Dispersive Liquid-Liquid Microextraction for the Quantitation of Terpenes in Wine

Free and glycosylated aroma compounds in grapes monitored by solid-liquid extraction and dispersive liquid-liquid microextraction combined with gas chromatography-mass spectrometry

Fifteen aroma compounds have been determined in their free and glycosylated forms in grapes using dispersive liquid‐liquid microextraction with gas chromatography‐mass spectrometry. The sample treatment includes a previous solid‐liquid extraction stage and subsequent parallel microextraction approaches to preconcentrate total aroma content and the free fraction. Thus, the extraction of the total content of analytes requires previous enzymatic hydrolysis of the bound forms. For preconcentration, chloroform (250 μl) and acetonitrile (1.5 ml) were added to 10 ml of the sample extract in the presence of 0.5 g sodium chloride. The absence of matrix effect in the samples allowed quantification against aqueous external standards. Limits of detection ranged between 5 and 30 ng/g, depending on the compound. Method accuracy was studied through recovery assays, with recoveries in the 82–115% range being obtained. Relative standard deviations for repeatability studies were lower than 12%. Four different samples of grapes were analyzed, being quantified linalool in its free form at concentrations in the 359–470 ng/g range, and benzyl alcohol, 2‐phenylethanol, and linalool oxide I and II in their bound forms between 52 and 464 ng/g.

Preparation and performance analysis of monodisperse glycidyl methacrylate modified restricted access media-imprinted materials

Using monodisperse poly(glycidyl methacrylate-co-ethylene glycol dimethacrylate) as the matrix, and pefloxacin template molecules, a novel restricted-access medium molecularly imprinted polymers with Bovine serum albumin crosslinked on its surface was prepared through reversible addition fragmentation chain-transfer polymerization. Then, the obtained material was employed in dispersive solid-phase extraction to analyze the fluoroquinolones in untreated egg samples by HPLC-UV detection. Adsorption performance revealed a good binding amount (40.72 mg/g), fast binding kinetics (25 min), satisfactory selectivity and good ability to eliminate matrix interference. The Reusability experiments indicated the materials has good reusable performance after repeated. Under the optimised conditions, restricted access media-molecularly imprinted polymers-dispersive solid phase extraction was combined with HPLC-UV to enrich fluoroquinolones in untreated eggs, good limit of detection (1.31-3.15 μg/L) and high recovery (89.5%-96.8%) were obtained. The results showed that the prepared restricted-access material is promising for direct detection of antibiotics in complex samples. This article is protected by copyright. All rights reserved.

Matrix solid-phase dispersion based on cucurbit[7]uril-assisted dispersive liquid-liquid microextraction coupled with high performance liquid chromatography for the determination of benzimidazole fungicides from vegetables

A new method involving matrix solid-phase dispersion (MSPD) and dispersive liquid-liquid microextraction (DLLME) was optimized with the aid of stoichiometry and applied to the extraction, purification, and determination of benzimidazole residues in vegetables. Carbendazim, thiabendazole, and thiophanate-methyl were selectively extracted from vegetables using cucurbit[7]uril as the MSPD extractant and transferred to an aqueous solution, then further enriched using DLLME with acetonitrile and chloroform as dispersive and extraction solvents, respectively. The optimal extraction conditions of MSPD and DLLME were selected by two-level full-factorial design and central-composite design (CCD). The developed method (MSPD-DLLME-HPLC-UV) showed good linearity in the range of 0.025-5 μg/g, with R² > 0.9984. Intra- and interday precisions were 5.3-10.9% and 10.6-12.4%, respectively, and the limit of detection was between 0.004 and 0.007 μg/g of fresh weight. This method was applied to the analysis of four different types of vegetables, and the recoveries ranged from 65.4% to 124.0%. The method was environmentally friendly, easy to operate, and sensitive.

Aroma characteristics of traditional Huangjiu produced around Winter Solstice revealed by sensory evaluation, gas chromatography-mass spectrometry and gas chromatography-ion mobility spectrometry

Traditional Huangjiu (a kind of traditional Chinese rice wine) produced around Winter Solstice has higher quality and a more harmonious aroma than those produced during other periods. To determine the specific differences in aroma characteristics, sensory evaluation, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) were used to analyze the volatile profiles of the traditional Huangjiu samples produced under different ambient temperature conditions. The sensory evaluation results showed that the aroma attributes of wheat, sweet, ester, alcoholic and sauce were stronger for the samples fermented near Winter Solstice than those for the other samples. GC-MS combined with heatmap analysis showed that with the decrease in average ambient temperature, the contents of esters such as diethyl succinate and ethyl butanoate gradually increased, and the contents of alcohols such as phenylethyl alcohol, 2-methylpropanol and 3-methylbutanol gradually decreased. Some key aroma compounds, such as ethyl butyrate (OAV: 97-151), nonanal (OAV: 189-200), ethyl octanoate (OAV: 859-1134) and ethyl phenylacetate (OAV: 307-353), were more abundant in the samples fermented near Winter Solstice than the other samples. The visualization of GC-IMS suggested that isoamyl acetate, 2-methylpropyl acetate, ethyl 3-methylbutyrate, and ethyl 2-methylbutanoate were enriched near Winter Solstice. Together, the results suggested that the traditional Huangjiu produced around Winter Solstice contained more flavor volatiles and had better aroma quality than those produced during other periods.

Identification, Comparison and Classification of Volatile Compounds in Peels of 40 Apple Cultivars by HS-SPME with GC-MS

Aroma is an important quality indicator for apples and has a great influence on the overall flavour and consumer acceptance. However, the information of the aroma volatile compounds in apple peels is largely unknown. In this study, evaluation of volatile compounds in peels of 40 apple cultivars was carried out using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). A total of 78 volatile compounds were identified, including 47 esters, 12 aldehydes, 5 alcohols, 3 ketones, 1 acid and 10 others. Eight volatile compounds were common in all apple cultivars. Cultivar Changfu No. 2 contained the highest number of volatile compounds (47), while Qinyue contained the least (20). Honey Crisps had the highest volatile content, at 27,813.56 ± 2310.07 μg/kg FW, while Huashuo had the lowest volatile content, at 2041.27 ± 120.36 μg/kg FW. Principal component analysis (PCA) clustered the 40 apple cultivars into five groups. Aroma is cultivar-specific, volatile compounds of hexyl butyrate, hexyl 2-methylbutyrate and hexyl hexanoate, together with hexanal, (E)-2-hexenal, 1-hexanol, estragole and α-farnesene could be proposed for apple cultivar classification in the future.

Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profiles

The positive impact of certain non-Saccharomyces yeasts on the aromatic profile of wines has been well documented in literature and their industrial use in association with S. cerevisiae is now recommended. Competition between non-Saccharomyces species and Saccharomyces cerevisiae for various nutrients, especially nitrogen sources, greatly impacts the production of aroma compounds. In this study, we further explored the impact of different nitrogen nutrition strategies on the production of carbon and sulphur volatile compounds of three non-Saccharomyces strains, namely Pichia burtonii, Kluyveromyces marxianus, Zygoascus meyerae sequentially inoculated with S. cerevisiae in Sauvignon blanc and Shiraz grape musts. Nitrogen additions were implemented according the specific requirement of each species. At the end of fermentation, we observed specific metabolic signatures for each strain in response to the nature of the nitrogen source suggesting strain-specific metabolic fluxes present. Overall, these results confirmed and further explored the interconnection between nitrogen sources and aroma metabolism (including that of higher alcohols, fatty acids, esters and volatile sulphur compounds), and their variations according to species and the nature of the nitrogen source. The knowledge generated provides new insights to modulate the aroma profile of wines produced with non-Saccharomyces species.