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Bigão VLCP, da Silva JJM, Cassiano MHA, da Costa BRB, Gomes NC, Marinho PA, Rodrigues CHP, Aguilar GJ, Bruni AT, Tapia-Blácido DR, De Martinis BS. Uncovering the Counterfeit: A study of whiskey authenticity through volatile organic compound fingerprinting, aroma and color sensory analysis. Food Chem 2024; 447:139023. [PMID: 38507949 DOI: 10.1016/j.foodchem.2024.139023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2023] [Revised: 01/15/2024] [Accepted: 03/10/2024] [Indexed: 03/22/2024]
Abstract
This study presents a method employing gas chromatography coupled with mass spectrometry and headspace solid-phase microextraction (HS-SPME-GC-MS), supplemented with chemometrics (Soft independent modelling of class analogies - SIMCA), to analyze volatile organic compound (VOCs) profiles in suspect whiskey samples. Furthermore, a sensory analysis of aroma and color was conducted with a panel of 52 non-trained volunteers to evaluate their ability to discriminate and preference for counterfeit whiskeys. The HS-SPME-GC-MS method successfully distinguished 41 seized samples from authentic beverages. Interestingly, sensory analysis revealed that panelists could differentiate between counterfeit and authentic samples with a reference standard but did not consistently show a preference for aroma. In some cases, there was even a preference for the color of counterfeit whiskeys. The findings suggest that sensorial tests alone may not effectively distinguish counterfeit from authentic whiskeys, especially for non-expert consumers, highlighting the need for analytical instrumentation methods in fraud detection.
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Affiliation(s)
| | | | - Murilo Henrique Anzolini Cassiano
- Department of Cellular and Molecular Biology and Pathogenic Bioagents, University of São Paulo School of Medicine, Ribeirão Preto, São Paulo 14049-900, Brazil
| | | | - Nayna Cândida Gomes
- School of Pharmaceutical Sciences of Ribeirão Preto, Ribeirão Preto, São Paulo 14040-093, Brazil
| | - Pablo Alves Marinho
- Instituto de Criminalística, Polícia Civil do Estado de Minas Gerais, Belo Horizonte, Minas Gerais 30190-002, Brazil
| | - Caio Henrique Pinke Rodrigues
- Department of Chemistry, Faculty of Philosophy, Sciences and Letters of Ribeirão Preto, Ribeirão Preto, São Paulo 14040-091, Brazil; National Institute of Science and Technology - Forensic Sciences (INCT - Ciências Forenses), Department of Chemistry, Faculty of Philosophy, Sciences and Letters of Ribeirão Preto, Ribeirão Preto, São Paulo 14040-091, Brazil
| | - Guilherme José Aguilar
- Department of Chemistry, Faculty of Philosophy, Sciences and Letters of Ribeirão Preto, Ribeirão Preto, São Paulo 14040-091, Brazil
| | - Aline Thaís Bruni
- Department of Chemistry, Faculty of Philosophy, Sciences and Letters of Ribeirão Preto, Ribeirão Preto, São Paulo 14040-091, Brazil; National Institute of Science and Technology - Forensic Sciences (INCT - Ciências Forenses), Department of Chemistry, Faculty of Philosophy, Sciences and Letters of Ribeirão Preto, Ribeirão Preto, São Paulo 14040-091, Brazil; Programa de Cooperação Acadêmica-Segurança Pública e Ciências Forenses (PROCAD-SPCF), Departamento de Química, Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto, Ribeirão Preto, São Paulo 14040-901, Brazil
| | - Delia Rita Tapia-Blácido
- Department of Chemistry, Faculty of Philosophy, Sciences and Letters of Ribeirão Preto, Ribeirão Preto, São Paulo 14040-091, Brazil
| | - Bruno Spinosa De Martinis
- Department of Chemistry, Faculty of Philosophy, Sciences and Letters of Ribeirão Preto, Ribeirão Preto, São Paulo 14040-091, Brazil
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2
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Nagaraju PG, S A, Rao PJ, Priyadarshini P. Assessment of acute and subacute toxicity, pharmacokinetics, and biodistribution of eugenol nanoparticles after oral exposure in Wistar rats. Nanotoxicology 2024; 18:87-105. [PMID: 38349196 DOI: 10.1080/17435390.2024.2314483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Accepted: 02/01/2024] [Indexed: 03/27/2024]
Abstract
The present study aimed to assess the safety, toxicity, biodistribution, and pharmacokinetics of eugenol nanoparticles (EONs) following oral administration in Wistar rat models. In the acute toxicity study, the rats were given a fixed dose of 50, 300, and 2000 mg/kg body weight per group orally and screened for 2 weeks after administration. In the subacute study, three different doses (500, 1000, and 2000 mg/kg BW) of EON were administered for 28 days. The results indicated no significant differences in food and water consumption, bodyweight change, hematological and biochemical parameters, relative organ weights, gross findings, or histopathology compared to the control. Additionally, no significant changes were observed in the expression profiles of inflammatory cytokines such as IL-1, IL-6, and TNFα in the plasma, confirming the absence of systemic inflammation. Biodistribution analysis revealed rapid absorption of eugenol and improved bioavailability due to gradual and sustained release, leading to a maximum eugenol concentration of 15.05 μg/mL (Cmax) at approximately 8 h (Tmax) in the blood plasma. Thus, the study provides valuable insights into the utilization of EON for enhancing the stability, solubility, and sustained release of eugenol and highlights its promising safety profile in vivo.
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Affiliation(s)
- Pramod G Nagaraju
- Department of Molecular Nutrition, CSIR - Central Food Technological Research Institute, Mysuru, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Ashwini S
- Department of Molecular Nutrition, CSIR - Central Food Technological Research Institute, Mysuru, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Pooja J Rao
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
- Plantation Products, Spices and Flavour Technology, CSIR Central Food Technological Research Institute, Mysuru, India
| | - Poornima Priyadarshini
- Department of Molecular Nutrition, CSIR - Central Food Technological Research Institute, Mysuru, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
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3
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Zanghelini G, Giampaoli P, Athès V, Vitu S, Wilhelm V, Esteban-Decloux M. Charentaise distillation of cognac. Part I: Behavior of aroma compounds. Food Res Int 2024; 178:113977. [PMID: 38309919 DOI: 10.1016/j.foodres.2024.113977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 12/29/2023] [Accepted: 01/03/2024] [Indexed: 02/05/2024]
Abstract
The Charentaise distillation plays an essential role in designing cognac aroma by extracting and selectively concentrating aroma compounds from the wine along with ethanol, in addition to promoting compound formation or degradation through different chemical reactions. This traditional mode of distillation still relies heavily on empirical knowledge and the impact of its different parameters on the composition of cognac is not fully elucidated. In this context, this study aimed to broaden the current knowledge on the behavior of aroma compounds throughout the two steps of the Charentaise distillation and to investigate the formation of aroma compounds during the operation, an aspect which is seldom considered. The concentration profiles of 62 aroma compounds were represented over time for a wine and a brouillis distillation in usual scale (25 hL) with recycling. A classification system was then proposed to group compounds based on their volatilities at different ethanol concentrations in the boiling liquid, their concentration profiles and their chemical properties. This could help identify how chemical characteristics of aroma compounds affect their volatilities in hydroalcoholic media during distillation. In addition, several compounds appear to be formed during distillation, most of which are terpenes, norisoprenoids and aldehydes. Finally, to highlight the importance of different compounds to the aroma of freshly distilled cognac, their odor activity values (OAV) in the heart fraction were estimated, revealing isobutanol and (E)-ß-damascenone to be the most odorant compounds. These results provided additional elements of understanding for different aspects of the Charentaise distillation for the production of cognac, several of which can be transposed, at least in part, to different modes of distillation pertaining to other distilled beverages.
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Affiliation(s)
- Gabriela Zanghelini
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France.
| | - Pierre Giampaoli
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France.
| | - Violaine Athès
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France.
| | - Stéphane Vitu
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France; CNAM, 75003 Paris, France.
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4
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Gomis-Bellmunt A, Claret A, Guerrero L, Pérez-Elortondo FJ. Sensory evaluation of Protected Designation of origin Wines: Development of olfactive descriptive profile and references. Food Res Int 2024; 176:113828. [PMID: 38163725 DOI: 10.1016/j.foodres.2023.113828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 11/24/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
Wines covered by PDO or PGI quality labels have specific sensory characteristics. According to EU regulations, product characteristics (including the sensory description) must be defined in the PDO technical specification and should be verified for their compliance. There exist internationally harmonized quantitative descriptive sensory methods applied to products such as virgin olive oil, with well-defined attributes described in the method itself. Currently, in the case of wine, there is no harmonized international sensory descriptive method that allows comparison of results between different PDOs or laboratories. In this work, a qualitative and quantitative olfactory profile for a broad variety of wines (11 PDO and 37 wine types) and their corresponding reference standards are proposed. The sensory profile obtained can be used both to verify compliance with the technical specifications of the product and to categorize wines by type or region, thus becoming a powerful tool for the wine sector.
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Affiliation(s)
- Anna Gomis-Bellmunt
- Catalan Institute of Vine and Wine (INCAVI). Plaça Àgora, 2, 08720 Vilafranca del Penedès, Barcelona, Spain; Laboratorio de Analisis Sensorial Euskal Herriko Unibertsitatea (LASEHU). Lactiker research group. Universidad del País Vasco/Euskal Herriko Unibertsitatea (UPV/EHU), Centro de investigacion Lascaray Ikergunea, Avenida Miguel de Unamuno 3, 01006 Vitoria-Gasteiz, Spain
| | - Anna Claret
- Food Quality and Technology, Intitute of Agrifood research and Technology (IRTA). Finca Camps i Armet, 17121 Monells, Girona, Spain
| | - Luis Guerrero
- Food Quality and Technology, Intitute of Agrifood research and Technology (IRTA). Finca Camps i Armet, 17121 Monells, Girona, Spain
| | - Francisco José Pérez-Elortondo
- Laboratorio de Analisis Sensorial Euskal Herriko Unibertsitatea (LASEHU). Lactiker research group. Universidad del País Vasco/Euskal Herriko Unibertsitatea (UPV/EHU), Centro de investigacion Lascaray Ikergunea, Avenida Miguel de Unamuno 3, 01006 Vitoria-Gasteiz, Spain.
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5
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Qiao L, Wang J, Wang R, Zhang N, Zheng F. A review on flavor of Baijiu and other world-renowned distilled liquors. Food Chem X 2023; 20:100870. [PMID: 38144822 PMCID: PMC10739939 DOI: 10.1016/j.fochx.2023.100870] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 08/27/2023] [Accepted: 09/05/2023] [Indexed: 12/26/2023] Open
Abstract
The flavor characteristics of distilled liquors significantly affect consumer acceptance and adoption. Therefore, odorants that contribute to sensory properties have received more attention. The odorants depend on the operating parameters, such as raw materials and ingredients, manufacturing process and maturing circumstances. This review summarized the odorants in the Baijiu and other world-renowned distilled liquors. Especially, the contribution of the odorants to the dominant aroma attributes is given more attention. The variations in the constituents and contents of odorants among the liquors are discussed comprehensively. In general, further research is still needed on the interaction mechanism between the odorants and sensory properties of distilled liquors.
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Affiliation(s)
- Lina Qiao
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, China
- KeyLaboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Jing Wang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, China
- KeyLaboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Ruifang Wang
- BeijingKey Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| | - Ning Zhang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, China
- KeyLaboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- BeijingKey Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| | - Fuping Zheng
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, China
- KeyLaboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
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Luo M, Cui D, Li J, Zhou P, Duan C, Lan Y, Wu G. Factors in Modulating the Potential Aromas of Oak Whisky Barrels: Origin, Toasting, and Charring. Foods 2023; 12:4266. [PMID: 38231733 DOI: 10.3390/foods12234266] [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: 10/29/2023] [Revised: 11/20/2023] [Accepted: 11/23/2023] [Indexed: 01/19/2024] Open
Abstract
In this study, the effects of origin (Chinese, France, and America), intensity of toasting, and degree of charring on the volatiles of oak whisky barrels were comprehensively investigated via liquid-liquid extraction-gas chromatography-mass spectrometry (LLE-GC-MS) combined with multivariate statistical analysis. Results of principal component analysis (PCA) showed that the main oak-derived volatiles in oak were more influenced by origin and toasting than by charring. French oak had a higher content of volatile compounds than the other two origins, and this difference decreased with toasting and charring. The process of toasting and charring was important for the release of volatile compounds from oak. The content of most oak-derived volatiles increased with deeper toasting intensity, and the degree of charring promoted or inhibited the release of oak-derived volatiles. The volatile components in oak blocks were affected by the two-factor interaction of toasting and charring. Continuing the process of the charring of oak at a certain level of toasting may have an enhancing or diminishing effect on the content of different volatile compounds, depending on the circumstances.
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Affiliation(s)
- Min Luo
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Dongsheng Cui
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Jin Li
- Shandong Technology Innovation Center of Wine Grape and Wine, Yantai 264000, China
| | - Penghui Zhou
- Shandong Technology Innovation Center of Wine Grape and Wine, Yantai 264000, China
| | - Changqing Duan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yibin Lan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Guangfeng Wu
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
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7
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Haug H, Grasskamp AT, Singh S, Strube A, Sauerwald T. Quick insights into whisky - investigating rapid and efficient methods for sensory evaluation and chemical analysis. Anal Bioanal Chem 2023; 415:6091-6106. [PMID: 37658193 PMCID: PMC10556146 DOI: 10.1007/s00216-023-04883-5] [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: 11/23/2022] [Revised: 07/07/2023] [Accepted: 07/24/2023] [Indexed: 09/03/2023]
Abstract
The evaluation of aroma properties of beverages, both analytically as well as with human sensory studies, is a challenging task and most often related to time- and cost-intensive analyses. Whisky is a spirit offering a wide variety of aroma impressions caused by a complex mixture of aroma active compounds. In the present study, methods for the efficient evaluation of aroma characteristics are evaluated for 16 whisky samples of different origins (Scotch and American). Rate all that apply (RATA) was applied as a rapid method for the sensory evaluation of whiskies. Sensory evaluation of the samples led to the determination of eight significant aroma attributes: caramel-/cream caramel-/toffee-like, vanilla-like, (canned) peach-like, phenolic, smoky, fruity, flowery and (fermented) apple-/cider-like. Chemical analysis was conducted by stir bar sorptive extraction (SBSE) coupled to gas chromatography-mass spectrometry in combination with an in-house data processing tool for semi-automated analyte detection. Through chemical analysis of the whisky samples and automated compound detection, we report over 200 mostly aroma-active volatiles. To test both approaches for their potential for sample classification, a simple classification problem (Scotch vs. American) was applied. Linear discriminant analysis (LDA) indicates both that sensory evaluation by RATA (97.86%) and the applied analytical procedure (96.94%) are suitable for the distinction between the two whisky types. In both approaches, potential markers were determined for the classification. These investigations build a solid foundation for the implementation of a versatile platform facilitating rapid and efficient aroma evaluation in various foodstuffs and beverages.
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Affiliation(s)
- Helen Haug
- Department of Sensory Analytics & Technologies, Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354, Freising, Germany.
- Chair of Aroma and Smell Research, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Henkestraße 9, 91054, Erlangen, Germany.
| | - Andreas T Grasskamp
- Department of Sensory Analytics & Technologies, Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354, Freising, Germany
| | - Satnam Singh
- Department of Sensory Analytics & Technologies, Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354, Freising, Germany
| | - Andrea Strube
- Department of Sensory Analytics & Technologies, Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354, Freising, Germany
| | - Tilman Sauerwald
- Department of Sensory Analytics & Technologies, Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354, Freising, Germany.
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8
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Corbion C, Smith-Ravin J, Marcelin O, Bouajila J. An Overview of Spirits Made from Sugarcane Juice. Molecules 2023; 28:6810. [PMID: 37836653 PMCID: PMC10574467 DOI: 10.3390/molecules28196810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 09/05/2023] [Accepted: 09/23/2023] [Indexed: 10/15/2023] Open
Abstract
Among the family of sugarcane spirits, those made from juice are diverse and often produced in a traditional way. They must be distinguished from other sugarcane spirits, which are more widely produced and made from other sugarcane derivatives, such as molasses. These alcoholic beverages contribute significantly to the socio-economic development of many countries. However, despite ancestral know-how, there is a lack of contemporary data required to characterize some sugarcane juice spirits (SCJSs) and to overcome the current and future threats that producers will have to face. While preserving their authenticity and specificity, SCJS producers expect to improve and ensure sufficient yield and a superior quality product. Even if the scientific knowledge on these spirits is not comparable, the available data could help identify the critical points to be improved in the making process. This review aims to present the main SCJSs encountered worldwide, defining their specific features through some important aspects with, notably, references to the complex notion of terroir. To continue, we discuss the main steps of the SCJS process from harvesting to aging. Finally, we expose an inventory of SCJS's chemical compositions and of their sensory description that define the specific organoleptic properties of these spirits.
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Affiliation(s)
- Claudine Corbion
- Laboratoire de Génie Chimique, Université de Toulouse, CNRS-INPT-UPS, 31062 Toulouse, France;
| | - Juliette Smith-Ravin
- Groupe BIOSPHERES, Campus de Schoelcher, 97275 Schoelcher, Martinique, France; (J.S.-R.); (O.M.)
| | - Odile Marcelin
- Groupe BIOSPHERES, Campus de Schoelcher, 97275 Schoelcher, Martinique, France; (J.S.-R.); (O.M.)
| | - Jalloul Bouajila
- Laboratoire de Génie Chimique, Université de Toulouse, CNRS-INPT-UPS, 31062 Toulouse, France;
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Flamini R, Panighel A, De Marchi F. Mass spectrometry in the study of wood compounds released in the barrel-aged wine and spirits. MASS SPECTROMETRY REVIEWS 2023; 42:1174-1220. [PMID: 34859471 DOI: 10.1002/mas.21754] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 08/23/2021] [Accepted: 09/28/2021] [Indexed: 06/07/2023]
Abstract
Aging of wines and spirits in wooden barrels is an industrial process used to stabilize the color, to improve the limpidity and to enrich the sensorial characteristics of the products. In red wines, the oxygen that permeates through the wood staves promotes the oxidization of polyphenols and the formation of new pigments with consequent stabilization of the wine color. Barrel aging of spirits, such as brandy, whisky, rum, and grappa is finalized to enrich their aroma and improve their sensorial characteristics by the contribute of the compounds released by the wood. Oak is the wood type mostly used in making barrels; however, an increasing interest in the use of chestnut, cherry, acacia, and in less extent, ash and mulberry, has been observed in the recent years. Gas chromatography-mass spectrometry and liquid chromatography-mass spectrometry are the main techniques used to characterize respectively the volatile and polar metabolites released by the wood barrels in the products. In this article are reported the recent advancements in this field.
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Affiliation(s)
- Riccardo Flamini
- Council for Agricultural Research and Economics-Viticulture & Oenology (CREA-VE), Conegliano, Italy
| | - Annarita Panighel
- Council for Agricultural Research and Economics-Viticulture & Oenology (CREA-VE), Conegliano, Italy
| | - Fabiola De Marchi
- Council for Agricultural Research and Economics-Viticulture & Oenology (CREA-VE), Conegliano, Italy
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Picard M, Oulieu C, Nonier MF, Vivas N, Vivas N. The role of oak wood in the mint and floral notes of whisky: identification of common terpenoids by aromatic fractionation. JOURNAL OF THE INSTITUTE OF BREWING 2023. [DOI: 10.58430/jib.v129i1.8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
Abstract
Understanding the development of the whisky aroma during maturation in oak casks provides a rational basis for improvements in product quality. While oak wood is an important contributor to the spicy, toasted, and smoky aromatic notes, limited studies have focused on its role in floral and mint notes of matured whiskies. However, achieving consistent flavour profiles remains difficult since the odorant molecules are mostly present in low concentration. A semi-preparative ultra-high-performance liquid chromatography (UHPLC) method was applied to whisky and oak wood extracts and used to isolate fractions characterised by floral and mint aromas. To investigate the contribution of terpenoids in these floral and fresh fragrances, a similar analytical process was applied on solutions of targeted reference compounds. This approach, coupled to gas-chromatography/mass-spectrometry analyses, indicated the presence of terpenoids in the fractions of interest as well as selective separation according to chemical structure (i.e., monoterpenes, monoterpenols, ketone monoterpenes, and C13-norisoprenoids). This approach resulted in the detection of respectively, ten and seven new terpenoids in whisky and oak wood. To the best of our knowledge, piperitone, mintlactones, and
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Relationship between the Grade and the Characteristic Flavor of PCT (Panyong Congou Black Tea). Foods 2022; 11:foods11182815. [PMID: 36140943 PMCID: PMC9497606 DOI: 10.3390/foods11182815] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 08/22/2022] [Accepted: 08/24/2022] [Indexed: 11/17/2022] Open
Abstract
Panyong Congou black tea (PCT) is one of the most representative and historically famous Congou black teas in China and has been gaining more and more attention for its beneficial health properties. Currently, four grades of PCT are available, based on the raw leaf materials and consumer palatability. The chemical profiles distinguishing different grades of PCT are yet to be defined, nor has the relationship with grade been evaluated. In the present study, chemometric analysis showed that epigallocatechin (EGC), catechin (C), polyphenols, gallic acid (GA), and free amino acids are grade related bio-markers of PCT. These compounds are associated with the sweet and mellow aftertaste of PCT. A total of 34 volatile components were identified, of which the three component types with the highest relative percentages were alcohols (51.34–52.51%), ketones (27.31–30.28%), and aldehydes (12.70–13.18%). Additionally, our results revealed that sweet floral and fruity aromas were positively correlated with six volatile organic compounds (VOCs), 1-pentanol, propyl hexanoate, linalool, cyclohexanone, hexanal, and 2,5-dimethylpyrazine. Clear discrimination was achieved using orthogonal projections to latent structures discriminant analysis (OPLS-DA). The findings provide vital information on the characteristic flavor of each grade of PCT.
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DLLμE/GC-MS as a Powerful Analytical Approach to Establish the Volatilomic Composition of Different Whiskeys. BEVERAGES 2022. [DOI: 10.3390/beverages8030053] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
The volatilomic fingerprint of nine different whiskeys was established using a rapid and sensitive analytical approach based on dispersive liquid–liquid microextraction (DLLμE) followed by gas chromatography mass spectrometry detection (GC-MS) and gas chromatography with flame ionization detection (GC-FID). The influence of the extractor solvent on the extraction efficiency of volatile compounds (VOCs) was evaluated by DLLμE/GC-MS. The highest amounts of VOCs were obtained using 5 mL of sample, dichloromethane as the extractor solvent, and acetone as the disperser solvent. The proposed method showed no matrix effect, good linearity (R2 ≥ 0.993) in the assessed concentration range, recovery (ranging from 70 to 99%, precision (RSD ≤ 15%) and sensitivity (low limits of detection and quantification). A total of 37 VOCs belonging to different biosynthetic pathways including alcohols, esters, acids, carbonyl compounds, furanic compounds and volatile phenols were identified and quantified using DLLμE/GC-MS and DLLμE/GC-FID, respectively. Alcohols (3-methylbutan-1-ol, propan-1-ol), esters (ethyl decanoate, ethyl octanoate, ethyl hexanoate), and acids (decanoic acid, octanoic acid, hexanoic acid) were the most abundant chemical families. The multivariate statistical analysis allowed for the discrimination of whiskeys based on their volatilomic fingerprint, namely octanoic acid, 2-furfural, ethyl octanoate, ethyl hexanoate, acetic acid, ethyl dodecanoate, butan-1-ol, and ethyl decanoate.
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Carvalho RPR, Lima GDDA, Ribeiro FCD, Ervilha LOG, Oliveira EL, Viana AGA, Machado-Neves M. Eugenol reduces serum testosterone levels and sperm viability in adult Wistar rats. Reprod Toxicol 2022; 113:110-119. [PMID: 36007673 DOI: 10.1016/j.reprotox.2022.08.012] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 08/04/2022] [Accepted: 08/17/2022] [Indexed: 10/15/2022]
Abstract
Eugenol is the main constituent of clove extract. It is a remarkably versatile molecule incorporated as a functional ingredient in several food products and widely applied in the pharmaceutical industry. Men consume natural products enriched with eugenol for treating sexual disorders and using as aphrodisiacs. Nevertheless, there is no information about the impact of eugenol intake on the reproductive parameters of healthy males. Therefore, we provided 10, 20, and 40 mg kg-1 pure eugenol to adult Wistar rats for 60 days. Testis, epididymis, and spermatozoa were analyzed under microscopic, biochemical, and functional approaches. This phenolic compound did not alter testicular and epididymal biometry and microscopy. However, 20 and 40 mg kg-1 eugenol reduced serum testosterone levels. The highest dose altered lactate and glucose concentrations in the epididymis. All the eugenol concentrations diminished CAT activity and MDA levels in the testis and increased FRAP and CAT activity in the epididymis. Epididymal sperm from rats receiving 10, 20, and 40 mg kg-1 eugenol presented high Ca2+ ATPase activity and low motility. In conclusion, eugenol at low and high doses negatively impacted the competence of epididymal sperm and modified oxidative parameters in male organs, with no influence on their microscopy.
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Affiliation(s)
| | - Graziela Domingues de Almeida Lima
- Instituto de Ciências Biomédicas, Programa de Pós-Graduação em Biociências Aplicadas à Saúde, Universidade Federal de Alfenas, Alfenas, Minas Gerais, Brazil.
| | - Fernanda Carolina Dias Ribeiro
- Departamento de Veterinária, Universidade Federal Rural de Pernambuco, Recife, Pernambuco, Brazil; Departamento de Biologia Estrutural, Universidade Federal do Triangulo Mineiro, Uberaba, Minas Gerais, Brazil
| | | | - Elizabeth Lopes Oliveira
- Departamento de Biologia Geral, Universidade Federal de Viçosa, Viçosa, Minas Gerais 36570-900, Brazil
| | | | - Mariana Machado-Neves
- Departamento de Biologia Geral, Universidade Federal de Viçosa, Viçosa, Minas Gerais 36570-900, Brazil; Departmento de Medicina Veterinária, Universidade Federal de Viçosa, Viçosa, Minas Gerais 36570-900, Brazil.
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14
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Fraser R, Rutjes FPJT, Feiters MC, Tessari M. Analysis of Complex Mixtures by Chemosensing NMR Using para-Hydrogen-Induced Hyperpolarization. Acc Chem Res 2022; 55:1832-1844. [PMID: 35709417 PMCID: PMC9260963 DOI: 10.1021/acs.accounts.1c00796] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
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Nuclear magnetic resonance (NMR) is a powerful technique for chemical
analysis. The use of NMR to investigate dilute analytes in complex
systems is, however, hampered by its relatively low sensitivity. An
additional obstacle is represented by the NMR signal overlap. Because
solutes in a complex mixture are usually not isotopically labeled,
NMR studies are often limited to 1H measurements, which,
because of the modest dispersion of the 1H resonances (typically
∼10 ppm), can result in challenging signal crowding. The low
NMR sensitivity issue can be alleviated by nuclear spin hyperpolarization
(i.e., transiently increasing the differences in nuclear spin populations),
which determines large NMR signal enhancements. This has been demonstrated
for hyperpolarization methods such as dynamic nuclear polarization,
spin-exchange optical pumping and para-hydrogen-induced
polarization (PHIP). In particular, PHIP has grown into a fast, efficient,
and versatile technique since the recent discovery of non-hydrogenative
routes to achieve nuclear spin hyperpolarization. For instance,
signal amplification by reversible exchange (SABRE)
can generate proton as well as heteronuclear spin hyperpolarization
in a few seconds in compounds that are able to transiently bind to
an iridium catalyst in the presence of para-hydrogen
in solution. The hyperpolarization transfer catalyst acts as a chemosensor
in the sense that it is selective for analytes that can coordinate
to the metal center, such as nitrogen-containing aromatic heterocycles,
sulfur heteroaromatic compounds, nitriles, Schiff bases, diaziridines,
carboxylic acids, and amines. We have demonstrated that the signal
enhancement achieved by SABRE allows rapid NMR detection and quantification
of a mixture of substrates down to low-micromolar concentration. Furthermore,
in the transient complex, the spin configuration of p-H2 can be easily converted to spin hyperpolarization
to produce up to 1000-fold enhanced NMR hydride signals. Because the
hydrides’ chemical shifts are highly sensitive to the structure
of the analyte associating with the iridium complex, they can be employed
as hyperpolarized “probes” to signal the presence of
specific compounds in the mixture. This indirect detection of the
analytes in solution provides important benefits in the case of complex
systems, as hydrides resonate in a region of the 1H spectrum
(at ca. −20 ppm) that is generally signal-free. The enhanced
sensitivity provided by non-hydrogenative PHIP (nhPHIP), together
with the absence of interference from the complex matrix (usually
resonating between 0 and 10 ppm), set the detection limit for this
NMR chemosensor down to sub-μM concentrations, approximately
3 orders of magnitude lower than for conventional NMR. This nhPHIP
approach represents, therefore, a powerful tool for NMR analysis of
dilute substrates in complex mixtures as it addresses at once the
issues of signal crowding and NMR sensitivity. Importantly, being
performed at high field inside the NMR spectrometer, the method allows
for rapid acquisition of multiple scans, multidimensional hyperpolarized
NMR spectra, in a fashion comparable to that of standard NMR measurements. In this Account, we focus on our chemosensing NMR technology, detailing
its principles, advantages, and limitations and presenting a number
of applications to real systems such as biofluids, beverages, and
natural extracts.
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Affiliation(s)
- Roan Fraser
- Institute for Molecules and Materials, Radboud University, Heyendaalseweg 135, 6525 AJ Nijmegen, The Netherlands
| | - Floris P J T Rutjes
- Institute for Molecules and Materials, Radboud University, Heyendaalseweg 135, 6525 AJ Nijmegen, The Netherlands
| | - Martin C Feiters
- Institute for Molecules and Materials, Radboud University, Heyendaalseweg 135, 6525 AJ Nijmegen, The Netherlands
| | - Marco Tessari
- Institute for Molecules and Materials, Radboud University, Heyendaalseweg 135, 6525 AJ Nijmegen, The Netherlands
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Marčiulionytė R, Johnston C, Maskell DL, Mayo J, Robertson D, Griggs D, Holmes CP. Roasted Malt for Distilling: Impact on Malt Whisky New Make Spirit Production and Aroma Volatile Development. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2034133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Rūtelė Marčiulionytė
- International Centre for Brewing and Distilling, School of Engineering and Physical Sciences, Heriot-Watt University, Edinburgh, UK
| | | | - Dawn L. Maskell
- International Centre for Brewing and Distilling, School of Engineering and Physical Sciences, Heriot-Watt University, Edinburgh, UK
| | | | | | | | - Calum P. Holmes
- International Centre for Brewing and Distilling, School of Engineering and Physical Sciences, Heriot-Watt University, Edinburgh, UK
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16
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Wanikawa A, Sugimoto T. A Narrative Review of Sulfur Compounds in Whisk(e)y. Molecules 2022; 27:molecules27051672. [PMID: 35268773 PMCID: PMC8911989 DOI: 10.3390/molecules27051672] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 02/24/2022] [Accepted: 03/01/2022] [Indexed: 11/29/2022] Open
Abstract
The production process of whisky consists of malting, mashing, fermentation, distillation and maturation. Sulfur volatile compounds generated during this process have long attracted interest because they influence quality in general. More than forty compounds have been reported: they are formed during malting, fermentation, and distillation, but some may decrease in concentration during distillation and maturation. In sensory analysis, sulfur characteristics are described as sulfury, meaty, cereal, feinty, and vegetable, among others. Their contribution to overall quality depends on their concentration, with a positive contribution at low levels, but a negative contribution at high levels. Chemical analyses of sulfur volatiles have been developed by using sulfur-selective detectors and multi-dimensional gas chromatography to overcome the numerous interferences from the matrix. Formation pathways, thresholds, and contribution have not been elucidated completely; therefore, methods for integrating diverse data and knowledge, as well as novel technical innovations, will be needed to control sulfur volatiles in the future.
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17
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Gollihue J, Pook VG, DeBolt S. Sources of variation in bourbon whiskey barrels: a review. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.660] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Jarrad Gollihue
- Department of Horticulture University of Kentucky Lexington KY 40546 USA
- James B. Beam Institute for Kentucky Spirits University of Kentucky Lexington KY 40546 USA
| | - Victoria G. Pook
- Department of Horticulture University of Kentucky Lexington KY 40546 USA
- James B. Beam Institute for Kentucky Spirits University of Kentucky Lexington KY 40546 USA
| | - Seth DeBolt
- Department of Horticulture University of Kentucky Lexington KY 40546 USA
- James B. Beam Institute for Kentucky Spirits University of Kentucky Lexington KY 40546 USA
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18
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Silvello GC, Bortoletto AM, de Castro MC, Alcarde AR. New approach for barrel-aged distillates classification based on maturation level and machine learning: A study of cachaça. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110836] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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19
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Kyraleou M, Herb D, O’Reilly G, Conway N, Bryan T, Kilcawley KN. The Impact of Terroir on the Flavour of Single Malt Whisk(e)y New Make Spirit. Foods 2021; 10:443. [PMID: 33670494 PMCID: PMC7922972 DOI: 10.3390/foods10020443] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 02/02/2021] [Accepted: 02/04/2021] [Indexed: 11/17/2022] Open
Abstract
The impact of barley variety and its geographical growth location (environment) on the flavour of new make spirit was investigated to determine if "terroir" can be applied in the production of single malt whisk(e)y. New make spirits were produced at laboratory scale under controlled conditions from two different barley varieties (Olympus and Laureate) grown at two distinct environments (Athy, Co Kildare and Bunclody, Co Wexford) in Ireland over two consecutive seasons (2017 and 2018). The spirit samples were analysed by gas chromatography mass spectrometry olfactometry and descriptive sensory analysis. Forty-two volatiles were detected with eight deemed as very influential and fifteen deemed as influential to the aroma of new make spirit. Sensory attributes were influenced by barley variety, environment, and the interactions thereof over both seasons, with environment and the interaction of variety x environment having a greater impact than variety alone. Chemometric analysis of the olfactometry and sensory data found that both environment and season had a greater impact on the aromatic sensory perception of the new make spirits than variety alone. Therefore, this study clearly demonstrates a "terroir" impact on the flavour of new make spirit and highlights its potential importance especially in relation to single malt whisk(e)y.
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Affiliation(s)
- Maria Kyraleou
- Food Quality & Sensory Science Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co Cork, Ireland;
| | - Dustin Herb
- Crop and Soil Science Department Corvallis, Oregon State University, Corvallis, OR 97331, USA;
| | - Grace O’Reilly
- Waterford Distillery, Waterford, Co Waterford, Ireland; (G.O.); (N.C.)
| | - Neil Conway
- Waterford Distillery, Waterford, Co Waterford, Ireland; (G.O.); (N.C.)
| | - Tom Bryan
- Boortmalt, Athy, Co Kildare, Ireland;
| | - Kieran N. Kilcawley
- Food Quality & Sensory Science Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co Cork, Ireland;
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20
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Comparison of Three Approaches to Assess the Flavour Characteristics of Scotch Whisky Spirit. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11041410] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This study compared the use of three sensory and analytical techniques: Quantitative Descriptive Analysis (QDA), Napping, and Gas Chromatography-Mass Spectrometry (GC-MS) for the assessment of flavour in nine unmatured whisky spirits produced using different yeasts. Hierarchical Multiple Factor Analysis (HMFA) showed a similar pattern of sample discrimination (RV scores: 0.895–0.927) across the techniques: spirits were mostly separated by their Alcohol by Volume (ABV). Low ABV spirits tended to have heavier flavour characteristics (feinty, cereal, sour, oily, sulphury) than high ABV spirits, which were lighter in character (fruity, sweet, floral, solventy, soapy). QDA differentiated best between low ABV spirits and GC-MS between high ABV spirits, with Napping having the lowest resolution. QDA was time-consuming but provided quantitative flavour profiles of each spirit that could be readily compared. Napping, although quicker, gave an overview of the flavour differences of the spirits, while GC-MS provided semi-quantitative ratios of 96 flavour compounds for differentiating between spirits. Ester, arenes and certain alcohols were found in higher concentrations in high ABV spirits and other alcohols and aldehydes in low ABV spirits. The most comprehensive insights on spirit flavour differences produced by different yeast strains are obtained through the application of a combination of approaches.
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21
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Bortoletto AM, Silvello GC, Alcarde AR. Aromatic profiling of flavor active compounds in sugarcane spirits aged in tropical wooden barrels. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2021. [DOI: 10.1590/1981-6723.07119] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Abstract The production of high quality spirits implies an aging period in wooden barrels, resulting in numerous physicochemical reactions between the wood and the beverage. Oak is the main wood used in the aging process of alcoholic beverages worldwide. However, in Brazil, the use of tropical wood species can be a viable option, allowing for innovation in the characteristics of spirits. This study aimed to determine the aromatic profiling of flavor active compounds in Brazilian sugarcane spirit (cachaça) after a 12-month aging period in new 225-L toasted and non-toasted barrels made from the tropical wood species cerejeira [Amburana cearensis (Fr. Allem.) A.C. Smith], castanheira (Bertholletia excelsa Humboldt & Bonpland), and cabreúva (Myrocarpus frondosus Allemão). The chemical characterization was carried out using the Gas-Chromatography/Mass Spectroscopy (GC/MS) scan mode, and the identification targeted on flavor active compounds (esters, alcohols, organic acids, phenolic compounds, and terpenes). Toasted and non-toasted cerejeira barrels intensified the contents of phenolic compounds in cachaça. The samples aged in cerejeira barrels exhibited the most complex profile, mainly related to organic acids and phenolic compounds. However, cabreúva barrels transferred significant aromatic terpenes to cachaça. This research presented a novel focus on the aromatic profiling of flavor active compounds in cachaça aged in barrels made from tropical wood species.
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22
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Characterisation of single malt Scotch Whisky using low powered ultrasound and UV‐Visible spectroscopy. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.633] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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23
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Wanikawa A. Flavors in Malt Whisky: A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1795795] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Akira Wanikawa
- The Nikka Whisky Distilling, Co. LTD., Technology Development Center, Kashiwa, Japan
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24
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A Brief History of Whiskey Adulteration and the Role of Spectroscopy Combined with Chemometrics in the Detection of Modern Whiskey Fraud. BEVERAGES 2020. [DOI: 10.3390/beverages6030049] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Food fraud and adulteration is a major concern in terms of economic and public health. Multivariate methods combined with spectroscopic techniques have shown promise as a novel analytical strategy for addressing issues related to food fraud that cannot be solved by the analysis of one variable, particularly in complex matrices such distilled beverages. This review describes and discusses different aspects of whisky production, and recent developments of laboratory, in field and high throughput analysis. In particular, recent applications detailing the use of vibrational spectroscopy techniques combined with data analytical methods used to not only distinguish between brand and origin of whisky but to also detect adulteration are presented.
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25
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Pre-fermentation of malt whisky wort using Lactobacillus plantarum and its influence on new-make spirit character. Food Chem 2020; 320:126605. [PMID: 32229395 DOI: 10.1016/j.foodchem.2020.126605] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2019] [Revised: 03/09/2020] [Accepted: 03/12/2020] [Indexed: 11/20/2022]
Abstract
Distillery fermentations are non-sterile, which allow bacterial communities to flourish, typically towards the end of fermentation. The effect of beginning the bacterial fermentation at the start of fermentation was investigated. Wort was treated for 48 h using a commercial strain of Lactobacillus plantarum followed by fermentation using a distilling strain of Saccharomyces cerevisiae. The treated wash showed a substantial increase in lactic, acetic and succinic acids Sensory analysis determined that the spirit produced with bacterial treatment were significantly different (p < 0.05) and chemical analysis demonstrated an increase in the production of ethyl acetate. These results show that pre-treatment using species of Lactobacillus could be utilised to alter the quality of new-make spirit in a distillery. By using bacterial cultures present in the surroundings or raw materials, distillers could allow naturally occurring or commercially available microflora to be added thus enhancing flavour development during fermentation and producing different spirit characters.
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26
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Tsapou EA, Drosou F, Koussissi E, Dimopoulou M, Dourtoglou T, Dourtoglou V. Addition of yogurt to wort for the production of spirits: Evaluation of the spirit aroma over a two-year period. J Food Sci 2020; 85:2069-2079. [PMID: 32602125 DOI: 10.1111/1750-3841.15309] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Revised: 05/11/2020] [Accepted: 05/12/2020] [Indexed: 11/28/2022]
Abstract
Triggered by the development of lactic acid bacteria (LAB) during the production of Scotch whisky, this study examined the influence of yeast and LAB inoculation on whisky flavor. Four new spirits were produced using the same process. LAB were added as a form of a Greek yogurt's live culture. In each category (barley and rye), one sample was fermented with Greek yogurt while the other was fermented without it. The spirits were matured and analyzed at five different points. Results from gas chromatography-mass spectrometry (GC-MS) analysis showed basic volatile compounds, along with some important extra compounds with yogurt culture. The most obvious differences were observed in the concentration of butanoic acid, a characteristic acid in spirits undergoing lactic acid fermentation: to identify esters such as ethyl butanoate, ethyl isobutanoate, isoamyl butanoate, and 2-phenylethyl butanoate, they are not typical compounds in whisky.
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Affiliation(s)
- Evangelia A Tsapou
- Department of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece
| | - Fotini Drosou
- Department of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece
| | - Elisabeth Koussissi
- Department of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece
| | - Maria Dimopoulou
- Department of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece
| | - Thalia Dourtoglou
- Department of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece
| | - Vassilis Dourtoglou
- Department of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece
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27
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Hamilton LM, Lahne J. Fast and automated sensory analysis: Using natural language processing for descriptive lexicon development. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103926] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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28
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Development of a Spirit Drink Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Honey. BEVERAGES 2020. [DOI: 10.3390/beverages6020038] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Food safety and diversification of agri-food products are increasingly important. A new spirit drink produced from the arbutus fruit (strawberry tree fruit) and honey was designed, taking advantage of the best features of these two ingredients and limiting the methanol content. This work reports the first approach to its development, considering in particular its chemical composition, especially the volatile components, and sensory properties. Methanol, acetaldehyde, ethyl acetate, and fusel alcohols were quantified and identified by GC–FID/GC–MS. Sensory analyses were performed by a trained panel. Promising results were obtained, showing that the new spirit has features close to those of honey spirit. Significantly lower contents of methanol, acetaldehyde, and ethyl acetate were observed in the new spirit compared to arbutus spirit (359.0 vs. 994.4 g/hL of pure alcohol (P.A.), 20.5 vs. 25.6 g/hL P.A., and 35.5 vs. 53.9 g/hL P.A., respectively), which is advantageous from the food safety and quality perspectives. The total content of fusel alcohols in the new spirit was significantly lower than in honey spirit (261.4 vs. 388.85 g/hL P.A.). Distinct aroma and flavor profiles were examined, but only four attributes were significantly different between the these spirit drinks: dried fruits, unctuous, varnish (although at very low perception), and sweet.
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29
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Krüsemann EJZ, Boesveldt S, de Graaf K, Talhout R. An E-Liquid Flavor Wheel: A Shared Vocabulary Based on Systematically Reviewing E-Liquid Flavor Classifications in Literature. Nicotine Tob Res 2020; 21:1310-1319. [PMID: 29788484 PMCID: PMC6751518 DOI: 10.1093/ntr/nty101] [Citation(s) in RCA: 84] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2018] [Accepted: 05/16/2018] [Indexed: 01/03/2023]
Abstract
Introduction E-liquids are available in a high variety of flavors. A systematic classification of e-liquid flavors is necessary to increase comparability of research results. In the food, alcohol, and fragrance industry, flavors are classified using flavor wheels. We systematically reviewed literature on flavors related to electronic cigarette use, to investigate how e-liquid flavors have been classified in research, and propose an e-liquid flavor wheel to classify e-liquids based on marketing descriptions. Methods The search was conducted in May 2017 using PubMed and Embase databases. Keywords included terms associated with electronic cigarette, flavors, liking, learning, and wanting in articles. Results were independently screened and reviewed. Flavor categories used in the articles reviewed were extracted. Results Searches yielded 386 unique articles of which 28 were included. Forty-three main flavor categories were reported in these articles (eg, tobacco, menthol, mint, fruit, bakery/dessert, alcohol, nuts, spice, candy, coffee/tea, beverages, chocolate, sweet flavors, vanilla, and unflavored). Flavor classifications of e-liquids in literature showed similarities and differences across studies. Our proposed e-liquid flavor wheel contains 13 main categories and 90 subcategories, which summarize flavor categories from literature to find a shared vocabulary. For classification of e-liquids using our flavor wheel, marketing descriptions should be used. Conclusions We have proposed a flavor wheel for classification of e-liquids. Further research is needed to test the flavor wheels’ empirical value. Consistently classifying e-liquid flavors using our flavor wheel in research (eg, experimental, marketing, or qualitative studies) minimizes interpretation differences and increases comparability of results. Implications We reviewed e-liquid flavors and flavor categories used in research. A large variation in the naming of flavor categories was found and e-liquid flavors were not consistently classified. We developed an e-liquid flavor wheel and provided a guideline for systematic classification of e-liquids based on marketing descriptions. Our flavor wheel summarizes e-liquid flavors and categories used in literature in order to create a shared vocabulary. Applying our flavor wheel in research on e-liquids will improve data interpretation, increase comparability across studies, and support policy makers in developing rules for regulation of e-liquid flavors.
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Affiliation(s)
- Erna J Z Krüsemann
- National Institute for Public Health and the Environment (RIVM), Centre for Health Protection, Antonie van Leeuwenhoeklaan, MA Bilthoven, The Netherlands.,Division of Human Nutrition and Health, Wageningen University, Stippeneng, WE Wageningen, The Netherlands
| | - Sanne Boesveldt
- Division of Human Nutrition and Health, Wageningen University, Stippeneng, WE Wageningen, The Netherlands
| | - Kees de Graaf
- Division of Human Nutrition and Health, Wageningen University, Stippeneng, WE Wageningen, The Netherlands
| | - Reinskje Talhout
- National Institute for Public Health and the Environment (RIVM), Centre for Health Protection, Antonie van Leeuwenhoeklaan, MA Bilthoven, The Netherlands
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30
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Roullier-Gall C, Signoret J, Coelho C, Hemmler D, Kajdan M, Lucio M, Schäfer B, Gougeon RD, Schmitt-Kopplin P. Influence of regionality and maturation time on the chemical fingerprint of whisky. Food Chem 2020; 323:126748. [PMID: 32304953 DOI: 10.1016/j.foodchem.2020.126748] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 03/23/2020] [Accepted: 04/03/2020] [Indexed: 11/21/2022]
Abstract
Understanding the chemical composition of whisky and the impact of each step in the manufacturing process provides a basis for responding to the challenges of producing high quality spirits. In this study, the objective was to discriminate whiskies according to their geographical origin and authenticate the maturation time in cask based on the non-volatile profiles. The combination of FT-ICR-MS and chemometrics allowed the distinction of whiskies from four geographical origins in Scotland (Highlands, Lowlands, Speyside and Islay). Statistical modeling was also used to discriminate whiskies according to the maturation time in cask and reveal chemical markers associated with the ageing regardless of the origin or the production process. Interestingly, the flow of transfer of compounds from wood barrels to distillates is not constant and homogeneous over the maturation time. The largest transfer of compounds from the barrel to the whisky was observed around twelve years of maturation.
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Affiliation(s)
- Chloé Roullier-Gall
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France.
| | - Julie Signoret
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France
| | - Christian Coelho
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France
| | - Daniel Hemmler
- Comprehensive Foodomics Platform, Chair of Analytical Food Chemistry, Technische Universität München, Freising, Germany; Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Neuherberg, Germany
| | - Mathieu Kajdan
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France
| | - Marianna Lucio
- Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Neuherberg, Germany
| | | | - Régis D Gougeon
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France
| | - Philippe Schmitt-Kopplin
- Comprehensive Foodomics Platform, Chair of Analytical Food Chemistry, Technische Universität München, Freising, Germany; Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Neuherberg, Germany.
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31
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Hayes PE, Luong JHT, Gilchrist ES, Buzid A, Glennon JD. Profiling of phenolic flavorings using core-shell reversed-phase liquid chromatography with electrochemical detection at a boron-doped diamond electrode. J Chromatogr A 2020; 1612:460649. [PMID: 31708221 DOI: 10.1016/j.chroma.2019.460649] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2019] [Revised: 10/17/2019] [Accepted: 10/22/2019] [Indexed: 11/16/2022]
Abstract
A high-performance liquid chromatography (HPLC) method equipped with a boron-doped diamond (BDD) electrode was established for the simultaneous determination of phenol, 4-ethylphenol (4-EP), guaiacol, 4-ethylguaiacol (4-EG), 4-vinylguaiacol (4-VG), eugenol, and o-, m- and p-cresol. The separation was performed on a reversed-phase HALO C18 core-shell column (3.0 × 50 mm, 2.7 µm) with a mobile phase comprising 10 mM formate, pH 3, and 15% acetonitrile (ACN) (v/v), a flow rate of 1.5 mL/min, corresponding to a total run time of 9 min. The electrochemical detection (ECD) was set at +1.5 V vs. Pd/H2 in oxidative mode. Under optimized operating conditions, good linearity was obtained for the nine phenolics with corresponding coefficients of determination (R2) above 0.998. The limits of detection (LODs, S/N = 3) were 10 nM-1 µM, with an 80-fold increase in sensitivity for guaiacol achieved with ECD over ultraviolet (UV) detection. The sensitive and selective HPLC-ECD method was successfully applied for the identification and quantification of the nine phenolics in Islay, Irish, Scotch, and Highland whiskey samples, with significantly higher concentrations of the flavorings determined in Islay whiskey.
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Affiliation(s)
- Phyllis E Hayes
- Innovative Chromatography Group, Irish Separation Science Cluster (ISSC) Ireland, School of Chemistry and the Analytical & Biological Chemistry Research Facility (ABCRF), University College Cork, Western Road, Cork, Ireland
| | - John H T Luong
- Innovative Chromatography Group, Irish Separation Science Cluster (ISSC) Ireland, School of Chemistry and the Analytical & Biological Chemistry Research Facility (ABCRF), University College Cork, Western Road, Cork, Ireland
| | - Elizabeth S Gilchrist
- Innovative Chromatography Group, Irish Separation Science Cluster (ISSC) Ireland, School of Chemistry and the Analytical & Biological Chemistry Research Facility (ABCRF), University College Cork, Western Road, Cork, Ireland
| | - Alyah Buzid
- Innovative Chromatography Group, Irish Separation Science Cluster (ISSC) Ireland, School of Chemistry and the Analytical & Biological Chemistry Research Facility (ABCRF), University College Cork, Western Road, Cork, Ireland.
| | - Jeremy D Glennon
- Innovative Chromatography Group, Irish Separation Science Cluster (ISSC) Ireland, School of Chemistry and the Analytical & Biological Chemistry Research Facility (ABCRF), University College Cork, Western Road, Cork, Ireland.
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32
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Phetxumphou K, Miller G, Ashmore PL, Collins T, Lahne J. Mashbill and barrel aging effects on the sensory and chemometric profiles of American whiskeys. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.596] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Katherine Phetxumphou
- Department of Food Science & Technology; Virginia Tech; 1230 Washington St., SW Blacksburg VA 24061 USA
| | - Greg Miller
- Department of Chemical Engineering; University of California; 1 Shields Ave Davis CA 95616 USA
| | - P. Layton Ashmore
- Viticulture and Enology Program, Washington State University; 365 University Drive; Richland WA 99354 USA
| | - Thomas Collins
- Viticulture and Enology Program, Washington State University; 365 University Drive; Richland WA 99354 USA
| | - Jacob Lahne
- Department of Food Science & Technology; Virginia Tech; 1230 Washington St., SW Blacksburg VA 24061 USA
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33
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Vivas N, Vivas de Gaulejac N, Bourden-Nonier MF, Mouche C, Rossy C. Extraction of phenolics from new oak casks during spirit maturation: impact on spirit colour. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.586] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Nicolas Vivas
- Demptos Research Center; Université de Bordeaux; ISM, CESAMO, 351 cours de la Libération 33405 Talence France
| | - Nathalie Vivas de Gaulejac
- Demptos Research Center; Université de Bordeaux; ISM, CESAMO, 351 cours de la Libération 33405 Talence France
| | | | - Claire Mouche
- Université de Bordeaux; ISM, CESAMO, 351 cours de la Libération 33405 Talence France
| | - Cybille Rossy
- Université de Bordeaux; ISM, CESAMO, 351 cours de la Libération 33405 Talence France
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34
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Silva APD, Silvello GC, Bortoletto AM, Alcarde AR. Composição química de aguardente de cana obtida por diferentes métodos de destilação. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.30818] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumo O presente estudo teve por objetivo determinar a influência de métodos de destilação (simples, dupla e redestilação) na composição química de aguardentes de cana, mediante análises de componentes voláteis (aldeídos, ésteres, metanol, álcoois superiores, ácido acético e furfural) e contaminantes (álcoois n-butílico e sec-butílico, cobre e carbamato de etila). A aguardente monodestilada e os destilados alcoólicos das aguardentes bidestilada e redestiladas apresentaram composição química de compostos voláteis e de contaminantes dentro das especificações da legislação brasileira. A aguardente monodestilada apresentou maiores concentrações de ácido acético, aldeído acético, acetato de etila, álcool propílico, álcoois superiores, furfural e coeficiente de congêneres. A aguardente monodestilada também apresentou concentrações mais elevadas dos contaminantes metanol, sec-butanol, cobre e carbamato de etila. Em relação à monodestilação, as metodologias de bidestilação e de redestilação proporcionaram redução da concentração de congêneres voláteis das aguardentes (ácido acético, aldeído acético, acetato de etila, álcool propílico e furfural) e de compostos considerados contaminantes (metanol, sec-butanol, cobre e carbamato de etila).
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35
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Picard M, Garrouste C, Absalon C, Nonier MF, Vivas N, Vivas N. Development of a Solid-Phase Microextraction-Gas Chromatography/Mass Spectrometry Method for Quantifying Nitrogen-Heterocyclic Volatile Aroma Compounds: Application to Spirit and Wood Matrices. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13694-13705. [PMID: 31756091 DOI: 10.1021/acs.jafc.9b05716] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Over wood aging, matured spirits developed a complex aromatic bouquet where roasted-like notes were often perceived. Since many nitrogen heterocycles were related to these olfactory nuances, a headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry was developed and validated to quantify them in both spirit and wood matrices. The various parameters affecting the extraction of the analytes from both spirit and wood samples were first investigated (i.e., fiber coating phase, dilution, pH and volume sample, adding salt, extraction time and temperature, and incubation time) to determine the best compromise for a single-run analysis of the whole set of studied compounds. Good linearity (R2 > 0.99), repeatability, reproducibility, accuracy and low detection, and quantification limits were obtained, making this analytical method a suitable tool for routine analysis of the selected nitrogen compounds. Fifteen pyrazines, three pyrroles, and three quinolines were quantified in a series of oak wood and commercial spirit samples where some of them were identified for the first time. The significant impact of some barrel features and the spirit in-wood maturation step on the N-heterocycle profile in both matrices were finally discussed.
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36
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Vilela A, Bacelar E, Pinto T, Anjos R, Correia E, Gonçalves B, Cosme F. Beverage and Food Fragrance Biotechnology, Novel Applications, Sensory and Sensor Techniques: An Overview. Foods 2019; 8:E643. [PMID: 31817355 PMCID: PMC6963671 DOI: 10.3390/foods8120643] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2019] [Revised: 11/29/2019] [Accepted: 12/03/2019] [Indexed: 12/19/2022] Open
Abstract
Flavours and fragrances are especially important for the beverage and food industries. Biosynthesis or extraction are the two main ways to obtain these important compounds that have many different chemical structures. Consequently, the search for new compounds is challenging for academic and industrial investigation. This overview aims to present the current state of art of beverage fragrance biotechnology, including recent advances in sensory and sensor methodologies and statistical techniques for data analysis. An overview of all the recent findings in beverage and food fragrance biotechnology, including those obtained from natural sources by extraction processes (natural plants as an important source of flavours) or using enzymatic precursor (hydrolytic enzymes), and those obtained by de novo synthesis (microorganisms' respiration/fermentation of simple substrates such as glucose and sucrose), are reviewed. Recent advances have been made in what concerns "beverage fragrances construction" as also in their application products. Moreover, novel sensory and sensor methodologies, primarily used for fragrances quality evaluation, have been developed, as have statistical techniques for sensory and sensors data treatments, allowing a rapid and objective analysis.
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Affiliation(s)
- Alice Vilela
- CQ-VR, Chemistry Research Centre, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal;
| | - Eunice Bacelar
- CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (E.B.); (T.P.); (R.A.); (B.G.)
| | - Teresa Pinto
- CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (E.B.); (T.P.); (R.A.); (B.G.)
| | - Rosário Anjos
- CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (E.B.); (T.P.); (R.A.); (B.G.)
| | - Elisete Correia
- CQ-VR, Chemistry Research Centre, Department of Mathematics, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal;
- Center for Computational and Stochastic Mathematics (CEMAT), Department of Mathematics, IST-UL, Av. Rovisco Pais 1, 1049-001 Lisboa, Portugal
| | - Berta Gonçalves
- CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal; (E.B.); (T.P.); (R.A.); (B.G.)
| | - Fernanda Cosme
- CQ-VR, Chemistry Research Centre, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal;
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37
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Osafune Y, Toshida K, Han J, Isogai A, Mukai N. Characterisation and threshold measurement of aroma compounds contributing to the quality of Honkaku shochu and Awamori. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.589] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Yukio Osafune
- Brewing Technology Division; National Research Institute of Brewing; 3-7-1, Kagamiyama Higashihiroshima, Hiroshima 739-0046 Japan
| | - Kenji Toshida
- Brewing Technology Division; National Research Institute of Brewing; 3-7-1, Kagamiyama Higashihiroshima, Hiroshima 739-0046 Japan
| | - Jinshun Han
- Brewing Technology Division; National Research Institute of Brewing; 3-7-1, Kagamiyama Higashihiroshima, Hiroshima 739-0046 Japan
| | - Atsuko Isogai
- Brewing Technology Division; National Research Institute of Brewing; 3-7-1, Kagamiyama Higashihiroshima, Hiroshima 739-0046 Japan
| | - Nobuhiko Mukai
- Brewing Technology Division; National Research Institute of Brewing; 3-7-1, Kagamiyama Higashihiroshima, Hiroshima 739-0046 Japan
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38
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Kew W, Goodall I, Uhrín D. Analysis of Scotch Whisky by 1H NMR and chemometrics yields insight into its complex chemistry. Food Chem 2019; 298:125052. [DOI: 10.1016/j.foodchem.2019.125052] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2019] [Revised: 06/18/2019] [Accepted: 06/19/2019] [Indexed: 11/25/2022]
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39
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Harwood WS, Parker MN, Drake M. Influence of ethanol concentration on sensory perception of rums using temporal check‐all‐that‐apply. J SENS STUD 2019. [DOI: 10.1111/joss.12546] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- William S. Harwood
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research CenterNorth Carolina State University Raleigh North Carolina
| | - Megan N. Parker
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research CenterNorth Carolina State University Raleigh North Carolina
| | - MaryAnne Drake
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research CenterNorth Carolina State University Raleigh North Carolina
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40
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Spaho N, Đukic-Ratković D, Nikićević N, Blesić M, Tešević V, Mijatović B, Smajić Murtić M. Aroma compounds in barrel aged apple distillates from two different distillation techniques. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.573] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Nermina Spaho
- Faculty of Agriculture and Food Science; University of Sarajevo; Zmaja od Bosne 8 Sarajevo 71000 Bosnia and Herzegovina
| | - Davorka Đukic-Ratković
- Faculty of Agriculture and Food Science; University of Sarajevo; Zmaja od Bosne 8 Sarajevo 71000 Bosnia and Herzegovina
- Distillery BMB Delta; Jablanica 173, Gradiška 78405 Bosnia and Herzegovina
| | - Ninoslav Nikićević
- Faculty of Agriculture; University of Belgrade; Nemanjina 6 Belgrade 11000 Serbia
| | - Milenko Blesić
- Faculty of Agriculture and Food Science; University of Sarajevo; Zmaja od Bosne 8 Sarajevo 71000 Bosnia and Herzegovina
| | - Vele Tešević
- Faculty of Chemistry; University of Belgrade; Studentski trg 16 Belgrade 11000 Serbia
| | - Branko Mijatović
- Distillery BMB Delta; Jablanica 173, Gradiška 78405 Bosnia and Herzegovina
| | - Mirela Smajić Murtić
- Faculty of Agriculture and Food Science; University of Sarajevo; Zmaja od Bosne 8 Sarajevo 71000 Bosnia and Herzegovina
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41
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Jeleń HH, Majcher M, Szwengiel A. Key odorants in peated malt whisky and its differentiation from other whisky types using profiling of flavor and volatile compounds. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.070] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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42
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Bathgate GN. The influence of malt and wort processing on spirit character: the lost styles of Scotch malt whisky. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.556] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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43
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Lopez JC, Zon MA, Fernández H, Granero AM, Robledo SN. Determination of kinetic parameters of the enzymatic reaction between soybean peroxidase and natural antioxidants using chemometric tools. Food Chem 2019; 275:161-168. [PMID: 30724183 DOI: 10.1016/j.foodchem.2018.08.145] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Revised: 08/29/2018] [Accepted: 08/31/2018] [Indexed: 11/23/2022]
Abstract
The oxidation of eugenol, isoeugenol and vanillin natural antioxidants catalyzed by the soybean peroxidase enzyme was studied using uv-vis spectroscopy. An experimental design was used to optimize the different variables. The multivariate curve resolution method was used to obtain the profiles of antioxidant absorbance's as a function of time due to uv-vis absorption bands of both antioxidants and the enzymatic reaction product/s show a strong overlap. From these results, apparent Michaelis-Menten constants as well as the kinetic parameters k1 and k3 involved in the catalytic cycle of peroxidases were calculated. The antioxidant apparent acidity constants were also determined at different pH's from uv-vis spectrophotometric measurements. Values of k1 were (0.6 ± 0.1) × 105 M-1 s-1, (2.0 ± 0.2) × 105 M-1 s-1 and (7.0 ± 0.5) × 106 M-1 s-1 and k3 (4.0 ± 0.2) × 105 M-1 s-1, (6.0 ± 0.6) × 105 M-1 s-1 and (6.0 ± 0.9) × 106 M-1 s-1 for eugenol, isoeugenol and vanillin, respectively.
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Affiliation(s)
- Jimena Claudia Lopez
- Grupo de Electroanalítica (GEANA), Departamento de Química, Facultad de Ciencias Exactas, Físico-Químicas y Naturales, Universidad Nacional de Río Cuarto, Agencia Postal N° 3, 5800 Río Cuarto, Argentina.
| | - María Alicia Zon
- Grupo de Electroanalítica (GEANA), Departamento de Química, Facultad de Ciencias Exactas, Físico-Químicas y Naturales, Universidad Nacional de Río Cuarto, Agencia Postal N° 3, 5800 Río Cuarto, Argentina.
| | - Héctor Fernández
- Grupo de Electroanalítica (GEANA), Departamento de Química, Facultad de Ciencias Exactas, Físico-Químicas y Naturales, Universidad Nacional de Río Cuarto, Agencia Postal N° 3, 5800 Río Cuarto, Argentina.
| | - Adrian Marcelo Granero
- Grupo de Electroanalítica (GEANA), Departamento de Química, Facultad de Ciencias Exactas, Físico-Químicas y Naturales, Universidad Nacional de Río Cuarto, Agencia Postal N° 3, 5800 Río Cuarto, Argentina.
| | - Sebastián Noel Robledo
- Grupo de Electroanalítica (GEANA), Departamento de Química, Facultad de Ciencias Exactas, Físico-Químicas y Naturales, Universidad Nacional de Río Cuarto, Agencia Postal N° 3, 5800 Río Cuarto, Argentina; Departamento de Tecnología Química, Facultad de Ingeniería, Universidad Nacional de Río Cuarto, Agencia Postal N° 3, 5800 Río Cuarto, Argentina.
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44
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Lahne J, Abdi H, Collins T, Heymann H. Bourbon and Rye Whiskeys Are Legally Distinct but Are Not Discriminated by Sensory Descriptive Analysis. J Food Sci 2019; 84:629-639. [PMID: 30730566 DOI: 10.1111/1750-3841.14468] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 10/09/2018] [Accepted: 01/18/2019] [Indexed: 11/28/2022]
Abstract
We present a Descriptive Analysis (DA) of a large representative sample (24 whiskeys) of two legally distinct types of American whiskeys: bourbon and rye whiskey (respectively distilled from a fermented "mashbill" of at least 51% corn or rye). We wanted to determine whether a trained panel could find sensory differences between these two products. We used standard DA: 11 judges were trained for 10 hours to develop a lexicon of 24 flavor, taste, and mouthfeel descriptors for the 24 whiskey samples (15 bourbons and 9 ryes). Then, subjects rated each whiskey sample on each attribute, using unstructured line scales, in standard good sensory-evaluation conditions, and in triplicate. Results were analyzed using MANOVA, Barycentric Discriminant Analysis, and Hierarchical Cluster Analysis. Overall, while 10 descriptors significantly differentiated the whiskeys, no attribute or combination of attributes was predicted by mashbill: The judges did not find differences in sensory character between bourbon and rye whiskeys as categories. However, significant differences could be attributed to the producer of the whiskey and to age at bottling. These results are important because American whiskey has recently become staggeringly popular, and because there is a consistent belief that bourbon and rye whiskeys-as categories-have distinct sensory characteristics. PRACTICAL APPLICATION: This research contradicts popular and expert beliefs about the distinction between the popular and important American rye and bourbon whiskeys. A comprehensive sensory DA study of 24 American whiskeys with different mashbills (9 ryes and 15 bourbons) shows that-while each whiskey is individually distinct on a number of sensory dimensions-sensory differences between rye and bourbon whiskeys as product categories cannot be predicted by mashbill. For producers, consumers, and researchers, this research points to the need for new theories on the origins of flavors in whiskey, as it is now clear that the grain content alone cannot predict sensory qualities.
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Affiliation(s)
- Jacob Lahne
- Dept. of Food Science & Technology, Virginia Tech, 1230 Washington St, Blacksburg, VA, 24061, U.S.A
| | - Hervé Abdi
- School of Behavioral and Brain Sciences, Univ. of Texas-Dallas, 800 West Campbell Rd, Richardson, TX, 75080, U.S.A
| | - Thomas Collins
- Viticulture & Enology Program, Washington State Univ., Richland, WA, 99354, U.S.A
| | - Hildegarde Heymann
- Dept. of Viticulture & Enology, University of California-Davis, One Shields Ave, Davis, CA, 95616, USA
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45
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Beauchamp J, Biberacher S, Gao S. Rapid Quantitation of Phenolic Compounds in Islay Single Malt Scotch Whiskies by Direct Injection Mass Spectrometry. ACS SYMPOSIUM SERIES 2019. [DOI: 10.1021/bk-2019-1321.ch010] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
Affiliation(s)
- Jonathan Beauchamp
- Department of Sensory Analytics, Fraunhofer Institute of Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany
| | - Sonja Biberacher
- Department of Sensory Analytics, Fraunhofer Institute of Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany
| | - Shang Gao
- Department of Sensory Analytics, Fraunhofer Institute of Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany
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46
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Krupa J, Pagacz-Kostrzewa M, Wierzejewska M. UV laser-induced photolysis of matrix isolated o-guaiacol. J Mol Struct 2018. [DOI: 10.1016/j.molstruc.2018.05.098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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47
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Liberation of recalcitrant cell wall sugars from oak barrels into bourbon whiskey during aging. Sci Rep 2018; 8:15899. [PMID: 30367085 PMCID: PMC6203734 DOI: 10.1038/s41598-018-34204-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2017] [Accepted: 10/15/2018] [Indexed: 11/16/2022] Open
Abstract
Oak barrels have been used by humans for thousands of years to store and transport valuable materials. Early settlers of the United States in Kentucky began charring the interior of new white oak barrels prior to aging distillate to create the distinctively flavored spirit we know as bourbon whiskey. Despite the unique flavor and cultural significance of “America’s Spirit”, little is known about the wood-distillate interaction that shapes bourbon whiskey. Here, we employed an inverse method to measure the loss of specific wood polysaccharides in the oak cask during aging for up to ten years. We found that the structural cell wall wood biopolymer, cellulose, was partially decrystallized by the charring process. This pyrolytic fracturing and subsequent exposure to the distillate was accompanied by a steady loss of sugars from the cellulose and hemicellulose fractions of the oak cask. Distinct layers of structural degradation and product release from within the barrel stave are formed over time as the distillate expands into and contracts from the barrel staves. This complex, wood-sugar release process is likely associated with the time-dependent generation of the unique palate of bourbon whiskey.
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48
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Hermkens NKJ, Aspers RLEG, Feiters MC, Rutjes FPJT, Tessari M. Trace analysis in water-alcohol mixtures by continuous p-H 2 hyperpolarization at high magnetic field. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2018; 56:633-640. [PMID: 29220098 DOI: 10.1002/mrc.4692] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2017] [Revised: 11/22/2017] [Accepted: 11/25/2017] [Indexed: 05/22/2023]
Abstract
Nuclear magnetic resonance (NMR) studies of complex mixtures are often limited by the low sensitivity of the technique and by spectral overlap. We have recently reported on an NMR chemosensor on the basis of para-Hydrogen Induced Polarization that potentially addresses both these issues, albeit for specific classes of compounds. This approach makes use of Signal Amplification By Reversible Exchange (SABRE) catalysts in methanol and allows selective detection and quantification of dilute analytes in complex mixtures. Herein, we demonstrate that, despite a large decrease in attained hyperpolarization, this method can be extended to water-alcohol mixtures. Our approach was tested on whisky, where nitrogenous heterocyclic flavor components at low-micromolar concentration could be detected and quantified.
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Affiliation(s)
- Niels K J Hermkens
- Institute for Molecules and Materials, Radboud University, Heyendaalseweg 135, Nijmegen, 6525AJ, The Netherlands
| | - Ruud L E G Aspers
- Institute for Molecules and Materials, Radboud University, Heyendaalseweg 135, Nijmegen, 6525AJ, The Netherlands
| | - Martin C Feiters
- Institute for Molecules and Materials, Radboud University, Heyendaalseweg 135, Nijmegen, 6525AJ, The Netherlands
| | - Floris P J T Rutjes
- Institute for Molecules and Materials, Radboud University, Heyendaalseweg 135, Nijmegen, 6525AJ, The Netherlands
| | - Marco Tessari
- Institute for Molecules and Materials, Radboud University, Heyendaalseweg 135, Nijmegen, 6525AJ, The Netherlands
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Vilela A, Marques C, Correia E. Structural Equation Modelling (SEM) applied to sensory profile of Vinho Verde monovarietal wines. Food Res Int 2018; 111:650-660. [PMID: 30007729 DOI: 10.1016/j.foodres.2018.05.077] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2018] [Revised: 05/30/2018] [Accepted: 05/31/2018] [Indexed: 11/28/2022]
Abstract
Vinho Verde is the biggest DOC of Portugal, and it produces wines distinguished by their high acidity and flavor. In this Portuguese wine-region, three grape varieties, Alvarinho, Loureiro, and Arinto, are used to produce monovarietal wines of great quality. Sensory characterization of wines has the aim of detecting unique qualities in wines, and the most common measurement for the sensory aspects of wines sensory profile is descriptive sensory analysis, typically performed by trained sensory panels. To a list of attributes that can characterize a wine, we call a "sensory lexicon" that can be used by marketers allowing the articulation of flavor perceptions to consumers. So, the aim of this work was to recruit and train a sensory panel able to describe the sensory aspects associated with the monovarietal wines from Loureiro, Arinto and Alvarinho grape-varieties. Furthermore, a second order factor analysis statistical model was developed for each grape-variety wine, based on the data-set of sensory attributes, allowing a new perspective in the sensory characterization of these wines. We discover that there are some similarities between the sensory lexicons that can be used to better describe the wines. However, there are descriptors that specify each monovarietal wine. Loureiro wines present "Loureiro and mineral aromas"; Alvarinho wines are described by having "citrus" aroma and freshness in the mouth and Arinto wines possess a distinctive fruity aroma (peach and pineapple) with an alcoholic, acid and fresh flavor. Additionally, it was also shown that Structural Equation Modelling (SEM) is a worthy statistical tool to be used in sensory analysis data treatment.
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Affiliation(s)
- Alice Vilela
- Chemistry Research Centre (CQ-VR), Dep. of Biology and Environment, University of Trás-os-Montes e Alto Douro, Vila Real, Portugal.
| | - Catarina Marques
- Master Enology Student, University of Trás-os-Montes e Alto Douro, Vila Real, Portugal
| | - Elisete Correia
- Center for Computational and Stochastic Mathematics (CEMAT), Dep. of Mathematics, IST-UL, Av. Rovisco Pais 1, 1049-001 Lisboa, Portugal
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Bezerra DP, Militão GCG, de Morais MC, de Sousa DP. The Dual Antioxidant/Prooxidant Effect of Eugenol and Its Action in Cancer Development and Treatment. Nutrients 2017; 9:nu9121367. [PMID: 29258206 PMCID: PMC5748817 DOI: 10.3390/nu9121367] [Citation(s) in RCA: 78] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2017] [Revised: 12/07/2017] [Accepted: 12/12/2017] [Indexed: 11/16/2022] Open
Abstract
The formation of reactive oxygen species (ROS) during metabolism is a normal process usually compensated for by the antioxidant defense system of an organism. However, ROS can cause oxidative damage and have been proposed to be the main cause of age-related clinical complications and diseases such as cancer. In recent decades, the relationship between diet and cancer has been more studied, especially with foods containing antioxidant compounds. Eugenol is a natural compound widely found in many aromatic plant species, spices and foods and is used in cosmetics and pharmaceutical products. Eugenol has a dual effect on oxidative stress, which can action as an antioxidant or prooxidant agent. In addition, it has anti-carcinogenic, cytotoxic and antitumor properties. Considering the importance of eugenol in the area of food and human health, in this review, we discuss the role of eugenol on redox status and its potential use in the treatment and prevention of cancer.
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Affiliation(s)
- Daniel Pereira Bezerra
- Instituto Gonçalo Moniz, Fundação Oswaldo Cruz (IGM-FIOCRUZ/BA), Salvador 40296-710, Bahia, Brazil.
| | | | - Mayara Castro de Morais
- Departamento de Ciências Farmacêuticas, Universidade Federal da Paraíba, João Pessoa 58051-970, Paraíba, Brazil.
| | - Damião Pergentino de Sousa
- Departamento de Ciências Farmacêuticas, Universidade Federal da Paraíba, João Pessoa 58051-970, Paraíba, Brazil.
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