1
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Gebrehiwot DG, Castro R, Hidalgo-Gárate JC, Robles AD, Durán-Guerrero E. Method development of stir bar sportive extraction coupled with thermal desorption-gas chromatography-mass spectrometry for the analysis of phthalates in Peruvian pisco. J Chromatogr A 2023; 1711:464470. [PMID: 37890374 DOI: 10.1016/j.chroma.2023.464470] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 10/18/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023]
Abstract
In this work, for the first time, a stir bar sorptive extraction (SBSE) coupled with thermal desorption-gas chromatography-mass spectrometry (TD-GC-MS) was developed and validated for the determination of seven phthalates in Peruvian pisco. The phthalate compounds considered were dimethyl phthalate (DMP), diethyl phthalate (DEP), bis(2-ethylhexyl) hexahydrophthalate (BEHP), benzyl butyl phthalate (BBP), di-n-butyl phthalate (DBP), di-isodecyl phthalate (DIDP) and di-isobutyl phthalate (DIBP). The best overall analytical conditions obtained from the optimization were as follow: extraction time of 120 min, size of polydimethylsiloxane (PDMS) twister (20 mm length x 1 mm thickness), NaCl content (20 %) and sample volume (40 mL). The in-house validation of SBSE/TD-GC-MS method was performed taking into account the ISO/IEC 17,025 requirements and EURACHEM/CITAC guideline. Under optimal conditions, very low limits of detection of 1.3-0.21 µg L-1 were obtained. Furthermore, the limits of quantification ranged from 4.2-70 µg L-1, and the correlation coefficients were found to be ≥ 0.991. The method was precise, with relative standard deviations (RSD, %) for inter twister repeatability and the inter day repeatability precisions from 1.1 to 11 and from 6.2 to 15.9, respectively. The pisco samples were analysed with recoveries between 91-124.4%, and DBP, BEHP, and BBP were the most commonly found compounds in the samples. The optimized methodology was also evaluated in terms of green character, and it obtained almost the best AGREE score when it was compared with other previous methods for the analysis of phthalates in alcoholic beverages. Therefore, the SBSE/TD-GC-MS method has proved to be suitable for routine practice because it is simple, less laborious, economical, precise, accurate and green, and it would be applicable for pisco safety regulations.
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Affiliation(s)
- Desta Gebremedhin Gebrehiwot
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real 11510, Cadiz, Spain
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real 11510, Cadiz, Spain
| | | | - Alicia Daniela Robles
- Department of Chemistry and Biochemistry, Faculty of Exact and Natural Sciences, National University of Mar del Plata (UNMDP), Funes 3350, CP 7600, Mar del Plata, Argentina
| | - Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real 11510, Cadiz, Spain.
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2
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Koljančić N, Gomes AA, Špánik I. A non-target geographical origin screening of botrytized wines through comprehensive two-dimensional gas chromatography coupled with high-resolution mass spectrometry. J Sep Sci 2023; 46:e2300249. [PMID: 37501317 DOI: 10.1002/jssc.202300249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 07/13/2023] [Accepted: 07/17/2023] [Indexed: 07/29/2023]
Abstract
One of the most effective methods for gaining insight into the composition of trace-level volatile organic characteristics of wine products is through the use of a comprehensive two-dimensional gas chromatography-high resolution mass spectrometry (GC × GC-HRMS) technique. The vast amount of data generated by this method, however, can often be overwhelming requiring exhaustive and time-consuming analysis to identify significant statistical characteristics. The use of advanced chemometric software can achieve the same or even higher efficiency. This study aimed to identify differences based on geographical locations by analyzing the volatile organic compounds in the composition of botrytized wines from Slovakia, Hungary, France, and Austria. The volatile organic compounds were extracted by solid-phase microextraction and analyzed using GC × GC-HRMS. The data obtained from the analysis underwent Fisher-ratio (F-ratio) tile-based analysis to identify statistically significant differences. Principal component analysis demonstrated a significant distinction between wine samples based on geographical location, using only 10 statistically significant features with the highest F-ratio. In the samples, the following compounds were analyzed: methyl-octadecanoate, 2-cyanophenyl-β-phenylpropionate, α-ionone, n-octanoic acid, 1,2-dihydro-1,1,6-trimethyl-naphthalene, methyl-hexadecanoate, ethyl-pentadecanoate, ethyl-decanoate, and γ-nonalactone. These, all play an important role in cluster pattern observed on principal component analysis results. Additionally, hierarchical cluster analysis confirmed this.
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Affiliation(s)
- Nemanja Koljančić
- Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
| | - Adriano A Gomes
- Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
- Instituto de Química, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, Porto Alegre, Brazil
| | - Ivan Špánik
- Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
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3
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Lv Y, Wang JN, Jiang Y, Ma XM, Ma FL, Ma XL, Zhang Y, Tang LH, Wang WX, Ma GM, Yu YJ. Identification of Oak-Barrel and Stainless Steel Tanks with Oak Chips Aged Wines in Ningxia Based on Three-Dimensional Fluorescence Spectroscopy Combined with Chemometrics. Molecules 2023; 28:molecules28093688. [PMID: 37175098 PMCID: PMC10180402 DOI: 10.3390/molecules28093688] [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: 02/17/2023] [Revised: 04/12/2023] [Accepted: 04/22/2023] [Indexed: 05/15/2023] Open
Abstract
With the increased incidence of wine fraud, a fast and reliable method for wine certification has become a necessary prerequisite for the vigorous development of the global wine industry. In this study, a classification strategy based on three-dimensional fluorescence spectroscopy combined with chemometrics was proposed for oak-barrel and stainless steel tanks with oak chips aged wines. Principal component analysis (PCA), partial least squares analysis (PLS-DA), and Fisher discriminant analysis (FDA) were used to distinguish and evaluate the data matrix of the three-dimensional fluorescence spectra of wines. The results showed that FDA was superior to PCA and PLS-DA in classifying oak-barrel and stainless steel tanks with oak chips aged wines. As a general conclusion, three-dimensional fluorescence spectroscopy can provide valuable fingerprint information for the identification of oak-barrel and stainless steel tanks with oak chips aged wines, while the study will provide some theoretical references and standards for the quality control and quality assessment of oak-barrel aged wines.
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Affiliation(s)
- Yi Lv
- Key Laboratory of Quality and Safety of Wolfberry and Wine for State Administration for Market Regulation, Ningxia Food Testing and Research Institute, Yinchuan 750004, China
| | - Jia-Nan Wang
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China
- Key Laboratory of Ningxia Minority Medicine Modernization, Ministry of Education, Yinchuan 750004, China
| | - Yuan Jiang
- Key Laboratory of Quality and Safety of Wolfberry and Wine for State Administration for Market Regulation, Ningxia Food Testing and Research Institute, Yinchuan 750004, China
| | - Xue-Mei Ma
- Key Laboratory of Quality and Safety of Wolfberry and Wine for State Administration for Market Regulation, Ningxia Food Testing and Research Institute, Yinchuan 750004, China
| | - Feng-Lian Ma
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China
- Key Laboratory of Ningxia Minority Medicine Modernization, Ministry of Education, Yinchuan 750004, China
| | - Xing-Ling Ma
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China
- Key Laboratory of Ningxia Minority Medicine Modernization, Ministry of Education, Yinchuan 750004, China
| | - Yao Zhang
- Key Laboratory of Quality and Safety of Wolfberry and Wine for State Administration for Market Regulation, Ningxia Food Testing and Research Institute, Yinchuan 750004, China
| | - Li-Hua Tang
- Key Laboratory of Quality and Safety of Wolfberry and Wine for State Administration for Market Regulation, Ningxia Food Testing and Research Institute, Yinchuan 750004, China
| | - Wen-Xin Wang
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China
- Key Laboratory of Ningxia Minority Medicine Modernization, Ministry of Education, Yinchuan 750004, China
| | - Gui-Mei Ma
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China
- Key Laboratory of Ningxia Minority Medicine Modernization, Ministry of Education, Yinchuan 750004, China
| | - Yong-Jie Yu
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China
- Key Laboratory of Ningxia Minority Medicine Modernization, Ministry of Education, Yinchuan 750004, China
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4
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Wang Z, Chen X, Liu Q, Zhang L, Liu S, Su Y, Ren Y, Yuan C. Untargeted metabolomics analysis based on LC-IM-QTOF-MS for discriminating geographical origin and vintage of Chinese red wine. Food Res Int 2023; 165:112547. [PMID: 36869536 DOI: 10.1016/j.foodres.2023.112547] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 01/24/2023] [Accepted: 01/29/2023] [Indexed: 02/05/2023]
Abstract
Identifying wine geographical origin and vintage is vital due to the abundance of fraudulent activity associated with wine mislabeling of region and vintage. In this study, an untargeted metabolomic approach based on liquid chromatography/ion mobility quadrupole time-of-flight mass spectrometry (LC-IM-QTOF-MS) was used to discriminate wine geographical origin and vintage. Wines were well discriminated according to region and vintage with orthogonal partial least squares-discriminant analysis (OPLS-DA). The differential metabolites subsequently were screened by OPLS-DA with pairwise modeling. 42 and 48 compounds in positive and negative ionization modes were screened as differential metabolitesfor the discrimination of different wine regions, and 37 and 35 compounds were screened for wine vintage. Furthermore, new OPLS-DA models were performed using these compounds, and the external verification trial showed excellent practicality with an accuracy over 84.2%. This study indicated that LC-IM-QTOF-MS-based untargeted metabolomics was a feasible tool for wine geographical origin and vintage discrimination.
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Affiliation(s)
- Zhaoxiang Wang
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Xiaoyi Chen
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Qianqian Liu
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Lin Zhang
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Shuai Liu
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Yingyue Su
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Yamei Ren
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Chunlong Yuan
- College of Enology, Northwest A&F University, Yangling 712100, China; Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia 750104, China.
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5
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Uttl L, Bechynska K, Ehlers M, Kadlec V, Navratilova K, Dzuman Z, Fauhl-Hassek C, Hajslova J. Critical assessment of chemometric models employed for varietal authentication of wine based on UHPLC-HRMS data. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109336] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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6
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Prandi B, Righetti L, Caligiani A, Tedeschi T, Cirlini M, Galaverna G, Sforza S. Assessing food authenticity through protein and metabolic markers. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 102:233-274. [PMID: 36064294 DOI: 10.1016/bs.afnr.2022.04.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
This chapter aims to address an issue of ancient origins, but more and more topical in a globalized world in which consumers and stakeholders are increasingly aware: the authenticity of food. Foods are systems that can also be very complex, and verifying the correspondence between what is declared and the actual characteristics of the product is often a challenging issue. The complexity of the question we want to answer (is the food authentic?) means that the answer is equally articulated and makes use of many different analytical techniques. This chapter will consider the chemical analyses of foods aimed at guaranteeing their authenticity and will focus on frontier methods that have been developed in recent years to address the need to respond to ever-increasing guarantees of authenticity. Targeted and non-targeted approaches will be considered for verifying the authenticity of foods, through the study of different classes of constituents (proteins, metabolites, lipids, flavors). The numerous approaches available (proteomics, metabolomics, lipidomics) and the related analytical techniques (LC-MS, GC-MS, NMR) are first described from a more general point of view, after which their specific application for the purposes of authentication of food is addressed.
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Affiliation(s)
- Barbara Prandi
- Department of Food and Drug, University of Parma, Parma, Italy.
| | - Laura Righetti
- Department of Food and Drug, University of Parma, Parma, Italy
| | | | - Tullia Tedeschi
- Department of Food and Drug, University of Parma, Parma, Italy
| | - Martina Cirlini
- Department of Food and Drug, University of Parma, Parma, Italy
| | | | - Stefano Sforza
- Department of Food and Drug, University of Parma, Parma, Italy
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7
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Dou X, Zhang L, Yang R, Wang X, Yu L, Yue X, Ma F, Mao J, Wang X, Zhang W, Li P. Mass spectrometry in food authentication and origin traceability. MASS SPECTROMETRY REVIEWS 2022:e21779. [PMID: 35532212 DOI: 10.1002/mas.21779] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/28/2021] [Revised: 03/10/2022] [Accepted: 04/15/2022] [Indexed: 06/14/2023]
Abstract
Food authentication and origin traceability are popular research topics, especially as concerns about food quality continue to increase. Mass spectrometry (MS) plays an indispensable role in food authentication and origin traceability. In this review, the applications of MS in food authentication and origin traceability by analyzing the main components and chemical fingerprints or profiles are summarized. In addition, the characteristic markers for food authentication are also reviewed, and the advantages and disadvantages of MS-based techniques for food authentication, as well as the current trends and challenges, are discussed. The fingerprinting and profiling methods, in combination with multivariate statistical analysis, are more suitable for the authentication of high-value foods, while characteristic marker-based methods are more suitable for adulteration detection. Several new techniques have been introduced to the field, such as proton transfer reaction mass spectrometry, ambient ionization mass spectrometry (AIMS), and ion mobility mass spectrometry, for the determination of food adulteration due to their fast and convenient analysis. As an important trend, the miniaturization of MS offers advantages, such as small and portable instrumentation and fast and nondestructive analysis. Moreover, many applications in food authentication are using AIMS, which can help food authentication in food inspection/field analysis. This review provides a reference and guide for food authentication and traceability based on MS.
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Affiliation(s)
- Xinjing Dou
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
| | - Liangxiao Zhang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
- Hubei Hongshan Laboratory, Wuhan, China
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan, China
- Laboratory of Quality and Safety Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan, China
| | - Ruinan Yang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
| | - Xiao Wang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
| | - Li Yu
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
- Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture and Rural Affairs, Wuhan, China
| | - Xiaofeng Yue
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
- Hubei Hongshan Laboratory, Wuhan, China
| | - Fei Ma
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
- Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture and Rural Affairs, Wuhan, China
- Nanjing University of Finance and Economics, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Jin Mao
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
- Hubei Hongshan Laboratory, Wuhan, China
- Laboratory of Quality and Safety Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan, China
| | - Xiupin Wang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
- Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture and Rural Affairs, Wuhan, China
| | - Wen Zhang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
- Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture and Rural Affairs, Wuhan, China
- Nanjing University of Finance and Economics, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Peiwu Li
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
- Hubei Hongshan Laboratory, Wuhan, China
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan, China
- Laboratory of Quality and Safety Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan, China
- Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture and Rural Affairs, Wuhan, China
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8
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Yu H, Zheng D, Xie T, Xie J, Tian H, Ai L, Chen C. Comprehensive two-dimensional gas chromatography mass spectrometry-based untargeted metabolomics to clarify the dynamic variations in the volatile composition of Huangjiu of different ages. J Food Sci 2022; 87:1563-1574. [PMID: 35262917 DOI: 10.1111/1750-3841.16047] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Revised: 11/14/2021] [Accepted: 12/20/2021] [Indexed: 01/17/2023]
Abstract
Aging plays an important role in the formation of aroma characteristics of Huangjiu, a traditional Chinese alcoholic beverage. Comprehensive two-dimensional gas chromatography mass spectrometry (GC×GC-qMS)-based untargeted metabolomics combined with a multivariate analysis was used to investigate the dynamic variations in the aroma profile of Huangjiu during aging process and to establish the relationship between the changing volatile metabolite profiles and the age-dependent sensory attributes. A total of 144 volatile metabolites were identified by GC×GC-qMS and 63 were selected as critical metabolites based on variable importance in projection values and p-values. Based on the results of principal component analysis, orthogonal partial least-squares discriminant analysis, and hierarchical clustering analysis, the samples of six different ages were divided into three groups: 1Y and 3Y samples, 5Y and 8Y samples, and 10Y and 15Y samples. The partial least-squares analysis results further revealed the relationship between the aromas attributes and variations of these volatile compounds. The high esters, aldehydes, and lactones contents contributed to the high intensities of the sweet and ester aroma attributes of the aged Huangjiu, while the high alcohols and ethyl esters contents contributed to the alcoholic and fruity aroma attributes of the newly brewed Huangjiu. These results improve our understanding of the chemical nature of the aroma characteristics of aged Huangjiu. PRACTICAL APPLICATION: Huangjiu is often labeled with its age as a measure of quality, which influences consumers' choice. Dynamic variations in volatile compounds of Huangjiu during aging and its contribution to the aroma characteristics of Huangjiu were figured out, which will assist the industry to produce better quality aged Huangjiu for consumers.
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Affiliation(s)
- Haiyan Yu
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Danwei Zheng
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Tong Xie
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Jingru Xie
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Huaixiang Tian
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Lianzhong Ai
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Chen Chen
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
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9
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Ehlers M, Horn B, Raeke J, Fauhl-Hassek C, Hermann A, Brockmeyer J, Riedl J. Towards harmonization of non-targeted 1H NMR spectroscopy-based wine authentication: Instrument comparison. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108508] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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10
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Pérez-Jiménez M, Sherman E, Pozo-Bayón MA, Pinu FR. Application of untargeted volatile profiling and data driven approaches in wine flavoromics research. Food Res Int 2021; 145:110392. [PMID: 34112395 DOI: 10.1016/j.foodres.2021.110392] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 03/31/2021] [Accepted: 05/04/2021] [Indexed: 11/28/2022]
Abstract
Traditional flavor chemistry research usually makes use of targeted approaches by focusing on the detection and quantification of key flavor active metabolites that are present in food and beverages. In the last decade, flavoromics has emerged as an alternative to targeted methods where non-targeted and data driven approaches have been used to determine as many metabolites as possible with the aim to establish relationships among the chemical composition of foods and their sensory properties. Flavoromics has been successfully applied in wine research to gain more insights into the impact of a wide range of flavor active metabolites on wine quality. In this review, we aim to provide an overview of the applications of flavoromics approaches in wine research based on existing literature mainly by focusing on untargeted volatile profiling of wines and how this can be used as a powerful tool to generate novel insights. We highlight the fact that untargeted volatile profiling used in flavoromics approaches ultimately can assist the wine industry to produce different wine styles and to market existing wines appropriately based on consumer preference. In addition to summarizing the main steps involved in untargeted volatile profiling, we also provide an outlook about future perspectives and challenges of wine flavoromics research.
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Affiliation(s)
- Maria Pérez-Jiménez
- Institute of Food Science Research (CIAL), CSIC-UAM, C/Nicolás Cabrera, 28049 Madrid, Spain
| | - Emma Sherman
- The New Zealand Institute for Plant and Food Research Limited, Private Bag 92169, Auckland 1142, New Zealand
| | - M A Pozo-Bayón
- Institute of Food Science Research (CIAL), CSIC-UAM, C/Nicolás Cabrera, 28049 Madrid, Spain
| | - Farhana R Pinu
- The New Zealand Institute for Plant and Food Research Limited, Private Bag 92169, Auckland 1142, New Zealand.
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11
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Sun X, Zhang F, Gutiérrez-Gamboa G, Ge Q, Xu P, Zhang Q, Fang Y, Ma T. Real wine or not? Protecting wine with traceability and authenticity for consumers: chemical and technical basis, technique applications, challenge, and perspectives. Crit Rev Food Sci Nutr 2021; 62:6783-6808. [PMID: 33825545 DOI: 10.1080/10408398.2021.1906624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Wine is a high-value alcoholic beverage welcomed by consumers because of its flavor and nutritional value. The key information on wine bottle label is the basis of consumers' choice, which also becomes a target for manufacturers to adulterate, including geographical origin, grape variety and vintage. With the improvement of wine adulteration technology, modern technological means are needed to solve the above mentioned problems. The chemical basis of wine determines the type of technique used. Detection technology can be subdivided into four groups: mass spectrometry techniques, spectroscopic techniques, chromatography techniques, and other techniques. Multivariate statistical analysis of the data was performed by means of chemometrics methods. This paper outlines a series of procedures for wine classification and identification, and classified the analytical techniques and data processing methods used in recent years with listing their principles, advantages and disadvantages to help wine researchers choose appropriate methods to meet the challenge and ensure wine traceability and authenticity.
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Affiliation(s)
- Xiangyu Sun
- College of Enology, College of Food Science and Engineering, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A and F University, Yangling, China
| | - Fan Zhang
- College of Enology, College of Food Science and Engineering, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A and F University, Yangling, China
| | | | - Qian Ge
- College of Enology, College of Food Science and Engineering, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A and F University, Yangling, China.,Quality Standards and Testing Institute of Agricultural Technology, Yinchuan, China
| | - Pingkang Xu
- Department of Plant and Soil Sciences, Mississippi State University, Mississippi, USA
| | - Qianwen Zhang
- Department of Chemistry, College of Science, Food Science and Technology Programme, National University of Singapore, Singapore
| | - Yulin Fang
- College of Enology, College of Food Science and Engineering, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A and F University, Yangling, China
| | - Tingting Ma
- College of Enology, College of Food Science and Engineering, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A and F University, Yangling, China
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12
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Promoting Human Nutrition and Health through Plant Metabolomics: Current Status and Challenges. BIOLOGY 2020; 10:biology10010020. [PMID: 33396370 PMCID: PMC7823625 DOI: 10.3390/biology10010020] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Revised: 12/22/2020] [Accepted: 12/28/2020] [Indexed: 12/14/2022]
Abstract
Simple Summary This review summarizes the status, applications, and challenges of plant metabolomics in the context of crop breeding, food quality and safety, and human nutrition and health. It also highlights the importance of plant metabolomics in elucidating biochemical and genetic bases of traits associated with nutritive and healthy beneficial foods and other plant products to secure food supply, to ensure food quality, to protect humans from malnutrition and other diseases. Meanwhile, this review calls for comprehensive collaborations to accelerate relevant researches and applications in the context of human nutrition and health. Abstract Plant metabolomics plays important roles in both basic and applied studies regarding all aspects of plant development and stress responses. With the improvement of living standards, people need high quality and safe food supplies. Thus, understanding the pathways involved in the biosynthesis of nutritionally and healthily associated metabolites in plants and the responses to plant-derived biohazards in humans is of equal importance to meet people’s needs. For each, metabolomics has a vital role to play, which is discussed in detail in this review. In addition, the core elements of plant metabolomics are highlighted, researches on metabolomics-based crop improvement for nutrition and safety are summarized, metabolomics studies on plant natural products including traditional Chinese medicine (TCM) for health promotion are briefly presented. Challenges are discussed and future perspectives of metabolomics as one of the most important tools to promote human nutrition and health are proposed.
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13
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He NX, Bayen S. An overview of chemical contaminants and other undesirable chemicals in alcoholic beverages and strategies for analysis. Compr Rev Food Sci Food Saf 2020; 19:3916-3950. [PMID: 33337040 DOI: 10.1111/1541-4337.12649] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Revised: 08/21/2020] [Accepted: 09/17/2020] [Indexed: 12/23/2022]
Abstract
The presence of chemical contaminant in alcoholic beverages is a widespread and notable problem with potential implications for human health. With the complexity and wide variation in the raw materials, production processes, and contact materials involved, there are a multitude of opportunities for a diverse host of undesirable compounds to make their way into the final product-some of which may currently remain unidentified and undetected. This review provides an overview of the notable contaminants (including pesticides, environmental contaminants, mycotoxins, process-induced contaminants, residues of food contact material [FCM], and illegal additives) that have been detected in alcoholic products thus far based on prior reviews and findings in the literature, and will additionally consider the potential sources for contamination, and finally discuss and identify gaps in current analytical strategies. The findings of this review highlight a need for further investigation into unwanted substances in alcoholic beverages, particularly concerning chemical migrants from FCMs, as well as a need for comprehensive nontargeted analytical techniques capable of determining unanticipated contaminants.
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Affiliation(s)
- Nancy Xiaohe He
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
| | - Stéphane Bayen
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
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14
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Valentin L, Barroso LP, Barbosa RM, de Paulo GA, Castro IA. Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis. Food Chem 2020; 302:125340. [PMID: 31419775 DOI: 10.1016/j.foodchem.2019.125340] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2019] [Revised: 08/05/2019] [Accepted: 08/07/2019] [Indexed: 10/26/2022]
Abstract
In this study, 83 wines representating four commercial categories: "Argentinean Malbec", "Brazilian Merlot", "Uruguayan Tannat" and "Chilean Carménère" were analyzed according to their phenolic and volatile compounds. The objective was to identify the chemical compounds that would typify each category. From approximately about 600 peaks obtained by chromatographic techniques, 169 were identified and 53 of them were selected for multivariate statistical analysis. Chilean Carménère was the best discriminated group by the methods applied in our study, followed by Argentinean Malbec. Brazilian Merlot mixed mainly with some Carménère, whileTannat mixed with all wines categories, especially Malbec. In general, Chilean Carménère wines can be characterized by a bluish color, higher amounts of sulphur dioxide, higher content of octanoic acid, isobutanol, ethyl isoamyl succinate and catechin and a smaller amount of quercetin. These data can contribute for further process of authenticity or typification of South American red wines.
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Affiliation(s)
- Leonardo Valentin
- LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, Av. Lineu Prestes, 580, B14, 05508-900 São Paulo, Brazil
| | - Lucia P Barroso
- Department of Statistics, Institute of Mathematics and Statistics, University of São Paulo, Rua do Matão, 1010, 05508-090 São Paulo, Brazil
| | - Rommel M Barbosa
- Institute of Informatics, Federal University of Goiás, Goiânia-Go, Brazil
| | - Gustavo A de Paulo
- Department of Medicine, Federal University of São Paulo, Rua Botucatu 740, 04023-900 São Paulo, SP Brazil
| | - Inar A Castro
- LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, Av. Lineu Prestes, 580, B14, 05508-900 São Paulo, Brazil.
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15
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Song X, Jing S, Zhu L, Ma C, Song T, Wu J, Zhao Q, Zheng F, Zhao M, Chen F. Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry. Food Chem 2019; 314:126098. [PMID: 31954940 DOI: 10.1016/j.foodchem.2019.126098] [Citation(s) in RCA: 91] [Impact Index Per Article: 18.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 12/21/2019] [Accepted: 12/22/2019] [Indexed: 12/17/2022]
Abstract
A metabolomics strategy was developed to differentiate strong aroma-type baijiu (SAB) (distilled liquor) from the Sichuan basin (SCB) and Yangtze-Huaihe River Basin (YHRB) through liquid-liquid extraction coupled with GC×GC-TOFMS. PCA effectively separated the samples from these two regions. The PLS-DA training model was excellent, with explained variation and predictive capability values of 0.988 and 0.982, respectively. As a result, the model demonstrated its ability to perfectly differentiate all the unknown SAB samples. Twenty-nine potential markers were located by variable importance in projection values, and twenty-four of them were identified and quantitated. Discrimination ability is closely correlated to the characteristic flavor compounds, such as acid, esters, furans, alcohols, sulfides and pyrazine. Most of the marker compounds were less abundant in the SCB samples than in the YHRB samples. The quantitated markers were further processed using hierarchical cluster analysis for targeted analysis, indicating that the markers had great discrimination power to differentiate the SAB samples.
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Affiliation(s)
- Xuebo Song
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Si Jing
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Lin Zhu
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Chenfei Ma
- Petrochemical Research Institute, PetroChina Company Limited, Beijing 102206, China
| | - Tao Song
- China National Research Institute of Food and Fermentation Industries, Beijing 100015, China
| | - Jihong Wu
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Fuping Zheng
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Feng Chen
- Department of Food Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
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16
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Esteki M, Shahsavari Z, Simal-Gandara J. Gas Chromatographic Fingerprinting Coupled to Chemometrics for Food Authentication. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1649691] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- M. Esteki
- Department of Chemistry, University of Zanjan, Zanjan, Iran
| | - Z. Shahsavari
- Department of Chemistry, University of Zanjan, Zanjan, Iran
| | - J. Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo – Ourense Campus, Ourense, Spain
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17
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Esteki M, Shahsavari Z, Simal-Gandara J. Food identification by high performance liquid chromatography fingerprinting and mathematical processing. Food Res Int 2019; 122:303-317. [DOI: 10.1016/j.foodres.2019.04.025] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 04/09/2019] [Accepted: 04/10/2019] [Indexed: 01/31/2023]
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18
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Vignani R, Liò P, Scali M. How to integrate wet lab and bioinformatics procedures for wine DNA admixture analysis and compositional profiling: Case studies and perspectives. PLoS One 2019; 14:e0211962. [PMID: 30753217 PMCID: PMC6376920 DOI: 10.1371/journal.pone.0211962] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2018] [Accepted: 01/24/2019] [Indexed: 01/03/2023] Open
Abstract
The varietal authentication of wines is fundamental for assessing wine quality, and it is part of its compositional profiling. The availability of historical, cultural and chemical composition information is extremely important for quality evaluation. DNA-based techniques are a powerful tool for proving the varietal composition of a wine. SSR-amplification of genomic residual Vitis vinifera DNA, namely Wine DNA Fingerprinting (WDF) is able to produce strong, analytical evidence concerning the monovarietal nature of a wine, and for blended wines by generating the probability of the presence/absence of a certain variety, all in association with a dedicated bioinformatics elaboration of genotypes associated with possible varietal candidates. Together with WDF we could exploit Bioinformatics techniques, due to the number of grape genomes grown. In this paper, the use of WDF and the development of a bioinformatics tool for allelic data validation, retrieved from the amplification of 7 to 10 SSRs markers in the Vitis vinifera genome, are reported. The wines were chosen based on increasing complexity; from monovarietal, experimental ones, to commercial monovarietals, to blended commercial wines. The results demonstrate that WDF, after calculation of different distance matrices and Neighbor-Joining input data, followed by Principal Component Analysis (PCA) can effectively describe the varietal nature of wines. In the unknown blended wines the WDF profiles were compared to possible varietal candidates (Merlot, Pinot Noir, Cabernet Sauvignon and Zinfandel), and the output graphs show the most probable varieties used in the blend as closeness to the tested wine. This pioneering work should be meant as to favor in perspective the multidisciplinary building-up of on-line databanks and bioinformatics toolkits on wine. The paper concludes with a discussion on an integrated decision support system based on bioinformatics, chemistry and cultural data to assess wine quality.
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Affiliation(s)
- Rita Vignani
- Department of Life Science, University of Siena, Siena,
Italy
- Serge-genomics, Siena, Italy
| | - Pietro Liò
- Computer Laboratory, University of Cambridge, Cambridge, United
Kingdom
| | - Monica Scali
- Department of Life Science, University of Siena, Siena,
Italy
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19
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Diamantidou D, Zotou A, Theodoridis G. Wine and grape marc spirits metabolomics. Metabolomics 2018; 14:159. [PMID: 30830493 DOI: 10.1007/s11306-018-1458-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Accepted: 12/04/2018] [Indexed: 12/30/2022]
Abstract
INTRODUCTION Mass spectrometry (MS)-based and nuclear magnetic resonance (NMR) spectroscopic analyses play a key role in the field of metabolomics due to their important advantages. The use of metabolomics in wine and grape marc spirits allows a more holistic perspective in monitoring and gaining information on the making processes and thus it can assist on the improvement of their quality. OBJECTIVES This review surveys the latest metabolomics approaches for wine and grape marc spirits with a focus on the description of MS-based and NMR spectroscopic analytical techniques. METHODS We reviewed the literature to identify metabolomic studies of wine and grape marc spirits that were published until the end of 2017, with the key term combinations of 'metabolomics', 'wine' and 'grape marc spirits'. Through the reference lists from these studies, additional articles were identified. RESULTS The results of this review showed that the application of different metabolomics approaches has significantly increased the knowledge of wine metabolome and grape marc spirits; however there is not yet a single analytical platform that can completely separate, detect and identify all metabolites in one analysis. CONCLUSIONS The authentication and quality control of wines and grape marc spirits has to be taken with caution, since the product's chemical composition could be affected by many factors. Despite intrinsic limitations, NMR spectroscopy and MS based strategies remain the key analytical methods in metabolomics studies. Authenticity, traceability and health issues related to their consumption are the major research initiatives in wine and grape marc spirits metabolomics analysis.
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Affiliation(s)
- Dimitra Diamantidou
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
| | - Anastasia Zotou
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
| | - Georgios Theodoridis
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece.
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20
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A review on the application of chromatographic methods, coupled to chemometrics, for food authentication. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.06.015] [Citation(s) in RCA: 94] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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21
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The scientific challenges in moving from targeted to non-targeted mass spectrometric methods for food fraud analysis: A proposed validation workflow to bring about a harmonized approach. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.08.007] [Citation(s) in RCA: 86] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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22
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Belmonte-Sánchez JR, Gherghel S, Arrebola-Liébanas J, Romero González R, Martínez Vidal JL, Parkin I, Garrido Frenich A. Rum classification using fingerprinting analysis of volatile fraction by headspace solid phase microextraction coupled to gas chromatography-mass spectrometry. Talanta 2018; 187:348-356. [DOI: 10.1016/j.talanta.2018.05.025] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2018] [Revised: 05/04/2018] [Accepted: 05/07/2018] [Indexed: 10/17/2022]
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23
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Wine authentication: a fingerprinting multiclass strategy to classify red varietals through profound chemometric analysis of volatiles. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3151-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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24
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Franitza L, Nicolotti L, Granvogl M, Schieberle P. Differentiation of Rums Produced from Sugar Cane Juice (Rhum Agricole) from Rums Manufactured from Sugar Cane Molasses by a Metabolomics Approach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:3038-3045. [PMID: 29455529 DOI: 10.1021/acs.jafc.8b00180] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
A large set of volatiles (a metabolome) was isolated by SAFE distillation from 25 high priced rums prepared from sugar cane juice (SCJ) and 26 high priced rums manufactured from sugar cane molasses (SCM). The volatile fractions were first analyzed by comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOF-MS), and the "comprehensive template matching fingerprinting" was used to extract the entire features present in the respective set of volatile compounds. After raw data pretreatment, chemometrics was used to locate marker compounds. Following, a sparse-partial-least-squares discriminant analysis ( sPLS-DA) and a partial-least-squares discriminant analysis (PLS-DA) were applied to a training data set for creating a model. The model was validated using leave-one-out cross validation and tested over an independent data set to evaluate its predictive power. The characteristic fingerprint resulted in a 100% correct classification of sugar cane juice rums, thus achieving the first aim of locating markers for these higher quality rums. Then, past-processing identification within the discriminant features was done to characterize 12 significant marker compounds as 1-decanol, γ-dodecalactone, ethyl 3-methylbutanoate, ethyl nonanoate, 3-furancarboxaldehyde, 1-hexanol, β-ionone, 2- and 3-methylbutanol, methyl decanoate, 3-octanol, and 2-undecanone. Quantitation of eight selected markers by stable isotope dilution assays confirmed higher concentrations in SCJ compared to SCM and served as the final proof to differentiate both types of spirits.
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Affiliation(s)
- Laura Franitza
- Department für Chemie, Lehrstuhl für Lebensmittelchemie , Technische Universität München , Lise-Meitner-Straße 34 , D-85354 Freising , Germany
| | - Luca Nicolotti
- Deutsche Forschungsanstalt für Lebensmittelchemie Lise-Meitner-Straße 34 , D-85354 Freising , Germany
| | - Michael Granvogl
- Department für Chemie, Lehrstuhl für Lebensmittelchemie , Technische Universität München , Lise-Meitner-Straße 34 , D-85354 Freising , Germany
| | - Peter Schieberle
- Department für Chemie, Lehrstuhl für Lebensmittelchemie , Technische Universität München , Lise-Meitner-Straße 34 , D-85354 Freising , Germany
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25
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Li SY, Zhu BQ, Reeves MJ, Duan CQ. Phenolic Analysis and Theoretic Design for Chinese Commercial Wines’ Authentication. J Food Sci 2017; 83:30-38. [DOI: 10.1111/1750-3841.13961] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2017] [Revised: 09/04/2017] [Accepted: 09/27/2017] [Indexed: 11/30/2022]
Affiliation(s)
- Si-Yu Li
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering; China Agricultural Univ.; Beijing 100083 China
- Key Laboratory of Viticulture and Enology; Ministry of Agriculture; Beijing 100083 China
| | - Bao-Qing Zhu
- College of Biological Sciences and Technology; Beijing Forestry Univ.; Beijing 100083 China
| | - Malcolm J. Reeves
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering; China Agricultural Univ.; Beijing 100083 China
- Inst. of Food, Nutrition and Human Health; Massey Univ.; Palmerston North 4442 New Zealand
| | - Chang-Qing Duan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering; China Agricultural Univ.; Beijing 100083 China
- Key Laboratory of Viticulture and Enology; Ministry of Agriculture; Beijing 100083 China
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26
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Hong E, Lee SY, Jeong JY, Park JM, Kim BH, Kwon K, Chun HS. Modern analytical methods for the detection of food fraud and adulteration by food category. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3877-3896. [PMID: 28397254 DOI: 10.1002/jsfa.8364] [Citation(s) in RCA: 146] [Impact Index Per Article: 20.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/24/2016] [Revised: 03/23/2017] [Accepted: 04/04/2017] [Indexed: 06/07/2023]
Abstract
This review provides current information on the analytical methods used to identify food adulteration in the six most adulterated food categories: animal origin and seafood, oils and fats, beverages, spices and sweet foods (e.g. honey), grain-based food, and others (organic food and dietary supplements). The analytical techniques (both conventional and emerging) used to identify adulteration in these six food categories involve sensory, physicochemical, DNA-based, chromatographic and spectroscopic methods, and have been combined with chemometrics, making these techniques more convenient and effective for the analysis of a broad variety of food products. Despite recent advances, the need remains for suitably sensitive and widely applicable methodologies that encompass all the various aspects of food adulteration. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Eunyoung Hong
- Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University, Gyeonggi-do, Republic of Korea
| | - Sang Yoo Lee
- Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University, Gyeonggi-do, Republic of Korea
| | - Jae Yun Jeong
- Science and Technology Management Policy, University of Science & Technology, Gyeonggi-do, Republic of Korea
- R&D Strategy, Korea Food Research Institute, Gyeonggi-do, Republic of Korea
| | - Jung Min Park
- Science and Technology Management Policy, University of Science & Technology, Gyeonggi-do, Republic of Korea
- R&D Strategy, Korea Food Research Institute, Gyeonggi-do, Republic of Korea
| | - Byung Hee Kim
- Department of Food Science and Nutrition, Sookmyung Women's University, Seoul, Republic of Korea
| | - Kisung Kwon
- New Hazardous Substances Team, National Institute of Food and Drug Safety Evaluation, Chungcheongbuk-do, Republic of Korea
| | - Hyang Sook Chun
- Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University, Gyeonggi-do, Republic of Korea
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27
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Fumes BH, Andrade MA, Franco MS, Lanças FM. On-line approaches for the determination of residues and contaminants in complex samples. J Sep Sci 2016; 40:183-202. [DOI: 10.1002/jssc.201600867] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2016] [Revised: 10/07/2016] [Accepted: 10/08/2016] [Indexed: 12/16/2022]
Affiliation(s)
- Bruno Henrique Fumes
- Institute of Chemistry of São Carlos; University of São Paulo, São Carlos; SP Brasil
| | - Mariane Aissa Andrade
- Institute of Chemistry of São Carlos; University of São Paulo, São Carlos; SP Brasil
| | - Maraíssa Silva Franco
- Institute of Chemistry of São Carlos; University of São Paulo, São Carlos; SP Brasil
| | - Fernando Mauro Lanças
- Institute of Chemistry of São Carlos; University of São Paulo, São Carlos; SP Brasil
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28
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Xu CH, Chen GS, Xiong ZH, Fan YX, Wang XC, Liu Y. Applications of solid-phase microextraction in food analysis. Trends Analyt Chem 2016. [DOI: 10.1016/j.trac.2016.02.022] [Citation(s) in RCA: 93] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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29
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Cuadros-Rodríguez L, Ruiz-Samblás C, Valverde-Som L, Pérez-Castaño E, González-Casado A. Chromatographic fingerprinting: An innovative approach for food 'identitation' and food authentication – A tutorial. Anal Chim Acta 2016; 909:9-23. [DOI: 10.1016/j.aca.2015.12.042] [Citation(s) in RCA: 99] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2015] [Revised: 12/17/2015] [Accepted: 12/30/2015] [Indexed: 01/09/2023]
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30
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Told through the wine: A liquid chromatography-mass spectrometry interplatform comparison reveals the influence of the global approach on the final annotated metabolites in non-targeted metabolomics. J Chromatogr A 2016; 1433:90-7. [PMID: 26795279 DOI: 10.1016/j.chroma.2016.01.010] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2015] [Revised: 12/19/2015] [Accepted: 01/05/2016] [Indexed: 11/21/2022]
Abstract
This work focuses on the influence of the selected LC-HRMS platform on the final annotated compounds in non-targeted metabolomics. Two platforms that differed in columns, mobile phases, gradients, chromatographs, mass spectrometers (Orbitrap [Platform#1] and Q-TOF [Platform#2]), data processing and marker selection protocols were compared. A total of 42 wines samples from three different protected denomination of origin (PDO) were analyzed. At the feature level, good (O)PLS-DA models were obtained for both platforms (Q(2)[Platform#1]=0.89, 0.83 and 0.72; Q(2)[Platform#2]=0.86, 0.86 and 0.77 for Penedes, Ribera del Duero and Rioja wines respectively) with 100% correctly classified samples in all cases. At the annotated metabolite level, platforms proposed 9 and 8 annotated metabolites respectively which were identified by matching standards or the MS/MS spectra of the compounds. At this stage, there was no coincidence among platforms regarding the suggested metabolites. When screened on the raw data, 6 and 5 of these compounds were detected on the other platform with a similar trend. Some of the detected metabolites showed complimentary information when integrated on biological pathways. Through the use of some examples at the annotated metabolite level, possible explanations of this initial divergence on the results are presented. This work shows the complications that may arise on the comparison of non-targeted metabolomics platforms even when metabolite focused approaches are used in the identification.
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32
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Zhang T, Zhang A, Qiu S, Yang S, Wang X. Current Trends and Innovations in Bioanalytical Techniques of Metabolomics. Crit Rev Anal Chem 2015; 46:342-51. [DOI: 10.1080/10408347.2015.1079475] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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33
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Riedl J, Esslinger S, Fauhl-Hassek C. Review of validation and reporting of non-targeted fingerprinting approaches for food authentication. Anal Chim Acta 2015; 885:17-32. [DOI: 10.1016/j.aca.2015.06.003] [Citation(s) in RCA: 126] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2015] [Revised: 05/13/2015] [Accepted: 06/02/2015] [Indexed: 01/08/2023]
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