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Saracino F, Brinco J, Gago D, Gomes da Silva M, Boavida Ferreira R, Ricardo-da-Silva J, Chagas R, Ferreira LM. DCMC as a Promising Alternative to Bentonite in White Wine Stabilization. Impact on Protein Stability and Wine Aromatic Fraction. Molecules 2021; 26:6188. [PMID: 34684769 PMCID: PMC8539232 DOI: 10.3390/molecules26206188] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 09/29/2021] [Accepted: 10/11/2021] [Indexed: 11/29/2022] Open
Abstract
Protein haze in white wine is one of the most common non-microbial defects of commercial wines, with bentonite being the main solution utilized by the winemaking industry to tackle this problem. Bentonite presents some serious disadvantages, and several alternatives have been proposed. Here, an alternative based on a new cellulose derivative (dicarboxymethyl cellulose, DCMC) is proposed. To determine the efficiency of DCMC as a bentonite alternative, three monovarietal wines were characterized, and their protein instability and content determined by a heat stability test (HST) and the Bradford method, respectively. The wines were treated with DCMC to achieve stable wines, as shown by the HST, and the efficacy of the treatments was assessed by determining, before and after treatment, the wine content in protein, phenolic compounds, sodium, calcium, and volatile organic compounds (VOCs) as well as the wine pH. DCMC applied at dosages such as those commonly employed for bentonite was able to reduce the protein content in all tested wines and to stabilize all but the Moscatel de Setúbal varietal wine. In general, DCMC was shown to induce lower changes in the wine pH and phenolic content than bentonite, reducing the wine calcium content. Regarding which VOCs are concerned, DCMC produced a general impact similar to that of bentonite, with differences depending on wine variety. The results obtained suggest that DCMC can be a sustainable alternative to bentonite in protein white wine stabilization.
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Affiliation(s)
- Francesco Saracino
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (F.S.); (R.B.F.); (J.R.-d.-S.)
| | - João Brinco
- CENSE—Center for Environmental and Sustainability Research, NOVA School of Science and Technology, NOVA University of Lisbon, 2829-516 Caparica, Portugal;
| | - Diana Gago
- LAQV-REQUIMTE, Departamento de Química, NOVA School of Science and Technology, 2829-516 Caparica, Portugal; (D.G.); (M.G.d.S.); (R.C.)
| | - Marco Gomes da Silva
- LAQV-REQUIMTE, Departamento de Química, NOVA School of Science and Technology, 2829-516 Caparica, Portugal; (D.G.); (M.G.d.S.); (R.C.)
| | - Ricardo Boavida Ferreira
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (F.S.); (R.B.F.); (J.R.-d.-S.)
| | - Jorge Ricardo-da-Silva
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (F.S.); (R.B.F.); (J.R.-d.-S.)
| | - Ricardo Chagas
- LAQV-REQUIMTE, Departamento de Química, NOVA School of Science and Technology, 2829-516 Caparica, Portugal; (D.G.); (M.G.d.S.); (R.C.)
- Food4Sustainability—Associação Para a Inovação no Alimento Sustentável, Centro Empresarial de Idanha-a-Nova, Zona Industrial, 6060-182 Idanha-a-Nova, Portugal
| | - Luísa Maria Ferreira
- LAQV-REQUIMTE, Departamento de Química, NOVA School of Science and Technology, 2829-516 Caparica, Portugal; (D.G.); (M.G.d.S.); (R.C.)
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Almeida Santos CV, Gomes da Silva M, Cabrita MJ. Impact of SO2 and bentonite addition during fermentation on volatile profile of two varietal white wines. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109893] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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3
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Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines. Molecules 2020; 25:molecules25020272. [PMID: 31936556 PMCID: PMC7024348 DOI: 10.3390/molecules25020272] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2019] [Revised: 12/24/2019] [Accepted: 01/06/2020] [Indexed: 01/15/2023] Open
Abstract
Wine aroma is the result of complex interactions between volatile compounds and non-volatile ones and individual perception phenomenon. In this work, an aroma network approach, that links volatile composition (chromatographic data) with its corresponding aroma descriptors was used to explain the wine aroma properties. This concept was applied to six monovarietal wines from Bairrada Appellation (Portugal) and used as a case study. A comprehensive determination of the wines’ volatile composition was done (71 variables, i.e., volatile components), establishing a workflow that combines extraction techniques and gas chromatographic analysis. Then, a bipartite network-based approach consisting of two different nodes was built, one with 19 aroma descriptors, and the other with the corresponding volatile compound(s). To construct the aroma networks, the odor active values were calculated for each determined compound and combined with the bipartite network. Finally, the aroma network of each wine was compared with sensory descriptive analysis. The analysis of the specific aroma network of each wine revealed that Sauvignon Blanc and Arinto white wines present higher fruity (esters) and sweet notes (esters and C13 norisoprenoids) than Bical wine. Sauvignon Blanc also exhibits higher toasted aromas (thiols) while Arinto and Bical wines exhibit higher flowery (C13 norisoprenoids) and herbaceous notes (thiols), respectively. For red wines, sweet fruit aromas are the most abundant, especially for Touriga Nacional. Castelão and Touriga Nacional wines also present toasted aromas (thiols). Baga and Castelão wines also exhibit fusel/alcohol notes (alcohols). The proposed approach establishes a chemical aroma fingerprint (aroma ID) for each type of wine, which may be further used to estimate wine aroma characteristics by projection of the volatile composition on the aroma network.
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Wine authentication: a fingerprinting multiclass strategy to classify red varietals through profound chemometric analysis of volatiles. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3151-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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5
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Fusini G, Barsanti D, Angelici G, Casotti G, Canale A, Benelli G, Lucchi A, Carpita A. Identification and synthesis of new sex-specific components of olive fruit fly (Bactrocera oleae) female rectal gland, through original Negishi reactions on supported catalysts. Tetrahedron 2018. [DOI: 10.1016/j.tet.2018.07.003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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6
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A critical review on extraction techniques and gas chromatography based determination of grapevine derived sesquiterpenes. Anal Chim Acta 2014; 846:8-35. [DOI: 10.1016/j.aca.2014.05.049] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2014] [Revised: 05/12/2014] [Accepted: 05/27/2014] [Indexed: 12/17/2022]
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7
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Springer AE, Riedl J, Esslinger S, Roth T, Glomb MA, Fauhl-Hassek C. Validated modeling for German white wine varietal authentication based on headspace solid-phase microextraction online coupled with gas chromatography mass spectrometry fingerprinting. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:6844-6851. [PMID: 25000414 DOI: 10.1021/jf502042c] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
An untargeted analytical approach combined with chemometrics using the volatiles of German white wine was investigated regarding the usefulness for verifying botanical origin. A total of 198 wine samples of Riesling, Müller-Thurgau, Silvaner, Pinot Gris, and Pinot Blanc were examined applying headspace solid-phase microextraction online coupled with gas chromatography mass spectrometry. The resultant three-dimensional raw data were processed by available metabolomics software. After data treatment, a partial least-squares discriminant analysis (PLS-DA) model was validated. External samples were correctly classified for 97% Silvaner, 93% Riesling, 91% Pinot Gris/Blanc, and 80% Müller-Thurgau. This model was related to monoterpenoids, C13-norisoprenoids, and esters. Further, 100% prediction for a two-class model of Riesling versus Pinot Gris/Blanc was confirmed by 74 additional samples measured independently. Hence, the strategy applied was, in particular, reliable and relevant for white wine varietal classification. In addition, the superior classification performance of the Riesling class was revealed.
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Affiliation(s)
- A E Springer
- Department Safety in the Food Chain, Bundesinstitut für Risikobewertung (BfR) Federal Institue for Risk Assessment , Max-Dohrn-Straße 8-10, D-10589 Berlin, Germany
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Collin S, Nizet S, Claeys Bouuaert T, Despatures PM. Main odorants in Jura flor-sherry wines. Relative contributions of sotolon, abhexon, and theaspirane-derived compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:380-387. [PMID: 22117650 DOI: 10.1021/jf203832c] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The aromatic profile of Jura flor-sherry wines (also called "yellow wines") has been little studied. Only acetaldehyde, diethoxy-1,1-ethane, and sotolon have been described as key odorants. In the present work, three wines (vintages 2002 and 2003) were investigated by gas chromatography-mass spectrometry and gas chromatography-olfactometry (GC-O) aroma extract dilution analysis. The goal was to assess the relative impact of varietal, fermentation, and oak-barrel compounds by using two complementary extraction procedures. No grape terpenoids were found after the long barrel aging (6 years and 3 months). On the other hand, two candy/fruity esters issued from yeast exhibited high flavor dilution factor (FD) values: ethyl isobutyrate (64-1024) and ethyl isovalerate (128-1024). As expected, many oak-related odorants were found in the XAD 2 flavor extracts, mainly homofuraneol [2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone] (cotton candy, FD = 16-256) and cis-β-methyloctalactone (butter, woody, FD = 256). Most probably issued from oxidation of the grape constituent theaspirane, an exceptional grenadine odor was perceived by GC-O up to dilution 64-1024. Chemical oxidation experiments and GC-high-resolution mass spectrometry (HRMS) allowed us to identify it as 4-hydroxy-7,8-dihydro-β-ionone (RI(CPsil5CB) = 1373), a hydrolysis-derived product of dihydrodehydro-β-ionone. With an extraction dedicated to hydrophilic compounds, the key role of sotolon was confirmed (112-387 μg/kg; FD = 256-1024). This procedure enabled us to also evidence its ethyl analogue, abhexon (31-74 μg/kg; FD = 64-256).
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Affiliation(s)
- Sonia Collin
- Earth and Life Institute ELIM, Unité de Brasserie et des Industries Alimentaires, Faculté d'Ingénierie biologique, agronomique et environnementale, Université Catholique de Louvain, Croix du Sud, 2 box L7.05.07, B-1348 Louvain-la-Neuve, Belgium.
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9
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Simple method for the simultaneous quantification of medium-chain fatty acids and ethyl hexanoate in alcoholic beverages by gas chromatography-flame ionization detector: Development of a direct injection method. J Chromatogr A 2011; 1218:7850-6. [DOI: 10.1016/j.chroma.2011.08.074] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2011] [Revised: 08/25/2011] [Accepted: 08/25/2011] [Indexed: 11/18/2022]
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10
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Dall’Asta C, Cirlini M, Morini E, Galaverna G. Brand-dependent volatile fingerprinting of Italian wines from Valpolicella. J Chromatogr A 2011; 1218:7557-65. [DOI: 10.1016/j.chroma.2011.08.042] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2011] [Revised: 07/12/2011] [Accepted: 08/11/2011] [Indexed: 11/25/2022]
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11
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Lee HJ, Cho IH, Lee KE, Kim YS. The compositions of volatiles and aroma-active compounds in dried omija fruits (Schisandra chinensis Baillon) according to the cultivation areas. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:8338-8346. [PMID: 21682319 DOI: 10.1021/jf200762h] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Differences in the compositions of volatiles from dried omija fruits (Schisandra chinensis Baillon) cultivated in different areas (Mungyeong, Jangsu, Jechon, and Hoengseong) in South Korea were determined by applying principal component analysis to gas chromatography-mass spectrometry data sets. Quantitative assessments revealed that terpene hydrocarbons, such as germacrene D, β-selinene, α-ylangene, β-elemene, α-selinene, and (E)-β-farnesene, were the main volatiles in all omija fruit samples. On the other hand, (E)-β-ocimene, calarene, (E)-β-farnesene, β-selinene, nonanal, 2-methylbutanoic acid, benzoic acid, 2,3-butanediol, and phenethyl alcohol were the major volatile components that contributed to the discrimination between omija fruit samples from the four cultivation areas. In addition, aroma-active compounds in four dried omija fruits were investigated and compared by gas chromatography-olfactometry using aroma extract dilution analysis. (E)-β-Ocimene (floral and herbaceous), α-pinene (pine-like and woody), hexanal (cut grass-like), 5-methylfurfural (burnt sugar-like and sweet), and α-terpinene (minty, green, and fresh) were important aroma-active compounds in all omija samples. Interestingly, the flavor dilution factors of most aroma-active compounds were lower for omija sample cultivated in Hoengseong than for those cultivated in Mungyeong, Jangsu, and Jechon.
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Affiliation(s)
- Hyun Jeong Lee
- Department of Food Science and Engineering, Ewha Womans University, Seoul, South Korea
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12
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Perestrelo R, Barros AS, Rocha SM, Câmara JS. Optimisation of solid-phase microextraction combined with gas chromatography-mass spectrometry based methodology to establish the global volatile signature in pulp and skin of Vitis vinifera L. grape varieties. Talanta 2011; 85:1483-93. [PMID: 21807213 DOI: 10.1016/j.talanta.2011.06.025] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2010] [Revised: 05/19/2011] [Accepted: 06/11/2011] [Indexed: 10/18/2022]
Abstract
The volatiles (VOCs) and semi-volatile organic compounds (SVOCs) responsible for aroma are mainly present in skin of grape varieties. Thus, the present investigation is directed towards the optimisation of a solvent free methodology based on headspace-solid-phase microextraction (HS-SPME) combined with gas chromatography-quadrupole mass spectrometry (GC-qMS) in order to establish the global volatile composition in pulp and skin of Bual and Bastardo Vitis vinifera L. varieties. A deep study on the extraction-influencing parameters was performed, and the best results, expressed as GC peak area, number of identified compounds and reproducibility, were obtained using 4 g of sample homogenised in 5 mL of ultra-pure Milli-Q water in a 20 mL glass vial with addition of 2g of sodium chloride (NaCl). A divinylbenzene/carboxen/polydimethylsiloxane fibre was selected for extraction at 60°C for 45 min under continuous stirring at 800 rpm. More than 100 VOCs and SVOCs, including 27 monoterpenoids, 27 sesquiterpenoids, 21 carbonyl compounds, 17 alcohols (from which 2 aromatics), 10 C(13) norisoprenoids and 5 acids were identified. The results showed that, for both grape varieties, the levels and number of volatiles in skin were considerably higher than those observed in pulp. According to the data obtained by principal component analysis (PCA), the establishment of the global volatile signature of grape and the relationship between different part of grapes-pulp and skin, may be an useful tool to winemaker decision to define the vinification procedures that improves the organoleptic characteristics of the corresponding wines and consequently contributed to an economic valorization and consumer acceptance.
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Affiliation(s)
- Rosa Perestrelo
- CQM/UMa-Centro de Química da Madeira, Centro de Ciências Exactas e da Engenharia da Universidade da Madeira, Campus Universitário da Penteada, Funchal, Portugal
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13
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PIETRA TORRES M, CABRITA M, GOMES DA SILVA M, PALMA V, COSTA FREITAS A. THE IMPACT OF MALOLACTIC FERMENTATION ON THE VOLATILE COMPOSITION OF THE TRINCADEIRA WINE VARIETY. J Food Biochem 2011. [DOI: 10.1111/j.1745-4514.2010.00424.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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Evaluation of beer deterioration by gas chromatography–mass spectrometry/multivariate analysis: A rapid tool for assessing beer composition. J Chromatogr A 2011; 1218:990-6. [DOI: 10.1016/j.chroma.2010.12.088] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2010] [Revised: 12/13/2010] [Accepted: 12/19/2010] [Indexed: 11/21/2022]
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15
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Zhang J, Li L, Gao N, Wang D, Gao Q, Jiang S. Feature extraction and selection from volatile compounds for analytical classification of Chinese red wines from different varieties. Anal Chim Acta 2010; 662:137-42. [DOI: 10.1016/j.aca.2009.12.043] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2009] [Revised: 12/23/2009] [Accepted: 12/26/2009] [Indexed: 11/29/2022]
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16
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Garrido-Delgado R, López-Vidal S, Arce L, Valcárcel M. Differentiation and identification of white wine varieties by using electropherogram fingerprints obtained with CE. J Sep Sci 2009; 32:3809-16. [DOI: 10.1002/jssc.200900342] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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17
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Vinholes J, Coimbra MA, Rocha SM. Rapid tool for assessment of C13 norisoprenoids in wines. J Chromatogr A 2009; 1216:8398-403. [DOI: 10.1016/j.chroma.2009.09.061] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2009] [Revised: 09/24/2009] [Accepted: 09/25/2009] [Indexed: 11/28/2022]
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18
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Determination of biogenic amines in wines by pre-column derivatization and high-performance liquid chromatography coupled to mass spectrometry. J Chromatogr A 2009; 1216:6387-93. [DOI: 10.1016/j.chroma.2009.07.029] [Citation(s) in RCA: 68] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2009] [Revised: 07/09/2009] [Accepted: 07/14/2009] [Indexed: 10/20/2022]
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19
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Coelho E, Coimbra MA, Nogueira J, Rocha SM. Quantification approach for assessment of sparkling wine volatiles from different soils, ripening stages, and varieties by stir bar sorptive extraction with liquid desorption. Anal Chim Acta 2009; 635:214-21. [DOI: 10.1016/j.aca.2009.01.013] [Citation(s) in RCA: 88] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2008] [Revised: 01/05/2009] [Accepted: 01/07/2009] [Indexed: 11/30/2022]
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Perestrelo R, Caldeira M, Rodrigues F, Câmara JS. Volatile flavour constituent patterns of Terras Madeirenses red wines extracted by dynamic headspace solid-phase microextraction. J Sep Sci 2008; 31:1841-50. [PMID: 18306209 DOI: 10.1002/jssc.200700568] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
A suitable analytical procedure based on static headspace solid-phase microextraction (SPME) followed by thermal desorption gas chromatography-ion trap mass spectrometry detection (GC-(ITD)MS), was developed and applied for the qualitative and semi-quantitative analysis of volatile components of Portuguese Terras Madeirenses red wines. The headspace SPME method was optimised in terms of fibre coating, extraction time, and extraction temperature. The performance of three commercially available SPME fibres, viz. 100 mum polydimethylsiloxane; 85 mum polyacrylate, PA; and 50/30 mum divinylbenzene/carboxen on polydimethylsiloxane, was evaluated and compared. The highest amounts extracted, in terms of the maximum signal recorded for the total volatile composition, were obtained with a PA coating fibre at 30 degrees C during an extraction time of 60 min with a constant stirring at 750 rpm, after saturation of the sample with NaCl (30%, w/v). More than sixty volatile compounds, belonging to different biosynthetic pathways, have been identified, including fatty acid ethyl esters, higher alcohols, fatty acids, higher alcohol acetates, isoamyl esters, carbonyl compounds, and monoterpenols/C(13)-norisoprenoids.
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Affiliation(s)
- Rosa Perestrelo
- Centro de Química da Madeira, Departamento de Química, Universidade da Madeira, Campus Universitário da Penteada, Funchal, Portugal
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21
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Castro R, Natera R, Durán E, García-Barroso C. Application of solid phase extraction techniques to analyse volatile compounds in wines and other enological products. Eur Food Res Technol 2008. [DOI: 10.1007/s00217-008-0900-4] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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22
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Skov T, Ballabio D, Bro R. Multiblock variance partitioning: A new approach for comparing variation in multiple data blocks. Anal Chim Acta 2008; 615:18-29. [DOI: 10.1016/j.aca.2008.03.045] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2008] [Revised: 03/17/2008] [Accepted: 03/20/2008] [Indexed: 11/28/2022]
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Rodrigues F, Caldeira M, Câmara J. Development of a dynamic headspace solid-phase microextraction procedure coupled to GC–qMSD for evaluation the chemical profile in alcoholic beverages. Anal Chim Acta 2008; 609:82-104. [DOI: 10.1016/j.aca.2007.12.041] [Citation(s) in RCA: 72] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2007] [Revised: 12/19/2007] [Accepted: 12/27/2007] [Indexed: 11/30/2022]
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24
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García-Villar N, Hernandez-Cassou S, Saurina J. Characterization of wines through the biogenic amine contents using chromatographic techniques and chemometric data analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:7453-61. [PMID: 17676870 DOI: 10.1021/jf071268d] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
This paper describes a new method for wine characterization based on the analysis of the biogenic amine composition and the chromatographic profiles using chemometric methods such as principal component analysis and partial least-squares regression. Amine contents have been determined by liquid chromatography with a precolumn derivatization with 1,2-naphthoquinone-4-sulfonate. The corresponding chromatographic data have been advantageously exploited for extracting relevant information regarding some wine features such as elaboration procedure, vintage, or origin region. Results indicate that amines might be used as descriptors of the certain enological practices. Besides, younger wines can be reasonably distinguished from aged ones on the basis of the amine contents. The wine characterization through the analysis of raw chromatographic profiles is proven to be also effective, and patterns dealing with aging processes have also been encountered.
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Affiliation(s)
- Natividad García-Villar
- Department of Analytical Chemistry, University of Barcelona, Diagonal 647, 08028-Barcelona, Spain.
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25
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Fonseca A, Raimundo IM. A simple method for water discrimination based on an light emitting diode (LED) photometer. Anal Chim Acta 2007; 596:66-72. [PMID: 17616241 DOI: 10.1016/j.aca.2007.05.059] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2007] [Revised: 04/20/2007] [Accepted: 05/30/2007] [Indexed: 11/26/2022]
Abstract
This work describes the use of a multi-LED photometer for discrimination of mineral water samples, employing chromogenic reagents and chemometric techniques. Forty-five water samples (including 7 different brands of mineral water and samples of deionised, distilled and tap waters) were analysed in a monosegmented flow system, using three different chromogenic reagents (murexide, PAR and eriochrome black T) in a pH 10.0 NH3/NH4(+) buffer in separate injections. Measurements were performed at 470, 500, 525, 562, 590, 612, 636 and 654 nm. Analyses were carried out using PCA, employing data sets including absorbance values obtained with one, two or all three reagents, which comprise 8, 16 or 24 variables, respectively. The best result was obtained with the data set from murexide and eriochrome black T, providing a clear distinction between 9 groups (distilled and deionised waters were classified in the same group). Based on the loading values, it was possible to select four wavelengths (470, 500, 590 and 654 nm) that provided a similar discrimination. With the use of these four LED, an HCA was performed, providing discrimination between 8 groups at a similarity level of 0.88. A model based on SIMCA allowed correctly classifying 94% of the samples. The discrimination between different groups is due to the metal ion contents in the water samples, mainly calcium and magnesium. Therefore, the use of common complexing reagents, such as murexide and erichrome black T, a multi-LED photometer and chemometric techniques provide an easy and simple method for water discrimination.
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Affiliation(s)
- Alexandre Fonseca
- Instituto de Química, Universidade Estadual de Campinas, UNICAMP, Cx Postal 6154, 13084-971 Campinas, Brazil
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Differentiation of “Claret”, Rosé, Red and Blend wines based on the content of volatile compounds by headspace solid-phase microextraction and gas chromatography. Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0660-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Rocha SM, Coutinho P, Delgadillo I, Coimbra MA. Headspace-solid phase microextraction–gas chromatography as a tool to define an index that establishes the retention capacity of the wine polymeric fraction towards ethyl esters. J Chromatogr A 2007; 1150:155-61. [PMID: 17196969 DOI: 10.1016/j.chroma.2006.12.029] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2006] [Revised: 12/04/2006] [Accepted: 12/07/2006] [Indexed: 10/23/2022]
Abstract
A headspace-solid phase microextraction followed by gas chromatographic analysis (HS-SPME-GC) was developed to be applied in the study of the interactions between the wine polymeric fraction and the ethyl esters: ethyl hexanoate, ethyl octanoate, and ethyl decanoate. Wine models (WM) were prepared with 10% (v/v) aqueous ethanol at pH 3.5 with distinct wine polymeric concentrations prepared from white wine of Vitis vinifera L. var. Fernão-Pires: 1.0 g L(-1) (PWM1), with a polymeric concentration approaching the real one in wine; 10.0 g L(-1) (PWM10); and 30.0 g L(-1) (PWM30), saturated with polymeric fraction. A reference wine model (RWM) was prepared without polymeric fraction. Each volatile compound (4.0 mg L(-1)) was added separately to the RWM and to the WM with the three levels of polymeric material (PWM). From the retention index (RI) calculated for each compound using the formula: [RI = 1 - (C(RWM) - C(PWM))/C(RWM)], where C(RWM) is the concentration of the compound in the RWM and C(PWM) is the concentration of the compound in the given PWM, the retention capacity of each wine polymeric fraction towards the three esters was established. The higher retention indexes were observed for ethyl decanoate, the more hydrophobic compound, and for the PWM with higher concentration. Furthermore, this study also suggested that the retained compounds are dosed to the headspace, which may promote the perception of their aroma for a longer period of time.
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Affiliation(s)
- Sílvia M Rocha
- Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal.
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Giraudel JL, Setkova L, Pawliszyn J, Montury M. Rapid headspace solid-phase microextraction-gas chromatographic-time-of-flight mass spectrometric method for qualitative profiling of ice wine volatile fraction. III. Relative characterization of Canadian and Czech ice wines using self-organizing maps. J Chromatogr A 2007; 1147:241-53. [PMID: 17346718 DOI: 10.1016/j.chroma.2007.02.050] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2006] [Revised: 01/06/2007] [Accepted: 02/15/2007] [Indexed: 11/27/2022]
Abstract
The determination of volatile and semi-volatile components of ice wine aroma was realized throughout the development of a rapid headspace solid-phase microextraction-gas chromatography-time-of-flight mass spectrometry (SPME-GC-TOF-MS) analytical method (Part I) and its application to the analysis of 137 samples produced in Canada and Czech Republic and collected directly from the producing wineries (Part II). In this Part III study, the complex matrix resulting from the analysis of the 58 compounds selected for each sample as described in Part II, was submitted to critical interpretation by using a self-organizing map (SOM) technique. Results were commented in terms of relative characterization of samples according to their geographical origin, grape varieties, and vintage years. When clear clustering was obtained, the most determinant compounds responsible for the observed differentiations were identified and further discussed.
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Affiliation(s)
- Jean Luc Giraudel
- Université Bordeaux1-CNRS, ISM-UMR 5255, Equipe Périgourdine de Chimie Appliquée, Site Universitaire, 24019 Périgueux, France
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Câmara JS, Marques JC, Perestrelo RM, Rodrigues F, Oliveira L, Andrade P, Caldeira M. Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings. J Chromatogr A 2006; 1150:198-207. [PMID: 17027810 DOI: 10.1016/j.chroma.2006.09.014] [Citation(s) in RCA: 71] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2006] [Revised: 09/05/2006] [Accepted: 09/06/2006] [Indexed: 11/17/2022]
Abstract
A dynamic headspace solid-phase microextraction (HS-SPME) and gas chromatography coupled to ion trap mass spectrometry (GC-(IT)MS) method was developed and applied for the qualitative determination of the volatile compounds present in commercial whisky samples which alcoholic content was previously adjusted to 13% (v/v). Headspace SPME experimental conditions, such as fibre coating, extraction temperature and extraction time, were optimized in order to improve the extraction process. Five different SPME fibres were used in this study, namely, poly(dimethylsiloxane) (PDMS), poly(acrylate) (PA), Carboxen-poly(dimethylsiloxane) (CAR/PDMS), Carbowax-divinylbenzene (CW/DVB) and Carboxen-poly(dimethylsiloxane)-divinylbenzene (CAR/PDMS/DVB). The best results were obtained using a 75 microm CAR/PDMS fibre during headspace extraction at 40 degrees C with stirring at 750 rpm for 60 min, after saturating the samples with salt. The optimised methodology was then applied to investigate the volatile composition profile of three Scotch whisky samples--Black Label, Ballantines and Highland Clan. Approximately seventy volatile compounds were identified in the these samples, pertaining at several chemical groups, mainly fatty acids ethyl esters, higher alcohols, fatty acids, carbonyl compounds, monoterpenols, C13 norisoprenoids and some volatile phenols. The ethyl esters form an essential group of aroma components in whisky, to which they confer a pleasant aroma, with "fruity" odours. Qualitatively, the isoamyl acetate, with "banana" aroma, was the most interesting. Quantitatively, significant components are ethyl esters of caprilic, capric and lauric acids. The highest concentration of fatty acids, were observed for caprilic and capric acids. From the higher alcohols the fusel oils (3-methylbutan-1-ol and 2.phenyletanol) are the most important ones.
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Affiliation(s)
- J S Câmara
- Centro de Química da Madeira, Departamento de Química, Universidade da Madeira, Campus Universitário da Penteada, 9000-390 Funchal, Portugal.
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