water. Int J Anal Chem 2017; 2017:4870671. [PMID: 28791049 PMCID: PMC5534299 DOI: 10.1155/2017/4870671] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2017] [Revised: 06/05/2017] [Accepted: 06/14/2017] [Indexed: 11/18/2022] Open
Abstract
Steam distillation is used to isolate scent of rose flowers. Rose aromatic water is commonly used in European cuisine and aromatherapy besides its use in cosmetic industry for its lovely scent. In this study, three different sampling techniques, liquid-liquid extraction (LLE), headspace technique (HS), and solid phase extraction (SPE), were compared for the analysis of volatile water-soluble compounds in commercial rose aromatic water. Some volatile water-soluble compounds of rose aromatic water were also analyzed by gas chromatography mass spectrometry (GCMS). In any case, it was concluded that one of the solid phase extraction methods led to higher recoveries for 2-phenylethyl alcohol (PEA) in the rose aromatic water than the liquid-liquid extraction and headspace technique. Liquid-liquid extraction method provided higher recovery ratios for citronellol, nerol, and geraniol than others. Ideal linear correlation coefficient values were observed by GCMS for quantitative analysis of volatile compounds (r2 ≥ 0.999). Optimized methods showed acceptable repeatability (RSDs < 5%) and excellent recovery (>95%). For compounds such as α-pinene, linalool, β-caryophyllene, α-humulene, methyl eugenol, and eugenol, the best recovery values were obtained with LLE and SPE.
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27
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Elucidation of the aroma compositions of Zhenjiang aromatic vinegar using comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometry and gas chromatography-olfactometry. J Chromatogr A 2017; 1487:218-226. [DOI: 10.1016/j.chroma.2017.01.014] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2016] [Revised: 01/05/2017] [Accepted: 01/05/2017] [Indexed: 11/18/2022]
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28
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Milheiro J, Filipe-Ribeiro L, Cosme F, Nunes FM. A simple, cheap and reliable method for control of 4-ethylphenol and 4-ethylguaiacol in red wines. Screening of fining agents for reducing volatile phenols levels in red wines. J Chromatogr B Analyt Technol Biomed Life Sci 2016; 1041-1042:183-190. [PMID: 27852533 DOI: 10.1016/j.jchromb.2016.10.036] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2016] [Revised: 09/19/2016] [Accepted: 10/25/2016] [Indexed: 11/17/2022]
Abstract
Brettanomyces/Dekkera produces 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) from hydroxycinnamic acids that affect the wine aroma and overall quality. A simple, cheap, fast and reliable quantitation method is needed for routine quality control of wines. In this work a simple method based on one simple liquid-liquid extraction with pentane/diethyl ether (2:1) and analysis by GC-MS allow to obtain very good recoveries (98-102%) and low quantification limits (24 and 11μg/L for 4-EP and 4-EG, respectively), well below the sensory threshold for these volatile phenols and with an adequate measurement uncertainty: 70, 1.75 and 78, 1.95 and 1.35μg/L for levels of 1000, 25μg/L for 4-EP and 1000, 25 and 10μg/L for 4-EG, respectively. In addition a screening of eight fining agents (mineral, protein and polysaccharide based) for reducing the levels of these volatile phenols in red wines was performed, and the impact on the physicochemical characteristics of red wines was evaluated. At the levels used, activated carbon was the most efficient fining agent in removing 4-ethylphenol and 4-ethylguaiacol from red wines (57%) resulting in a 75% decrease of headspace concentration of these volatile phenols. Lower reductions were observed when using egg albumin (19%) resulting in a 30% decrease in the headspace concentration. Other fining agents although not reducing the total amount of the volatile phenols present in wine decreased their concentrations in the headspace like isinglass (27%), carboxymethylcellulose (15%) and chitosan (27%). All of these fining agents could be a possibility for treating wine contaminated with 4-ethylphenol and 4-ethylguaiacol.
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Affiliation(s)
- Juliana Milheiro
- Chemistry Research Centre - Vila Real (CQ-VR), Department of Biology and Environment, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, 5000-801 Vila Real, Portugal; Chemistry Research Centre - Vila Real (CQ-VR), Chemistry Department, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, 5000-801 Vila Real, Portugal
| | - Luís Filipe-Ribeiro
- Chemistry Research Centre - Vila Real (CQ-VR), Department of Biology and Environment, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, 5000-801 Vila Real, Portugal; Chemistry Research Centre - Vila Real (CQ-VR), Chemistry Department, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, 5000-801 Vila Real, Portugal
| | - Fernanda Cosme
- Chemistry Research Centre - Vila Real (CQ-VR), Department of Biology and Environment, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, 5000-801 Vila Real, Portugal
| | - Fernando M Nunes
- Chemistry Research Centre - Vila Real (CQ-VR), Chemistry Department, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, 5000-801 Vila Real, Portugal.
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30
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Ubeda C, Callejón R, Troncoso A, Peña-Neira A, Morales M. Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction. Food Chem 2016; 207:261-71. [DOI: 10.1016/j.foodchem.2016.03.117] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2015] [Revised: 03/28/2016] [Accepted: 03/30/2016] [Indexed: 12/25/2022]
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31
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Mostafa A, Górecki T. Development and Design of a Single-Stage Cryogenic Modulator for Comprehensive Two-Dimensional Gas Chromatography. Anal Chem 2016; 88:5414-23. [DOI: 10.1021/acs.analchem.6b00767] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ahmed Mostafa
- Department of Chemistry, University of Waterloo, 200 University Avenue West, Waterloo, Ontario N2L 3G1, Canada
- Department of Pharmaceutical Chemistry,
College of Clinical Pharmacy, University of Dammam, 31441, Dammam, Eastern Province, Kingdom of Saudi Arabia
| | - Tadeusz Górecki
- Department of Chemistry, University of Waterloo, 200 University Avenue West, Waterloo, Ontario N2L 3G1, Canada
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Carlin S, Vrhovsek U, Franceschi P, Lotti C, Bontempo L, Camin F, Toubiana D, Zottele F, Toller G, Fait A, Mattivi F. Regional features of northern Italian sparkling wines, identified using solid-phase micro extraction and comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry. Food Chem 2016; 208:68-80. [PMID: 27132825 DOI: 10.1016/j.foodchem.2016.03.112] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2015] [Revised: 03/18/2016] [Accepted: 03/29/2016] [Indexed: 11/28/2022]
Abstract
We carried out comprehensive mapping of volatile compounds in 70 wines, from 48 wineries and 6 vintages, representative of the two main production areas for Italian sparkling wines, by HS-SPME-GCxGC-TOF-MS and multivariate analysis. The final scope was to describe the metabolomics space of these wines, and to verify whether the grape cultivar signature, the pedoclimatic influence of the production area, and the complex technology were measurable in the final product. The wine chromatograms provided a wealth of information, with 1695 compounds being found. A large number of putative markers influenced by the cultivation area was observed. A subset of 196 biomarkers fully discriminated between the two types of sparkling wines investigated. Among the new compounds, safranal and α-isophorone were observed. We showed how correlation-based network analysis could be used as a tool to detect the differences in compound behaviour based on external/environmental influences.
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Affiliation(s)
- Silvia Carlin
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010-San Michele all'Adige, Italy
| | - Urska Vrhovsek
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010-San Michele all'Adige, Italy
| | - Pietro Franceschi
- Biostatistics and Data Management, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, TN, Italy
| | - Cesare Lotti
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010-San Michele all'Adige, Italy
| | - Luana Bontempo
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010-San Michele all'Adige, Italy
| | - Federica Camin
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010-San Michele all'Adige, Italy
| | - David Toubiana
- French Associates Institute for Agriculture and Biotechnology of Drylands (FAAB), The Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Sede Boqer, Israel
| | - Fabio Zottele
- Department of Experimentation and Technology Services, Technology Transfer Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010-San Michele all'Adige, Italy
| | - Giambattista Toller
- Department of Experimentation and Technology Services, Technology Transfer Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010-San Michele all'Adige, Italy
| | - Aaron Fait
- French Associates Institute for Agriculture and Biotechnology of Drylands (FAAB), The Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Sede Boqer, Israel
| | - Fulvio Mattivi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010-San Michele all'Adige, Italy.
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33
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High pressure treatments accelerate changes in volatile composition of sulphur dioxide-free wine during bottle storage. Food Chem 2015; 188:406-14. [DOI: 10.1016/j.foodchem.2015.05.002] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2014] [Revised: 04/28/2015] [Accepted: 05/01/2015] [Indexed: 11/17/2022]
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34
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Chin ST, Eyres GT, Marriott PJ. Application of integrated comprehensive/multidimensional gas chromatography with mass spectrometry and olfactometry for aroma analysis in wine and coffee. Food Chem 2015; 185:355-61. [DOI: 10.1016/j.foodchem.2015.04.003] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2013] [Revised: 12/09/2014] [Accepted: 04/03/2015] [Indexed: 10/23/2022]
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35
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Tranchida PQ, Maimone M, Purcaro G, Dugo P, Mondello L. The penetration of green sample-preparation techniques in comprehensive two-dimensional gas chromatography. Trends Analyt Chem 2015. [DOI: 10.1016/j.trac.2015.03.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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36
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Molecularly imprinted polymers as a tool for the study of the 4-ethylphenol metabolic pathway in red wines. J Chromatogr A 2015; 1410:164-72. [DOI: 10.1016/j.chroma.2015.07.103] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2015] [Revised: 07/06/2015] [Accepted: 07/29/2015] [Indexed: 11/21/2022]
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37
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Lorber K, Buettner A. Structure-Odor Relationships of (E)-3-Alkenoic Acids, (E)-3-Alken-1-ols, and (E)-3-Alkenals. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:6681-6688. [PMID: 26165743 DOI: 10.1021/acs.jafc.5b02169] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
(E)-3-Unsaturated volatile acids, alcohols, and aldehydes are commonly found as odorants or pheromones in foods and other natural sources, playing a vital role in not only the attractiveness of foods but also chemo-communication in the animal kingdom. However, a systematic elucidation of their aroma properties, especially for humans, has not been carried out until today. To close this gap, the odor thresholds in air and odor qualities of homologous series of (E)-3-alkenoic acids, (E)-3-alken-1-ols, and (E)-3-alkenals were determined by gas chromatography-olfactometry. In the series of (E)-3-alkenoic acids the odor quality changed successively from sweaty via plastic-like to sweaty and waxy. On the other hand, the odor qualities in the series of (E)-3-alken-1-ols and (E)-3-alkenals changed from grassy, green to an overall citrus-like, fresh, soapy, and coriander-like odor with increasing chain length. With regard to their odor potencies, the lowest thresholds in air were found for (E)-3-heptenoic acid, (E)-3-hexenoic acid, and (E)-3-hexenal.
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Affiliation(s)
- Katja Lorber
- †Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg, Schuhstrasse 19, 91052 Erlangen, Germany
| | - Andrea Buettner
- †Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg, Schuhstrasse 19, 91052 Erlangen, Germany
- §Department of Sensory Analytics, Fraunhofer Institute for Process Engineering and Packaging (IVV), Giggenhauserstrasse 35, 85354 Freising, Germany
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38
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Regueiro J, Negreira N, Simal-Gándara J. Challenges in relating concentrations of aromas and tastes with flavor features of foods. Crit Rev Food Sci Nutr 2015; 57:2112-2127. [DOI: 10.1080/10408398.2015.1048775] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Jorge Regueiro
- Nutrition and Bromatology Group, Food Science and Technology Faculty, Department of Analytical and Food Chemistry, University of Vigo—Ourense Campus, Ourense, Spain
| | - Noelia Negreira
- International Iberian Nanotechnology Laboratory, Braga, Portugal
| | - Jesús Simal-Gándara
- Nutrition and Bromatology Group, Food Science and Technology Faculty, Department of Analytical and Food Chemistry, University of Vigo—Ourense Campus, Ourense, Spain
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39
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Edwards M, Górecki T. Inlet backflushing device for the improvement of comprehensive two dimensional gas chromatographic separations. J Chromatogr A 2015; 1402:110-23. [DOI: 10.1016/j.chroma.2015.05.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2014] [Revised: 05/05/2015] [Accepted: 05/07/2015] [Indexed: 11/29/2022]
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40
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Applications of solid-phase microextraction and gas chromatography/mass spectrometry (SPME-GC/MS) in the study of grape and wine volatile compounds. Molecules 2014; 19:21291-309. [PMID: 25529017 PMCID: PMC6270909 DOI: 10.3390/molecules191221291] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2014] [Revised: 12/04/2014] [Accepted: 12/08/2014] [Indexed: 11/17/2022] Open
Abstract
Volatile compounds are responsible for the wine "bouquet", which is perceived by sniffing the headspace of a glass, and of the aroma component (palate-aroma) of the overall flavor, which is perceived on drinking. Grape aroma compounds are transferred to the wine and undergo minimal alteration during fermentation (e.g., monoterpenes and methoxypyrazines); others are precursors of aroma compounds which form in winemaking and during wine aging (e.g., glycosidically-bound volatile compounds and C13-norisoprenoids). Headspace solid phase microextraction (HS-SPME) is a fast and simple technique which was developed for analysis of volatile compounds. This review describes some SPME methods coupled with gas chromatography/mass spectrometry (GC/MS) used to study the grape and wine volatiles.
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41
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Dugo G, Franchina FA, Scandinaro MR, Bonaccorsi I, Cicero N, Tranchida PQ, Mondello L. Elucidation of the volatile composition of Marsala wines by using comprehensive two-dimensional gas chromatography. Food Chem 2014; 142:262-8. [DOI: 10.1016/j.foodchem.2013.07.061] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2013] [Revised: 07/09/2013] [Accepted: 07/12/2013] [Indexed: 10/26/2022]
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42
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Tranchida PQ, Donato P, Cacciola F, Beccaria M, Dugo P, Mondello L. Potential of comprehensive chromatography in food analysis. Trends Analyt Chem 2013. [DOI: 10.1016/j.trac.2013.07.008] [Citation(s) in RCA: 83] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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43
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Kupska M, Chmiel T, Jędrkiewicz R, Wardencki W, Namieśnik J. Comprehensive two-dimensional gas chromatography for determination of the terpenes profile of blue honeysuckle berries. Food Chem 2013; 152:88-93. [PMID: 24444910 DOI: 10.1016/j.foodchem.2013.11.129] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2013] [Revised: 11/04/2013] [Accepted: 11/23/2013] [Indexed: 11/16/2022]
Abstract
Terpenes are the main group of secondary metabolites, which play essential role in human. The establishment of the terpenes profile of berries of different blue honeysuckle cultivars was achieved by headspace solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (HS-SPME/GC×GC-TOFMS). The berries were found to contain 44 terpenes identified by GC×GC-TOFMS. From these, 10 were previously reported in blueberries. According to their chemical structure, the compounds were organised in different groups: monoterpene hydrocarbons and monoterpene oxygen-containing compounds (oxides, alcohols, aldehydes, and ketones). Positive identification of some of the compounds was performed using authentic standards, while tentative identification of the compounds was based on deconvoluted mass spectra and comparison of linear retention indices (LRI) with literature values. The major components of volatile fraction were monoterpenes, such as eucalyptol, linalool and p-cymene. Furthermore, quantitative analysis showed that eucalyptol was the most abundant bioactive terpene in analysed berries (12.4-418.2 μg/L).
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Affiliation(s)
- Magdalena Kupska
- Department of Analytical Chemistry, Chemical Faculty, Gdansk University of Technology, 11/12 Narutowicza Str., 80-233 Gdańsk, Poland.
| | - Tomasz Chmiel
- Department of Analytical Chemistry, Chemical Faculty, Gdansk University of Technology, 11/12 Narutowicza Str., 80-233 Gdańsk, Poland
| | - Renata Jędrkiewicz
- Department of Analytical Chemistry, Chemical Faculty, Gdansk University of Technology, 11/12 Narutowicza Str., 80-233 Gdańsk, Poland
| | - Waldemar Wardencki
- Department of Analytical Chemistry, Chemical Faculty, Gdansk University of Technology, 11/12 Narutowicza Str., 80-233 Gdańsk, Poland
| | - Jacek Namieśnik
- Department of Analytical Chemistry, Chemical Faculty, Gdansk University of Technology, 11/12 Narutowicza Str., 80-233 Gdańsk, Poland
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44
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Zhang L, Zeng Z, Zhao C, Kong H, Lu X, Xu G. A comparative study of volatile components in green, oolong and black teas by using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and multivariate data analysis. J Chromatogr A 2013; 1313:245-52. [DOI: 10.1016/j.chroma.2013.06.022] [Citation(s) in RCA: 74] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2013] [Revised: 06/01/2013] [Accepted: 06/12/2013] [Indexed: 11/25/2022]
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45
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Arbulu M, Sampedro MC, Sanchez-Ortega A, Gómez-Caballero A, Unceta N, Goicolea MA, Barrio RJ. Characterisation of the flavour profile from Graciano Vitis vinifera wine variety by a novel dual stir bar sorptive extraction methodology coupled to thermal desorption and gas chromatography–mass spectrometry. Anal Chim Acta 2013; 777:41-8. [DOI: 10.1016/j.aca.2013.03.024] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2012] [Revised: 03/04/2013] [Accepted: 03/10/2013] [Indexed: 11/27/2022]
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46
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An efficient method for the determination of furan derivatives in apple cider and wine by solid phase extraction and high performance liquid chromatography—Diode array detector. J Chromatogr A 2013; 1284:100-6. [DOI: 10.1016/j.chroma.2013.02.002] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2012] [Revised: 01/31/2013] [Accepted: 02/01/2013] [Indexed: 11/22/2022]
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47
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Liu J, Seo JH, Li Y, Chen D, Kurabayashi K, Fan X. Smart multi-channel two-dimensional micro-gas chromatography for rapid workplace hazardous volatile organic compounds measurement. LAB ON A CHIP 2013; 13:818-825. [PMID: 23303462 DOI: 10.1039/c2lc41159h] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
We developed a novel smart multi-channel two-dimensional (2-D) micro-gas chromatography (μGC) architecture that shows promise to significantly improve 2-D μGC performance. In the smart μGC design, a non-destructive on-column gas detector and a flow routing system are installed between the first dimensional separation column and multiple second dimensional separation columns. The effluent from the first dimensional column is monitored in real-time and decision is then made to route the effluent to one of the second dimensional columns for further separation. As compared to the conventional 2-D μGC, the greatest benefit of the smart multi-channel 2-D μGC architecture is the enhanced separation capability of the second dimensional column and hence the overall 2-D GC performance. All the second dimensional columns are independent of each other, and their coating, length, flow rate and temperature can be customized for best separation results. In particular, there is no more constraint on the upper limit of the second dimensional column length and separation time in our architecture. Such flexibility is critical when long second dimensional separation is needed for optimal gas analysis. In addition, the smart μGC is advantageous in terms of elimination of the power intensive thermal modulator, higher peak amplitude enhancement, simplified 2-D chromatogram re-construction and potential scalability to higher dimensional separation. In this paper, we first constructed a complete smart 1 × 2 channel 2-D μGC system, along with an algorithm for automated control/operation of the system. We then characterized and optimized this μGC system, and finally employed it in two important applications that highlight its uniqueness and advantages, i.e., analysis of 31 workplace hazardous volatile organic compounds, and rapid detection and identification of target gas analytes from interference background.
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Affiliation(s)
- Jing Liu
- Department of Biomedical Engineering, University of Michigan, Ann Arbor, Michigan 48109, USA
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48
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Gas Chromatography–Time-of-Flight Mass Spectrometry in Food and Environmental Analysis. ACTA ACUST UNITED AC 2013. [DOI: 10.1016/b978-0-444-62623-3.00012-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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49
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Seeley JV, Seeley SK. Multidimensional Gas Chromatography: Fundamental Advances and New Applications. Anal Chem 2012; 85:557-78. [DOI: 10.1021/ac303195u] [Citation(s) in RCA: 183] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- John V. Seeley
- Oakland University, Department of Chemistry, Rochester, Michigan, 48309
| | - Stacy K. Seeley
- Kettering University, Department of Chemistry and Biochemistry, 1700 University Avenue,
Flint, Michigan, 48504
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50
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Naudé Y, Rohwer ER. Investigating the coffee flavour in South African Pinotage wine using novel offline olfactometry and comprehensive gas chromatography with time of flight mass spectrometry. J Chromatogr A 2012; 1271:176-80. [PMID: 23219481 DOI: 10.1016/j.chroma.2012.11.019] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2012] [Revised: 11/08/2012] [Accepted: 11/09/2012] [Indexed: 10/27/2022]
Abstract
Pinotage wine from several South African wine cellars has been produced with a novel coffee flavour. We have investigated this innovative coffee effect using in house developed solventless sampling and fractionating olfactometric techniques, which are unique in their ability to study synergistic aroma effects as opposed to traditional gas chromatography olfactometry (GC-O) which is designed to, ideally, evaluate single eluting compounds in a chromatographic sequence. Sections of the chromatogram, multiple or single peaks, were recaptured on multichannel open tubular silicone rubber (polydimethylsiloxane (PDMS)) traps at the end of a GC column. The recaptured fractions were released in a controlled manner for offline olfactory evaluation, and for qualitative analysis using comprehensive gas chromatography coupled to time of flight mass spectrometry (GC×GC-TOFMS) for compound separation and identification, thus permitting correlation of odour with specific compounds. A combination of furfural and 2-furanmethanol was responsible for a roast coffee bean-like odour in coffee style Pinotage wines. This coffee perception is the result of a synergistic effect in which no individual compound was responsible for the characteristic aroma.
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Affiliation(s)
- Yvette Naudé
- Department of Chemistry, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa.
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