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Aspromonte J, Mascrez S, Eggermont D, Purcaro G. Solid-phase microextraction coupled to comprehensive multidimensional gas chromatography for food analysis. Anal Bioanal Chem 2024; 416:2221-2246. [PMID: 37999723 DOI: 10.1007/s00216-023-05048-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 10/22/2023] [Accepted: 11/09/2023] [Indexed: 11/25/2023]
Abstract
Solid-phase microextraction and comprehensive multidimensional gas chromatography represent two milestone innovations that occurred in the field of separation science in the 1990s. They have a common root in their introduction and have found a perfect coupling in their evolution and applications. This review will focus on food analysis, where the paradigm has changed significantly over time, moving from a targeted analysis, focusing on a limited number of analytes at the time, to a more holistic approach for assessing quality in a larger sense. Indeed, not only some major markers or contaminants are considered, but a large variety of compounds and their possible interaction, giving rise to the field of foodomics. In order to obtain such detailed information and to answer more sophisticated questions related to food quality and authenticity, the use of SPME-GC × GC-MS has become essential for the comprehensive analysis of volatile and semi-volatile analytes. This article provides a critical review of the various applications of SPME-GC × GC in food analysis, emphasizing the crucial role this coupling plays in this field. Additionally, this review dwells on the importance of appropriate data treatment to fully harness the results obtained to draw accurate and meaningful conclusions.
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Affiliation(s)
- Juan Aspromonte
- Laboratorio de Investigación y Desarrollo de Métodos Analíticos, LIDMA, Facultad de Ciencias Exactas (Universidad Nacional de La Plata, CIC-PBA, CONICET), Calle 47 Esq. 115, 1900, La Plata, Argentina
| | - Steven Mascrez
- Gembloux Agro-Bio Tech, University of Liège, Passage Des Déportés, 2, B-5030, Gembloux, Belgium
| | - Damien Eggermont
- Gembloux Agro-Bio Tech, University of Liège, Passage Des Déportés, 2, B-5030, Gembloux, Belgium
| | - Giorgia Purcaro
- Gembloux Agro-Bio Tech, University of Liège, Passage Des Déportés, 2, B-5030, Gembloux, Belgium.
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2
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Ribeiro SG, Martins C, Tavares T, Rudnitskaya A, Alves F, Rocha SM. Volatile Composition of Fortification Grape Spirit and Port Wine: Where Do We Stand? Foods 2023; 12:2432. [PMID: 37372643 DOI: 10.3390/foods12122432] [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: 04/18/2023] [Revised: 05/15/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023] Open
Abstract
Port wine's prominence worldwide is unequivocal and the grape spirit, which comprises roughly one fifth of the total volume of this fortified wine, is also a contributor to the recognized quality of this beverage. Nonetheless, information about the influence of the grape spirit on the final aroma of Port wine, as well as its volatile composition, is extremely limited. Moreover, the aroma characteristics of Port wines are modulated mainly by their volatile profiles. Hence, this review presents a detailed overview of the volatile composition of the fortification spirit and Port wine, along with the methodologies employed for their characterization. Moreover, it gives a general overview of the Douro Demarcated Region (Portugal) and the relevance of fortification spirit to the production of Port wine. As far as we know, this review contains the most extensive database on the volatile composition of grape spirit and Port wine, corresponding to 23 and 208 compounds, respectively. To conclude, the global outlook and future challenges are addressed, with the position of the analytical coverage of the chemical data on volatile components discussed as crucial for the innovation centered on consumer preferences.
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Affiliation(s)
- Sónia Gomes Ribeiro
- Department of Chemistry & LAQV-REQUIMTE, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Cátia Martins
- Department of Chemistry & LAQV-REQUIMTE, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Tiago Tavares
- Department of Chemistry & LAQV-REQUIMTE, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Alisa Rudnitskaya
- Department of Chemistry & CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Fernando Alves
- Symington Family Estates, Vinhos S.A. Travessa Barão de Forrester, 86, 4400-034 Vila Nova de Gaia, Portugal
| | - Sílvia M Rocha
- Department of Chemistry & LAQV-REQUIMTE, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
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3
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Unveiling the Evolution of Madeira Wine Key Metabolites: A Three-Year Follow-Up Study. Processes (Basel) 2022. [DOI: 10.3390/pr10051019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023] Open
Abstract
Madeira wine (MW) encompasses an unusual oxidative ageing process that makes it distinctive. Several metabolites have been related to its quality and safety, such as 5-hydroxymethylfurfural (HMF), furfural, sotolon, and ethyl carbamate (EC). These compounds were quantified over a three-year period to assess their formation rate according to the ageing procedure used: canteiro vs. estufagem. Estufagem, which includes thermal processing of young MWs, promoted greater HMF, furfural, and sotolon accumulation, especially in sweet wines, in which sotolon contributed significantly to aroma (odour active values up to 17.5). Tinta Negra revealed a higher predisposition to form EC while Malvasia and Sercial were less prone to its formation. The formation of furfural, HMF, and EC strongly correlated with the ageing time. Sotolon had a strong correlation with the ageing time in canteiro (r = 0.79) and a moderate correlation in estufagem (r = 0.65). In both ageing procedures, sotolon, furfural, and HMF formation trends strongly correlated with each other (r = 0.74–0.90). In turn, EC also correlated with all furans (r = 0.51–0.85). Yellow tones (b*) correlated with these metabolites only when wines undergo estufagem. This study provides valuable insights to improve MW quality and safety management procedures.
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Rocha SM, Costa CP, Martins C. Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC. Front Chem 2022; 10:820749. [PMID: 35300387 PMCID: PMC8921485 DOI: 10.3389/fchem.2022.820749] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Accepted: 01/24/2022] [Indexed: 12/05/2022] Open
Abstract
The human senses shape the life in several aspects, namely well-being, socialization, health status, and diet, among others. However, only recently, the understanding of this highly sophisticated sensory neuronal pathway has gained new advances. Also, it is known that each olfactory receptor cell expresses only one type of odorant receptor, and each receptor can detect a limited number of odorant substances. Odorant substances are typically volatile or semi-volatile in nature, exhibit low relative molecular weight, and represent a wide variety of chemical families. These molecules may be released from foods, constituting clouds surrounding them, and are responsible for their aroma properties. A single natural aroma may contain a huge number of volatile components, and some of them are present in trace amounts, which make their study especially difficult. Understanding the components of food aromas has become more important than ever with the transformation of food systems and the increased innovation in the food industry. Two-dimensional gas chromatography and time-of-flight mass spectrometry (GC × GC-ToFMS) seems to be a powerful technique for the analytical coverage of the food aromas. Thus, the main purpose of this review is to critically discuss the potential of the GC × GC-based methodologies, combined with a headspace solvent-free microextraction technique, in tandem with data processing and data analysis, as a useful tool to the analysis of the chemical aroma clouds of foods. Due to the broad and complex nature of the aroma chemistry subject, some concepts and challenges related to the characterization of volatile molecules and the perception of aromas will be presented in advance. All topics covered in this review will be elucidated, as much as possible, with examples reported in recent publications, to make the interpretation of the fascinating world of food aroma chemistry more attractive and perceptive.
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Affiliation(s)
- Sílvia M. Rocha
- LAQV-REQUIMTE and Departamento de Química, Universidade de Aveiro, Campus Universitário Santiago, Aveiro, Portugal
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5
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Han L, Meng C, Zhang D, Liu H, Sun B. Fabrication of a fluorescence probe via molecularly imprinted polymers on carbazole-based covalent organic frameworks for optosensing of ethyl carbamate in fermented alcoholic beverages. Anal Chim Acta 2022; 1192:339381. [DOI: 10.1016/j.aca.2021.339381] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 12/05/2021] [Accepted: 12/14/2021] [Indexed: 11/01/2022]
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Abt E, Incorvati V, Robin LP, Redan BW. Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies. J Food Prot 2021; 84:2195-2212. [PMID: 34347857 PMCID: PMC9092314 DOI: 10.4315/jfp-21-219] [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: 05/24/2021] [Accepted: 08/02/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Ethyl carbamate (EC) is a process contaminant that can be formed as a by-product during fermentation and processing of foods and beverages. Elevated EC concentrations are primarily associated with distilled spirits, but this compound has also been found at lower concentrations in foods and beverages, including breads, soy sauce, and wine. Evidence from animal studies suggests that EC is a probable human carcinogen. Consequently, several governmental institutions have established allowable limits for EC in the food supply. This review includes EC formation mechanisms, occurrence of EC in the food supply, and EC dietary exposure assessments. Current analytical methods used to detect EC will be covered, in addition to emerging technologies, such as nanosensors and surface-enhanced Raman spectroscopy. Various mitigation methods have been used to maintain EC concentrations below allowable limits, including distillation, enzymatic treatments, and genetic engineering of yeast. More research in this field is needed to refine mitigation strategies and develop methods to rapidly detect EC in the food supply. HIGHLIGHTS
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7
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Martins FCOL, Batista AD, Melchert WR. Current overview and perspectives in environmentally friendly microextractions of carbamates and dithiocarbamates. Compr Rev Food Sci Food Saf 2021; 20:6116-6145. [PMID: 34564942 DOI: 10.1111/1541-4337.12821] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 07/10/2021] [Accepted: 07/13/2021] [Indexed: 01/07/2023]
Abstract
Carbamates and dithiocarbamates are two classes of pesticides widely employed in the agriculture practice to control and avoid pests and weeds, hence, the monitoring of the residue of those pesticides in different foodstuff samples is important. Thus, this review presents the classification, chemical structure, use, and toxicology of them. Moreover, it was shown the evolution of liquid- and solid-phase microextractions employed in the extraction of carbamates and dithiocarbamates in water and foodstuff samples. The classification, operation mode, and application of the microextractions of liquid-phase and solid-phase used in their extraction were discussed and related to the analytical parameters and guidelines of green analytical chemistry.
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Affiliation(s)
| | - Alex D Batista
- Institute of Chemistry, University of Uberlândia, Uberlândia, Brazil
| | - Wanessa R Melchert
- College of Agriculture "Luiz de Queiroz", University of São Paulo, Piracicaba, Brazil
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8
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HS-SPME Gas Chromatography Approach for Underivatized Acrylamide Determination in Biscuits. Foods 2021; 10:foods10092183. [PMID: 34574293 PMCID: PMC8470632 DOI: 10.3390/foods10092183] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 09/09/2021] [Accepted: 09/10/2021] [Indexed: 01/29/2023] Open
Abstract
Acrylamide (AA) is a food contaminant in thermally processed products that is object of tight control. A simple and easy-to-apply methodology for routine monitoring of AA levels in food products could allow producers to be players in the control of their own products. In this work, a simple methodology for AA quantification without derivatization was developed for biscuits, for which the benchmark levels recommended by EFSA are 350 µg/kg, and 150 µg/kg for biscuits for infants and young children. Headspace-solid phase microextraction (HS-SPME) was used in 120 mL screwed-cap vials with a carboxen/polydimetylsiloxane fiber, 4 g of biscuits, and 10 mL of water during 15 min at room temperature under stirring. The addition of 30 mL of propanol under stirring during 15 min at room temperature and 15 min at 60 °C was used to promote AA transfer to the headspace. The fiber exposure was 45 min. A gas chromatography-mass spectrometry analysis allowed to obtain an external calibration curve at m/z 71, with linearity R2 > 0.99 and precision RSD < 9%. The detection and quantification limits were 27.4 µg/kg and 91.5 µg/kg, respectively. The methodology was successfully used in biscuits with lower AA amount, where mitigation strategies (asparaginase or pectate) were applied.
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9
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Comprehensive Study of Variety Oenological Potential Using Statistic Tools for the Efficient Use of Non-Renewable Resources. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11094003] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The evaluation of the variety suitability regarding each appellation’s specificities should be a strategy for maximizing the varieties’ oenological potential while contributing to the sustainable production of quality wines, keeping their typicity and rationalizing winemaking costs. Thus, the combination of several grape physicochemical attributes, modulated by climate and vineyard characteristics, providing knowledge for each grape variety’s oenological potential, is a relevant and reliable support for winemakers’ decisions. To prove this hypothesis, six mature grape varieties from three harvests, each one from three vineyard parcels with different topographical conditions from Bairrada Appellation (Portugal), were studied using analysis of variance–simultaneous components analysis (ASCA). The effects of harvest year and parcel on grape berry weight, pH, titratable acidity, total sugars, total phenolics, antiradical activity, and volatile composition in free and glycosidically-linked forms were analyzed. The compositional plasticity of autochthonous varieties (white Arinto and Bical and red Baga, Castelão, and Touriga Nacional) was observed. Sauvignon Blanc grape composition was significantly modulated by harvest. This study represents an important contribution for the maintenance of varieties’ biodiversity while contributing to establishing their peculiarities. Autochthonous varieties, if accurately exploited, can provide higher characteristic diversity than worldwide used varieties, an aspect to be more objectively taken into consideration by winemakers.
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10
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Profiling the occurrence of biogenic amines in different types of tuna samples using an improved analytical approach. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110804] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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11
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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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12
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Gentianose: Purification and structural determination of an unknown oligosaccharide in grape seeds. Food Chem 2020; 344:128588. [PMID: 33229151 DOI: 10.1016/j.foodchem.2020.128588] [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: 05/08/2020] [Revised: 11/02/2020] [Accepted: 11/04/2020] [Indexed: 11/21/2022]
Abstract
Grape seeds are among the main constituents of grape pomace, ranging between 20% and 30% of the wet matrix; however, their oligosaccharide composition has not been studied. This paper describes the purification and the identification of low molecular weight oligosaccharides contained in an EtOH/water extract of grape seeds. A sequential two-step purification by size exclusion chromatography was carried out to fractionate compounds according to molecular weights. Chemical characterization of the combined fractions was performed by Magnetic Resonance Spectroscopy and Gas Chromatography-Mass Spectrometry analyses. The separation process gave two fractions abundant in sucrose and glucose. A third fraction containing trisaccharides was acetylated allowing the purification of the main trisaccharide. The structure elucidation of the acetylated product made it possible to identify gentianose, a predominant carbohydrate reserve found in the storage roots of perennial Gentiana lutea. Grape seeds are wine industry by-products and the obtained results suggest the importance of their recovery.
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13
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Jiang X, Xie Y, Wan D, Zheng F, Wang J. Simultaneously detecting ethyl carbamate and its precursors in rice wine based on a pH-responsive electrochemical impedance sensor. Anal Chim Acta 2020; 1126:124-132. [PMID: 32736716 DOI: 10.1016/j.aca.2020.05.068] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 05/27/2020] [Accepted: 05/29/2020] [Indexed: 11/30/2022]
Abstract
Intensive efforts have been made to diminish ethyl carbamate in fermentation products. The presented research demonstrated an approach to simultaneously detecting ethyl carbamate and its precursors including urea, citrulline and arginine with nano Mn(Ⅱ)O modified composite working electrode via electrochemical impedance spectroscopy. Adjusting sample solutions at certain pH value leads the differentiated priority of protonation from nitrogen group in the ethyl carbamate (EC) and its precursors. Molecular recognition was achieved through attractive electrostatic interaction due to the negatively charged Mn(Ⅱ)O nanocrystal on the working electrode surface in aqueous sample solutions. Deconvolution and principle component analysis were applied to differentiate the specific scanning frequency for each analyte. The detection limits of EC, citrulline, urea and arginine are 0.8 ng L-1, 1.57 ng L-1, 0.54 ng L-1 and 1.56 ng L-1, respectively. The developed electrochemical sensor provides a sensitive and selective approach superior to the current reported label-free methodologies and offering a solution for ethyl carbamates in real time process control.
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Affiliation(s)
- Xinyue Jiang
- School of Civil Engineering, Architecture and Environment, Hubei University of Technology, Hubei, Wuhan, 430068, China
| | - Yuqun Xie
- School of Bioengineering and Food Science, Hubei University of Technology, Wuhan, Hubei, 430068, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China.
| | - Duanji Wan
- School of Civil Engineering, Architecture and Environment, Hubei University of Technology, Hubei, Wuhan, 430068, China
| | - Fuping Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China
| | - Jun Wang
- School of Civil Engineering, Architecture and Environment, Hubei University of Technology, Hubei, Wuhan, 430068, China; College of Marine Sciences, South China Agricultural University, Guangzhou, 510642, China; Ministry of Education Key Laboratory for Ecology of Tropical Islands, College of Life Sciences, Hainan Normal University, Haikou, 571158, China.
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14
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Dubois LM, Aczon S, Focant JF, Perrault KA. Translation of a One-Dimensional to a Comprehensive Two-Dimensional Gas Chromatography Method with Dual-Channel Detection for Volatile Organic Compound Measurement in Forensic Applications. Anal Chem 2020; 92:10091-10098. [PMID: 32551508 DOI: 10.1021/acs.analchem.0c01926] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
After its introduction in the early 1990s, comprehensive two-dimensional gas chromatography (GC×GC) has evolved from a separation science research tool to the central component of many industries. Despite the maturity of the technique, some fields remain reluctant to its use in routine applications. In the case of forensic science, some constraints are the strict requirements enforced in forensic laboratories and the time and effort that must be invested for intralaboratory method validation. Concerns may also arise about whether information could be lost when transitioning to a new technique. This study reports on a method translation from conventional one-dimensional (1D) GC to GC×GC, ensuring the integrity of data as conversion is made. The GC was retrofitted with a reverse fill/flush (RFF) flow modulator and equipped with dual-channel detection using a quadrupole mass spectrometer (qMS) and a flame ionization detector (FID). The parallel use of two detectors, where qMS was applied for qualitative identification and FID for quantification, allowed higher flows and slightly wider peaks to be exploited for the analysis of a volatile organic compound (VOC) reference mixture relevant to forensic VOC profiling. Peak quality assessment and calibration curves using GC-qMS and GC×GC-qMS/FID document the transfer and adaptation of the original method without a loss in data quality. Furthermore, the preprocessing and the data analysis processing steps, including calibration and peak quality assessment for each of the three data sets, are explained in detail. This information provides benchmark data for routine laboratories that want to implement a GC×GC approach into routine workflows.
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Affiliation(s)
- Lena M Dubois
- Molecular Systems, Organic & Biological Analytical Chemistry Group, University of Liège, 11 Allée du 6 Août, 4000 Liège, Belgium
| | - Stephanie Aczon
- Laboratory of Forensic and Bioanalytical Chemistry, Forensic Sciences Unit, Chaminade University of Honolulu, 3140 Waialae Avenue, Honolulu, Hawaii 96815, United States
| | - Jean-François Focant
- Molecular Systems, Organic & Biological Analytical Chemistry Group, University of Liège, 11 Allée du 6 Août, 4000 Liège, Belgium
| | - Katelynn A Perrault
- Laboratory of Forensic and Bioanalytical Chemistry, Forensic Sciences Unit, Chaminade University of Honolulu, 3140 Waialae Avenue, Honolulu, Hawaii 96815, United States
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15
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Perestrelo R, Silva C, Câmara JS. Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma Descriptors. Molecules 2019; 24:E3028. [PMID: 31438523 PMCID: PMC6749321 DOI: 10.3390/molecules24173028] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Revised: 08/07/2019] [Accepted: 08/17/2019] [Indexed: 11/16/2022] Open
Abstract
In the present study we aimed to investigate the volatile organic compounds (VOCs) that may potentially be responsible for specific descriptors of Madeira wine providing details about Madeira wine aroma notes at molecular level. Moreover, the wine aroma profile, based on the obtained data, will be a starting point to evaluate the impact of grape variety (Malvasia, Bual, Sercial, Verdelho and Tinta Negra), type (sweet, medium sweet, dry and medium dry), and age (from 3 to 20 years old) on Madeira wine sensorial properties. Firstly, a comprehensive and in-depth Madeira wine volatile profiling was carried out using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME/GC-qMS). Secondly, a relation among the varietal, fermentative and aging aroma compounds, and their aroma descriptors with the Madeira wine sensorial properties was assessed. A total of 82 VOCs, belonging to different chemical families were identified, namely 21 esters, 13 higher alcohols, ten terpenic compounds, nine fatty acids, seven furanic compounds, seven norisoprenoids, six lactones, four acetals, four volatile phenols and one sulphur compound. From a sensorial point of view, during the aging process the wine lost its freshness and fruitiness odor related to the presence of some varietal and fermentative compounds, whereas other descriptors such as caramel, dried fruits, spicy, toasty and woody, arose during ageing. The Maillard reaction and diffusion from the oak were the most important pathways related with these descriptors. A relationship-based approach was used to explore the impact of grape variety, wine type, and age on Madeira wine sensorial properties based on shared number of VOCs and their odors.
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Affiliation(s)
- Rosa Perestrelo
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Catarina Silva
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - José S Câmara
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal.
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal.
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16
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Qi H, Chen H, Wang Y, Jiang L. Detection of ethyl carbamate in liquors using surface-enhanced Raman spectroscopy. ROYAL SOCIETY OPEN SCIENCE 2018; 5:181539. [PMID: 30662756 PMCID: PMC6304119 DOI: 10.1098/rsos.181539] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2018] [Accepted: 10/26/2018] [Indexed: 05/14/2023]
Abstract
Ethyl carbamate (EC), a potential carcinogen, can be formed during the fermentation and storage of alcoholic beverages. In this work, quantitative detection of EC in alcoholic beverages by using surface-enhanced Raman spectroscopy (SERS) is reported. Flower-shaped silver nanostructure substrates and silver nanocube substrates were prepared and employed as SERS platform. Flower-like silver substrates had better Raman enhancement effect on EC and were selected for further EC detection. In EC SERS spectra based on flower-shaped silver substrates, the strongest and reproducible characteristic band at 857 cm-1 was chosen for establishing a linear regression model in the concentrations ranging from 10-5 to 10-9 M, which effectively extended the application scope of the quantitative model for determination EC. Furthermore, a real alcoholic beverage was tested to verify the feasibility and reliability of the method.
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Affiliation(s)
| | - Huacai Chen
- Author for correspondence: Huacai Chen e-mail:
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Ferreira DC, Nicolli KP, Souza-Silva ÉA, Manfroi V, Zini CA, Welke JE. Carbonyl compounds in different stages of vinification and exposure risk assessment through Merlot wine consumption. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2018; 35:2315-2331. [PMID: 30427283 DOI: 10.1080/19440049.2018.1539530] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
The objective of this research was to estimate for the first time the transformations that the free form of some target carbonyl compounds may undergo during winemaking and assess the exposure risk to these compounds through the consumption of the Merlot commercial wines under study. Acrolein and furfural were found in grapes and the respective wines, although levels were observed to decline throughout the winemaking process. Formaldehyde was found in all stages of wine production in levels lower than the limit of quantification of the method and ethyl carbamate was not found in samples. Acetaldehyde seems to be a precursor of acetoin and 2,3-butanediol, since the levels of this aldehyde decreased along winemaking and the formation of the ester and alcohol was verified. Furfural levels decreased, while the occurrence of furan-containing compounds increased during winemaking. The formation of acetaldehyde during alcoholic fermentation and the potential environmental contamination of grapes with acrolein and furfural are considered as the critical points related to the presence of toxic carbonyl compounds in the wine. Acrolein was found in the samples under study in sufficient quantities to present risk to human health, while other potentially toxic carbonyl compounds did not result in risk. This study indicated for the first time the presence of acrolein in grapes suggesting that environmental pollution can play an important role in the levels of this aldehyde detected in wines. Reduction of the emission of this aldehyde to the environment may be achieved by replacing wood burning by another heat source in fireplaces or wood stones, and abandoning the practice of burning garbage and vegetation.
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Affiliation(s)
- Daiani Cecchin Ferreira
- a Departamento de Ciências dos Alimentos, Instituto de Ciência e Tecnologia de Alimentos (ICTA) , Universidade Federal do Rio Grande do Sul (UFRGS) , Porto Alegre , Brazil
| | | | - Érica A Souza-Silva
- b Departamento de Química Inorgânica, Instituto de Química , UFRGS , Porto Alegre , Brazil.,c Departamento de Química, Instituto de Ciências Ambientais, Químicas e Farmacêuticas , Universidade Federal de São Paulo (UNIFESP) , Diadema , Brazil
| | - Vitor Manfroi
- a Departamento de Ciências dos Alimentos, Instituto de Ciência e Tecnologia de Alimentos (ICTA) , Universidade Federal do Rio Grande do Sul (UFRGS) , Porto Alegre , Brazil
| | - Claudia Alcaraz Zini
- b Departamento de Química Inorgânica, Instituto de Química , UFRGS , Porto Alegre , Brazil
| | - Juliane Elisa Welke
- a Departamento de Ciências dos Alimentos, Instituto de Ciência e Tecnologia de Alimentos (ICTA) , Universidade Federal do Rio Grande do Sul (UFRGS) , Porto Alegre , Brazil
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18
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Ferreira DC, Hernandes KC, Nicolli KP, Souza-Silva ÉA, Manfroi V, Zini CA, Welke JE. Development of a Method for Determination of Target Toxic Carbonyl Compounds in Must and Wine Using HS-SPME-GC/MS-SIM After Preliminary GC×GC/TOFMS Analyses. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1343-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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19
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Tu Q, Qi W, Zhao J, Zhang L, Guo Y. Quantification ethyl carbamate in wines using reaction-assisted-extraction with 9-xanthydrol and detection by heart-cutting multidimensional gas chromatography-mass spectrometry. Anal Chim Acta 2018; 1001:86-92. [DOI: 10.1016/j.aca.2017.11.022] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2017] [Revised: 11/03/2017] [Accepted: 11/07/2017] [Indexed: 01/03/2023]
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20
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Quantitative strategies for detecting different levels of ethyl carbamate (EC) in various fermented food matrices: An overview. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.09.008] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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21
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Dymerski T. Two-Dimensional Gas Chromatography Coupled With Mass Spectrometry in Food Analysis. Crit Rev Anal Chem 2018; 48:252-278. [PMID: 29185796 DOI: 10.1080/10408347.2017.1411248] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The development of instrumental analytical techniques provided the opportunity for in-depth characterization of many food matrices. In particular, the use of gas chromatography coupled with mass spectrometry gives impressive results in terms of quality and authenticity testing, conducting food freshness evaluations and contamination assessments. A new variant of gas chromatography, namely two-dimensional gas chromatography (GC × GC), and various versions of mass spectrometry have been developed since last 15 years, and they still remain at the time of their renaissance. The present critical review is focused on the use of GC × GC coupled with mass spectrometry for qualitative and quantitative reasons in food analysis. It is explained how powerful analytical tool is above-mentioned technical solution. Special attention is devoted to the issues related to the development of this technique during last years in terms of key construction elements, such as modulators and MS detectors. Finally, the critical discussion on many various aspects including advantages and more important disadvantages, caused probable moderate interest of this solution, in food analytics is concerned.
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Affiliation(s)
- Tomasz Dymerski
- a Faculty of Chemistry, Department of Analytical Chemistry , Gdańsk University of Technology , Gdańsk , Poland
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22
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Leça JM, Pereira V, Pereira AC, Marques JC. A Sensitive Method for the Rapid Determination of Underivatized Ethyl Carbamate in Fortified Wine by Liquid Chromatography-Electrospray Tandem Mass Spectrometry. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-1002-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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23
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Impact of storage time and temperature on furanic derivatives formation in wines using microextraction by packed sorbent tandem with ultrahigh pressure liquid chromatography. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.10.041] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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24
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Freitas J, Perestrelo R, Cassaca R, Castillo M, Santos M, Pereira J, Câmara JS. A fast and environment-friendly MEPS PEP /UHPLC-PDA methodology to assess 3-hydroxy-4,5-dimethyl-2(5H)-furanone in fortified wines. Food Chem 2017; 214:686-693. [DOI: 10.1016/j.foodchem.2016.07.107] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2016] [Revised: 07/18/2016] [Accepted: 07/18/2016] [Indexed: 10/24/2022]
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25
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Alves V, Conceição C, Gonçalves J, Teixeira HM, Câmara JS. Improved Analytical Approach Based on QuECHERS/UHPLC-PDA for Quantification of Fluoxetine, Clomipramine and their Active Metabolites in Human Urine Samples. J Anal Toxicol 2016; 41:45-53. [DOI: 10.1093/jat/bkw077] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2016] [Revised: 05/09/2016] [Accepted: 05/15/2016] [Indexed: 11/12/2022] Open
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26
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Zhang Z, Lu X, Tian Y, Zhou N. High-sensitive Electrochemical Determination of Ethyl Carbamate Using Urethanase and Glutamate Dehydrogenase Modified Electrode. ELECTROANAL 2016. [DOI: 10.1002/elan.201600421] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Zhiwei Zhang
- The Key Laboratory of Industrial Biotechnology; Ministry of Education; School of Biotechnology; Jiangnan University; Wuxi 214122 China
| | - Xiaoxia Lu
- The Key Laboratory of Industrial Biotechnology; Ministry of Education; School of Biotechnology; Jiangnan University; Wuxi 214122 China
| | - Yaping Tian
- The Key Laboratory of Industrial Biotechnology; Ministry of Education; School of Biotechnology; Jiangnan University; Wuxi 214122 China
| | - Nandi Zhou
- The Key Laboratory of Industrial Biotechnology; Ministry of Education; School of Biotechnology; Jiangnan University; Wuxi 214122 China
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27
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Ryu D, Choi B, Kim E, Park S, Paeng H, Kim CI, Lee JY, Yoon HJ, Koh E. Determination of Ethyl Carbamate in Alcoholic Beverages and Fermented Foods Sold in Korea. Toxicol Res 2015; 31:289-97. [PMID: 26483888 PMCID: PMC4609976 DOI: 10.5487/tr.2015.31.3.289] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022] Open
Abstract
Ethyl carbamate (EC) classified as a probable human carcinogen (Group 2A) is naturally formed in alcoholic beverages and fermented foods during fermentation process and/or during storage. The objective of this study was to analyze EC in 34 food items including 14 alcoholic beverages and 20 fermented foods sold in Korea. Each food was collected from 18 supermarkets in 9 metropolitan cities in Korea, and then made into composite. According to food composition and alcohol content, samples were divided into four matrices such as apple juice, milk, Soju (liquor containing about 20% alcohol), and rice porridge. The maximum EC value of 151.06 µg/kg was found in Maesilju (liquor made from Maesil and Soju). Whisky and Bokbunjaju (Korean black raspberry wine) contained 9.90 µg/kg and 6.30 µg/kg, respectively. EC was not detected in other alcoholic beverages. Of 20 fermented foods, Japanese-style soy sauce had highest level of 15.59 µg/kg and traditional one contained 4.18 µg/kg. Soybean paste had 1.18 µg/kg, however, EC was not found in other fermented foods.
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Affiliation(s)
- Dayeon Ryu
- Department of Food and Nutrition, College of Natural Sciences, Seoul Women's University, Seoul, Korea
| | - Bogyoung Choi
- Department of Food and Nutrition, College of Natural Sciences, Seoul Women's University, Seoul, Korea
| | - Eunjoo Kim
- Department of Food and Nutrition, College of Natural Sciences, Seoul Women's University, Seoul, Korea
| | - Seri Park
- Department of Food and Nutrition, College of Natural Sciences, Seoul Women's University, Seoul, Korea
| | - Hwijin Paeng
- Department of Food and Nutrition, College of Natural Sciences, Seoul Women's University, Seoul, Korea
| | - Cho-Il Kim
- Bureau of Health Industry Promotion, Korea Health Industry Development Institute, Chungcheongbuk-do, Korea
| | - Jee-Yeon Lee
- Nutrition Policy & Promotion Team, Korea Health Industry Development Institute, Chungcheongbuk-do, Korea
| | - Hae Jung Yoon
- Department of Food Safety Evaluation, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Chungcheongbuk-do, Korea
| | - Eunmi Koh
- Department of Food and Nutrition, College of Natural Sciences, Seoul Women's University, Seoul, Korea
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28
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Zhang X, Chen Z, Chen F. Construction of car1 Deletion Mutant fromSaccharomyces cerevisiaeand Evaluation of Its Fermentation Ability. FOOD BIOTECHNOL 2015. [DOI: 10.1080/08905436.2015.1059765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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29
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Martins C, Brandão T, Almeida A, Rocha SM. Insights on beer volatile profile: Optimization of solid-phase microextraction procedure taking advantage of the comprehensive two-dimensional gas chromatography structured separation. J Sep Sci 2015; 38:2140-8. [DOI: 10.1002/jssc.201401388] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2014] [Revised: 02/11/2015] [Accepted: 03/26/2015] [Indexed: 11/10/2022]
Affiliation(s)
- Cátia Martins
- Departamento de Química, QOPNA; Universidade de Aveiro; Aveiro Portugal
- Departamento de Biologia, CESAM; Universidade de Aveiro; Aveiro Portugal
| | | | - Adelaide Almeida
- Departamento de Biologia, CESAM; Universidade de Aveiro; Aveiro Portugal
| | - Sílvia M. Rocha
- Departamento de Química, QOPNA; Universidade de Aveiro; Aveiro Portugal
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30
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Zhao X, Jiang C. Determination of ethyl carbamate in fermented liquids by ultra high performance liquid chromatography coupled with a Q Exactive hybrid quadrupole-orbitrap mass spectrometer. Food Chem 2015; 177:66-71. [PMID: 25660859 DOI: 10.1016/j.foodchem.2015.01.025] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2013] [Revised: 05/10/2014] [Accepted: 01/03/2015] [Indexed: 11/25/2022]
Abstract
In this study, the determination of ethyl carbamate (EC) in fermented liquids (red wines, Chinese liquors and yellow wines) was carried by using ultra high performance liquid chromatography coupled with a Q Exactive hybrid quadrupole-orbitrap mass spectrometer (UHPLC-MS/MS). The parameters usually examined in the method validation were firstly evaluated. Good linearity was obtained with a correlation coefficient of 0.9999. The limits of detection (LOD) and quantitation (LOQ) of EC in sample were 1.8 and 4.0 μg/L, respectively. Recoveries ranged between 107.19% and 110.98%. The precision (relative standard deviation, RSD) of the method was <5%. Furthermore, red wines, Chinese liquors and yellow wines for sale were detected using this method. The results showed that the red wines and Chinese liquors had the normal EC level that was within the limits of the Canadian legislation. The proposed method was simple in sample preparation without using organic solvents in pre-treatment and could be used for the determination of the content of EC in fermented liquids.
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Affiliation(s)
- Xirong Zhao
- School of Life Science and Chemical Engineering, Huaiyin Institute of Technology, Huaian 223003, Jiangsu, PR China.
| | - Changxing Jiang
- School of Life Science and Chemical Engineering, Huaiyin Institute of Technology, Huaian 223003, Jiangsu, PR China.
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31
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Quantitative and qualitative analysis of hemicellulose, cellulose and lignin bio-oils by comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry. J Chromatogr A 2014; 1369:147-60. [DOI: 10.1016/j.chroma.2014.10.020] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2014] [Revised: 08/27/2014] [Accepted: 10/07/2014] [Indexed: 11/17/2022]
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32
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Xia Q, Yuan H, Wu C, Zheng J, Zhang S, Shen C, Yi B, Zhou R. An improved and validated sample cleanup method for analysis of ethyl carbamate in Chinese liquor. J Food Sci 2014; 79:T1854-60. [PMID: 25124850 DOI: 10.1111/1750-3841.12567] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2014] [Accepted: 05/03/2014] [Indexed: 12/01/2022]
Abstract
Ethyl carbamate (EC) is a potential human carcinogen widely existing in fermented foods and alcoholic beverages. The solid-phase extraction (SPE) coupled to gas chromatography mass spectrometry is a widely-used method to determine EC levels, but the accuracy varies with sample matrix and the effects of operation parameters are rarely examined. In this study, the influence factors involved in EC determination were investigated using Chinese liquor as sample matrix, and the improved method was further applied. Three types of SPE columns, including diatomite, Florisil, and primary-secondary amine, were compared in extraction efficiency, and the diatomite column exhibited the highest extraction efficiency. The optimal volumes of elution solvents with diatomite column were 15 mL for 3-mL samples solution loaded. In addition, the alcoholic strength for EC determination should be diluted below 20% (v/v) to avoid the enhancement of matrix-induced chromatographic response. Moreover, the pH neutralization could help improve EC recovery and peak resolution, reducing interfering effects. Based on these results, the improved method showed that the limit of detection, the limit of quantification, and average recoveries were 1.10 μg/L, 3.65 μg/L, and 93.06%, respectively. To further elucidate the underlying factors related to EC accumulation, partial least square regression analysis was conducted, and the results suggested that EC levels had the closest relationship with alcoholic strength among the remaining precursors.
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Affiliation(s)
- Qiang Xia
- College of Light Industry, Textile & Food Engineering, Sichuan Univ, Chengdu 610065, China
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33
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Jiao Z, Dong Y, Chen Q. Ethyl Carbamate in Fermented Beverages: Presence, Analytical Chemistry, Formation Mechanism, and Mitigation Proposals. Compr Rev Food Sci Food Saf 2014; 13:611-626. [DOI: 10.1111/1541-4337.12084] [Citation(s) in RCA: 81] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2014] [Accepted: 03/26/2014] [Indexed: 11/30/2022]
Affiliation(s)
- Zhihua Jiao
- Dept. of Food Science and Nutrition; Zhejiang Univ; Nr. 866, Yuhangtang Road Xihu District Hangzhou 310058 China
| | - Yachen Dong
- Dept. of Food Science and Nutrition; Zhejiang Univ; Nr. 866, Yuhangtang Road Xihu District Hangzhou 310058 China
| | - Qihe Chen
- Dept. of Food Science and Nutrition; Zhejiang Univ; Nr. 866, Yuhangtang Road Xihu District Hangzhou 310058 China
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34
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Liao QG, Luo LG. Fast and Selective Pressurized Liquid Extraction with Simultaneous In-Cell Cleanup for the Analysis of Ethyl Carbamate in Fermented Solid Foods. Chromatographia 2014. [DOI: 10.1007/s10337-014-2700-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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35
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Leça JM, Pereira V, Pereira AC, Marques JC. Rapid and sensitive methodology for determination of ethyl carbamate in fortified wines using microextraction by packed sorbent and gas chromatography with mass spectrometric detection. Anal Chim Acta 2014; 811:29-35. [DOI: 10.1016/j.aca.2013.12.018] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2013] [Revised: 12/09/2013] [Accepted: 12/16/2013] [Indexed: 10/25/2022]
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36
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Silva C, Cavaco C, Perestrelo R, Pereira J, Câmara JS. Microextraction by Packed Sorbent (MEPS) and Solid-Phase Microextraction (SPME) as Sample Preparation Procedures for the Metabolomic Profiling of Urine. Metabolites 2014; 4:71-97. [PMID: 24958388 PMCID: PMC4018671 DOI: 10.3390/metabo4010071] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2013] [Revised: 01/14/2014] [Accepted: 01/21/2014] [Indexed: 12/18/2022] Open
Abstract
For a long time, sample preparation was unrecognized as a critical issue in the analytical methodology, thus limiting the performance that could be achieved. However, the improvement of microextraction techniques, particularly microextraction by packed sorbent (MEPS) and solid-phase microextraction (SPME), completely modified this scenario by introducing unprecedented control over this process. Urine is a biological fluid that is very interesting for metabolomics studies, allowing human health and disease characterization in a minimally invasive form. In this manuscript, we will critically review the most relevant and promising works in this field, highlighting how the metabolomic profiling of urine can be an extremely valuable tool for the early diagnosis of highly prevalent diseases, such as cardiovascular, oncologic and neurodegenerative ones.
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Affiliation(s)
- Catarina Silva
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, Funchal 9000-390, Portugal.
| | - Carina Cavaco
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, Funchal 9000-390, Portugal.
| | - Rosa Perestrelo
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, Funchal 9000-390, Portugal.
| | - Jorge Pereira
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, Funchal 9000-390, Portugal.
| | - José S Câmara
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, Funchal 9000-390, Portugal.
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37
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Huang Z, Pan XD, Wu PG, Chen Q, Han JL, Shen XH. Validation (in-house and collaboratory) of the quantification method for ethyl carbamate in alcoholic beverages and soy sauce by GC-MS. Food Chem 2013; 141:4161-5. [PMID: 23993600 DOI: 10.1016/j.foodchem.2013.06.128] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2012] [Revised: 05/20/2013] [Accepted: 06/26/2013] [Indexed: 11/29/2022]
Abstract
A method for ethyl carbamate (EC) determination in alcoholic beverages and soy sauce was developed by GC-MS. We adopted the diatomaceous earth solid-phase extraction (SPE) column and elution solvent of ethyl acetate/diethyl ether (5:95 v/v) for sample cleaning. The in-house validation showed the limit of quantification (LOQ) was 5.0 μg/kg. In the accuracy assay, the total average recovery for was 96.7%. The relative standard deviations (RSDs) were <5%. Subsequently, a collaborative trial was organized for the further validation. The RSDs for repeatability and reproducibility were 1.2-7.8% and 2.3-9.6% respectively. It indicated that the present method performed well in different laboratories.
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Affiliation(s)
- Zhu Huang
- Department of Ophthalmology, The First Affiliated Hospital, College of Medicine, Zhejiang University, Hangzhou, China
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38
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Liao QG, Li WH, Luo LG. Ultrasound-assisted emulsification–microextraction for the sensitive determination of ethyl carbamate in alcoholic beverages. Anal Bioanal Chem 2013; 405:6791-7. [DOI: 10.1007/s00216-013-7110-z] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2013] [Revised: 05/19/2013] [Accepted: 05/31/2013] [Indexed: 11/28/2022]
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39
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Salvador ÂC, Baptista I, Barros AS, Gomes NCM, Cunha Â, Almeida A, Rocha SM. Can volatile organic metabolites be used to simultaneously assess microbial and mite contamination level in cereal grains and coffee beans? PLoS One 2013; 8:e59338. [PMID: 23613710 PMCID: PMC3628908 DOI: 10.1371/journal.pone.0059338] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2012] [Accepted: 02/13/2013] [Indexed: 11/18/2022] Open
Abstract
A novel approach based on headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry (GC×GC–ToFMS) was developed for the simultaneous screening of microbial and mite contamination level in cereals and coffee beans. The proposed approach emerges as a powerful tool for the rapid assessment of the microbial contamination level (ca. 70 min versus ca. 72 to 120 h for bacteria and fungi, respectively, using conventional plate counts), and mite contamination (ca. 70 min versus ca. 24 h). A full-factorial design was performed for optimization of the SPME experimental parameters. The methodology was applied to three types of rice (rough, brown, and white rice), oat, wheat, and green and roasted coffee beans. Simultaneously, microbiological analysis of the samples (total aerobic microorganisms, moulds, and yeasts) was performed by conventional plate counts. A set of 54 volatile markers was selected among all the compounds detected by GC×GC–ToFMS. Principal Component Analysis (PCA) was applied in order to establish a relationship between potential volatile markers and the level of microbial contamination. Methylbenzene, 3-octanone, 2-nonanone, 2-methyl-3-pentanol, 1-octen-3-ol, and 2-hexanone were associated to samples with higher microbial contamination level, especially in rough rice. Moreover, oat exhibited a high GC peak area of 2-hydroxy-6-methylbenzaldehyde, a sexual and alarm pheromone for adult mites, which in the other matrices appeared as a trace component. The number of mites detected in oat grains was correlated to the GC peak area of the pheromone. The HS-SPME/GC×GC–ToFMS methodology can be regarded as the basis for the development of a rapid and versatile method that can be applied in industry to the simultaneous assessment the level of microbiological contamination and for detection of mites in cereals grains and coffee beans.
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Affiliation(s)
- Ângelo C. Salvador
- Departament of Chemistry, QOPNA, University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Inês Baptista
- Departament of Biology and CESAM, University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - António S. Barros
- Departament of Chemistry, QOPNA, University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Newton C. M. Gomes
- Departament of Biology and CESAM, University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Ângela Cunha
- Departament of Biology and CESAM, University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Adelaide Almeida
- Departament of Biology and CESAM, University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Silvia M. Rocha
- Departament of Chemistry, QOPNA, University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
- * E-mail:
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40
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Adam AMA, Refat MS, Saad HA. Utilization of charge-transfer complexation for the detection of carcinogenic substances in foods: Spectroscopic characterization of ethyl carbamate with some traditional π-acceptors. J Mol Struct 2013. [DOI: 10.1016/j.molstruc.2013.01.033] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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41
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Distinctive characteristics of Madeira wine regarding its traditional winemaking and modern analytical methodologies. ADVANCES IN FOOD AND NUTRITION RESEARCH 2012. [PMID: 21867896 DOI: 10.1016/b978-0-12-384927-4.00007-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register]
Abstract
Madeira wine, a fortified wine produced in Madeira Island, is a special wine among all types of wine due its specific winemaking process. The aim of this chapter is to describe important aspects of Madeira winemaking and some scientific research currently carried out in these particular kinds of wines. The first part of the chapter concerns the most important aspects of winemaking technology used in Madeira wine production. The second part, the more extensive, deals with the different groups of compounds and how these are modified during the various steps of the production process, namely the aging period.
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Heaven MW, Nash D. Recent analyses using solid phase microextraction in industries related to food made into or from liquids. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.03.018] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Liu J, Xu Y, Zhao GA. Rapid determination of ethyl carbamate in Chinese rice wine using headspace solid-phase microextraction and gas chromatography-mass spectrometry. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/jib.33] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Jun Liu
- State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology, Ministry of Education, and School of Biotechnology; Jiangnan University; 1800 Lihu Ave.; Wuxi; Jiangsu; 214122; People's Republic of China
| | - Yan Xu
- State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology, Ministry of Education, and School of Biotechnology; Jiangnan University; 1800 Lihu Ave.; Wuxi; Jiangsu; 214122; People's Republic of China
| | - Guang-ao Zhao
- State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology, Ministry of Education, and School of Biotechnology; Jiangnan University; 1800 Lihu Ave.; Wuxi; Jiangsu; 214122; People's Republic of China
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Rocha SM, Caldeira M, Carrola J, Santos M, Cruz N, Duarte IF. Exploring the human urine metabolomic potentialities by comprehensive two-dimensional gas chromatography coupled to time of flight mass spectrometry. J Chromatogr A 2012; 1252:155-63. [PMID: 22776727 DOI: 10.1016/j.chroma.2012.06.067] [Citation(s) in RCA: 68] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2012] [Revised: 06/08/2012] [Accepted: 06/19/2012] [Indexed: 12/01/2022]
Abstract
Metabolomics represents an emerging issue that can aid in the diagnosis and/or prognosis of different diseases. Metabolomic study of urine is particularly interesting as it can be on the base of the developing of new faster and non-invasive methodologies. In response to this actual trend, comprehensive two-dimensional gas chromatography-time of flight mass spectrometry (GC×GC-ToFMS) combined with headspace solid phase microextraction (HS-SPME) is applied, for the first time to our knowledge, to the untargeted and comprehensive study of the volatile composition of human urine. From a total of ca. 700 compounds detected per sample, 294 were tentatively identified and distributed over the chemical families of hydrocarbons, amines, amides, esters, ketones, aldehydes, alcohols, carboxylic acids, ethers, nitriles, halides, sulfides, thiols, terpenoids, and heterocyclic compounds. To our knowledge, this is the most complete information available so far about whole human urine volatile composition, which represents a valuable data for future advanced studies in the clinical field based on urine fingerprinting. Relevant SPME and GC×GC parameters were considered. Complex sample characterization of human urine is significantly simplified due to the structured GC×GC chromatogram that produces distinct spaces for metabolite chemical families. Furthermore, the potential of this methodology in health related applications was explored by comparing the urinary volatile profiles between smoker (high-risk population for lung cancer) vs. non-smoker adults, focusing on metabolites related to oxidative stress (aliphatic alkanes and aldehydes). In spite of the small sample numbers considered, the results suggest that the urinary volatile profiles may be useful for differentiating subjects with different physiological conditions, thus making it worth to further explore its diagnostic potential.
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Affiliation(s)
- Sílvia M Rocha
- QOPNA, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal.
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Xu X, Gao Y, Cao X, Wang X, Song G, Zhao J, Hu Y. Derivatization followed by gas chromatography-mass spectrometry for quantification of ethyl carbamate in alcoholic beverages. J Sep Sci 2012; 35:804-10. [DOI: 10.1002/jssc.201100526] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2011] [Revised: 12/02/2011] [Accepted: 12/28/2011] [Indexed: 11/06/2022]
Affiliation(s)
- Xuejiao Xu
- Research Center of Analysis and Measurement; Fudan University; Shanghai China
| | - Yihan Gao
- Research Center of Analysis and Measurement; Fudan University; Shanghai China
| | - Xiujun Cao
- Shanghai Precision & Scientific Instrument Co., LTD; Shanghai China
| | - Xiang Wang
- Shanghai Institute of Occupational Disease for Chemical Industry; Shanghai China
| | - Guoxin Song
- Research Center of Analysis and Measurement; Fudan University; Shanghai China
| | - Jianfeng Zhao
- Research Center of Analysis and Measurement; Fudan University; Shanghai China
| | - Yaoming Hu
- Research Center of Analysis and Measurement; Fudan University; Shanghai China
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Monakhova YB, Kuballa T, Lachenmeier DW. Rapid Quantification of Ethyl Carbamate in Spirits Using NMR Spectroscopy and Chemometrics. ACTA ACUST UNITED AC 2012. [DOI: 10.5402/2012/989174] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Ethyl carbamate (EC, urethane, C2H5OCONH2) is a genotoxic carcinogen and is regularly found in fermented food products including alcoholic beverages. In this study, the rapid method of nuclear magnetic resonance (NMR) spectroscopy in combination with partial least squares (PLS) regression is applied for the first time to the analysis of ethyl carbamate in stone fruit spirits () and unrecorded alcohols () (analysis time only 15 min per sample). The PLS procedure was validated using an independent set of samples (, , mg/L) in comparison to reference GC/MS/MS results. The NMR method was found to outperform other screening techniques based on NIR or FTIR regarding sensitivity and selectivity. The major advantage over GC/MS/MS, besides the reduced time of instrumental analysis, is that no sample preparation besides addition of buffer with internal standard is required, while for GC/MS/MS labour-intensive sample extraction is necessary prior to measurement.
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Affiliation(s)
- Yulia B. Monakhova
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
- Bruker Biospin GmbH, Silbersteifen, 76287 Rheinstetten, Germany
- Department of Chemistry, Saratov State University, Astrakhanskaya Street 83, 410012 Saratov, Russia
| | - Thomas Kuballa
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
| | - Dirk W. Lachenmeier
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
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Ye CW, Zhang XN, Gao YL, Wang YL, Pan SY, Li XJ. Multiple headspace solid-phase microextraction after matrix modification for avoiding matrix effect in the determination of ethyl carbamate in bread. Anal Chim Acta 2012; 710:75-80. [DOI: 10.1016/j.aca.2011.10.030] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2011] [Revised: 10/15/2011] [Accepted: 10/16/2011] [Indexed: 10/15/2022]
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Ubeda C, Balsera C, Troncoso A, Callejón R, Morales M. Validation of an analytical method for the determination of ethyl carbamate in vinegars. Talanta 2012; 89:178-82. [DOI: 10.1016/j.talanta.2011.12.012] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2011] [Revised: 11/30/2011] [Accepted: 12/04/2011] [Indexed: 10/14/2022]
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Effectiveness of high-throughput miniaturized sorbent- and solid phase microextraction techniques combined with gas chromatography-mass spectrometry analysis for a rapid screening of volatile and semi-volatile composition of wines--a comparative study. Talanta 2011; 88:79-94. [PMID: 22265473 DOI: 10.1016/j.talanta.2011.10.010] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2011] [Revised: 09/28/2011] [Accepted: 10/12/2011] [Indexed: 11/23/2022]
Abstract
In this study the feasibility of different extraction procedures was evaluated in order to test their potential for the extraction of the volatile (VOCs) and semi-volatile constituents (SVOCs) from wines. In this sense, and before they could be analysed by gas chromatography-quadrupole first stage masss spectrometry (GC-qMS), three different high-throughput miniaturized (ad)sorptive extraction techniques, based on solid phase extraction (SPE), microextraction by packed sorbents (MEPS) and solid phase microextraction (SPME), were studied for the first time together, for the extraction step. To achieve the most complete volatile and semi-volatile signature, distinct SPE (LiChrolut EN, Poropak Q, Styrene-Divinylbenzene and Amberlite XAD-2) and MEPS (C(2), C(8), C(18), Silica and M1 (mixed C(8)-SCX)) sorbent materials, and different SPME fibre coatings (PA, PDMS, PEG, DVB/CAR/PDMS, PDMS/DVB, and CAR/PDMS), were tested and compared. All the extraction techniques were followed by GC-qMS analysis, which allowed the identification of up to 103 VOCs and SVOCs, distributed by distinct chemical families: higher alcohols, esters, fatty acids, carbonyl compounds and furan compounds. Mass spectra, standard compounds and retention index were used for identification purposes. SPE technique, using LiChrolut EN as sorbent (SPE(LiChrolut EN)), was the most efficient method allowing for the identification of 78 VOCs and SVOCs, 63 and 19 more than MEPS and SPME techniques, respectively. In MEPS technique the best results in terms of number of extractable/identified compounds and total peak areas of volatile and semi-volatile fraction, were obtained by using C(8) resin whereas DVB/CAR/PDMS was revealed the most efficient SPME coating to extract VOCs and SVOCs from Bual wine. Diethyl malate (18.8±3.2%) was the main component found in wine SPE(LiChrolut EN) extracts followed by ethyl succinate (13.5±5.3%), 3-methyl-1-butanol (13.2±1.7%), and 2-phenylethanol (11.2±9.9%), while in SPME(DVB/CAR/PDMS) technique 3-methyl-1-butanol (43.3±0.6%) followed by diethyl succinate (18.9±1.6%), and 2-furfural (10.4±0.4%), are the major compounds. The major VOCs and SVOCs isolated by MEPS(C8) were 3-methyl-1-butanol (26.8±0.6%, from wine total volatile fraction), diethyl succinate (24.9±0.8%), and diethyl malate (16.3±0.9%). Regardless of the extraction technique, the highest extraction efficiency corresponds to esters and higher alcohols and the lowest to fatty acids. Despite some drawbacks associated with the SPE procedure such as the use of organic solvents, the time-consuming and tedious sampling procedure, it was observed that SPE(LiChrolut EN), revealed to be the most effective technique allowing the extraction of a higher number of compounds (78) rather than the other extraction techniques studied.
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Ye CW, Zhang XN, Huang JY, Li SS, Pan SY, Wang YL, Li XJ. Multiple headspace solid-phase microextraction of ethyl carbamate from different alcoholic beverages employing drying agent based matrix modification. J Chromatogr A 2011; 1218:5063-70. [DOI: 10.1016/j.chroma.2011.06.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2010] [Revised: 05/29/2011] [Accepted: 06/02/2011] [Indexed: 10/18/2022]
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