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Cosme F, Gomes S, Vilela A, Filipe-Ribeiro L, Nunes FM. Air-Depleted and Solvent-Impregnated Cork Powder as a New Natural and Sustainable Fining Agent for Removal of 2,4,6-Trichloroanisole (TCA) from Red Wines. Molecules 2022; 27:molecules27144614. [PMID: 35889486 PMCID: PMC9322358 DOI: 10.3390/molecules27144614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2022] [Revised: 07/01/2022] [Accepted: 07/15/2022] [Indexed: 02/05/2023] Open
Abstract
Trichloroanisole (TCA) in wine results in a sensory defect called “cork taint”, a significant problem for the wine industry. Wines can become contaminated by TCA absorption from the atmosphere through contaminated wood barrels, cork stoppers, and wood pallets. Air-depleted solvent-impregnated (ADSI) cork powder (CP) was used to mitigate TCA in wines. The ADSI CP (0.25 g/L) removed 91% of TCA (6 ng/L levels), resulting in an olfactory activity value of 0.14. A Freundlich isotherm described ADSI CP TCA adsorption with irreversible adsorption and a KF = 33.37. ADSI CP application had no significant impact on the phenolic profile and chromatic characteristics of red wine. Using headspace sampling with re-equilibration, an average reduction in the volatile abundance of 29 ± 15%, 31 ± 19%, and 37 ± 24% was observed for the 0.10, 0.25, and 0.50 g/L ADSI CP, respectively. The alkyl esters and acids were the most affected. The impact observed was much lower when using headspace sampling without re-equilibration. Isoamyl acetate, ethyl hexanoate, ethyl hexanoate, and ethyl decanoate abundances were not significantly different from the control wine and 0.25 g/L ADSI CP application. Thus, ADSI CP can be a new sustainable fining agent to remove this “off-flavor” from wine, with a reduced impact on the wine characteristics.
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Affiliation(s)
- Fernanda Cosme
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Lab, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (F.C.); (A.V.)
| | - Sara Gomes
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Lab, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (S.G.); (L.F.-R.)
| | - Alice Vilela
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Lab, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (F.C.); (A.V.)
| | - Luís Filipe-Ribeiro
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Lab, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (S.G.); (L.F.-R.)
| | - Fernando M. Nunes
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Lab, Chemistry Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
- Correspondence:
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Park SK, Khan F, Cho YJ, Hong DL, Jang YM, Kim YM. Optimization and Analysis of Acid Treated Trimethylamine using Surface Response and Gas Chromatography Analytical Methods. CURR ANAL CHEM 2020. [DOI: 10.2174/1573411015666190301145807] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Trimethylamine (TMA) is a nitrogenous base aliphatic organic compound
accounting for the odor of rotten fish and it is used as an indicator for analyzing the quality of fish
products.
Introduction:
Extraction procedures and analytical methods including colorimetric and Gas-
Chromatography (GC) can quantify the TMA contents of fish products after pre-treatment with basic
solutions. However, the extraction procedure and analytical methods for acid-treated samples are not
known, despite the majority of fish products being preserved using acid preservatives.
Methods:
The methodologies used included solid-phase micro-extraction of TMA followed by its
quantification by a GC-based analytical method. An analysis of response surface methodology was
also conducted to verify the optimum conditions for TMA detection in acid-treated liquid samples
affected by factors including trapping time, temperature, and stirring speed.
Results:
The results obtained from this study showed that the optimum conditions for the best yield
of TMA extraction are 20 min of trapping, emission at 55°C, and stirring at 400 rpm. The validation
of the developed method was carried out using rotten fish after acid treatment. Acid treatment decreased
TMA by up to 73.01%, however, when adding NaOH solution of the same volume to the
samples, TMA increased similar to the control group.
Conclusion:
Here, we report a simple, sensitive, and rapid extraction procedure. A GC-based analytical
method was developed for the analysis of TMA from the acid-treated sample. The developed extraction
procedure and analytical methods were optimized and validated, which could be helpful for
the extraction of TMA without damaging the sample.
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Affiliation(s)
- Seul-Ki Park
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea
| | - Fazlurrahman Khan
- Marine-Integrated Bionics Research Center, Pukyong National University, Busan 48513, Korea
| | - Yeon-Jin Cho
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea
| | - Dong-Lee Hong
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea
| | - Yu-Mi Jang
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea
| | - Young-Mog Kim
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea
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Dupas de Matos A, Longo E, Chiotti D, Pedri U, Eisenstecken D, Sanoll C, Robatscher P, Boselli E. Pinot Blanc: Impact of the Winemaking Variables on the Evolution of the Phenolic, Volatile and Sensory Profiles. Foods 2020; 9:E499. [PMID: 32326529 PMCID: PMC7230968 DOI: 10.3390/foods9040499] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Revised: 04/09/2020] [Accepted: 04/13/2020] [Indexed: 01/15/2023] Open
Abstract
The impact of two different winemaking practices on the chemical and sensory complexity of Pinot Blanc wines from South Tyrol (Italy), from grape pressing to the bottled wine stored for nine months, was studied. New chemical markers of Pinot blanc were identified: astilbin and trans-caftaric acid differentiated the wines according to the vinification; S-glutathionylcaftaric acid correlated with the temporal trends. Fluorescence analysis displayed strong time-evolution and differentiation of the two wines for gallocatechin and epigallocatechin, respectively. After nine months of storage in bottle, the control wine showed higher amounts of most ethyl esters, acetate esters and octanoic acid, whereas higher alcohols characterized instead the wine obtained with prefermentative cold maceration. The sensory panel found notes of apple and tropical fruit in the control wine and attributed a higher overall quality judgement to it, whereas the cold-macerated wine was described by olfactory intensity, spicy and pear attributes.
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Affiliation(s)
- Amanda Dupas de Matos
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; (A.D.d.M.); (E.B.)
- FEAST and Riddet Institute, Massey University, Palmerston North 4410, New Zealand
| | - Edoardo Longo
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; (A.D.d.M.); (E.B.)
- Oenolab, NOI Techpark, via Alessandro Volta 13, 39100 Bolzano BZ, Italy
| | - Danila Chiotti
- Institute for Fruit Growing and Viticulture, Laimburg Research Center, Laimburg 6, I-39051 Pfatten, Italy; (D.C.); (U.P.)
| | - Ulrich Pedri
- Institute for Fruit Growing and Viticulture, Laimburg Research Center, Laimburg 6, I-39051 Pfatten, Italy; (D.C.); (U.P.)
| | - Daniela Eisenstecken
- Institute for Agricultural Chemistry and Food Quality, Laimburg Research Center, Laimburg 6, I-39051 Pfatten, Italy; (D.E.); (C.S.); (P.R.)
| | - Christof Sanoll
- Institute for Agricultural Chemistry and Food Quality, Laimburg Research Center, Laimburg 6, I-39051 Pfatten, Italy; (D.E.); (C.S.); (P.R.)
| | - Peter Robatscher
- Institute for Agricultural Chemistry and Food Quality, Laimburg Research Center, Laimburg 6, I-39051 Pfatten, Italy; (D.E.); (C.S.); (P.R.)
| | - Emanuele Boselli
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; (A.D.d.M.); (E.B.)
- Oenolab, NOI Techpark, via Alessandro Volta 13, 39100 Bolzano BZ, Italy
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Filipe-Ribeiro L, Cosme F, Nunes FM. New molecularly imprinted polymers for reducing negative volatile phenols in red wine with low impact on wine colour. Food Res Int 2020; 129:108855. [PMID: 32036903 DOI: 10.1016/j.foodres.2019.108855] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2019] [Revised: 11/16/2019] [Accepted: 11/20/2019] [Indexed: 01/14/2023]
Abstract
4-Ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) formation in red wines by Dekkera/Brettanomyces yeasts reduce significantly wine consumer's acceptability. Polymers with specific adsorption for volatile phenols (VPs) could be a valuable tool for wine producers for removing this negative sensory defect. In this work, a new molecularly imprinted polymer (MIP) was synthesised using ethylene glycol dimethacrylate (EDMA) as cross-linker and ethylene glycol methyl ether acrylate as functional monomers. Although there was observed a competitive binding of the more abundant structurally related phenolic compounds of the wine matrix, it was still able to reduce 38 to 63% the wine VPs, depending on the wine VPs levels, presenting higher performance than the respective non-imprinted polymers (NIP). Sensory analysis of the MIP treated wine resulted in a significant decrease in the phenolic attribute and significant increase of the fruity and floral attributes, with no significant differences in the wine colour perceived by the expert panel. The sensory improvement of the MIP was significantly higher than that observed for the correspondent NIP.
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Affiliation(s)
- Luís Filipe-Ribeiro
- Chemistry Department, CQ-VR, Chemistry Research Centre - Vila Real, Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Vila Real 5000-801, Portugal.
| | - Fernanda Cosme
- Biology and Environmental Department, CQ-VR, Chemistry Research Center - Vila Real, Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Vila Real 5000-801, Portugal
| | - Fernando M Nunes
- Chemistry Department, CQ-VR, Chemistry Research Centre - Vila Real, Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Vila Real 5000-801, Portugal
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5
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Zang M, Wang L, Zhang Z, Zhang K, Li D, Li X, Wang S, Si S, Chen H. Comparison of Volatile Flavor Compounds from Seven Types of Spiced Beef by Headspace Solid-phase Microextraction Combined with Gas Chromatography-olfactometry-mass Spectrometry (HS-SPME-GC-O-MS). FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.25] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Mingwu Zang
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, University of Chinese Academy of Sciences
- China Meat Research Center
| | - Lan Wang
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, University of Chinese Academy of Sciences
| | | | | | - Dan Li
- China Meat Research Center
| | | | | | | | - Hongzhang Chen
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, University of Chinese Academy of Sciences
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6
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Filipe-Ribeiro L, Cosme F, Nunes F. Cork powder as a new natural and sustainable fining agent to reduce negative volatile phenols in red wine. BIO WEB OF CONFERENCES 2019. [DOI: 10.1051/bioconf/20191502017] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
In red winemaking, especially those aged in wood barrels, the contamination and growth of Dekkera/Brettanomyces yeasts results in the formation of 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG). These volatile phenols (VPs) are responsible for negative aromatic notes like horsy, barnyard, smoky and medicine, decreasing significantly red quality and its commercial value. In this work, cork powder waste was especially prepared and used to remove these negative volatile phenols (4-EP and 4-EG) from spiked red wine. The optimisation of cork powder performance by removal of dichloromethane and ethanol cork extractives, air removal and ethanol impregnation, allowed to obtain 41 to 62% of 4-ethylphenol and 50 to 53% of 4-ethylguaiacol removal from VPs spiked red wine applied at 250 g/hL. There was no significant impact on phenolic acids and monomeric anthocyanins, although being observed a decrease in the headspace aroma abundance (40%). This optimised cork powder allowed to decrease significantly the wine negative phenolic character, bitterness and astringency, recovering the positive fruity and floral sensory attributes. Results show that optimised cork powder can be a good solution for VPs removal, presenting a great potential to be a new oenological fining agent, contributing to the wine industry sustainability.
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7
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Filipe-Ribeiro L, Cosme F, Nunes FM. Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures. Data Brief 2018; 17:1201-1217. [PMID: 29876480 PMCID: PMC5988412 DOI: 10.1016/j.dib.2018.02.029] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2017] [Revised: 02/06/2018] [Accepted: 02/12/2018] [Indexed: 11/22/2022] Open
Abstract
Data in this article presents the changes on phenolic compounds and headspace aroma abundance of a red wine spiked with 4-ethylphenol and 4-ethylguaiacol and treated with a commercial crustacean chitin (CHTN), two commercial crustacean chitosans (CHTB, CHTD), one fungal chitosan (CHTF), one additional chitin (CHTNA) and one additional chitosan (CHTC) produced by alkaline deacetylation of CHTN and CHTB, respectively. Chitin and chitosans presented different structural features, namely deacetylation degree (DD), average molecular weight (MW), sugar and mineral composition (“Reducing the negative sensory impact of volatile phenols in red wine with different chitosan: effect of structure on efficiency” (Filipe-Ribeiro et al., 2018) [1]. Statistical data is also shown, which correlates the changes in headspace aroma abundance of red wines with the chitosans structural features at 10 g/h L application dose.
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Affiliation(s)
- Luís Filipe-Ribeiro
- CQ-VR, Chemistry Research Centre, Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Chemistry Department, 5000-801 Vila Real, Portugal
- CQ-VR, Chemistry Research Centre, Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Biology and Environment Department, 5000-801 Vila Real, Portugal
- Corresponding author at: CQ-VR, Chemistry Research Centre, Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Chemistry Department, 5000-801 Vila Real, Portugal. Fax: +351 259350480.
| | - Fernanda Cosme
- CQ-VR, Chemistry Research Centre, Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Biology and Environment Department, 5000-801 Vila Real, Portugal
| | - Fernando M. Nunes
- CQ-VR, Chemistry Research Centre, Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Chemistry Department, 5000-801 Vila Real, Portugal
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8
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Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical characteristics. Data Brief 2017; 12:188-202. [PMID: 28443298 PMCID: PMC5394215 DOI: 10.1016/j.dib.2017.03.055] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Revised: 03/11/2017] [Accepted: 03/31/2017] [Indexed: 12/04/2022] Open
Abstract
Data in this article presents the changes on phenolic compounds, headspace aroma composition and sensory profile of a red wine spiked with 4-ethylphenol and 4-ethylguaiacol and treated with seven activated carbons with different physicochemical characteristics, namely surface area, micropore volume and mesopore volume (“Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: impact on wine quality” Filipe-Ribeiro et al. (2017) [1]). Data on the physicochemical characteristics of the activated carbons are shown. Statistical data on the sensory expert panel consistency by General Procrustes Analysis is shown. Statistical data is also shown, which correlates the changes in chemical composition of red wines with the physicochemical characteristics of activated carbons used.
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9
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Filipe-Ribeiro L, Milheiro J, Matos CC, Cosme F, Nunes FM. Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: Impact on wine quality. Food Chem 2017; 229:242-251. [PMID: 28372170 DOI: 10.1016/j.foodchem.2017.02.066] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2016] [Revised: 02/12/2017] [Accepted: 02/14/2017] [Indexed: 11/18/2022]
Abstract
Activated carbon (AC) could be a solution to remove 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) off-flavours from Dekkera/Brettanomyces contaminated red wines. The relation between AC physicochemical characteristics and removal efficiency of these compounds is unknown. The impact of ACs characteristics on 4-EP and 4-EG removal, phenolic and headspace aroma composition was studied. All ACs reduced significantly 4-EP and 4-EG levels (maximum 73%). Their efficiency was related to their surface area and micropores volume. A higher surface area of mesopores and total pore volume were detrimental for anthocyanins and colour intensity, while a higher surface area and micropores volume were important for removing phenolic acids. Volatile phenols reduction was more important for the positive fruity attribute perception than the abundance of headspace aroma compounds. With an optimal selection of the AC physicochemical characteristics it was possible to remove efficiently the volatile phenols without impacting negatively on the wine sensory quality.
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Affiliation(s)
- Luís Filipe-Ribeiro
- CQ-VR, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Chemistry Department, 5000-801 Vila Real, Portugal; CQ-VR, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Biology and Environment Department, Edifício de Enologia, 5000-801 Vila Real, Portugal.
| | - Juliana Milheiro
- CQ-VR, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Chemistry Department, 5000-801 Vila Real, Portugal
| | - Carlos C Matos
- CQ-VR, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Chemistry Department, 5000-801 Vila Real, Portugal
| | - Fernanda Cosme
- CQ-VR, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Biology and Environment Department, Edifício de Enologia, 5000-801 Vila Real, Portugal
| | - Fernando M Nunes
- CQ-VR, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Chemistry Department, 5000-801 Vila Real, Portugal
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Effects of protectant and rehydration conditions on the survival rate and malolactic fermentation efficiency of freeze-dried Lactobacillus plantarum JH287. Appl Microbiol Biotechnol 2016; 100:7853-63. [DOI: 10.1007/s00253-016-7509-5] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2015] [Revised: 03/23/2016] [Accepted: 03/29/2016] [Indexed: 10/22/2022]
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11
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Kwon SJ, Choi JS, Yeo SH, Park HD. Fermentation characteristics of persimmon wine by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin cells. ACTA ACUST UNITED AC 2015. [DOI: 10.11002/kjfp.2015.22.5.768] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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12
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A critical review on extraction techniques and gas chromatography based determination of grapevine derived sesquiterpenes. Anal Chim Acta 2014; 846:8-35. [DOI: 10.1016/j.aca.2014.05.049] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2014] [Revised: 05/12/2014] [Accepted: 05/27/2014] [Indexed: 12/17/2022]
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13
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Masuda S, Ozaki K, Kuriyama H, Sugimoto T, Shoji H, Tanabe M, Kitagawa Y, Yamashita H. Classification of Barley Shochu Samples Produced Using Submerged Culture and Solid-state Culture of Koji Mold by Solid-phase Microextraction and Gas Chromatography-Mass Spectrometry. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2010.tb00414.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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14
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15
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Verginer M, Leitner E, Berg G. Production of volatile metabolites by grape-associated microorganisms. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:8344-50. [PMID: 20575540 DOI: 10.1021/jf100393w] [Citation(s) in RCA: 82] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
Plant-associated microorganisms fulfill important functions for their hosts. Whereas promotion of plant growth and health is well-studied, little is known about the impact of microorganisms on plant or fruit flavor. To analyze the production of volatiles of grape-associated microorganisms, samples of grapes of the red cultivar 'Blaufraenkisch' were taken during harvest time from four different vineyards in Burgenland (Austria). The production of volatiles was analyzed for the total culturable microbial communities (bacteria, yeasts, fungi) found on and in the grapes as well as for single isolates. The microbial communities produced clearly distinct aroma profiles for each vineyard and phylogenetic group. Furthermore, half of the grape-associated microorganisms produced a broad spectrum of volatile organic compounds. Exemplary, the spectrum was analyzed more in detail for three single isolates of Paenibacillus sp., Sporobolomyces roseus , and Aureobasidium pullulans . Well-known and typical flavor components of red wine were detected as being produced by microbes, for example, 2-methylbutanoic acid, 3-methyl-1-butanol, and ethyl octanoate.
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Affiliation(s)
- Markus Verginer
- Institute of Environmental Biotechnology, Graz University of Technology, A-8010 Graz, Austria
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16
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Harangi J. Chromatographic Index–Intensity Fingerprint: Identification of Multicomponent Samples. Chromatographia 2008. [DOI: 10.1365/s10337-008-0678-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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17
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Rocha SM, Coutinho P, Barros A, Delgadillo I, Coimbra MA. Rapid tool for distinction of wines based on the global volatile signature. J Chromatogr A 2006; 1114:188-97. [PMID: 16620852 DOI: 10.1016/j.chroma.2006.03.107] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2005] [Revised: 03/20/2006] [Accepted: 03/22/2006] [Indexed: 10/24/2022]
Abstract
This work describes a novel methodology for the rapid distinction of wines by headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry, followed by principal component analysis of the data (HS-SPME-GC-MS-PCA). Headspace SPME is used to extract and concentrate the volatile and semi-volatile fractions. A DB-FFAP fused silica GC capillary column of 30 m at 220 degrees C was used acting as a transfer line of the components sorbed by the Carbowax-divinylbenzene coating fibre to the mass spectrometer, which acts as a sensor (30<m/z<300). In this methodology, which does not require any pre-treatment of the sample, the global volatile signature of the wine headspace (chromatographic profile and m/z pattern of fragmentation in each scan) is evaluated without complete chromatographic separation of its components. In order to retrieve from the data as much chemical information as possible and to extract m/z fragments (markers) for the characterisation and distinction of the wines varieties, a PCA was applied to the data resultant from the unresolved volatile fraction. In the present study, two different monovarietal white wines (Vitis vinifera L. var. Fernão-Pires and Arinto) were tested. Associated to the fast character of the proposed methodology and robustness taking into account the extraction time, it is also important to focus the higher sensibility and the lower effect of the sample moisture of the MS sensor response when compared to the conventional e-noses.
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Affiliation(s)
- Sílvia M Rocha
- Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal.
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18
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BOHLSCHEID JEFFRIC, WANG XIAODONG, MATTINSON DSCOTT, EDWARDS CHARLESG. COMPARISON OF HEADSPACE SOLID PHASE MICROEXTRACTION AND XAD-2 METHODS TO EXTRACT VOLATILE COMPOUNDS PRODUCED BY SACCHAROMYCES DURING WINE FERMENTATIONS. J FOOD QUALITY 2006. [DOI: 10.1111/j.1745-4557.2006.00052.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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19
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Development of headspace solid-phase microextraction-gas chromatography–mass spectrometry methodology for analysis of terpenoids in Madeira wines. Anal Chim Acta 2006. [DOI: 10.1016/j.aca.2005.09.001] [Citation(s) in RCA: 106] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Cabaroglu T, Selli S, Kafkas E, Kurkcuoglu M, Canbas A, Baser KHC. Determination of Volatile Compounds in Sultaniye Wine by Solid-Phase Microextraction Techniques. Chem Nat Compd 2005. [DOI: 10.1007/s10600-005-0157-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Bentivenga G, D'Auria M, Fedeli P, Mauriello G, Racioppi R. SPME-GC-MS analysis of volatile organic compounds in honey from Basilicata. Evidence for the presence of pollutants from anthropogenic activities. Int J Food Sci Technol 2004. [DOI: 10.1111/j.1365-2621.2004.00889.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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22
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Wardencki W, Michulec M, Curylo J. A review of theoretical and practical aspects of solid-phase microextraction in food analysis. Int J Food Sci Technol 2004. [DOI: 10.1111/j.1365-2621.2004.00839.x] [Citation(s) in RCA: 155] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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D’Auria M, Emanuele L, Mauriello G, Racioppi R. On the origin of “Goût de Lumiere” in champagne. J Photochem Photobiol A Chem 2003. [DOI: 10.1016/s1010-6030(03)00095-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Sala C, Mestres M, Martí MP, Busto O, Guasch J. Headspace solid-phase microextraction analysis of 3-alkyl-2-methoxypyrazines in wines. J Chromatogr A 2002; 953:1-6. [PMID: 12058923 DOI: 10.1016/s0021-9673(02)00123-1] [Citation(s) in RCA: 71] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
A procedure to determine 3-alkyl-2-methoxypyrazines in wines is described. It is based on the headspace solid-phase microextraction (HS-SPME) technique after a clean-up of the sample by distillation (previously acidified to pH 0.5) to remove ethanol and other volatile compounds that can interfere in the SPME. Determination is performed by means of capillary gas chromatography using a nitrogen-phosphorus detector. The method allows quantification of 3-isobutyl-2-methoxypyrazine, 3-sec-butyl-2-methoxypyrazine and 3-isopropyl-2-methoxypyrazine at their natural concentration levels and below their sensory thresholds in Cabernet Sauvignon and Merlot wines. The method was successfully applied to experimental red wines and the evolution of their pyrazine contents during the winemaking process was monitored. Pyrazine content increased during the first maceration day but did not change significantly during alcoholic and malolactic fermentation. Final contents in wines were 12-27 ng/l of 3-isobutyl-2-methoxypyrazine and 5-10 ng/l of 3-sec-butyl-2-methoxypyrazine.
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Affiliation(s)
- C Sala
- Department de Química Analítica i Química Orgànica, Facultad d'Enologia de Tarragona, Universitat Rovira i Virgili, Spain
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25
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Begala M, Corda L, Podda G, Fedrigo MA, Traldi P. Headspace solid-phase microextraction gas chromatography/mass spectrometry in the analysis of the aroma constituents of 'Cannonau of Jerzu' wine. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2002; 16:1086-1091. [PMID: 11992512 DOI: 10.1002/rcm.675] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
"Cannonau of Jerzu" wine is a typical Sardinian product, obtained from only one particular grape variety. Its aroma profile is highly characteristic from the organoleptic point of view but, until now, no analytical investigation of the aroma components has been reported. This aspect has been studied by headspace solid-phase microextraction coupled with gas chromatography/mass spectrometry (GC/MS). Using this approach, 76 abundant aroma components were identified. The results thus obtained show on one hand that the terpene profile is, as expected, dependent on the quality of the grapes (in terms of selection before vintage), and, on the other, that some components are strongly dependent on the production and ageing method.
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Affiliation(s)
- Michela Begala
- Dipartimento Farmaco Chimico Tecnologico, Università di Cagliari, Via Ospedale 72, 09124 Cagliari, Italy
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Pueyo E, Martín-Alvarez PJ, Polo MC. Polydimethylsiloxane solid-phase microextraction-gas chromatography method for the analysis of volatile compounds in wines. Its application to the characterization of varietal wines. J Chromatogr A 2001; 922:267-75. [PMID: 11486872 DOI: 10.1016/s0021-9673(01)00966-9] [Citation(s) in RCA: 68] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
A study was made of the validity of the solid-phase microextraction method, using a polydimethylsiloxane coated fused-silica fiber, for the extraction-desorption of the minor volatile compounds from wine before their gas chromatographic analysis. The aspects considered were the influence of ethanol on extraction, repeatability, limits of detection, linearity and recovery of compounds. This method, together with the direct injection of the major volatile compounds, was applied to 16 varietal wines. The findings indicate that the method is a highly suitable technique for the analysis of wines and that the volatile composition of wines depends, at least partly, on the grapes with which they have been made.
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Abstract
Food analysis is important for the evaluation of the nutritional value and quality of fresh and processed products, and for monitoring food additives and other toxic contaminants. Sample preparation, such as extraction, concentration and isolation of analytes, greatly influences the reliable and accurate analysis of food. Solid-phase microextraction (SPME) is a new sample preparation technique using a fused-silica fiber that is coated on the outside with an appropriate stationary phase. Analyte in the sample is directly extracted to the fiber coating. The SPME technique can be used routinely in combination with gas chromatography (GC), GC-mass spectrometry (GC-MS), high-performance liquid chromatography (HPLC) or LC-MS. Furthermore, another SPME technique known as in-tube SPME has also been developed for combination with LC or LC-MS using an open tubular fused-silica capillary column as an SPME device instead of SPME fiber. These methods using SPME techniques save preparation time, solvent purchase and disposal costs, and can improve the detection limits. This review summarizes the SPME techniques for coupling with various analytical instruments and the applications of these techniques to food analysis.
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Affiliation(s)
- H Kataoka
- Faculty of Pharmaceutical Sciences, Okayama University, Tsushima, Japan.
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Sala C, Mestres M, Martí MP, Busto O, Guasch J. Headspace solid-phase microextraction method for determining 3-alkyl-2-methoxypyrazines in musts by means of polydimethylsiloxane-divinylbenzene fibres. J Chromatogr A 2000; 880:93-9. [PMID: 10890513 DOI: 10.1016/s0021-9673(00)00262-4] [Citation(s) in RCA: 57] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
A method for determining 2-methoxypyrazine, 3-methyl-, 3-ethyl-, 3-isopropyl-, 3-sec.-butyl- and 3-isobutyl-2-methoxypyrazine in musts is described. It involves headspace solid-phase microextraction (SPME) and determination by capillary gas chromatography using nitrogen-phosphorous detection. Pyrazines were satisfactorily separated under isothermal conditions, and quantification was carried out using 3-isopropyl-2-ethoxypyrazine as the internal standard. Ionic strength, time and temperature were studied in order to make SPME as efficient as possible. The developed method enabled detection limits at the 0.1 ng(-1) levels for some of the analytes. The method was successfully applied to identify and quantify different 3-alkyl-2-methoxypyrazines in experimental musts of Cabernet Sauvignon and Merlot. Their evolution during the ripening was also monitored.
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Affiliation(s)
- C Sala
- Departament de Química Analítica i Química Orgànica (Unitat d'Enologia, CeRTA), Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, Spain
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