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Piergiovanni M, Gosetti F, Rocío-Bautista P, Termopoli V. Aroma determination in alcoholic beverages: Green MS-based sample preparation approaches. MASS SPECTROMETRY REVIEWS 2024; 43:660-682. [PMID: 35980114 DOI: 10.1002/mas.21802] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 07/12/2022] [Accepted: 07/15/2022] [Indexed: 06/15/2023]
Abstract
Aroma determination in alcoholic beverages has become a hot research topic due to the ongoing effort to obtain quality products, especially in a globalized market. Consumer satisfaction is mainly achieved by balancing several aroma compounds, which are mixtures of numerous volatile molecules enclosed in challenging matrices. Thus, sample preparation strategies for quality control and product development are required. They involve several steps including copious amounts of hazardous solvents or time-consuming procedures. This is bucking the trend of the ever-increasing pressure to reduce the environmental impact of analytical chemistry processes. Hence, the evolution of sample preparation procedures has directed towards miniaturized techniques to decrease or avoid the use of hazardous solvents and integrating sampling, extraction, and enrichment of the targeted analytes in fewer steps. Mass spectrometry coupled to gas or liquid chromatography is particularly well suited to address the complexity of these matrices. This review surveys advancements of green miniaturized techniques coupled to mass spectrometry applied on all categories of odor-active molecules in the most consumed alcoholic beverages: beer, wine, and spirits. The targeted literature consider progresses over the past 20 years.
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Affiliation(s)
- Maurizio Piergiovanni
- Centre Agriculture Food Environment (C3A), University of Trento, San Michele all'Adige, Italy
| | - Fabio Gosetti
- Department of Earth and Environmental Sciences, University of Milano-Bicocca, Milano, Italy
| | - Priscilla Rocío-Bautista
- Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Jaén, Spain
| | - Veronica Termopoli
- Department of Earth and Environmental Sciences, University of Milano-Bicocca, Milano, Italy
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2
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Kalogiouri NP, Manousi N, Ferracane A, Zachariadis GA, Koundouras S, Samanidou VF, Tranchida PQ, Mondello L, Rosenberg E. A novel headspace solid-phase microextraction arrow method employing comprehensive two-dimensional gas chromatography-mass spectrometry combined with chemometric tools for the investigation of wine aging. Anal Chim Acta 2024; 1304:342555. [PMID: 38637039 DOI: 10.1016/j.aca.2024.342555] [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: 12/04/2023] [Revised: 03/26/2024] [Accepted: 03/27/2024] [Indexed: 04/20/2024]
Abstract
BACKGROUND Omics is used as an analytical tool to investigate wine authenticity issues. Aging authentication ensures that the wine has undergone the necessary maturation and developed its desired organoleptic characteristics. Considering that aged wines constitute valuable commodities, the development of advanced omics techniques that guarantee aging authenticity and prevent fraud is essential. RESULTS Α solid phase microextraction Arrow method combined with comprehensive two-dimensional gas chromatography-mass spectrometry was developed to identify volatiles in red wines and investigate how aging affects their volatile fingerprint. The method was optimized by examining the critical parameters that affect the solid phase microextraction Arrow extraction (stirring rate, extraction time) process. Under optimized conditions, extraction took place within 45 min under stirring at 1000 rpm. In all, 24 monovarietal red wine samples belonging to the Xinomavro variety from Naoussa (Imathia regional unit of Macedonia, Greece) produced during four different vintage years (1998, 2005, 2008 and 2015) were analyzed. Overall, 237 volatile compounds were tentatively identified and were treated with chemometric tools. Four major groups, one for each vintage year were revealed using the Hierarchical Clustering Analysis. The first two Principal Components of Principal Component Analysis explained 86.1% of the total variance, showing appropriate grouping of the wine samples produced in the same crop year. A two-way orthogonal partial least square - discriminant analysis model was developed and successfully classified all the samples to the proper class according to the vintage age, establishing 17 volatile markers as the most important features responsible for the classification, with an explained total variance of 88.5%. The developed prediction model was validated and the analyzed samples were classified with 100% accuracy according to the vintage age, based on their volatile fingerprint. SIGNIFICANCE The developed methodology in combination with chemometric techniques allows to trace back and confirm the vintage year, and is proposed as a novel authenticity tool which opens completely new and hitherto unexplored possibilities for wine authenticity testing and confirmation.
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Affiliation(s)
- Natasa P Kalogiouri
- Laboratory of Analytical Chemistry, School of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece; Institute of Chemical Technologies and Analytics, Vienna University of Technology, Getreidemarkt 9/164, 1060, Vienna, Austria.
| | - Natalia Manousi
- Laboratory of Analytical Chemistry, School of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece; Institute of Chemical Technologies and Analytics, Vienna University of Technology, Getreidemarkt 9/164, 1060, Vienna, Austria
| | - Antonio Ferracane
- Institute of Chemical Technologies and Analytics, Vienna University of Technology, Getreidemarkt 9/164, 1060, Vienna, Austria; Messina Institute of Technology c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, former Veterinary School, University of Messina, Viale G. Palatucci snc 98168 - Messina, Italy.
| | - George A Zachariadis
- Laboratory of Analytical Chemistry, School of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
| | - Stefanos Koundouras
- Laboratory of Viticulture, School of Agriculture, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
| | - Victoria F Samanidou
- Laboratory of Analytical Chemistry, School of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
| | - Peter Q Tranchida
- Messina Institute of Technology c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, former Veterinary School, University of Messina, Viale G. Palatucci snc 98168 - Messina, Italy
| | - Luigi Mondello
- Messina Institute of Technology c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, former Veterinary School, University of Messina, Viale G. Palatucci snc 98168 - Messina, Italy; Chromaleont s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, former Veterinary School, University of Messina, Viale G. Palatucci snc 98168 - Messina, Italy
| | - Erwin Rosenberg
- Institute of Chemical Technologies and Analytics, Vienna University of Technology, Getreidemarkt 9/164, 1060, Vienna, Austria
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Fonseca D, Martins N, Garcia R, Cabrita MJ. Comprehensive Two-Dimensional Gas Chromatography with a TOF MS Detector-An Effective Tool to Trace the Signature of Grape Varieties. Molecules 2024; 29:1989. [PMID: 38731480 PMCID: PMC11085376 DOI: 10.3390/molecules29091989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2024] [Revised: 04/22/2024] [Accepted: 04/23/2024] [Indexed: 05/13/2024] Open
Abstract
Varietal volatile compounds are characteristic of each variety of grapes and come from the skins of the grapes. This work focuses on the development of a methodology for the analysis of free compounds in grapes from Trincadeira, Cabernet Sauvignon, Syrah, Castelão and Tinta Barroca from the 2021 and 2022 harvests, using HS-SPME-GC × GC-TOFMS. To achieve this purpose, a previous optimization step of sample preparation was implemented, with the optimized conditions being 4 g of grapes, 2 g of NaCl, and 2 mL of H2O. The extraction conditions were also optimized, and it was observed that performing the extraction for 40 min at 60 °C was the best for identifying more varietal compounds. The fiber used was a triple fiber of carboxen/divinylbenzene/polydimethylsiloxane (CAR/DVB/PDMS). In addition to the sample preparation, the analytical conditions were also optimized, enabling the adequate separation of analytes. Using the optimized methodology, it was possible to identify fifty-two free volatile compounds, including seventeen monoterpenes, twenty-eight sesquiterpenes, and seven C13-norisoprenoids. It was observed that in 2021, more free varietal volatile compounds were identifiable compared to 2022. According to the results obtained through a linear discriminant analysis (LDA), the differences in volatile varietal signature are observed both among different grape varieties and across different years.
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Affiliation(s)
- Daniela Fonseca
- Mediterranean Institute for Agriculture, Environment and Development & Institute of Research and Advanced Training, University of Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal;
| | - Nuno Martins
- Mediterranean Institute for Agriculture, Environment and Development & Global Change and Sustainability Institute, University of Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (N.M.); (R.G.)
| | - Raquel Garcia
- Mediterranean Institute for Agriculture, Environment and Development & Global Change and Sustainability Institute, University of Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (N.M.); (R.G.)
- Department of Crop Science, School of Science and Technology, University of Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Maria João Cabrita
- Mediterranean Institute for Agriculture, Environment and Development & Global Change and Sustainability Institute, University of Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (N.M.); (R.G.)
- Department of Crop Science, School of Science and Technology, University of Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
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Lee JH, Lee Y, Choi Y, Jang HW. Headspace stir-bar sorptive extraction combined with gas chromatography-mass spectrometry for trace analysis of volatile organic compounds in Schisandra chinensis Baillon (omija). Food Sci Nutr 2023; 11:7396-7406. [PMID: 37970405 PMCID: PMC10630792 DOI: 10.1002/fsn3.3668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 08/23/2023] [Accepted: 08/24/2023] [Indexed: 11/17/2023] Open
Abstract
Analyzing volatile organic compounds (VOCs) in food is crucial but challenging. Schisandra chinensis Baillon (omija) is an herbal plant with various functional health activities. Previous VOC analyses focused on S. chinensis fruit but not its leaves. Therefore, VOCs in S. chinensis fruit and leaves were analyzed using headspace stir-bar sorptive extraction (HS-SBSE)-GC-MS, and optimal conditions were established. Various factors, such as the sample preparation method, twister stir-bar type, sample amount, extraction temperature, and extraction time, expected to affect extraction were carefully optimized. Under the optimal conditions, 35 and 40 VOCs were identified in S. chinensis fruit and leaves, respectively. This HS-SBSE method is capable of rapid analysis and a low contamination rate without requiring organic solvents. These findings provide practical guidelines for HS-SBSE applications in various food matrices by providing analytical methods for VOC detection.
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Affiliation(s)
| | | | | | - Hae Won Jang
- Department of Food Science and BiotechnologySungshin Women's UniversitySeoulSouth Korea
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The Effect of Ultrasound Treatment in Winemaking on the Volatile Compounds of Aglianico, Nero di Troia, and Primitivo Red Wines. Foods 2023; 12:foods12030648. [PMID: 36766176 PMCID: PMC9914304 DOI: 10.3390/foods12030648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 01/24/2023] [Accepted: 01/30/2023] [Indexed: 02/05/2023] Open
Abstract
An ultrasound (US) treatment was applied during the vinification of three different red grape cultivars with the aim of assessing the impact on the volatile profile of the wines. A robust solid phase micro extraction coupled with gas chromatography mass-spectrometry (SPME-GC-MS) method was developed in order to fix the best parameters for optimizing the volatile organic compound (VOC) recovery. A 15% NaCl solution was added to the samples to increase the salting-out effect, the time/temperature were appropriately selected, and the matrix effect was evaluated by comparing synthetic and real matrices. In addition, external calibration curves were used to quantify the single volatile compounds. The analyses of the wine samples at 7 and 14 months of aging revealed that US exerted the highest effect on Aglianico, which had the highest amount of total VOC. US Nero di Troia showed similar results after 14 months of aging, while Primitivo was not affected by the treatment. Nevertheless, from discriminant analysis, a clear separation was observed between the control and ultrasound-treated wines for all three cultivars, with ethyl decanoate, ethyl isopentyl succinate, and butyric acid having the highest discriminant coefficients. In conclusion, the obtained results indicated that the effect of US treatment on the VOC profile of the wine considered in the experimentation is cultivar-dependent.
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Frank S, Schieberle P. Changes in the Major Odorants of Grape Juice during Manufacturing of Dornfelder Red Wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:13979-13986. [PMID: 36261124 PMCID: PMC9635362 DOI: 10.1021/acs.jafc.2c06234] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 10/02/2022] [Accepted: 10/04/2022] [Indexed: 06/16/2023]
Abstract
Application of the aroma extract dilution analysis (AEDA) on a distillate prepared from freshly squeezed juice of Dornfelder grapes revealed (3Z)-hex-3-enal and trans-4,5-epoxy-(2E)-dec-2-enal with the highest flavor dilution (FD) factors. In contrast, in the final Dornfelder wine prepared thereof, the highest FD factors were found for 2-phenylethyl acetate, 2-phenylethan-1-ol, and (E)-β-damascenone. However, for example, among others, (3Z)-hex-3-enal no longer appeared as an important odorant. To monitor the olfactory changes occurring in single processing steps from Dornfelder grapes to the final wine, selected odorants in grape juice, must, and young as well as aged wine from the same batch of Dornfelder grapes were quantitated. In particular, (3Z)-hex-3-enal and hexanal decreased considerably during mashing, while, as to be expected, the concentrations of yeast metabolites, e.g., odor-active alcohols and esters, drastically increased during fermentation. To reveal the influence of barrel aging, the odorants of the same Dornfelder wine aged in either barrique barrels or steel tanks were compared.
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Affiliation(s)
- Stephanie Frank
- Leibniz
Institute for Food Systems Biology at the Technical University of
Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Peter Schieberle
- Fakultät
für Chemie, Technische Universität
München, Lichtenbergstraße
4, 85748 Garching, Germany
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Marín-San Román S, Carot-Sierra JM, Sáenz de Urturi I, Rubio-Bretón P, Pérez-Álvarez EP, Garde-Cerdán T. Optimization of stir bar sorptive extraction (SBSE) and multi-stir bar sorptive extraction (mSBSE) to improve must volatile compounds extraction. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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8
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Marín-San Román S, Carot JM, Sáenz de Urturi I, Rubio-Bretón P, Pérez-Álvarez EP, Garde-Cerdán T. Optimization of thin film-microextraction (TF-SPME) method in order to determine musts volatile compounds. Anal Chim Acta 2022; 1226:340254. [DOI: 10.1016/j.aca.2022.340254] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2022] [Revised: 07/27/2022] [Accepted: 08/09/2022] [Indexed: 11/01/2022]
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9
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Díaz-Fernández Á, Díaz-Losada E, Cortés-Diéguez S. Approach to the Chemotaxonomic Characterization of Traditional Cultivation Grape Varieties through Their Varietal Aroma Profile. Foods 2022; 11:foods11101427. [PMID: 35626997 PMCID: PMC9140530 DOI: 10.3390/foods11101427] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 05/06/2022] [Accepted: 05/13/2022] [Indexed: 01/27/2023] Open
Abstract
In this study, the aroma profile of 12 minority grape varieties of Vitis vinifera L., included in the ‘Caiño group’, was defined along three vintages by solid phase microextraction followed by the gas chromatography–mass spectrometry method (SPME-GC-MS). Principal objectives were to assess the aromatic profile as a useful fingerprint to differentiate them, recover traditionally cultivated grape varieties for the differentiation of an important wine-growing area and discover their chemotaxonomic potential. In each variety, free and bound volatile profile was carried out by grouping varietal compounds into thirteen families. In total, 339 volatile compounds were identified, 230 as free forms and 205 as aromatic precursors. Remarkable quantitative differences were observed between aromatic profiles for terpenes in the free fraction and for C6 compounds, alcohols, sesquiterpenes and phenols in the glycosidic fraction. Principal component analysis based on their aromatic profile highlights a good differentiation between varieties and suggests a certain degree of aromatic chemotaxonomic proximity between previously known parental varieties, ‘Caiño Blanco’ with respect to ‘Caiño Bravo’ and ‘Albariño’. This study shows the preliminary results of a large research project involving a larger number of grape varieties and thus a broader spectrum of genetic relationships between them.
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Affiliation(s)
- Ángela Díaz-Fernández
- Estación de Viticultura e Enoloxía de Galicia-AGACAL, Ponte San Clodio s/n, 32428 Ourense, Spain; (Á.D.-F.); (E.D.-L.)
- Edificio Campus Auga, Biotecnología Industrial e Ingeniería Ambiental, BiotecnIA, Campus Sur, Universidad de Vigo, 32004 Ourense, Spain
| | - Emilia Díaz-Losada
- Estación de Viticultura e Enoloxía de Galicia-AGACAL, Ponte San Clodio s/n, 32428 Ourense, Spain; (Á.D.-F.); (E.D.-L.)
| | - Sandra Cortés-Diéguez
- Edificio Campus Auga, Biotecnología Industrial e Ingeniería Ambiental, BiotecnIA, Campus Sur, Universidad de Vigo, 32004 Ourense, Spain
- Correspondence:
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10
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Baerenzung dit Baron T, Yobrégat O, Jacques A, Simon V, Geffroy O. A novel approach to discriminate the volatilome of Vitis vinifera berries by Selected Ion Flow Tube Mass Spectrometry analysis and chemometrics. Food Res Int 2022; 157:111434. [DOI: 10.1016/j.foodres.2022.111434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 05/20/2022] [Accepted: 05/25/2022] [Indexed: 11/27/2022]
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Šikuten I, Štambuk P, Karoglan Kontić J, Maletić E, Tomaz I, Preiner D. Optimization of SPME-Arrow-GC/MS Method for Determination of Free and Bound Volatile Organic Compounds from Grape Skins. Molecules 2021; 26:molecules26237409. [PMID: 34885990 PMCID: PMC8659239 DOI: 10.3390/molecules26237409] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 12/03/2021] [Accepted: 12/04/2021] [Indexed: 11/16/2022] Open
Abstract
(1) Background: Solid phase microextraction (SPME)-Arrow is a new extraction technology recently employed in the analysis of volatiles in food materials. Grape volatile organic compounds (VOC) have a crucial role in the winemaking industry due to their sensory characteristics of wine.; (2) Methods: Box–Behnken experimental design and response surface methodology were used to optimise SPME-Arrow conditions (extraction temperature, incubation time, exposure time, desorption time). Analyzed VOCs were free VOCs directly from grape skins and bound VOCs released from grape skins by acid hydrolysis.; (3) Results: The most significant factors were extraction temperature and exposure time for both free and bound VOCs. For both factors, an increase in their values positively affected the extraction efficiency for almost all classes of VOCs. For free VOCs, the optimum extraction conditions are: extraction temperature 60 °C, incubation time 20 min, exposure time 49 min, and desorption time 7 min, while for the bound VOCs are: extraction temperature 60 °C, incubation time 20 min, exposure time 60 min, desorption time 7 min.; (4) Conclusions: Application of the optimized method provides a powerful tool in the analysis of major classes of volatile organic compounds from grape skins, which can be applied to a large number of samples.
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Affiliation(s)
- Iva Šikuten
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, 10 000 Zagreb, Croatia; (P.Š.); (J.K.K.); (E.M.); (I.T.); (D.P.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, 10 000 Zagreb, Croatia
- Correspondence: ; Tel.: +385-01-4627977
| | - Petra Štambuk
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, 10 000 Zagreb, Croatia; (P.Š.); (J.K.K.); (E.M.); (I.T.); (D.P.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, 10 000 Zagreb, Croatia
| | - Jasminka Karoglan Kontić
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, 10 000 Zagreb, Croatia; (P.Š.); (J.K.K.); (E.M.); (I.T.); (D.P.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, 10 000 Zagreb, Croatia
| | - Edi Maletić
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, 10 000 Zagreb, Croatia; (P.Š.); (J.K.K.); (E.M.); (I.T.); (D.P.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, 10 000 Zagreb, Croatia
| | - Ivana Tomaz
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, 10 000 Zagreb, Croatia; (P.Š.); (J.K.K.); (E.M.); (I.T.); (D.P.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, 10 000 Zagreb, Croatia
| | - Darko Preiner
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, 10 000 Zagreb, Croatia; (P.Š.); (J.K.K.); (E.M.); (I.T.); (D.P.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, 10 000 Zagreb, Croatia
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Characterization of the key active aroma compounds in Pu-erh tea using gas chromatography–time of flight/mass spectrometry–olfactometry combined with five different evaluation methods. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03847-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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13
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Zhang MJ, Chen Y, Liu JD, Li K, Li JB. Comparison of LLE and SPME Methods for Screening the Aroma Compounds in Rum. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1937472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ming-jun Zhang
- College of Light Industry and Food Engineering, Guangxi University, Guangxi, Nanning, China
| | - Yu Chen
- College of Light Industry and Food Engineering, Guangxi University, Guangxi, Nanning, China
| | - Ji-dong Liu
- College of Light Industry and Food Engineering, Guangxi University, Guangxi, Nanning, China
- Collaborative Innovation Center for Guangxi Sugar Industry, Guangxi, Nanning, China
| | - Kai Li
- College of Light Industry and Food Engineering, Guangxi University, Guangxi, Nanning, China
- Collaborative Innovation Center for Guangxi Sugar Industry, Guangxi, Nanning, China
| | - Jian-bin Li
- College of Light Industry and Food Engineering, Guangxi University, Guangxi, Nanning, China
- Collaborative Innovation Center for Guangxi Sugar Industry, Guangxi, Nanning, China
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Aguiar J, Gonçalves JL, Alves VL, Câmara JS. Relationship between Volatile Composition and Bioactive Potential of Vegetables and Fruits of Regular Consumption-An Integrative Approach. Molecules 2021; 26:molecules26123653. [PMID: 34203867 PMCID: PMC8232647 DOI: 10.3390/molecules26123653] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 06/02/2021] [Accepted: 06/07/2021] [Indexed: 01/11/2023] Open
Abstract
In recent years, there has been a growing interest in studying and exploring the potential health benefits of foods, mainly from vegetables and fruits from regular intake. The presence of secondary metabolites, namely polyphenols, carotenoids and terpenes, in certain food matrices seems to contribute to their functional properties, expressed through an increased prevention in the development of certain chronic diseases, namely coronary heart diseases, neurodegenerative diseases, cancer and diabetes. However, some foods' volatile secondary metabolites also present important bioactive properties, although this is a poorly scientifically explored field. In this context, and in order to explore the potential bioactivity of volatile metabolites in different vegetables and fruits from regular consumption, the volatile composition was established using a green extraction technique, solid phase microextraction in headspace mode (HS-SPME), combined with gas chromatography tandem mass spectrometry (GC-MS). A total of 320 volatile metabolites, comprising 51 terpenic compounds, 45 organosulfur compounds, 31 aldehydes, 37 esters, 29 ketones, 28 alcohols, 23 furanic compounds, 22 hydrocarbons, 19 benzene compounds, 13 nitrogenous compounds, 9 carboxylic acids, 7 ethers, 4 halogenated compounds and 3 naphthalene derivatives, were positively identified. Each investigated fruit and vegetable showed a specific volatile metabolomic profile. The obtained results revealed that terpenic compounds, to which are associated antimicrobial, antioxidant, and anticancer activities, are the most predominant chemical family in beetroot (61%), orange carrot (58%) and white carrot (61%), while organosulfur compounds (antiviral activity) are dominant in onion, garlic and watercress. Broccoli and spinach are essentially constituted by alcohols and aldehydes (enzyme-inhibition and antimicrobial properties), while fruits from the Solanaceae family are characterized by esters in tamarillo and aldehydes in tomato.
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Affiliation(s)
- Joselin Aguiar
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (V.L.A.)
| | - João L. Gonçalves
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (V.L.A.)
| | - Vera L. Alves
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (V.L.A.)
| | - José S. Câmara
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (V.L.A.)
- Faculdade de Ciências Exatas e da Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
- Correspondence: ; Tel.: +351-291-705-112; Fax: +351-291-705-149
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Abreu T, Perestrelo R, Bordiga M, Locatelli M, Daniel Coïsson J, Câmara JS. The Flavor Chemistry of Fortified Wines-A Comprehensive Approach. Foods 2021; 10:foods10061239. [PMID: 34072391 PMCID: PMC8229606 DOI: 10.3390/foods10061239] [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: 03/17/2021] [Revised: 05/25/2021] [Accepted: 05/26/2021] [Indexed: 11/16/2022] Open
Abstract
For centuries, wine has had a fundamental role in the culture and habits of different civilizations. Amongst numerous wine types that involve specific winemaking processes, fortified wines possess an added value and are greatly honored worldwide. This review comprises the description of the most important characteristics of the main worldwide fortified wines-Madeira, Port, Sherry, Muscat, and Vermouth-structured in three parts. The first part briefly describes the chemistry of wine flavor, the origin of typical aroma (primary, secondary and tertiary), and the influencing parameters during the winemaking process. The second part describes some specificities of worldwide fortified wine, highlighting the volatile composition with particular emphasis on aroma compounds. The third part reports the volatile composition of the most important fortified wines, including the principal characteristics, vinification process, the evolution of volatile organic compounds (VOCs) during the aging processes, and the most important odor descriptors. Given the worldwide popularity and the economic relevance of fortified wines, much research should be done to better understand accurately the reactions and mechanisms that occur in different stages of winemaking, mainly during the oxidative and thermal aging.
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Affiliation(s)
- Teresa Abreu
- CQM–Centro de Química da Madeira, Campus Universitário da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; (T.A.); (R.P.)
| | - Rosa Perestrelo
- CQM–Centro de Química da Madeira, Campus Universitário da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; (T.A.); (R.P.)
| | - Matteo Bordiga
- Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale “A. Avogadro”, Largo Donegani 2, 28100 Novara, Italy; (M.B.); (M.L.); (J.D.C.)
| | - Monica Locatelli
- Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale “A. Avogadro”, Largo Donegani 2, 28100 Novara, Italy; (M.B.); (M.L.); (J.D.C.)
| | - Jean Daniel Coïsson
- Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale “A. Avogadro”, Largo Donegani 2, 28100 Novara, Italy; (M.B.); (M.L.); (J.D.C.)
| | - José S. Câmara
- CQM–Centro de Química da Madeira, Campus Universitário da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; (T.A.); (R.P.)
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal
- Correspondence: ; Tel.: +351-(291)-705112
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Álvarez Gaona IJ, Assof MV, Jofré VP, Combina M, Ciklic IF. Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4-ethylphenol production. World J Microbiol Biotechnol 2021; 37:6. [PMID: 33392812 DOI: 10.1007/s11274-020-02981-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Accepted: 12/09/2020] [Indexed: 11/29/2022]
Abstract
The use of non-conventional yeast species to obtain interesting flavors and aromas has become a new trend in the fermented beverages industry. Among such species, Brettanomyces bruxellensis (B. bruxellensis) has been reported as capable of producing desirable or at least singular aromas in fermented beverages like beer and wine. However, this yeast can also produce an aromatic defect by producing high concentrations of phenolic compounds like, 4-ethylguaiacol and particularly 4-ethylphenol (4-EP). In the present study, we designed a mutant screening method to isolate B. bruxellensis mutants with reduced 4-EP production. More than 1000 mutants were screened with our olfactory screening method, and after further sensory and chemical analysis we were able to select a B. bruxellensis mutant strain with a significant reduction of 4-EP production (more than threefold) and less phenolic perception. Notably, the selected strain also showed higher diversity and concentration of ethyl esters, the most important group of odor active compounds produced by yeasts. Based on these results, we consider that our selected mutant strain is a good candidate to be tested as a non-conventional yeast starter (pure or in co-inoculation) to obtain wines and beers with novel aromatic properties.
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Affiliation(s)
- Izmari Jasel Álvarez Gaona
- Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, 5507, Luján de Cuyo, Mendoza, Argentina.,Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina Santa María de Los Buenos Aires, Av. Alicia Moreau de Justo 1300, C1107AAZ, Buenos Aires, Argentina
| | - Mariela Vanesa Assof
- Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, 5507, Luján de Cuyo, Mendoza, Argentina
| | - Viviana Patricia Jofré
- Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, 5507, Luján de Cuyo, Mendoza, Argentina
| | - Mariana Combina
- Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, 5507, Luján de Cuyo, Mendoza, Argentina.,Consejo Nacional de Investigaciones Científicas y Tecnológicas. Godoy Cruz, 2290, C1425FQB, CABA, Argentina
| | - Iván Francisco Ciklic
- Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, 5507, Luján de Cuyo, Mendoza, Argentina. .,Laboratorio de Biotecnología, EEA INTA, Mendoza San Martín 3853, Luján de Cuyo, Mendoza, Argentina.
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17
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Pre-fermentative maceration with SO 2 enhanced the must aromatic composition. Food Chem 2020; 345:128870. [PMID: 33341557 DOI: 10.1016/j.foodchem.2020.128870] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 12/04/2020] [Accepted: 12/08/2020] [Indexed: 11/20/2022]
Abstract
SO2 is the additive most used in winemaking, due to its antioxidant and antiseptic activities. There have been several studies focused on these activities; however, there are hardly any studies that address its role as extractant. Therefore, the objective of this work was to study the effect of SO2 on the must volatile composition after a pre-fermentation maceration. The results showed that the influence of SO2 on the extraction of the two most important families of varietal compounds, terpenoids and C13 norisoprenoids, was different: the content of total terpenoids increased by 95%, while for the total of C13 norisoprenoids no significant differences were observed. The other three families of volatile compounds studied, benzenoid compounds, esters, and C6 compounds, were found in greater quantity in the samples with SO2, increasing by 51%, 164%, and 45%, respectively. Consequently, SO2 can enhance the must aromatic composition of neutral varieties, such as Tempranillo.
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18
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Liang Z, Zhang P, Fang Z. Modern technologies for extraction of aroma compounds from fruit peels: a review. Crit Rev Food Sci Nutr 2020; 62:1284-1307. [PMID: 33124893 DOI: 10.1080/10408398.2020.1840333] [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] [Indexed: 01/17/2023]
Abstract
Fruit peel is an agricultural by-product and potential source to extract natural aroma compounds with low cost. In the past few decades, the extraction of plant aroma volatiles experienced a transition from traditional to modern technologies. This review summarizes the main aroma compounds in different fruit peels, evaluates modern extraction techniques applicable for these aroma compounds in terms of mechanism, procedure, merits and demerits, and practice. Additionally, the applications of fruit peel aroma extract in food, pharmaceutical and cosmetic industries are also discussed. This review provides comprehensive information for extraction and application of aroma compounds from fruit peels, which could facilitate the valorization of the agricultural by-products and reduce environmental impacts.
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Affiliation(s)
- Zijian Liang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia
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19
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Marín-San Román S, Rubio-Bretón P, Pérez-Álvarez EP, Garde-Cerdán T. Advancement in analytical techniques for the extraction of grape and wine volatile compounds. Food Res Int 2020; 137:109712. [PMID: 33233285 DOI: 10.1016/j.foodres.2020.109712] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 09/10/2020] [Accepted: 09/14/2020] [Indexed: 12/13/2022]
Abstract
The grape and wine aroma is one of the most determining factors of quality, therefore the study of their volatile composition is a very important topic in vitiviniculture. The range of concentrations in which many of these compounds are found is quite low, in concentrations of ng/L; due to this, a sample preparation stage is necessary before doing the chromatographic analysis of the volatile compounds. In this review, the main analytical techniques used for the extraction of volatile compounds in grapes and wines are studied. The techniques presented are liquid-liquid extraction (LLE), solid phase extraction (SPE), solid phase microextraction (SPME), stir bar sorptive extraction (SBSE), and thin film solid phase microextraction (TF-SPME). For each of these techniques, a description was made, and the different characteristics were numbered, as well as their main advantages and disadvantages. Furthermore, from the second technique, a comparison is made with the previous techniques, explaining the reasons why new techniques have emerged. Throughout the review it is possible to see the different techniques that have been emerging in the past years as an improvement of the classical techniques.
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Affiliation(s)
- Sandra Marín-San Román
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, Km. 6., 26007 Logroño, Spain
| | - Pilar Rubio-Bretón
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, Km. 6., 26007 Logroño, Spain
| | - Eva P Pérez-Álvarez
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, Km. 6., 26007 Logroño, Spain; Centro de Edafología y Biología Aplicada del Segura (CEBAS), Campus Universitario de Espinardo, Ed. 25, 30100 Murcia, Spain
| | - Teresa Garde-Cerdán
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, Km. 6., 26007 Logroño, Spain.
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20
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Molecular Identification and VOMs Characterization of Saccharomyces cerevisiae Strains Isolated from Madeira Region Winery Environments. Processes (Basel) 2020. [DOI: 10.3390/pr8091058] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The quality and typical characteristic of wines depends, among other factors, on the volatile organic metabolites (VOMs) that are biosynthesized by yeasts, mainly Saccharomyces cerevisiae species. The yeast strain influences the diversity and proportions of the VOMs produced during the fermentation process, as the genetic predisposition of the strains is a by-product of selective adaptation to the ecosystem. The present work reports the characterization of S. cerevisiae strains isolated from grape must, used in the Demarcated Region of Madeira (DRM) for winemaking. Yeast species were identified by amplification and by restriction fragment length polymorphism (RFLP) analysis of the region 5.8S-internal transcribed spacers (PCR-RFLP of 5.8S-ITS) of ribosomal DNA (rDNA). The strains identification was performed by analyzing the RFLP pattern of mitochondrial DNA (RFLP-mtDNA). The representative strains were selected for the characterization of the volatile profile through headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS) analysis. A total of 77 VOMs were identified. Higher alcohols, esters, and fatty acids were the major chemical families representing 63%, 16%, and 9%, respectively, in strain A and 54%, 23%, and 15% in strain B. The results indicate the influence of the strain metabolism in the production of VOMs, many of which probably participate in the aroma of the corresponding wines.
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21
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22
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Impact of a combined pulsed electric field (PEF) and enzymatic mash treatment on yield, fermentation behaviour and composition of white wine. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03427-w] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
AbstractThe aim of this work was to study the combined application of a pulsed electric field (PEF) and an enzymatic treatment to white wine mash. The resulting impact of membrane permeabilisation by electroporation and pectin degradation by enzymes on fermentation behaviour and quality of white wine was assessed. The mash of two varieties, Traminer and Grüner Veltliner, was PEF treated (3 and 10 kJ/kg) using a continuous co-linear treatment chamber. Pectinases were added immediately afterwards and maceration was performed for 4 and 24 h. Various physico-chemical parameters were analysed at different stages of the production process and the impact of the combined treatment on volatile compounds such as esters and terpenes was analysed by gas chromatography–mass spectrometry and a sensory panel in the final white wine after bottling and storage. Regardless of the PEF treatment intensity, the variety and the maceration time, the release of juice was not significantly influenced. For Traminer, the fermentation time was reduced through the enhanced extraction of nitrogen from 322 to 359 mg/L due to PEF treatment (10 kJ/kg). The release of phenols which were localized in the pulp, were significantly more affected than phenols from the skin. Although the concentration of selective esters especially of the variety Traminer significantly increased, the sensory evaluation indicated no positive effect on the olfactory properties. Overall, the combination of PEF and enzyme pretreatment showed benefits in reducing the fermentation time and increasing the content of selective esters for Traminer.
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23
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Li Z, Howell K, Fang Z, Zhang P. Sesquiterpenes in grapes and wines: Occurrence, biosynthesis, functionality, and influence of winemaking processes. Compr Rev Food Sci Food Saf 2019; 19:247-281. [PMID: 33319521 DOI: 10.1111/1541-4337.12516] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Revised: 11/09/2019] [Accepted: 11/13/2019] [Indexed: 12/17/2022]
Abstract
Grapes are an important global horticultural product, and are mainly used for winemaking. Typically, grapes and wines are rich in various phytochemicals, including phenolics, terpenes, pyrazines, and benzenoids, with different compounds responsible for different nutritional and sensory properties. Among these compounds, sesquiterpenes, a subcategory of the terpenes, are attracting increasing interest as they affect aroma and have potential health benefits. The characteristics of sesquiterpenes in grapes and wines in terms of classification, biosynthesis pathway, and active functions have not been extensively reviewed. This paper summarizes 97 different sesquiterpenes reported in grapes and wines and reviews their biosynthesis pathways and relevant bio-regulation mechanisms. This review further discusses the functionalities of these sesquiterpenes including their aroma contribution to grapes and wines and potential health benefits, as well as how winemaking processes affect sesquiterpene concentrations.
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Affiliation(s)
- Zizhan Li
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Kate Howell
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
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24
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Perestrelo R, Silva CL, Silva P, Medina S, Pereira R, Câmara JS. Untargeted fingerprinting of cider volatiles from different geographical regions by HS-SPME/GC-MS. Microchem J 2019. [DOI: 10.1016/j.microc.2019.05.028] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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25
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Differentiation of Fresh and Processed Fruit Juices Using Volatile Composition. Molecules 2019; 24:molecules24050974. [PMID: 30857357 PMCID: PMC6429179 DOI: 10.3390/molecules24050974] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Revised: 02/18/2019] [Accepted: 03/06/2019] [Indexed: 01/24/2023] Open
Abstract
In the current study, a comprehensive approach based on headspace solid-phase microextraction (HS-SPME), combined with gas chromatography-quadrupole mass spectrometry (GC-qMS), was used to establish the volatile signature of fresh and processed fruit juices, obtained from the same batch of grapes, red fruits, orange, pear, and apple. This is a powerful tool for evaluating the impact of the production process on the volatomic pattern of fruit juice. A total of 169 volatile organic compounds (VOCs) belonging to different chemical groups were identified. Esters, carbonyl compounds, terpenoids, and alcohols are the major chemical groups in the investigated fruit juices. However, their contribution to the total volatile profile varied. Special attention should be paid to processed fruit juices to avoid the possible deleterious effects associated with the formation of furanic compounds (e.g., heat treatment), since their furanic content was significantly higher in comparison to that of fresh fruit juices. The knowledge obtained in the current study will allow for the introduction of modifications to the process involved in processing juice, which will improve the organoleptic characteristics of processed juices, contributing to a better acceptance by consumers. Furthermore, more assays should be performed to assess the effect of harvests, geography, and agronomy on the volatile profile of juices.
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26
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Unraveling Vitis vinifera L. grape maturity markers based on integration of terpenic pattern and chemometric methods. Microchem J 2018. [DOI: 10.1016/j.microc.2018.07.017] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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27
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Investigation of ‘stone fruit’ aroma in Chardonnay, Viognier and botrytis Semillon wines. Food Chem 2018; 256:286-296. [DOI: 10.1016/j.foodchem.2018.02.115] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2017] [Revised: 02/19/2018] [Accepted: 02/21/2018] [Indexed: 11/24/2022]
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28
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Garde-Cerdán T, Gutiérrez-Gamboa G, Baroja E, Rubio-Bretón P, Pérez-Álvarez EP. Influence of methyl jasmonate foliar application to vineyard on grape volatile composition over three consecutive vintages. Food Res Int 2018; 112:274-283. [PMID: 30131138 DOI: 10.1016/j.foodres.2018.06.048] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Revised: 06/15/2018] [Accepted: 06/20/2018] [Indexed: 11/18/2022]
Abstract
An alternative to improve grape quality is the elicitor application to the vineyard due its implication to induce defense mechanisms involved in the synthesis of secondary metabolites. There are few studies about the influence of elicitors on grape volatile composition. The aim of this work was to investigate the influence of methyl jasmonate (MeJ) foliar application to Tempranillo grapevines on grape aroma composition over three consecutive vintages. In the first vintage, MeJ treatment improved p-cymene, methyl jasmonate, and hexanal synthesis, and degraded 2-hexen-1-ol acetate, (Z)-3-hexen-1-ol, and n-hexanol. In the second season, the content of several terpenes, β-damascenone, methyl jasmonate, esters, benzenoids and (Z)-3-hexen-1-ol was diminished after MeJ application. In the third vintage, the synthesis of several volatile compounds considered positive contributors for grape aroma was improved by MeJ application. In conclusion, the effect of MeJ foliar application on grape volatile content was mainly dependent on the vintage.
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Affiliation(s)
- Teresa Garde-Cerdán
- Grupo VIENAP, Ctra. de Burgos Km. 6, 26007 Logroño, Spain; Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Ctra. de Burgos Km. 6, 26007 Logroño, Spain.
| | - Gastón Gutiérrez-Gamboa
- Grupo VIENAP, Ctra. de Burgos Km. 6, 26007 Logroño, Spain; Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Ctra. de Burgos Km. 6, 26007 Logroño, Spain
| | - Elisa Baroja
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Ctra. de Burgos Km. 6, 26007 Logroño, Spain
| | - Pilar Rubio-Bretón
- Grupo VIENAP, Ctra. de Burgos Km. 6, 26007 Logroño, Spain; Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Ctra. de Burgos Km. 6, 26007 Logroño, Spain
| | - Eva P Pérez-Álvarez
- Grupo VIENAP, Ctra. de Burgos Km. 6, 26007 Logroño, Spain; Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Ctra. de Burgos Km. 6, 26007 Logroño, Spain
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29
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Perestrelo R, Silva CL, Silva P, Câmara JS. Impact of storage time and temperature on volatomic signature of Tinta Negra wines by LLME/GC- ITMS. Food Res Int 2018; 109:99-111. [PMID: 29803497 DOI: 10.1016/j.foodres.2018.04.034] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2017] [Revised: 04/13/2018] [Accepted: 04/15/2018] [Indexed: 10/17/2022]
Abstract
The current study reports the effect of storage temperature, storage time and glucose content on the volatomic signature of Tinta Negra wines using liquid-liquid microextraction (LLME) combined with gas chromatography-ion trap mass spectrometry (GC-ITMS). A total of 65 volatile organic compounds (VOCs) were identified in Tinta Negra, of which only 14 appear during storage. Based on the results, the freshness and fruitiness odours that are related to the presence of some varietal and fermentative components (e.g. terpenic compounds, esters) are lost during wine storage, while other descriptors such as caramel, dried fruit, spice, toast and wood arise due to Maillard reactions (e.g. furanic compounds), among other chemical reactions (e.g. lactones). The results obtained in this study may be applied as a useful tool in the winemaking field in order to introduce changes in the baking (estufagem) process and/or predict the effects of storage time when applying high temperatures. In addition, the VOCs identified in this study may help winemakers and wine chemists better understand the aroma composition and profile of Tinta Negra wines.
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Affiliation(s)
- R Perestrelo
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal.
| | - Catarina L Silva
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Pedro Silva
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - J 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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30
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Wang D, Duan CQ, Shi Y, Zhu BQ, Javed HU, Wang J. Free and glycosidically bound volatile compounds in sun-dried raisins made from different fragrance intensities grape varieties using a validated HS-SPME with GC–MS method. Food Chem 2017; 228:125-135. [DOI: 10.1016/j.foodchem.2017.01.153] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2016] [Revised: 01/25/2017] [Accepted: 01/31/2017] [Indexed: 10/20/2022]
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31
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Bouhlel J, Ratel J, Abouelkaram S, Mercier F, Travel A, Baéza E, Jondreville C, Dervilly-Pinel G, Marchand P, Le Bizec B, Dubreil E, Mompelat S, Verdon E, Inthavong C, Guérin T, Rutledge DN, Engel E. Solid-phase microextraction set-up for the analysis of liver volatolome to detect livestock exposure to micropollutants. J Chromatogr A 2017; 1497:9-18. [PMID: 28366563 DOI: 10.1016/j.chroma.2017.03.008] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2016] [Revised: 03/03/2017] [Accepted: 03/06/2017] [Indexed: 12/28/2022]
Abstract
Starting from a critical analysis of a first "proof of concept" study on the utility of the liver volatolome for detecting livestock exposure to environmental micropollutants (Berge et al., 2011), the primary aim of this paper is to improve extraction conditions so as to obtain more representative extracts by using an extraction temperature closer to livestock physiological conditions while minimizing analytical variability and maximizing Volatile Organic Compound (VOC) abundancies. Levers related to extraction conditions and sample preparation were assessed in the light of both abundance and coefficient of variation of 22 candidate VOC markers identified in earlier volatolomic studies. Starting with a CAR/PDMS fiber and a 30min extraction, the reduction of SPME temperature to 40°C resulted in a significant decrease in the area of 14 candidate VOC markers (p<0.05), mainly carbonyls and alcohols but also a reduction in the coefficient of variation for 17 of them. In order to restore VOC abundances and to minimize variability, two approaches dealing with sample preparation were investigated. By increasing sample defrosting time at 4°C from 0 to 24h yielded higher abundances and lower variabilities for 15 and 13 compounds, respectively. Lastly, by using additives favouring the release of VOCs (1.2g of NaCl) the sensitivity of the analysis was improved with a significant increase in VOC abundances of more than 50% for 13 out of the 22 candidate markers. The modified SPME parameters significantly enhanced the abundances while decreasing the analytical variability for most candidate VOC markers. The second step was to validate the ability of the revised SPME protocol to discriminate intentionally contaminated broiler chickens from controls, under case/control animal testing conditions. After verification of the contamination levels of the animals by national reference laboratories, data analysis by a multivariate chemometric method (Common Components and Specific Weights Analysis - ComDim) showed that the liver volatolome could reveal dietary exposure of broilers to a group of environmental pollutants (PCBs), a veterinary treatment (monensin), and a pesticide (deltamethrin), thus confirming the usefulness of this analytical set-up.
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Affiliation(s)
- Jihéne Bouhlel
- INRA, UR370 QuaPA, MASS laboratory, Saint-Genès-Champanelle, France; INRA, UMR GENIAL, AgroParisTech, Université Paris-Saclay, Massy, France
| | - Jérémy Ratel
- INRA, UR370 QuaPA, MASS laboratory, Saint-Genès-Champanelle, France
| | - Said Abouelkaram
- INRA, UR370 QuaPA, MASS laboratory, Saint-Genès-Champanelle, France
| | - Frédéric Mercier
- INRA, UR370 QuaPA, MASS laboratory, Saint-Genès-Champanelle, France
| | | | | | | | | | | | | | - Estelle Dubreil
- ANSES, Reference laboratory for veterinary drug residues in food, Fougères, France
| | - Sophie Mompelat
- ANSES, Reference laboratory for veterinary drug residues in food, Fougères, France
| | - Eric Verdon
- ANSES, Reference laboratory for veterinary drug residues in food, Fougères, France
| | | | - Thierry Guérin
- ANSES, Laboratory for Food Safety, Maisons-Alfort, France
| | | | - Erwan Engel
- INRA, UR370 QuaPA, MASS laboratory, Saint-Genès-Champanelle, France.
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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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33
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Global volatile profile of virgin olive oils flavoured by aromatic/medicinal plants. Food Chem 2017; 227:111-121. [PMID: 28274410 DOI: 10.1016/j.foodchem.2017.01.090] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2016] [Revised: 11/24/2016] [Accepted: 01/16/2017] [Indexed: 02/02/2023]
Abstract
The global volatile profile of commercial virgin olive oils and flavoured olive oils with aromatic/medicinal plants, was established using liquid-liquid microextraction (LLME) and headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-quadrupole mass spectrometry (GC-qMS). More than 60 volatile organic compounds (VOCs belonging to different groups were identified using both methods. Olive oils volatile profile was slightly influenced by maceration process, which occurred at room temperature (20±2°C) for 15days. The predominant differences were observed in terpenoids group, since some of them were only identified in the flavoured olive oils, while others showed an increase with the maceration process. VOCs mass transfer from plants to olive oils could explain the observed results. Principal components analysis (PCA) applied to LLME/GC-qMS data allowed to distinguish the olive oils. The flavoured oils would increase the use of olive oil among consumers as consequence of the improvement of its aromatic profile and healthy properties.
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34
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Lukić I, Horvat I. Differentiation of Commercial PDO Wines Produced in Istria (Croatia) According to Variety and Harvest Year Based on HS-SPME-GC/MS Volatile Aroma Compound Profiling. Food Technol Biotechnol 2017; 55:95-108. [PMID: 28559738 DOI: 10.17113/ftb.55.01.17.4861] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
To differentiate monovarietal wines made from native and introduced varieties in Istria (Croatia), samples of Malvazija istarska, Chardonnay and Muscat yellow from two harvest years (2013 and 2014) were subjected to headspace solid-phase microextraction and gas chromatographic/mass spectrometric analysis (HS-SPME-GC/MS) of volatile aroma compounds. Significant effects of variety and harvest year were determined, but their interaction complicated the differentiation. Particular compounds were consistent as markers of variety in both years: nerol for Malvazija, ethyl cinnamate and a tentatively identified isomer of dimethylbenzaldehyde for Chardonnay, and terpenes for Muscat yellow. Wines from 2013 contained higher concentrations of the majority of important volatiles. A 100% correct differentiation of Malvazija istarska and Chardonnay wines according to both variety and harvest year was achieved by stepwise linear discriminant analysis.
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Affiliation(s)
- Igor Lukić
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia
| | - Ivana Horvat
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia
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35
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Cheng H, Chen J, Chen S, Xia Q, Liu D, Ye X. Sensory evaluation, physicochemical properties and aroma-active profiles in a diverse collection of Chinese bayberry (Myrica rubra) cultivars. Food Chem 2016; 212:374-85. [DOI: 10.1016/j.foodchem.2016.05.145] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2016] [Revised: 05/17/2016] [Accepted: 05/23/2016] [Indexed: 12/26/2022]
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36
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Aroma characterization based on aromatic series analysis in table grapes. Sci Rep 2016; 6:31116. [PMID: 27487935 PMCID: PMC4973247 DOI: 10.1038/srep31116] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2016] [Accepted: 07/12/2016] [Indexed: 02/06/2023] Open
Abstract
Aroma is an important part of quality in table grape, but the key aroma compounds and the aroma series of table grapes remains unknown. In this paper, we identified 67 aroma compounds in 20 table grape cultivars; 20 in pulp and 23 in skin were active compounds. C6 compounds were the basic background volatiles, but the aroma contents of pulp juice and skin depended mainly on the levels of esters and terpenes, respectively. Most obviously, ‘Kyoho’ grapevine series showed high contents of esters in pulp, while Muscat/floral cultivars showed abundant monoterpenes in skin. For the aroma series, table grapes were characterized mainly by herbaceous, floral, balsamic, sweet and fruity series. The simple and visualizable aroma profiles were established using aroma fingerprints based on the aromatic series. Hierarchical cluster analysis (HCA) and principal component analysis (PCA) showed that the aroma profiles of pulp juice, skin and whole berries could be classified into 5, 3, and 5 groups, respectively. Combined with sensory evaluation, we could conclude that fatty and balsamic series were the preferred aromatic series, and the contents of their contributors (β-ionone and octanal) may be useful as indicators for the improvement of breeding and cultivation measures for table grapes.
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37
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Profiling of passion fruit volatiles: An effective tool to discriminate between species and varieties. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.09.007] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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38
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A powerful approach to explore the potential of medicinal plants as a natural source of odor and antioxidant compounds. Journal of Food Science and Technology 2015; 53:132-44. [PMID: 26787937 DOI: 10.1007/s13197-015-2022-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/13/2015] [Accepted: 09/04/2015] [Indexed: 10/23/2022]
Abstract
In this study an efficient and reliable method based on dynamic headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-qMS), was developed to establish the volatile metabolomic pattern of Thymus vulgaris L., Rosmarinus officinalis L. and Ruta chalepensis L. medicinal plants. The HS-SPME influencing parameters were investigated and the results indicated that the best extraction capability, was obtained using DVB/CAR/PDMS coating fiber at 40 °C for 45 min. Under optimal conditions, a total of 99 volatile metabolites were identified, including 53 terpenoids, 19 carbonyl compounds, 7 esters, 6 alcohols, among others. The main volatile metabolites identified in T. vulgaris include thymol (67 %), 3-octanone (9 %) and 1-octen-3-ol (7 %), while in R. officinalis the most dominant volatiles were eucalyptol (40 %), 2-decanone (20 %) and bornyl acetate (10 %). 2-Undecanone (53 %), (E)-2-octenal (28 %) and 2-nonanone (10 %) were the most relevant volatile metabolites identified in R. chalepensis. The results suggested that the HS-SPME/GC-qMS methodology is a powerful approach to establish the volatile metabolomic fingerprint of medicinal plants and providing a reliable tool for the complete characterization of these biologically active medicinal plants.
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39
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Characterization of Aroma-Active Compounds of Pu-erh Tea by Headspace Solid-Phase Microextraction (HS-SPME) and Simultaneous Distillation-Extraction (SDE) Coupled with GC-Olfactometry and GC-MS. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0303-7] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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40
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Souza-Silva ÉA, Pawliszyn J. Direct Immersion Solid-Phase Microextraction with Matrix-Compatible Fiber Coating for Multiresidue Pesticide Analysis of Grapes by Gas Chromatography-Time-of-Flight Mass Spectrometry (DI-SPME-GC-ToFMS). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:4464-4477. [PMID: 25856792 DOI: 10.1021/jf506212j] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
A fast and sensitive direct immersion-solid-phase microextraction-gas chromatography-time-of-flight mass spectrometry (DI-SPME-GC-ToFMS) method for the determination of multiresidue pesticides in grapes employing a PDMS-modified PDMS/DVB coating was developed utilizing multivariate approaches for optimization of the most important factors affecting SPME performance. A comprehensive investigation of appropriate internal standards using a bottom-up approach led to the selection of suitable compounds that adequately covered a range of 40 pesticides pertaining to various classes. The validated method yielded good accuracy, precision, and sensitivity and has been successfully applied to the analysis of commercial samples. With regard to the limitations of the proposed method, the DI-SPME method did not provide a satisfactory performance toward more polar pesticides (e.g., acephate, omethoate, dimethoate) and highly hydrophobic pesticides, such as pyrethroids. Despite the challenges and limitations encountered by this method, the practical aspects of the PDMS-modified coating demonstrated here create new opportunities for SPME applied in food analysis.
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Affiliation(s)
| | - Janusz Pawliszyn
- Department of Chemistry, University of Waterloo, Waterloo, Ontario, Canada
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41
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Noguerol-Pato R, Sieiro-Sampedro T, González-Barreiro C, Cancho-Grande B, Simal-Gándara J. Evaluation of the effect of fenhexamid and mepanipyrim in the volatile composition of Tempranillo and Graciano wines. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.02.025] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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42
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Garde-Cerdán T, Santamaría P, Rubio-Bretón P, González-Arenzana L, López-Alfaro I, López R. Foliar application of proline, phenylalanine, and urea to Tempranillo vines: Effect on grape volatile composition and comparison with the use of commercial nitrogen fertilizers. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.10.028] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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43
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A critical review on extraction techniques and gas chromatography based determination of grapevine derived sesquiterpenes. Anal Chim Acta 2014; 846:8-35. [DOI: 10.1016/j.aca.2014.05.049] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2014] [Revised: 05/12/2014] [Accepted: 05/27/2014] [Indexed: 12/17/2022]
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44
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Perestrelo R, Barros AS, Rocha SM, Câmara JS. Establishment of the varietal profile of Vitis vinifera L. grape varieties from different geographical regions based on HS-SPME/GC–qMS combined with chemometric tools. Microchem J 2014. [DOI: 10.1016/j.microc.2014.04.010] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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45
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Perestrelo R, Silva C, Câmara JS. A useful approach for the differentiation of wines according to geographical origin based on global volatile patterns. J Sep Sci 2014; 37:1974-81. [DOI: 10.1002/jssc.201400374] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2014] [Revised: 04/03/2014] [Accepted: 05/05/2014] [Indexed: 11/11/2022]
Affiliation(s)
- Rosa Perestrelo
- CQM/UMa, Centro de Química da Madeira; Campus Universitário da Penteada; Funchal Portugal
| | - Catarina Silva
- Universidade da Madeira, Centro de Ciências Exatas e de Engenharia da Universidade da Madeira; Campus Universitário da Penteada; Funchal Portugal
| | - José S. Câmara
- CQM/UMa, Centro de Química da Madeira; Campus Universitário da Penteada; Funchal Portugal
- Universidade da Madeira, Centro de Ciências Exatas e de Engenharia da Universidade da Madeira; Campus Universitário da Penteada; Funchal Portugal
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46
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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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47
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Pereira J, Silva CL, Perestrelo R, Gonçalves J, Alves V, Câmara JS. Re-exploring the high-throughput potential of microextraction techniques, SPME and MEPS, as powerful strategies for medical diagnostic purposes. Innovative approaches, recent applications and future trends. Anal Bioanal Chem 2014; 406:2101-22. [DOI: 10.1007/s00216-013-7527-4] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2013] [Revised: 11/16/2013] [Accepted: 11/20/2013] [Indexed: 11/30/2022]
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48
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Garde-Cerdán T, González-Arenzana L, López N, López R, Santamaría P, López-Alfaro I. Effect of different pulsed electric field treatments on the volatile composition of Graciano, Tempranillo and Grenache grape varieties. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.08.008] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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49
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Applications of in vivo and in vitro solid-phase microextraction techniques in plant analysis: A review. Anal Chim Acta 2013; 794:1-14. [DOI: 10.1016/j.aca.2013.05.016] [Citation(s) in RCA: 74] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2012] [Revised: 05/04/2013] [Accepted: 05/07/2013] [Indexed: 12/11/2022]
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50
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Du W, Zhang S, Fu Q, Zhao G, Chang C. Combined solid-phase microextraction and high-performance liquid chromatography with ultroviolet detection for simultaneous analysis of clenbuterol, salbutamol and ractopamine in pig samples. Biomed Chromatogr 2013; 27:1775-81. [DOI: 10.1002/bmc.2993] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2013] [Revised: 05/22/2013] [Accepted: 06/09/2013] [Indexed: 11/11/2022]
Affiliation(s)
- Wei Du
- School of Pharmaceutical Sciences; Xi'an Jiaotong University; Xi'an 710061 People's Republic of China
| | - Siruo Zhang
- Department of microbiology; Dalian Medical University; Dalian 116044 People's Republic of China
| | - Qiang Fu
- School of Pharmaceutical Sciences; Xi'an Jiaotong University; Xi'an 710061 People's Republic of China
| | - Gang Zhao
- School of Pharmaceutical Sciences; Xi'an Jiaotong University; Xi'an 710061 People's Republic of China
| | - Chun Chang
- School of Pharmaceutical Sciences; Xi'an Jiaotong University; Xi'an 710061 People's Republic of China
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