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Pérez-Jiménez M, Muñoz-González C, Pozo-Bayón MA. Oral Release Behavior of Wine Aroma Compounds by Using In-Mouth Headspace Sorptive Extraction (HSSE) Method. Foods 2021; 10:415. [PMID: 33668607 PMCID: PMC7918325 DOI: 10.3390/foods10020415] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 02/08/2021] [Accepted: 02/09/2021] [Indexed: 12/14/2022] Open
Abstract
The oral release behavior of wine aroma compounds was determined by using an in-mouth headspace sorptive extraction (HSSE) procedure. For this, 32 volunteers rinsed their mouths with a red wine. Aroma release was monitored at three time points (immediately, 60 s, and 120 s) after wine expectoration. Twenty-two aroma compounds belonging to different chemical classes were identified in the mouth. Despite the large inter-individual differences, some interesting trends in oral release behavior were observed depending on the chemical family. In general, esters and linear alcohols showed rapid losses in the mouth over the three sampling times and therefore showed a low oral aroma persistence. On the contrary, terpenes, lactones, and C13 norisoprenoids showed lower variations in oral aroma release over time, thus showing a higher oral aroma persistence. Additionally, and despite their low polarity, furanic acids and guaiacol showed the highest oral aroma persistence. This work represents the first large study regarding in-mouth aroma release behavior after wine tasting, using real wines, and it confirmed that oral release behavior does not only depend on the physicochemical properties of aroma compounds but also on other features, such as the molecular structure and probably, on the characteristics and composition of the oral environment.
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Affiliation(s)
| | | | - María Angeles Pozo-Bayón
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, C/Nicolás Cabrera, 9, 28049 Madrid, Spain; (M.P.-J.); (C.M.-G.)
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Lin X, Hu X, Wang Q, Li C. Improved flavor profiles of red pitaya ( Hylocereus lemairei) wine by controlling the inoculations of Saccharomyces bayanus and Metschnikowia agaves and the fermentation temperature. J Food Sci Technol 2020; 57:4469-80. [PMID: 33087960 DOI: 10.1007/s13197-020-04484-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/30/2020] [Accepted: 04/24/2020] [Indexed: 01/21/2023]
Abstract
The effects of the inoculation method of Saccharomyces bayanus BV818 and non-Saccharomyces yeast Metschnikowia agaves P3-3 and the fermentation temperature on the volatile profiles of red pitaya wine were investigated in the present study. Although the growth of P3-3 was inhibited by BV818 in the mixed inoculations, simultaneous and sequential inoculations promoted the production of seven volatiles, including higher alcohols (propan-1-ol, 3-methyl-1-butanol and phenethyl alcohol), esters (ethyl decanoate and diethyl succinate), acid (2-ethylhexanoic acid), and ketone (acetoin). Sequential inoculation produced the largest total content of volatile compounds and exhibited the best in the global aroma. The red pitaya wine produced in different inoculations can be separated by its main volatile components. Furthermore, the highest total content was yielded at 25 °C for alcohols and at 21 °C for esters and acids. Within an experimental range of 17 °C to 29 °C, the contents of benzaldehyde and acetoin decreased with the increase in temperature, whereas the change in 4-ethyl-2-methoxyphenol content was the opposite. The similarly high total contents of volatiles and global aroma score were yielded via sequential inoculation at 21 °C and 25 °C. Therefore, the desired red pitaya wine can be effectively produced by modulating the inoculation method and fermentation temperature.
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Triaux Z, Petitjean H, Marchioni E, Steyer D, Marcic C. Optimization by experimental design of headspace sorptive extraction and solid-phase microextraction for the determination of terpenes in spices. FOOD ANAL METHOD 2019; 12:2764-76. [DOI: 10.1007/s12161-019-01622-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Pérez-Jiménez M, Pozo-Bayón MÁ. Development of an in-mouth headspace sorptive extraction method (HSSE) for oral aroma monitoring and application to wines of different chemical composition. Food Res Int 2019; 121:97-107. [PMID: 31108831 DOI: 10.1016/j.foodres.2019.03.030] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Revised: 02/20/2019] [Accepted: 03/14/2019] [Indexed: 01/08/2023]
Abstract
An in-mouth headspace sorptive extraction (HSSE) procedure for the in-mouth volatile sampling of wine aroma compounds during wine tasting has been developed. The procedure is based on the application of a PDMS (polydimethylsiloxane) twister contained inside a tailored made glass tube placed into the headspace of the mouth after rinsing and spitting-off the wine, which is then followed by gas chromatography mass spectrometry analysis (GCMS). Various parameters that might affect the performance of the method (extraction time, aroma concentration) were firstly investigated. Despite the short selected in-mouth extraction time (30 s); the application of the in-mouth HSSE procedure using real wines allowed the detection of >30 volatile compounds from different chemical families in the oral cavity in a single run, and which are also present in the wine at very low concentrations. Additionally, the in-mouth HSSE profile allowed us to distinguish between wines types (with different non-volatile and volatile composition) in a similar way to that when using data from the headspace of the wine (wine-HSSE-GCMS). The simplicity, sensitivity, good repeatability and the easy automatization of this procedure, makes this technique a reliable and feasible tool to determine the chemical and biochemical changes of these compounds in the mouth in real physiological conditions providing useful -in vivo analytical data to better correlate with sensory studies.
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Affiliation(s)
- María Pérez-Jiménez
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, CEI UAM+CSIC, C/Nicolás Cabrera 9, Madrid, 28049, Spain
| | - María Ángeles Pozo-Bayón
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, CEI UAM+CSIC, C/Nicolás Cabrera 9, Madrid, 28049, Spain.
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Ríos-Reina R, Morales ML, García-González DL, Amigo JM, Callejón RM. Sampling methods for the study of volatile profile of PDO wine vinegars. A comparison using multivariate data analysis. Food Res Int 2017; 105:880-896. [PMID: 29433285 DOI: 10.1016/j.foodres.2017.12.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2017] [Revised: 11/29/2017] [Accepted: 12/01/2017] [Indexed: 12/20/2022]
Abstract
High-quality wine vinegars have been registered in Spain under protected designation of origin (PDO): "Vinagre de Jerez", "Vinagre de Condado de Huelva" and "Vinagre de Montilla-Moriles". The raw material, production and aging processes determine their quality and their aromatic composition. Vinegar volatile profile is usually analyzed by gas chromatography-mass spectrometry (GC-MS), being necessary a previous extraction step. Thus, three different sampling methods (Headspace solid phase microextraction "HS-SPME", Headspace stir bar sorptive extraction "HSSE" and Dynamic headspace extraction "DHS") were studied for the analysis of the volatile composition of Spanish PDO wine vinegars. Multivariate curve resolution (MCR) was used to solve chromatographic problems, improving the results obtained. Principal component analysis (PCA) showed that not all the sampling methods were equally suitable for the characterization and differentiation between PDOs and categories, being HSSE the technique that made able the best vinegar characterization.
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Affiliation(s)
- Rocío Ríos-Reina
- Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n°2, E-41012 Sevilla, Spain.
| | - M Lourdes Morales
- Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n°2, E-41012 Sevilla, Spain
| | - Diego L García-González
- Instituto de la Grasa (CSIC), Campus University Pab4lo de Olavide - Building 46, Ctra. de Utrera, km. 1 E-, 41013 Sevilla, Spain
| | - José M Amigo
- Chemometric Analytical Technologies, Department of Food Sciences, Faculty of Science, University of Copenhagen, Rolighedsvej 30, Frederiksberg CDK-1958, Denmark; Department of Fundamental Chemistry, Federal University of Pernambuco, Av. Prof. Moraes Rego, 1235 - Cidade Universitária, Recife, Brazil
| | - Raquel M Callejón
- Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n°2, E-41012 Sevilla, Spain.
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Barba C, Thomas-danguin T, Guichard E. Comparison of stir bar sorptive extraction in the liquid and vapour phases, solvent-assisted flavour evaporation and headspace solid-phase microextraction for the (non)-targeted analysis of volatiles in fruit juice. Lebensm Wiss Technol 2017; 85:334-44. [DOI: 10.1016/j.lwt.2016.09.015] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Ubeda C, Callejón R, Troncoso A, Peña-Neira A, Morales M. Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction. Food Chem 2016; 207:261-71. [DOI: 10.1016/j.foodchem.2016.03.117] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2015] [Revised: 03/28/2016] [Accepted: 03/30/2016] [Indexed: 12/25/2022]
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Hevia K, Castro R, Natera R, González-garcía JA, Barroso CG, Durán-guerrero E. Optimization of Head Space Sorptive Extraction to Determine Volatile Compounds from Oak Wood in Fortified Wines. Chromatographia 2016; 79:763-71. [DOI: 10.1007/s10337-016-3088-y] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Callejón R, Ubeda C, Ríos-reina R, Morales M, Troncoso A. Recent developments in the analysis of musty odour compounds in water and wine: A review. J Chromatogr A 2016; 1428:72-85. [DOI: 10.1016/j.chroma.2015.09.008] [Citation(s) in RCA: 61] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2015] [Revised: 09/01/2015] [Accepted: 09/03/2015] [Indexed: 02/05/2023]
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10
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da Silva T, Albertin W, Dillmann C, Bely M, la Guerche S, Giraud C, Huet S, Sicard D, Masneuf-Pomarede I, de Vienne D, Marullo P. Hybridization within Saccharomyces Genus Results in Homoeostasis and Phenotypic Novelty in Winemaking Conditions. PLoS One 2015; 10:e0123834. [PMID: 25946464 PMCID: PMC4422614 DOI: 10.1371/journal.pone.0123834] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2014] [Accepted: 02/21/2015] [Indexed: 11/18/2022] Open
Abstract
Despite its biotechnological interest, hybridization, which can result in hybrid vigor, has not commonly been studied or exploited in the yeast genus. From a diallel design including 55 intra- and interspecific hybrids between Saccharomyces cerevisiae and S. uvarum grown at two temperatures in enological conditions, we analyzed as many as 35 fermentation traits with original statistical and modeling tools. We first showed that, depending on the types of trait--kinetics parameters, life-history traits, enological parameters and aromas -, the sources of variation (strain, temperature and strain * temperature effects) differed in a large extent. Then we compared globally three groups of hybrids and their parents at two growth temperatures: intraspecific hybrids S. cerevisiae * S. cerevisiae, intraspecific hybrids S. uvarum * S. uvarum and interspecific hybrids S. cerevisiae * S. uvarum. We found that hybridization could generate multi-trait phenotypes with improved oenological performances and better homeostasis with respect to temperature. These results could explain why interspecific hybridization is so common in natural and domesticated yeast, and open the way to applications for wine-making.
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Affiliation(s)
- Telma da Silva
- INRA, UMR 0320 / UMR 8120 Génétique Végétale, Gif-sur-Yvette, France
| | - Warren Albertin
- ENSCBP—Bordeaux INP, Pessac, France
- Université de Bordeaux, ISVV, EA 4577, Unité de recherche Œnologie, Villenave d'Ornon, France
| | - Christine Dillmann
- Université Paris-Sud, UMR 0320 / UMR 8120 Génétique Végétale, Gif-sur-Yvette, France
| | - Marina Bely
- Université de Bordeaux, ISVV, EA 4577, Unité de recherche Œnologie, Villenave d'Ornon, France
| | | | | | | | - Delphine Sicard
- Université Paris-Sud, UMR 0320 / UMR 8120 Génétique Végétale, Gif-sur-Yvette, France
| | - Isabelle Masneuf-Pomarede
- Université de Bordeaux, ISVV, EA 4577, Unité de recherche Œnologie, Villenave d'Ornon, France
- Bordeaux Sciences Agro, Gradignan, France
| | - Dominique de Vienne
- Université Paris-Sud, UMR 0320 / UMR 8120 Génétique Végétale, Gif-sur-Yvette, France
| | - Philippe Marullo
- Université de Bordeaux, ISVV, EA 4577, Unité de recherche Œnologie, Villenave d'Ornon, France
- Biolaffort, Bordeaux, France
- * E-mail:
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11
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Xiao Z, Zhou X, Niu Y, Yu D, Zhu J, Zhu G. Optimization and application of headspace-solid-phase micro-extraction coupled with gas chromatography–mass spectrometry for the determination of volatile compounds in cherry wines. J Chromatogr B Analyt Technol Biomed Life Sci 2015; 978-979:122-30. [DOI: 10.1016/j.jchromb.2014.12.006] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2014] [Revised: 11/29/2014] [Accepted: 12/07/2014] [Indexed: 11/22/2022]
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12
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Fukuda T, Okazaki K, Shinano T. Aroma characteristic and volatile profiling of carrot varieties and quantitative role of terpenoid compounds for carrot sensory attributes. J Food Sci 2014; 78:S1800-6. [PMID: 24245899 DOI: 10.1111/1750-3841.12292] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2013] [Accepted: 09/14/2013] [Indexed: 11/27/2022]
Abstract
The aroma characteristics and volatile profiles of 14 carrot varieties were investigated by sensory evaluations and gas chromatography-mass spectrometry volatile analyses. The sensory map obtained by principal components analysis showed that the sensory attributes comprised 3 categories: sour/green, overall carrot/harsh/ink-like, and fruity/fresh/sweet. The Kuroda type is characterized by lower intensities of overall carrot/harsh/ink-like and fruity/fresh/sweet notes. Furthermore, volatile profiling indicated that this type did not have significantly higher amounts of volatiles. Partial least squares regression analysis determined the quantitative contributions to ink-like, harsh, and fruity carrot aromas; monoterpenes had significant positive correlations with these attributes, while bisabolene isomers had negative correlations. The aroma attribute intensity and contents of volatiles and nutritional compounds are relatively low in the Kuroda type than in other carrot types. This type may be useful for reducing carrot harshness during the development of new carrots with good eating qualities.
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Affiliation(s)
- Tomohiko Fukuda
- Author Fukuda is with Food Check & Analysis Center, Agricultural Research Inst, HOKUREN Federation of Agricultural Cooperatives, 375 Kita-6, Higashi-7, Higashi-ku, Sapporo, 060-0906, Japan; Graduate School of Agriculture, Hokkaido Univ, Kita-21, Nishi-11, Kita-ku, Sapporo, Hokkaido, 001-0021, Japan
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13
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Affiliation(s)
- Tomohiko Fukuda
- Agricultural Research Institute, HOKUREN Federation of Agricultural Cooperatives
| | - Takahiro Takeda
- Agricultural Research Institute, HOKUREN Federation of Agricultural Cooperatives
| | - Shinichi Yoshida
- Agricultural Research Institute, HOKUREN Federation of Agricultural Cooperatives
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14
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He M, Chen B, Hu B. Recent developments in stir bar sorptive extraction. Anal Bioanal Chem 2013; 406:2001-26. [DOI: 10.1007/s00216-013-7395-y] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2013] [Revised: 09/12/2013] [Accepted: 09/23/2013] [Indexed: 10/26/2022]
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15
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Arbulu M, Sampedro MC, Sanchez-Ortega A, Gómez-Caballero A, Unceta N, Goicolea MA, Barrio RJ. Characterisation of the flavour profile from Graciano Vitis vinifera wine variety by a novel dual stir bar sorptive extraction methodology coupled to thermal desorption and gas chromatography–mass spectrometry. Anal Chim Acta 2013; 777:41-8. [DOI: 10.1016/j.aca.2013.03.024] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2012] [Revised: 03/04/2013] [Accepted: 03/10/2013] [Indexed: 11/27/2022]
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Naudé Y, Rohwer ER. Investigating the coffee flavour in South African Pinotage wine using novel offline olfactometry and comprehensive gas chromatography with time of flight mass spectrometry. J Chromatogr A 2012; 1271:176-80. [PMID: 23219481 DOI: 10.1016/j.chroma.2012.11.019] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2012] [Revised: 11/08/2012] [Accepted: 11/09/2012] [Indexed: 10/27/2022]
Abstract
Pinotage wine from several South African wine cellars has been produced with a novel coffee flavour. We have investigated this innovative coffee effect using in house developed solventless sampling and fractionating olfactometric techniques, which are unique in their ability to study synergistic aroma effects as opposed to traditional gas chromatography olfactometry (GC-O) which is designed to, ideally, evaluate single eluting compounds in a chromatographic sequence. Sections of the chromatogram, multiple or single peaks, were recaptured on multichannel open tubular silicone rubber (polydimethylsiloxane (PDMS)) traps at the end of a GC column. The recaptured fractions were released in a controlled manner for offline olfactory evaluation, and for qualitative analysis using comprehensive gas chromatography coupled to time of flight mass spectrometry (GC×GC-TOFMS) for compound separation and identification, thus permitting correlation of odour with specific compounds. A combination of furfural and 2-furanmethanol was responsible for a roast coffee bean-like odour in coffee style Pinotage wines. This coffee perception is the result of a synergistic effect in which no individual compound was responsible for the characteristic aroma.
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Affiliation(s)
- Yvette Naudé
- Department of Chemistry, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa.
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18
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Abstract
Stir bar sorptive extraction (SBSE) became a well-established analytical technique in the last years, for which hundreds of applications in almost all types of scientific fields can be found in the literature. In spite of the great enrichment capacity and outstanding performance to operate at the ultra-trace level, this remarkable static sorption-based method is already not quite effective for some complex systems, in particular to monitor the large group of polar organic compounds. This review aims to cover the state-of-the-art in SBSE, as well as supplying a discussion of the analytical potential of the novel adsorptive microextraction techniques, as complementary enrichment approaches, by explaining the main principles and providing technical know-how for the beginners.
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Affiliation(s)
- J M F Nogueira
- University of Lisbon, Faculty of Sciences, Chemistry and Biochemistry Department and Centre of Chemistry and Biochemistry, Campo Grande, Ed. C8, 1749-016 Lisbon, Portugal.
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19
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Sichilongo KF, Obuseng VC, Okatch H. Applications of Gas Chromatography–Mass Spectrometry (GC–MS): An Examination of Selected African Cases. Chromatographia 2012. [DOI: 10.1007/s10337-012-2277-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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de Villiers A, Alberts P, Tredoux AG, Nieuwoudt HH. Analytical techniques for wine analysis: An African perspective; a review. Anal Chim Acta 2012; 730:2-23. [DOI: 10.1016/j.aca.2011.11.064] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2011] [Revised: 11/15/2011] [Accepted: 11/27/2011] [Indexed: 10/14/2022]
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21
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Yang C, Song H, Chen F, Zou T. Response Surface Methodology for Meat-Like Odorants from the Maillard Reaction with Glutathione II: The Tendencies Analysis of Meat-Like Donors. J Food Sci 2011; 76:C1267-77. [DOI: 10.1111/j.1750-3841.2011.02423.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Weldegergis BT, Villiers AD, McNeish C, Seethapathy S, Mostafa A, Górecki T, Crouch AM. Characterisation of volatile components of Pinotage wines using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC×GC–TOFMS). Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.11.157] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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24
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Weldegergis BT, Crouch AM, Górecki T, de Villiers A. Solid phase extraction in combination with comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry for the detailed investigation of volatiles in South African red wines. Anal Chim Acta 2011; 701:98-111. [DOI: 10.1016/j.aca.2011.06.006] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2011] [Revised: 05/20/2011] [Accepted: 06/05/2011] [Indexed: 11/17/2022]
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25
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De Jager LS, Perfetti GA, Diachenko GW. Comparison of membrane assisted solvent extraction, stir bar sorptive extraction, and solid phase microextraction in analysis of tetramine in food. J Sep Sci 2009; 32:1081-6. [PMID: 19266557 DOI: 10.1002/jssc.200800576] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Three environmentally friendly extraction techniques, membrane assisted solvent extraction (MASE), stir bar sorptive extraction (SBSE), and headspace solid phase microextraction (HS-SPME), were compared for the direct analysis of the highly toxic rodenticide tetramine in food. The optimized MASE method was applied to seven foods fortified with tetramine and compared to previously reported SBSE and HS-SPME results. Parameters such as the standard addition linearity (MASE (0.964-0.999), SBSE (0.966-0.999), HS-SPME (0.955-0.999)), recovery (MASE (12-86%), SBSE (36-130%), HS-SPME (50-200%)), reproducibility (MASE (3.0-30%), SBSE (4.4-9.6%), HS-SPME (1-12%)), and LOD (MASE (1.6-6.4 ng/g), SBSE (0.2-2.1 ng/g), HS-SPME (0.9-4.3 ng/g)) were compared.
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Affiliation(s)
- Lowri S De Jager
- Center for Food Safety and Applied Nutrition, US Food and Drug Administration, College Park, MD, USA
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Callejón R, Tesfaye W, Torija M, Mas A, Troncoso A, Morales M. Volatile compounds in red wine vinegars obtained by submerged and surface acetification in different woods. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.08.027] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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González-Mas MC, García-Riaño LM, Alfaro C, Rambla JL, Padilla AI, Gutierrez A. Headspace-based techniques to identify the principal volatile compounds in red grape cultivars. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2008.01779.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Weldegergis BT, Crouch AM. Analysis of volatiles in Pinotage wines by stir bar sorptive extraction and chemometric profiling. J Agric Food Chem 2008; 56:10225-10236. [PMID: 18939846 DOI: 10.1021/jf8015706] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
A fast, simple, cost-effective, and reliable method based on stir bar sorptive extraction (SBSE) in the headspace mode was used for the analysis of 39 volatile components in Pinotage wines. The method was sensitive, with LODs ranging from 50.0 pg/L to 281 ng/L and LOQs between 180 pg/L and 938 ng/L. Precision was between 6 and 20%. The intermediate precision was within the acceptable range. Moreover, good calibration curves with R(2) > 0.99 for all compounds were achieved. The method was successfully applied for the analysis of 87 young Pinotage wines of vintages 2005 and 2006 collected from various South African regions. To characterize the results based on vintage and origin, the obtained concentrations of the compounds were subjected to chemometric analysis. Exploratory factor analysis (FA), principal component analysis (PCA), and analysis of variance (one-way ANOVA) were consecutively done. The chemometrics approach revealed a reasonable correlation among the volatile components of these wines, as well as with respect to their year of production.
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Affiliation(s)
- Berhane T Weldegergis
- Department of Chemistry and Polymer Science, University of Stellenbosch, Private Bag X1, Matieland 7602, Stellenbosch, South Africa
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Callejón R, González A, Troncoso A, Morales M. Optimization and validation of headspace sorptive extraction for the analysis of volatile compounds in wine vinegars. J Chromatogr A 2008; 1204:93-103. [DOI: 10.1016/j.chroma.2008.07.064] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2008] [Revised: 07/22/2008] [Accepted: 07/22/2008] [Indexed: 10/21/2022]
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Tredoux A, de Villiers A, Májek P, Lynen F, Crouch A, Sandra P. Stir bar sorptive extraction combined with GC-MS analysis and chemometric methods for the classification of South African Wines according to the volatile composition. J Agric Food Chem 2008; 56:4286-4296. [PMID: 18491916 DOI: 10.1021/jf0734673] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
A simple method for the analysis of major wine volatiles and semivolatiles by stir bar sorptive extraction in combination with thermal desorption and gas chromatography-mass spectrometry (SBSE-TD-GC-MS) was developed. Significant experimental parameters such as extraction time, temperature, salt addition, pH, and thermal desorption parameters were optimized to provide a sensitive and robust analytical method. The method provided good repeatability (%RSD < 10%) for 38 major wine volatile compounds, including alcohols, acids, esters, phenols, aldehydes, ketones, and lactones. Quantitative data for 62 South African red and white wines were used to study the suitability of major volatile data for the differentiation of wine samples according to grape variety or cultivar. Principal component analysis (PCA) and cluster analysis (CA) showed that most of the variation in volatile composition between wine samples could be ascribed to differences in wine age, wood contact, and fermentation practices. Despite the contribution of these factors, discriminant analysis (DA) was successfully applied to the classification of red and white wine samples according to cultivar.
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Affiliation(s)
- Andreas Tredoux
- Department of Chemistry, CENSSUS, University of Stellenbosch, Private Bag X1, Matieland 7602, South Africa
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