1
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Tufariello M, Palombi L, Baiano A, Grieco F. In-depth analysis of volatolomic and odorous profiles of novel craft beer by permutation test features selection and multivariate correlation analysis. Food Chem 2024; 453:139702. [PMID: 38772309 DOI: 10.1016/j.foodchem.2024.139702] [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: 01/04/2024] [Revised: 04/05/2024] [Accepted: 05/14/2024] [Indexed: 05/23/2024]
Abstract
This research explored the impact of binary cereal blends [barley with durum wheat (DW) and soft wheat (CW)], four autochthonous yeast strains (9502, 9518, 14061 and 17290) and two refermentation sugar concentrations (6-9 g/L), on volatolomics (VOCs) and odour profiles of craft beers using unsupervised statistics. For the first time, we applied permutation test to select volatiles with higher significance in explaining variance among samples. The unsupervised approach on the 19 selected VOCs revealed cereal-yeast interaction to be the main source of variability and DW-9502-6/9, DW-17290-6, CW-17290-6 and CW-9518-6 being the best technological strategies. In particular, in samples DW-9502-6/9, concentrations of some of the selected volatiles were observed to be approximately three to more than seven times higher than the average. PLS-correlation between VOCs and odour profiles proved to be very useful in assessing the weight of each of the selected VOCs on the perception of odour notes.
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Affiliation(s)
- Maria Tufariello
- Institute of Sciences of Food Production, National Research Council, Prov.le, Lecce-Monteroni, 73100 Lecce, Italy
| | - Lorenzo Palombi
- Institute of Applied Physic "Nello Carrara", National Research Council, Via Madonna del Piano 10, Sesto Fiorentino, Firenze 50019, Italy.
| | - Antonietta Baiano
- Department of Agricultural Sciences, Food, Natural Resources and Engineering, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| | - Francesco Grieco
- Institute of Sciences of Food Production, National Research Council, Prov.le, Lecce-Monteroni, 73100 Lecce, Italy
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2
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Cuervo L, Méndez C, Olano C, Malmierca MG. Volatilome: Smells like microbial spirit. ADVANCES IN APPLIED MICROBIOLOGY 2024; 127:1-43. [PMID: 38763526 DOI: 10.1016/bs.aambs.2024.02.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2024]
Abstract
In recent years, the study of volatile compounds has sparked interest due to their implications in signaling and the enormous variety of bioactive properties attributed to them. Despite the absence of analysis methods standardization, there are a multitude of tools and databases that allow the identification and quantification of volatile compounds. These compounds are chemically heterogeneous and their diverse properties are exploited by various fields such as cosmetics, the food industry, agriculture and medicine, some of which will be discussed here. In virtue of volatile compounds being ubiquitous and fast chemical messengers, these molecules mediate a large number of interspecific and intraspecific interactions, which are key at an ecological level to maintaining the balance and correct functioning of ecosystems. This review briefly summarized the role of volatile compounds in inter- and intra-specific relationships as well as industrial applications associated with the use of these compounds that is emerging as a promising field of study.
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Affiliation(s)
- Lorena Cuervo
- Functional Biology Department, University of Oviedo, Oviedo, Spain; University Institute of Oncology of Asturias, University of Oviedo, Oviedo, Spain; Health Research Institute of Asturias, Av. del Hospital Universitario, s/n, Oviedo, Spain
| | - Carmen Méndez
- Functional Biology Department, University of Oviedo, Oviedo, Spain; University Institute of Oncology of Asturias, University of Oviedo, Oviedo, Spain; Health Research Institute of Asturias, Av. del Hospital Universitario, s/n, Oviedo, Spain
| | - Carlos Olano
- Functional Biology Department, University of Oviedo, Oviedo, Spain; University Institute of Oncology of Asturias, University of Oviedo, Oviedo, Spain; Health Research Institute of Asturias, Av. del Hospital Universitario, s/n, Oviedo, Spain
| | - Mónica G Malmierca
- Functional Biology Department, University of Oviedo, Oviedo, Spain; University Institute of Oncology of Asturias, University of Oviedo, Oviedo, Spain; Health Research Institute of Asturias, Av. del Hospital Universitario, s/n, Oviedo, Spain.
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3
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Romano G, Taurino M, Gerardi C, Tufariello M, Lenucci M, Grieco F. Yeast Starter Culture Identification to Produce of Red Wines with Enhanced Antioxidant Content. Foods 2024; 13:312. [PMID: 38254613 PMCID: PMC10815507 DOI: 10.3390/foods13020312] [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: 12/20/2023] [Revised: 01/15/2024] [Accepted: 01/16/2024] [Indexed: 01/24/2024] Open
Abstract
Grape variety, quality, geographic origins and phytopathology can influence the amount of polyphenols that accumulate in grape tissues. Polyphenols in wine not only shape their organoleptic characteristics but also significantly contribute to the positive impact that this beverage has on human health. However, during the winemaking process, the total polyphenol content is substantially reduced due to the adsorption onto yeast wall polymers and subsequent lees separation. Despite this, limited information is available regarding the influence of the yeast starter strain on the polyphenolic profile of wine. To address this issue, a population consisting of 136 Saccharomyces cerevisiae strains was analyzed to identify those with a diminished ability to adsorb polyphenols. Firstly, the reduction in concentration of polyphenolic compounds associated to each strain was studied by assaying Total Phenolic Content (TPC) and Trolox Equivalent Antioxidant Capacity (TEAC) in the wines produced by micro-scale must fermentation. A total of 29 strains exhibiting a TPC and TEAC reduction ≤ 50%, when compared to that detected in the utilized grape must were identified and the nine most-promising strains were further validated by larger-scale vinification. Physico-chemical analyses of the resulting wines led to the identification of four strains, namely ITEM6920, ITEM9500, ITEM9507 and ITEM9508 which showed, compared to the control wine, a TPC and TEAC reduction ≤ 20 in the produced wines. They were denoted by a significant (p < 0.05) increased amount of anthocyanin, quercetin and trans-coutaric acid, minimal volatile acidity (<0.2 g/L), absence of undesirable metabolites and a well-balanced volatile profile. As far as we know, this investigation represents the first clonal selection of yeast strains aimed at the identifying "functional" fermentation starters, thereby enabling the production of regional wines with enriched polyphenolic content.
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Affiliation(s)
- Giuseppe Romano
- National Research Council, Institute of Sciences of Food Production (ISPA), Via Prov. Lecce-Monteroni, 73100 Lecce, Italy; (G.R.); (M.T.); (C.G.); (M.T.)
| | - Marco Taurino
- National Research Council, Institute of Sciences of Food Production (ISPA), Via Prov. Lecce-Monteroni, 73100 Lecce, Italy; (G.R.); (M.T.); (C.G.); (M.T.)
| | - Carmela Gerardi
- National Research Council, Institute of Sciences of Food Production (ISPA), Via Prov. Lecce-Monteroni, 73100 Lecce, Italy; (G.R.); (M.T.); (C.G.); (M.T.)
| | - Maria Tufariello
- National Research Council, Institute of Sciences of Food Production (ISPA), Via Prov. Lecce-Monteroni, 73100 Lecce, Italy; (G.R.); (M.T.); (C.G.); (M.T.)
| | - Marcello Lenucci
- Department of Biological and Environmental Sciences and Technologies, University of Salento, Via Prov. Lecce-Monteroni, 73100 Lecce, Italy;
| | - Francesco Grieco
- National Research Council, Institute of Sciences of Food Production (ISPA), Via Prov. Lecce-Monteroni, 73100 Lecce, Italy; (G.R.); (M.T.); (C.G.); (M.T.)
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4
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Williams ML, Olomukoro AA, Emmons RV, Godage NH, Gionfriddo E. Matrix effects demystified: Strategies for resolving challenges in analytical separations of complex samples. J Sep Sci 2023; 46:e2300571. [PMID: 37897324 DOI: 10.1002/jssc.202300571] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2023] [Revised: 09/22/2023] [Accepted: 09/29/2023] [Indexed: 10/30/2023]
Abstract
Matrix effects can significantly impede the accuracy, sensitivity, and reliability of separation techniques presenting a formidable challenge to the analytical process. It is crucial to address matrix effects to achieve accurate and precise measurements in complex matrices. The multifaceted nature of matrix effects which can be influenced by factors such as target analyte, sample preparation protocol, composition, and choice of instrument necessitates a pragmatic approach when analyzing complex matrices. This review aims to highlight common challenges associated with matrix effects throughout the entire analytical process with emphasis on gas chromatography-mass spectrometry, liquid chromatography-mass spectrometry, and sample preparation techniques. These techniques are susceptible to matrix effects that could lead to ion suppression/enhancement or impact the analyte signal at various stages of the analytical workflow. The assessment, quantification, and mitigation of matrix effects are necessary in developing any analytical method. Strategies can be implemented to reduce or eliminate the matrix effect by changing the type of ionization, improving extraction and clean-up methods, optimization of chromatography conditions, and corrective calibration methods. While development of an effective strategy to completely mitigate matrix effects remains elusive, an integrated approach that combines sample preparation, analytical extraction, and effective instrumental analysis remains the most promising avenue for identifying and resolving matrix effects.
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Affiliation(s)
- Madison L Williams
- Department of Chemistry and Biochemistry, The University of Toledo, Toledo, Ohio, USA
- Dr. Nina McClelland Laboratory for Water Chemistry and Environmental Analysis, The University of Toledo, Toledo, Ohio, USA
| | - Aghogho Abigail Olomukoro
- Department of Chemistry and Biochemistry, The University of Toledo, Toledo, Ohio, USA
- Dr. Nina McClelland Laboratory for Water Chemistry and Environmental Analysis, The University of Toledo, Toledo, Ohio, USA
| | - Ronald V Emmons
- Department of Chemistry and Biochemistry, The University of Toledo, Toledo, Ohio, USA
- Dr. Nina McClelland Laboratory for Water Chemistry and Environmental Analysis, The University of Toledo, Toledo, Ohio, USA
| | - Nipunika H Godage
- Department of Chemistry and Biochemistry, The University of Toledo, Toledo, Ohio, USA
- Dr. Nina McClelland Laboratory for Water Chemistry and Environmental Analysis, The University of Toledo, Toledo, Ohio, USA
| | - Emanuela Gionfriddo
- Department of Chemistry and Biochemistry, The University of Toledo, Toledo, Ohio, USA
- Dr. Nina McClelland Laboratory for Water Chemistry and Environmental Analysis, The University of Toledo, Toledo, Ohio, USA
- School of Green Chemistry and Engineering, The University of Toledo, Toledo, Ohio, USA
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5
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Gerardi C, D'Amico L, Durante M, Tufariello M, Giovinazzo G. Whole Grape Pomace Flour as Nutritive Ingredient for Enriched Durum Wheat Pasta with Bioactive Potential. Foods 2023; 12:2593. [PMID: 37444331 DOI: 10.3390/foods12132593] [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: 06/01/2023] [Revised: 06/30/2023] [Accepted: 07/01/2023] [Indexed: 07/15/2023] Open
Abstract
In this study, grape pomace is used as an ingredient to fortify pasta. The grape pomace phenolic component is highly accessible and available for metabolization in the human gut. Hence, grape pomace can be exploited as a source of polyphenols and fiber for sustainable and dietary beneficial food production. Analyses of soluble and bound phenols and volatile compounds in raw and cooked pasta were performed. In the uncooked pasta fortified with pomace, the content of soluble and bound phenolic molecules increased significantly. During the cooking process, the bound phenols were lost, while the soluble phenols doubled. The whole grape pomace flour as a pasta ingredient increased the fiber component by at least double, increased the soluble polyphenol component by at least 10 times, and doubled the isoprenoids (toco-chromanols and carotenoids) while maintaining the unaltered fatty acid content after cooking. In accordance with the polyphenol content, antioxidant activity resulted higher than that of the control pasta. Analysis of volatile compounds in fortified pasta, both uncooked and cooked, indicated an improvement in aromatic profile when compared to the control pasta. Our results show that durum wheat pasta fortified with whole pomace flour has bioactive potential for the reuse of food industry byproducts.
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Affiliation(s)
- Carmela Gerardi
- Institute of Sciences of Food Production, National Research Council of Italy, Via Lecce-Monteroni, 73100 Lecce, Italy
| | - Leone D'Amico
- Institute of Sciences of Food Production, National Research Council of Italy, Via Lecce-Monteroni, 73100 Lecce, Italy
| | - Miriana Durante
- Institute of Sciences of Food Production, National Research Council of Italy, Via Lecce-Monteroni, 73100 Lecce, Italy
| | - Maria Tufariello
- Institute of Sciences of Food Production, National Research Council of Italy, Via Lecce-Monteroni, 73100 Lecce, Italy
| | - Giovanna Giovinazzo
- Institute of Sciences of Food Production, National Research Council of Italy, Via Lecce-Monteroni, 73100 Lecce, Italy
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6
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Development of two-level Design of Experiments for the optimization of a HS-SPME-GC-MS method to study Greek monovarietal PDO and PGI wines. Talanta 2023. [DOI: 10.1016/j.talanta.2022.123987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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7
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Siesto G, Pietrafesa R, Tufariello M, Gerardi C, Grieco F, Capece A. Application of microbial cross-over for the production of Italian grape ale (IGA), a fruit beer obtained by grape must addition. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/18/2023]
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8
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Potential Typicality Marker of Volatile Composition of Commercial Sparkling Wines from the Caatinga Biome. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02374-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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9
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Chen H, Liu Y, Chen J, Fu X, Suo R, Chitrakar B, Wang J. Effects of spontaneous fermentation on microbial succession and its correlation with volatile compounds during fermentation of Petit Verdot wine. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113890] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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10
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Xu X, Miao Y, Wang H, Ye P, Li T, Li C, Zhao R, Wang B, Shi X. A Snapshot of Microbial Succession and Volatile Compound Dynamics in Flat Peach Wine During Spontaneous Fermentation. Front Microbiol 2022; 13:919047. [PMID: 35847119 PMCID: PMC9277550 DOI: 10.3389/fmicb.2022.919047] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Accepted: 05/16/2022] [Indexed: 11/13/2022] Open
Abstract
Flat peaches possess characteristic flavors and are rich in nutrients. The fermentation of flat peaches to produce wine through complex biochemical reactions is an effective method to overcome their seasonal defects. Spontaneously fermented flat peach wine has plentiful and strong flavors, but the microbiota of fermentation are still unknown. In this study, the microbial succession and volatile compound dynamics of spontaneous fermentation in Xinjiang flat peach wine were investigated using high-throughput sequencing (HTS) and headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) technology, respectively, to better understand the microbiota involved. Multivariate data analysis was used to predict the relationship between microorganisms and volatile chemicals. The results showed that Kazachstania, Pichia, Aspergillus, Fructobacillus, Leuconostoc, and Lactobacillus were the dominant genera during the spontaneous fermentation of flat peach wine. Furthermore, ethyl hexanoate, 3-hexen-1-yl acetate, ethyl caprate, ethyl caprylate, phenethyl acetate, ethanol, γ-decalactone, decanal, 1-hexanoic acid, and octanoic acid endued flat peach wine with a strong fruity and fatty aroma. The core functional microbiota (primarily consisting of 11 bacterial and 14 fungal taxa) was strongly associated with the production of 27 volatile compounds in the spontaneously fermented flat peach wine, according to multivariate data analysis. Some alcohols and esters were positively linked with the presence of Kazachstania and Pichia. Meanwhile, the presence of Fructobacillus, Leuconostoc, Lactobacillus, and Weissella was significantly correlated with 2-non-anol, ethanol, 3-methyl-1-butanol, octyl formate, isoamyl lactate, and ethyl lactate. This snapshot of microbial succession and volatile compound dynamics provides insights into the microorganisms involved in flat peach wine fermentation and could guide the production of flat peach wine with desirable characteristics.
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Microbial Resources and Sparkling Wine Differentiation: State of the Arts. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8060275] [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]
Abstract
Consumers’ increasing interest in sparkling wine has enhanced the global market’s demand. The pro-technological yeasts strains selected for the formulation of microbial starter cultures are a fundamental parameter for exalting the quality and safety of the final product. Nowadays, the management of the employed microbial resource is highly requested by stakeholders, because of the increasing economic importance of this oenological sector. Here, we report an overview of the production processes of sparkling wine and the main characterisation criteria to select Saccharomyces and non-Saccharomyces strains appropriate for the preparation of commercial starter cultures dedicated to the primary and, in particular, the secondary fermentation of sparkling wines. We also focused on the possible uses of selected indigenous strains to improve the unique traits of sparkling wines from particular productive areas. In summary, the sparkling wine industry will get an important advantage from the management of autochthonous microbial resources associated with vineyard/wine microbial diversity.
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12
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Wang C, Wang Y, Gong B, Wu Y, Chen X, Liu Y, Wei J. Effective Components and Molecular Mechanism of Agarwood Essential Oil Inhalation and the Sedative and Hypnotic Effects Based on GC-MS-Qtof and Molecular Docking. Molecules 2022; 27:molecules27113483. [PMID: 35684421 PMCID: PMC9182217 DOI: 10.3390/molecules27113483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 05/15/2022] [Accepted: 05/26/2022] [Indexed: 02/01/2023] Open
Abstract
Agarwood has been used for the administration of hypnotic therapy. Its aromatic scent induces a relaxed state. However, its aromatic constituents and the underlying molecular effect are still unclear. This study aims to determine the active substance and molecular mechanism of the hypnotic effect of agarwood essential oil (AEO) incense inhalation in insomniac mice. Insomnia models were induced by para-chlorophenylalanine (PCPA, 300 mg/kg) in mice. The sleep-promoting effect was evaluated. Neurotransmitter levels and its receptor were detected to explore the molecular mechanism. The effective components were analyzed by GC-Q/TOF-MS of AEO. The binding mechanisms of the core compounds and core targets were verified by molecular docking. These results showed that AEO inhalation could significantly shorten sleep latency and prolong sleep time, inhibit autonomous activity and exert good sedative and sleep-promoting effects. A mechanistic study showed that AEO inhalation increased the levels of γ-aminobutyric acid (GABAA), the GABAA/glutamic acid (Glu) ratio, 5-hydroxytryptamine (5-HT) and adenosine (AD), upregulated the expression levels of GluR1, VGluT1 and 5-HT1A and downregulated 5-HT2A levels. Component analysis showed that the most abundant medicinal compounds were eremophilanes, cadinanes and eudesmanes. Moreover, the docking results showed that the core components stably bind to various receptors. The study demonstrated the bioactive constituents and mechanisms of AEO in its sedative and hypnotic effects and its multicomponent, multitarget and multipathway treatment characteristics in PCPA-induced insomniac mice. These results provide theoretical evidence for insomnia treatment and pharmaceutical product development with AEO.
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Affiliation(s)
- Canhong Wang
- Hainan Provincial Key Laboratory of Resources Conservation and Development of Southern Medicine, Hainan Branch of the Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences, Peking Union Medical College, Haikou 570311, China; (C.W.); (Y.W.); (B.G.); (Y.W.); (X.C.)
- Key Laboratory of State Administration of Traditional Chinese Medicine for Agarwood Sustainable Utilization, Hainan Branch of the Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences, Peking Union Medical College, Haikou 570311, China
| | - Yunyun Wang
- Hainan Provincial Key Laboratory of Resources Conservation and Development of Southern Medicine, Hainan Branch of the Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences, Peking Union Medical College, Haikou 570311, China; (C.W.); (Y.W.); (B.G.); (Y.W.); (X.C.)
- Key Laboratory of State Administration of Traditional Chinese Medicine for Agarwood Sustainable Utilization, Hainan Branch of the Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences, Peking Union Medical College, Haikou 570311, China
| | - Bao Gong
- Hainan Provincial Key Laboratory of Resources Conservation and Development of Southern Medicine, Hainan Branch of the Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences, Peking Union Medical College, Haikou 570311, China; (C.W.); (Y.W.); (B.G.); (Y.W.); (X.C.)
- Key Laboratory of State Administration of Traditional Chinese Medicine for Agarwood Sustainable Utilization, Hainan Branch of the Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences, Peking Union Medical College, Haikou 570311, China
| | - Yulan Wu
- Hainan Provincial Key Laboratory of Resources Conservation and Development of Southern Medicine, Hainan Branch of the Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences, Peking Union Medical College, Haikou 570311, China; (C.W.); (Y.W.); (B.G.); (Y.W.); (X.C.)
- Key Laboratory of State Administration of Traditional Chinese Medicine for Agarwood Sustainable Utilization, Hainan Branch of the Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences, Peking Union Medical College, Haikou 570311, China
| | - Xiqin Chen
- Hainan Provincial Key Laboratory of Resources Conservation and Development of Southern Medicine, Hainan Branch of the Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences, Peking Union Medical College, Haikou 570311, China; (C.W.); (Y.W.); (B.G.); (Y.W.); (X.C.)
- Key Laboratory of State Administration of Traditional Chinese Medicine for Agarwood Sustainable Utilization, Hainan Branch of the Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences, Peking Union Medical College, Haikou 570311, China
| | - Yangyang Liu
- Hainan Provincial Key Laboratory of Resources Conservation and Development of Southern Medicine, Hainan Branch of the Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences, Peking Union Medical College, Haikou 570311, China; (C.W.); (Y.W.); (B.G.); (Y.W.); (X.C.)
- Key Laboratory of State Administration of Traditional Chinese Medicine for Agarwood Sustainable Utilization, Hainan Branch of the Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences, Peking Union Medical College, Haikou 570311, China
- Correspondence: (Y.L.); (J.W.); Tel.: +86-898-3158-9007 (Y.L.); +86-10-5783-3016 (J.W.)
| | - Jianhe Wei
- Hainan Provincial Key Laboratory of Resources Conservation and Development of Southern Medicine, Hainan Branch of the Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences, Peking Union Medical College, Haikou 570311, China; (C.W.); (Y.W.); (B.G.); (Y.W.); (X.C.)
- Key Laboratory of State Administration of Traditional Chinese Medicine for Agarwood Sustainable Utilization, Hainan Branch of the Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences, Peking Union Medical College, Haikou 570311, China
- Key Laboratory of Bioactive Substances and Resources Utilization of Chinese Herbal Medicine, Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences, Peking Union Medical College, Beijing 100193, China
- National Engineering Laboratory for Breeding of Endangered Medicinal Materials, Ministry of Education, Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences, Peking Union Medical College, Beijing 100193, China
- Correspondence: (Y.L.); (J.W.); Tel.: +86-898-3158-9007 (Y.L.); +86-10-5783-3016 (J.W.)
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13
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Effects of Time and Temperature on Stability of Bioactive Molecules, Color and Volatile Compounds during Storage of Grape Pomace Flour. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12083956] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Background: Grape pomace is highly attractive for the food industry as it contains numerous bioactive molecules relevant for human health. However, in order to exploit pomace flour as a functional food ingredient for food industry, it is important understand how long-term storage affects the stability of both bioactive molecules and volatile compounds, in addition to color. To this end, we analyzed whole pomace flour from red grape during a six-month storage period in the dark, either at 4 °C or 25 °C. Methods: The specific parameters monitored of grape pomace flour included: antioxidant activity (TEAC assay), total phenol content (Folin-Ciocalteu assay), phenol composition (high performance liquid chromatography), fatty acid composition (gas chromatography-mass spectrometry), volatile compound profiles (headspace-solid phase micro-extraction) and color. Results: Prolonged storage did not significantly affect total phenol content, antioxidant activity and characterized bioactive molecules (polyphenols, fatty acids). The only detected effect of storage was a slight whitening of the pomace flour and a small increase of volatile long chain esters and ketons after 6 months at 25 °C. Conclusions: The activity of several health-relevant bioactive compounds remained stable following storage of pomace flour for 6 months at 4 °C, supporting its possible use as a functional food ingredient.
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14
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Characterization of the key aroma compounds in infusions of four white teas by the sensomics approach. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03967-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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15
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Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review. Food Res Int 2022; 151:110823. [PMID: 34980374 DOI: 10.1016/j.foodres.2021.110823] [Citation(s) in RCA: 59] [Impact Index Per Article: 29.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2021] [Revised: 10/27/2021] [Accepted: 11/22/2021] [Indexed: 12/19/2022]
Abstract
Plant-based meat analogues (PBMA) are promising foods to address the global imbalance between the supply and demand for meat products caused by the increasing environmental pressures and growing human population. Given that the flavor of PBMA plays a crucial role in consumer acceptance, imparting meat-like flavor is of great significance. As a natural approach to generate meat-like flavor, the Maillard reaction involving food-derived peptides could contribute to the required flavor compounds, which has promising applications in PBMA formulations. In this review, the precursors of meat-like flavor are summarized followed by a discussion of the reactions and mechanisms responsible for generation of the flavor compounds. The preparation and analysis techniques for food-derived Maillard reacted peptides (MRPs) as well as their taste and aroma properties are discussed. In addition, the MRPs as meat flavor precursors and their potential application in the formulation of PBMA are also discussed. The present review provides a fundamental scientific information useful for the production and application of MRPs as meat flavor precursors in PBMA.
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16
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Non-Conventional Grape Varieties and Yeast Starters for First and Second Fermentation in Sparkling Wine Production Using the Traditional Method. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7040321] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Sparkling wine production using the traditional method involves a second fermentation of still wines in bottles, followed by prolonged aging on lees. The key factors affecting the organoleptic profiles of these wines are the grape varieties, the chemical and sensory attributes of the base wines elaborated, the yeast strains used for first and second fermentation, and the winery practices. While Chardonnay and Pinot noir are gold standard grape varieties in sparkling wine production, other valuable grape cultivars are used worldwide to elaborate highly reputable sparkling wines. Fundamental research on the chemical and sensory profiles of innovative sparkling wines produced by the traditional method, using non-conventional grape varieties and novel yeast strains for first and/or second fermentation, is accompanying their market diversification. In this review, we summarize relevant aspects of sparkling wine production using the traditional method and non-conventional grape varieties and yeast starters.
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Xagoraris M, Revelou PK, Arvanitis N, Basalekou M, Pappas CS, Tarantilis PA. The application of right-angle fluorescence spectroscopy as a tool to distinguish five autochthonous commercial Greek white wines. Curr Res Food Sci 2021; 4:815-820. [PMID: 34825196 PMCID: PMC8604742 DOI: 10.1016/j.crfs.2021.11.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 11/07/2021] [Accepted: 11/07/2021] [Indexed: 11/20/2022] Open
Abstract
White wine is among the most widely consumed alcoholic beverages. Varietal discrimination of wines has received increasing attention. Today's consumers require a sense of authenticity and are deterred by falsehood or misrepresentation in product marketing. However, wine can involve various types of frauds, which directly affects the distribution of wine in national and international markets. Right-angle fluorescence spectroscopy is a simple and rapid analytical technique that in combination with chemometric algorithms, constitutes a novel method for wine authentication. In this study, the stepwise-Linear Discriminant Analysis algorithm was applied in three representative spectral regions related to phenolic compounds for the purpose of distinguishing white wines according to the grape variety. The wavelength at 310 nm attributed to the hydroxycinnamic acids and stilbene provided a higher classification rate (95.5%) than the λex 280 and 295 nm regions (79.8%), suggesting that these compounds are highly related to the botanical origin of samples. The chemometric models were validated utilizing cross-validation and an external validation set to enhance the robustness of the proposed methodology. The above-mentioned methodology constitutes a powerful tool for the varietal discrimination of white wines and can be used in industrial setting. The ultimate goal of this study is to contribute to the efforts towards the authentication of Greek white wine which will eventually support producers and suppliers to remain competitive and simultaneously protect the consumers from fraudulent practices.
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Affiliation(s)
- Marinos Xagoraris
- Laboratory of Chemistry, Department of Food Science and Human Nutrition. Agricultural University of Athens, 75 Iera Odos, 11855, Athens, Greece
| | - Panagiota-Kyriaki Revelou
- Laboratory of Chemistry, Department of Food Science and Human Nutrition. Agricultural University of Athens, 75 Iera Odos, 11855, Athens, Greece
- Department of Food Science and Technology, University of West Attica, Ag. Spyridonos Str, 12243, Egaleo, Athens, Greece
| | - Nikos Arvanitis
- Laboratory of Chemistry, Department of Food Science and Human Nutrition. Agricultural University of Athens, 75 Iera Odos, 11855, Athens, Greece
| | - Marianthi Basalekou
- Laboratory of Chemistry, Department of Food Science and Human Nutrition. Agricultural University of Athens, 75 Iera Odos, 11855, Athens, Greece
- Department of Wine, Vine and Beverage Sciences, University of West Attica, Ag. Spyridona Street, 12243, Aigaleo, Athens, Greece
| | - Christos S. Pappas
- Laboratory of Chemistry, Department of Food Science and Human Nutrition. Agricultural University of Athens, 75 Iera Odos, 11855, Athens, Greece
| | - Petros A. Tarantilis
- Laboratory of Chemistry, Department of Food Science and Human Nutrition. Agricultural University of Athens, 75 Iera Odos, 11855, Athens, Greece
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Tufariello M, Rizzuti A, Palombi L, Ragone R, Capozzi V, Gallo V, Mastrorilli P, Grieco F. Non-targeted metabolomic approach as a tool to evaluate the chemical profile of sparkling wines fermented with autochthonous yeast strains. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108099] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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19
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Sotiropoulou NS, Xagoraris M, Revelou PK, Kaparakou E, Kanakis C, Pappas C, Tarantilis P. The Use of SPME-GC-MS IR and Raman Techniques for Botanical and Geographical Authentication and Detection of Adulteration of Honey. Foods 2021; 10:foods10071671. [PMID: 34359541 PMCID: PMC8303172 DOI: 10.3390/foods10071671] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 07/14/2021] [Accepted: 07/15/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of this review is to describe the chromatographic, spectrometric, and spectroscopic techniques applied to honey for the determination of botanical and geographical origin and detection of adulteration. Based on the volatile profile of honey and using Solid Phase microextraction-Gas chromatography-Mass spectrometry (SPME-GC-MS) analytical technique, botanical and geographical characterization of honey can be successfully determined. In addition, the use of vibrational spectroscopic techniques, in particular, infrared (IR) and Raman spectroscopy, are discussed as a tool for the detection of honey adulteration and verification of its botanical and geographical origin. Manipulation of the obtained data regarding all the above-mentioned techniques was performed using chemometric analysis. This article reviews the literature between 2007 and 2020.
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20
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Quantification of Volatile Compounds in Wines by HS-SPME-GC/MS: Critical Issues and Use of Multivariate Statistics in Method Optimization. Processes (Basel) 2021. [DOI: 10.3390/pr9040662] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
The aim of this review is to explore and discuss the two main aspects related to a HeadSpace Solid Phase Micro-Extraction Gas-Chromatography/Mass-Spectrometry (HS-SPME-GC/MS) quantitative analysis of volatile compounds in wines, both being fundamental to obtain reliable data. In the first section, recent advances in the use of multivariate optimization approaches during the method development step are described with a special focus on factorial designs and response surface methodologies. In the second section, critical aspects related to quantification methods are discussed. Indeed, matrix effects induced by the complexity of the volatile profile and of the non-volatile matrix of wines, potentially differing between diverse wines in a remarkable extent, often require severe assumptions if a reliable quantification is desired. Several approaches offering different levels of data reliability including internal standards, model wine calibration, a stable isotope dilution analysis, matrix-matched calibration and standard addition methods are reported in the literature and are discussed in depth here.
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21
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da Silva Moura E, Faroni LRD, Rodrigues AAZ, Heleno FF, de Queiroz MELR, de Oliveira Vilela A. Evaluation of the Persistence of Linalool and Estragole in Maize Grains via Headspace Solid-Phase Microextraction and Gas Chromatography. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-020-01862-9] [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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22
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He W, Liu S, Heponiemi P, Heinonen M, Marsol-Vall A, Ma X, Yang B, Laaksonen O. Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars. Food Chem 2020; 345:128833. [PMID: 33341559 DOI: 10.1016/j.foodchem.2020.128833] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 12/03/2020] [Accepted: 12/03/2020] [Indexed: 11/30/2022]
Abstract
Composition of volatile compounds and concentrations of sugars and organic acids were studied in apple ciders produced with Saccharomyces cerevisiae and Schizosaccharomyces pombe yeasts using eleven different Finnish apple cultivars. Moreover, sensory quality of selected ciders was studied using check-all-that-apply test with untrained panelists. Seventy-seven volatile compounds were detected in the samples using HS-SPME-GC-MS. In general, the ciders had higher concentrations of higher alcohols, aldehydes, and acetals whereas the juices contained higher contents of C6-alcohols. Simultaneously, fermentation using S. pombe resulted in lower concentrations of malic acid, ethyl pentanoate, ethyl hexanoate, and volatile acids and higher concentrations of residual sugars compared to S. cerevisiae. Ciders made using S. cerevisiae were characterized as 'alcoholic' and 'yeasty' while S. pombe ciders were more frequently described as 'sweet', 'honey-like', and less rated as sour. Besides the strong effect by the yeasts, apple cultivars had significant effects on the compositional and sensorial properties of apple ciders.
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Affiliation(s)
- Wenjia He
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Shuxun Liu
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Paulina Heponiemi
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Maarit Heinonen
- Natural Resources Institute Finland (Luke), Production Systems/Plant Genetics, Myllytie 1, FI-31600 Jokioinen, Finland
| | - Alexis Marsol-Vall
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Xueying Ma
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland; Shanxi Center for Testing of Functional Agro-Products, Shanxi Agricultural University, Taiyuan 030031, China
| | - Oskar Laaksonen
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
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Jiang X, Peng D, Zhang W, Duan M, Ruan Z, Huang S, Zhou S, Fang Q. Effect of aroma-producing yeasts in high-salt liquid-state fermentation soy sauce and the biosynthesis pathways of the dominant esters. Food Chem 2020; 344:128681. [PMID: 33279349 DOI: 10.1016/j.foodchem.2020.128681] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 10/23/2020] [Accepted: 11/16/2020] [Indexed: 12/19/2022]
Abstract
Fermentation with excellent aroma-producing yeasts can enhance the flavour of soy sauce. In this work, Millerozyma farinosa CS2.23, Zygosaccharomyces rouxii CS2.42, and Candida parapsilosis CS2.53 were added to the high-salt liquid-state moromi to promote soy sauce fermentation. All three yeasts improved the TE of soy sauce, the highest of which reached 1.03 g/L with added CS2.42. Other quality indexes of soy sauce, including RS, TA, and AN, were not greatly affected. The volatile esters of soy sauce added to the three yeasts increased by 108.85%, 166.71%, and 113.61% compared with the control through GC-MS analysis. Obviously, CS2.42 had an excellent ability to produce esters. Studying the biosynthesis pathway of esters, CS2.42 has the best esterification ability, while CS2.53 has the advantage of alcoholysis ability. The exploration of the biosynthetic pathway of acetate and ethyl esters has laid a foundation for regulating esters in soy sauce fermentation.
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Affiliation(s)
- Xuewei Jiang
- School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Centre for Condiment Fermentation, Changsha, Hunan 410600, China.
| | - Dong Peng
- School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
| | - Wei Zhang
- School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
| | - Mingyu Duan
- School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
| | - Zhiqiang Ruan
- School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
| | - Shouen Huang
- School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Centre for Condiment Fermentation, Changsha, Hunan 410600, China
| | - Shangting Zhou
- Hunan Provincial Engineering Technology Research Centre for Condiment Fermentation, Changsha, Hunan 410600, China; Jiajia Food Group Co. Ltd., Changsha, Hunan 410600, China
| | - Qinjun Fang
- Hunan Provincial Engineering Technology Research Centre for Condiment Fermentation, Changsha, Hunan 410600, China; Jiajia Food Group Co. Ltd., Changsha, Hunan 410600, China
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Shi X, Chen Y, Xiao J, Li D, Wang B. Effects of harvest dates on microbial communities of ice grape skins from Xinjiang of China. Process Biochem 2020. [DOI: 10.1016/j.procbio.2020.08.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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25
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Microbial community composition and its role in volatile compound formation during the spontaneous fermentation of ice wine made from Vidal grapes. Process Biochem 2020. [DOI: 10.1016/j.procbio.2020.01.027] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Comparison of an Offline SPE-GC-MS and Online HS-SPME-GC-MS Method for the Analysis of Volatile Terpenoids in Wine. Molecules 2020; 25:molecules25030657. [PMID: 32033055 PMCID: PMC7036967 DOI: 10.3390/molecules25030657] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 01/24/2020] [Accepted: 01/31/2020] [Indexed: 11/16/2022] Open
Abstract
The aroma profile is an important marker for wine quality. Various classes of compounds are responsible for the aroma of wine, and one such class is terpenoids. In the context of this work, a validated gas chromatography-mass spectrometry (GC-MS) method for the quantitation of terpenoids in red and white wine using headspace solid-phase microextraction (HS-SPME) and solid-phase extraction (SPE) was established. Calibrations were performed in the respective base wine using both sample preparation methods. The linearity, precision and accuracy evaluated for the respective matrices were excellent for both sample preparations. However, the HS-SPME approach was more sensitive and more accurate. For both sample preparations, the quantification limits were lower than the odor thresholds in wine. The terpenoid concentrations (µg/L) were evaluated for 13 white wines using both sample preparation methods. Importantly, the online HS-SPME approach was more sensitive than the offline SPE method. The major terpenoids identified in the white wines evaluated were linalool (0.2-63 µg/L), geraniol (nd-66 µg/L) and α-terpineol (nd-85 µg/L).
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