Headspace solid-phase microextraction of higher fatty acid ethyl esters in white rum aroma

A review on flavor of Baijiu and other world-renowned distilled liquors

The flavor characteristics of distilled liquors significantly affect consumer acceptance and adoption. Therefore, odorants that contribute to sensory properties have received more attention. The odorants depend on the operating parameters, such as raw materials and ingredients, manufacturing process and maturing circumstances. This review summarized the odorants in the Baijiu and other world-renowned distilled liquors. Especially, the contribution of the odorants to the dominant aroma attributes is given more attention. The variations in the constituents and contents of odorants among the liquors are discussed comprehensively. In general, further research is still needed on the interaction mechanism between the odorants and sensory properties of distilled liquors.

Chemical Fingerprint of Non-aged Artisanal Sugarcane Spirits Using Kohonen Artificial Neural Network

This study focuses on the determination of the chemical profile of 24 non-aged Brazilian artisanal sugarcane spirits (cachaça) samples through chromatographic quantification and chemometric treatment via principal component analysis (PCA) and Kohonen’s neural network. In total, forty-seven (47) chemical compounds were identified in the samples of non-aged artisanal cachaça, in addition to determining alcohol content, volatile acidity, and copper. For the PCA of the chemical compounds’ profile, it could be observed that the samples were grouped into seven groups. On the other hand, the variables’ bearings were grouped together, making it difficult to separate the components in relation to the sample groups and reducing the chances of obtaining all the necessary information. However, by using a Kohonen’s neural network, samples were grouped into eight groups. This tool proved to be more accurate in the groups’ formation. Among the chemical classes of the compounds observed, esters stood out, followed by alcohols, acids, aldehydes, ketones, phenol, and copper. The abundance of esters in these samples may suggest that these compounds would be part of the regional standard for cachaças produced in the region of Salinas, Minas Gerais.

Caracterización de los compuestos del aroma en rones colombianos por HS-SPME-GC-MS-O

Se identificaron por primera vez 46 compuestos volátiles olfativamente activos con actividad aromática significativa presentes en rones comerciales de Colombia. Lo anterior, mediante microextracción en fase sólida en modo espacio de cabeza (HS-SPME), acoplada a cromatografía de gases con detectores de espectrometría de masas y olfatometría (GC-MS-O). Dentro de los compuestos identificados se encuentran ésteres, compuestos aromáticos, alcoholes, acetales, lactonas y furfural. De esos 46 compuestos, nueve están presentes en todos los rones estudiados y algunos otros son característicos solo de la marca.

Characterization and Semiquantitative Analysis of Volatile Compounds in Six Varieties of Sugarcane Juice

The volatile composition of six Chinese sugarcane varieties has been analyzed by headspace solid-phase microextraction (HS-SPME) method coupled with gas chromatography-mass spectrometry (GC-MS). A total of 40 volatile compounds were identified by the optimized HS-SPME procedure. It was found that the sugarcane juice from Daheixiong variety contained the highest amount of volatile compounds (108.48 mg/L), followed by Tai 22 (90.13 mg/L), 94128 (87.19 mg/L), Gui 00122 (80.16 mg/L), Yue 00236 (79.43 mg/L) and Taiyou (22.54 mg/L). Ethyl alcohol, limonene, hexanol, (s)-2-heptanol and acetic acid were the most abundant compounds present in sugarcane juice. Interestingly, these compounds were also selected by principal component analysis (PCA) to discriminate the sugarcane juices in terms of their varieties. Overall, the identification of aromatic compounds in sugarcane juice could provide useful information for determining sugarcane varieties and be used as a reference for choosing the suitable sugarcane variety as raw material for producing other product, like rums.

Isolation and identification of phenolic compounds from rum aged in oak barrels by high-speed countercurrent chromatography/high-performance liquid chromatography-diode array detection-electrospray ionization mass spectrometry and screening for antioxidant activity

Beverages, especially wines are well-known to contain a variety of health-beneficial bioactive substances, mainly of phenolic nature which frequently exhibit antioxidant activity. Significant information is available about the separation and identification of polyphenols from some beverages by chromatographic and spectroscopic techniques, but considerably poor is chemical data related to the polyphenolic content in rums. In this paper, a method involving the all-liquid chromatographic technique of high-speed countercurrent chromatography (HSCCC) combined with high-performance liquid chromatography coupled with diode-array detection and electrospray ionization mass spectrometry (HPLC-DAD-ESI-MS(n)) has been successfully applied for separation and identification of phenolic compounds in an aged rum. Besides, the phenolic fraction (PF) was assayed for its antioxidant effects using three different free radical in vitro assays (DPPH·, RO(2)· and spontaneous lipid peroxidation (LPO) on brain homogenates) and on ferric reducing antioxidant power (FRAP). Results showed that PF potently scavenged DPPH and strongly scavenged peroxyl radicals compared to ascorbic acid and butylated hydroxytoluene (BHT); and almost equally inhibited LPO on brain homogenates subjected to spontaneous LPO when compared to quercetin. Moreover, PF also exhibited strong reducing power. This chemical analysis illustrates the rich array of phenols in the aged rum and represents a rapid and suitable method for the isolation and identification of phenolic compounds from mixtures of considerable complexity, achieving high purity and reproducibility with the use of two separation steps.

Volatile flavour constituent patterns of Terras Madeirenses red wines extracted by dynamic headspace solid-phase microextraction

A suitable analytical procedure based on static headspace solid-phase microextraction (SPME) followed by thermal desorption gas chromatography-ion trap mass spectrometry detection (GC-(ITD)MS), was developed and applied for the qualitative and semi-quantitative analysis of volatile components of Portuguese Terras Madeirenses red wines. The headspace SPME method was optimised in terms of fibre coating, extraction time, and extraction temperature. The performance of three commercially available SPME fibres, viz. 100 mum polydimethylsiloxane; 85 mum polyacrylate, PA; and 50/30 mum divinylbenzene/carboxen on polydimethylsiloxane, was evaluated and compared. The highest amounts extracted, in terms of the maximum signal recorded for the total volatile composition, were obtained with a PA coating fibre at 30 degrees C during an extraction time of 60 min with a constant stirring at 750 rpm, after saturation of the sample with NaCl (30%, w/v). More than sixty volatile compounds, belonging to different biosynthetic pathways, have been identified, including fatty acid ethyl esters, higher alcohols, fatty acids, higher alcohol acetates, isoamyl esters, carbonyl compounds, and monoterpenols/C(13)-norisoprenoids.

Headspace solid-phase microextraction gas chromatography-mass spectrometry analysis of volatiles in orujo spirits from a defined geographical origin

A headspace solid-phase microextraction (HS-SPME) and gas chromatography-selective ion monitoring/mass spectrometry (GC-SIM/MS) method was optimized for analysis of 22 volatile compounds in orujo spirit samples from the Geographic Denomination "Orujo de Galicia/Augardente de Galicia". HS-SPME experimental conditions, such as fiber coating, extraction temperature, extraction and pre-equilibrium time, sample volume, and the presence of salt, were studied to improve the extraction process. The best results were obtained using a 65 microm Carbowax-divinylbenzene fiber during a headspace extraction at 40 degrees C with constant magnetic stirring for 15 min and after a 5 min period of pre-equilibrium time. The sample volume was 6 mL of orujo containing 25% of NaCl, placed in 12 mL glass vials equipped with a screw cap and PTFE/silicone septum. Desorption was performed directly in the gas chromatograph injector port for 5 min at 250 degrees C using the splitless mode. The proposed method is sensible (with detection limits between 0.0045 and 0.2399 mg/L), precise (with coefficients of variation in the range 0.99-8.18%), and linear over more than 1 order of magnitude. The developed method presented recoveries comprised between 76.0 and 112.4%. The applicability of the new method was demonstrated by determining the considered 22 volatile compounds in nine orujo commercial samples with quality and origin brands.

Chemical profile of rums as a function of their origin. The use of chemometric techniques for their identification

To identify chemical descriptors to distinguish Cuban from non-Cuban rums, analyses of 44 samples of rum from 15 different countries are described. To provide the chemical descriptors, analyses of the the mineral fraction, phenolic compounds, caramel, alcohols, acetic acid, ethyl acetate, ketones, and aldehydes were carried out. The analytical data were treated through the following chemometric methods: principal component analysis (PCA), partial least square-discriminate analysis (PLS-DA), and linear discriminate analysis (LDA). These analyses indicated 23 analytes as relevant chemical descriptors for the separation of rums into two distinct groups. The possibility of clustering the rum samples investigated through PCA analysis led to an accumulative percentage of 70.4% in the first three principal components, and isoamyl alcohol, n-propyl alcohol, copper, iron, 2-furfuraldehyde (furfuraldehyde), phenylmethanal (benzaldehyde), epicatechin, and vanillin were used as chemical descriptors. By applying the PLS-DA technique to the whole set of analytical data, the following analytes have been selected as descriptors: acetone, sec-butyl alcohol, isobutyl alcohol, ethyl acetate, methanol, isoamyl alcohol, magnesium, sodium, lead, iron, manganese, copper, zinc, 4-hydroxy-3,5-dimethoxybenzaldehyde (syringaldehyde), methaldehyde (formaldehyde), 5-hydroxymethyl-2-furfuraldehyde (5-HMF), acetaldehyde, 2-furfuraldehyde, 2-butenal (crotonaldehyde), n-pentanal (valeraldehyde), iso-pentanal (isovaleraldehyde), benzaldehyde, 2,3-butanodione monoxime, acetylacetone, epicatechin, and vanillin. By applying the LDA technique, a model was developed, and the following analytes were selected as descriptors: ethyl acetate, sec-butyl alcohol, n-propyl alcohol, n-butyl alcohol, isoamyl alcohol, isobutyl alcohol, caramel, catechin, vanillin, epicatechin, manganese, acetaldehyde, 4-hydroxy-3-methoxybenzoic acid, 2-butenal, 4-hydroxy-3,5-dimethoxybenzoic acid, cyclopentanone, acetone, lead, zinc, calcium, barium, strontium, and sodium. This model allowed the discrimination of Cuban rums from the others with 88.2% accuracy.

Solid-phase microextraction method for the determination of hexanal in hazelnuts as an indicator of the interaction of active packaging materials with food aroma compounds

Fatty foods are susceptible to lipid oxidation resulting in deterioration of product quality due to the generation of off-flavours. Hexanal is a good indicator of rancidity. Therefore, a method based on solid-phase microextraction (SPME) coupled to gas chromatograph with flame ionization detection was developed to determine hexanal formation in hazelnuts during storage. Optimum conditions were as follows: carboxen-polydimethylsiloxane 75 microm fibre, extraction time 10 min, equilibrium time 10 min and equilibrium temperature 60 degrees C. The effect of oxygen scavengers on the oxidation process was also evaluated by measuring hexanal formation in hazelnuts stored with/without oxygen absorber sachets. Oxygen scavengers were shown to reduce oxidation; however, analysis of the sachet revealed that other volatile compounds from the headspace were also absorbed.

Determination of volatile compounds in grape distillates by solid-phase extraction and gas chromatography

Solid-phase extraction (SPE) procedure on octadecylsilica (C18) was developed for accumulation of volatile compounds from grape distillates. The procedure was optimised for final analysis by capillary gas chromatography. At mass concentrations in model solutions ranging from 0.1 to 50 mg/l solid-phase extraction recoveries of all analytes ranged from 69% for 2-phenylethanol to 102% for capric acid, with RSD values from 2 to 9%. SPE recoveries of internal standards to be added in the sample solution prior to extraction, higher alcohols 2-ethyl-1-hexanol and 1-undecanol, were 97 and 93%, respectively, with RSD values of 3%. Detection limits of analyzed compounds in model solutions ranged from 0.011 mg/l for isoamyl acetate to 0.037 mg/l for caproic acid. Method efficiency was tested in relation to acetic acid content, volume fraction of ethanol and possible matrix effects. A significant influence of matrix on SPE efficiency for geraniol, cis-2-hexen-1-ol and cis-3-hexen-1-ol was detected. For the same reason, 2-phenylethanol could not be determined by developed SPE method in samples of grape distillates. The developed solid-phase extraction method was successfully applied to determine the differences in volatile compound content in different grape distillates produced by the distillation of crushed, pressed and fermented grapes.

Stir bar sorptive extraction: a new quantitative and comprehensive sampling technique for determination of chemical signal profiles from biological media

Various applications of a novel sampling procedure in chemical ecology are outlined. The stir bar extraction method features the analytical reproducibility needed in recording the analytical profiles of volatile and semivolatile components of biological mixtures. This methodology has been demonstrated here through the examples of small volume urine samples, glandular tissue volatiles, and the air blown through animal cages. Its analytical merits are compared with those of the previously established purge-and-trap (dynamic headspace) technique.

Profiling flavor compounds of potato crisps during storage using solid-phase microextraction

Headspace solid-phase microextraction (HS-SPME) was studied as a solvent free alternative method for the extraction and characterisation of volatile compounds in stored potato crisps by capillary gas chromatography coupled with mass detection. Better results were obtained when extraction was carried out at 70 degrees C using a divinylbenzene (DVB)-carboxen (CAR)-polydimethylsiloxane fiber. The fiber was exposed for 20 min (extraction time) to the sample headspace, immediately after an equilibrium time of 5 min (time needed to reach the equilibrium between sample and above headspace). A total of 31 compounds were identified in oxidised potato crisps and resulted mainly from the degradation/rearrangement of lipids and carbohydrates.

Determination of hexanal as indicator of the lipidic oxidation state in potato crisps using gas chromatography and high-performance liquid chromatography

Hexanal (an oxidative state indicator) formed in the headspace of potato crisps during storage was evaluated using two different procedures. First, solid-phase microextraction, an innovative sampling preparation methodology was used. It consisted on the absorption of analytes directly from samples and subsequent thermal desorption on the gas chromatograph (GC) injector. Then, a reversed-phase high-performance liquid chromatographic technique (HPLC) was employed to quantify hexanal in the form of 2,4-dinitrophenylhydrazone derivative. Methods were evaluated in what concerns to validation parameters such as linearity, repeatibility and detection limit. GC (LOD = 1 ng/ml) method resulted in more sensitive method than HPLC (LOD = 9 ng/ml). The most suitable technique for hexanal measurement was selected.

Before the injection--modern methods of sample preparation for separation techniques

The importance of sample preparation methods as the first stage in an analytical procedure is emphasised and examined. Examples are given of the extraction and concentration of analytes from solid, liquid and gas phase matrices, including solvent phase extractions, such as supercritical fluids and superheated water extraction, solid-phase extraction and solid-phase microextraction, headspace analysis and vapour trapping. The potential role of selective extraction methods, including molecular imprinted phases and affinity columns, are considered. For problem samples alternative approaches, such as derivatisation are discussed, and potential new approaches minimising sample preparation are noted.

Effect of hair care and hair cosmetics on the concentrations of fatty acid ethyl esters in hair as markers of chronically elevated alcohol consumption

Fatty acid ethyl esters (FAEE) can be used as alcohol markers in hair. It was investigated in this study whether this diagnostic method is disturbed by hair care and hair cosmetics. Traces of ethyl myristate, ethyl palmitate, ethyl oleate and ethyl stearate were detected in all of 49 frequently applied hair care products by headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The highest concentration was 0.003% in a hair wax. From experiments with separated hair samples of alcoholics as well as from the evaluation of the FAEE concentrations and the data about hair care of 75 volunteers (alcoholics, social drinkers and teetotalers) follows that usual shampooing, permanent wave, dyeing, bleaching or shading are of minor importance as compared to the drinking amount and other individual features. However, false positive results were found after daily treatment with a hair lotion containing 62.5% ethanol, with a deodorant and with a hair spray. As an explanation, it is assumed that FAEE are formed in the sebum glands also after regular topical application of products with a higher ethanol content.

Chemical and sensorial aroma characterization of freshly distilled Calvados. 1. Evaluation of quality and defects on the basis of key odorants by olfactometry and sensory analysis

Eight freshly distilled samples of Calvados, a fermented and distilled apple juice, were analyzed by sensory evaluation and direct injection GC to determine the composition of higher alcohols, esters, and aldehydes. The composition determined by direct injection was tentatively related to sensory descriptors. Esters have a probable maximum level around 500 g/hl of pure alcohol (PA). This level also corresponds to the threshold of the main ester constituent, ethyl acetate. A high ratio of esters to ethyl acetate seems to be of prime importance for good quality. Total aldehydes, with a maximum level between 8 and 11 g/hl of PA and mainly comprising acetal (maximum between 5 and 9 g/hl of PA), were related to a "green" descriptor. Higher alcohols do not have a direct impact on quality, but other volatile compounds with a positive impact on flavor should probably be present at a high level. As overall quality was not well related to sensory quality, it was necessary to perform more a precise analysis to determine the key odorants. The Calvados samples were thus extracted using pentane. Gas chromatography, employing both a flame ionization detector and an olfactometry port, was used to analyze the obtained extracts. Seventy-one odors were detected and distributed according to Calvados quality determined by sensory evaluation. Nineteen odors common to all Calvados samples constituted the "skeleton" of the aroma. Twenty-eight odors were specific to a quality class: 6 for good quality, 4 for neutral, and 18 for defective. Twenty-four other odors had either too low an odor impact or no evident specificity.

Recent applications of sample preparation techniques in food analysis

Even with the emergence of advanced techniques of separation and identification, it is rarely possible to analyse food without manipulation. The traditional techniques for sample preparation are time consuming and require large amount of reagents, which are expensive, generate considerable waste, contaminate the sample and can enrich it for analytes. The more analytical techniques have become highly developed, the more has sample clean-up become important in order to fully take advantage of them. Due to the multiplicity of food matrices, it is not possible to use one sample preparation technique, so many methods have been proposed for meeting all the requirements. The newest variations of wet digestion, solvent and sorbent extraction and membrane separation are summarised and their most recent applications to food analysis are provided.