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Piergiovanni M, Gosetti F, Rocío-Bautista P, Termopoli V. Aroma determination in alcoholic beverages: Green MS-based sample preparation approaches. MASS SPECTROMETRY REVIEWS 2024; 43:660-682. [PMID: 35980114 DOI: 10.1002/mas.21802] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 07/12/2022] [Accepted: 07/15/2022] [Indexed: 06/15/2023]
Abstract
Aroma determination in alcoholic beverages has become a hot research topic due to the ongoing effort to obtain quality products, especially in a globalized market. Consumer satisfaction is mainly achieved by balancing several aroma compounds, which are mixtures of numerous volatile molecules enclosed in challenging matrices. Thus, sample preparation strategies for quality control and product development are required. They involve several steps including copious amounts of hazardous solvents or time-consuming procedures. This is bucking the trend of the ever-increasing pressure to reduce the environmental impact of analytical chemistry processes. Hence, the evolution of sample preparation procedures has directed towards miniaturized techniques to decrease or avoid the use of hazardous solvents and integrating sampling, extraction, and enrichment of the targeted analytes in fewer steps. Mass spectrometry coupled to gas or liquid chromatography is particularly well suited to address the complexity of these matrices. This review surveys advancements of green miniaturized techniques coupled to mass spectrometry applied on all categories of odor-active molecules in the most consumed alcoholic beverages: beer, wine, and spirits. The targeted literature consider progresses over the past 20 years.
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Affiliation(s)
- Maurizio Piergiovanni
- Centre Agriculture Food Environment (C3A), University of Trento, San Michele all'Adige, Italy
| | - Fabio Gosetti
- Department of Earth and Environmental Sciences, University of Milano-Bicocca, Milano, Italy
| | - Priscilla Rocío-Bautista
- Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Jaén, Spain
| | - Veronica Termopoli
- Department of Earth and Environmental Sciences, University of Milano-Bicocca, Milano, 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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Oller-Ruiz A, Viñas P, Hernández-Córdoba M, Fenoll J, Garrido I, Campillo N. Free and glycosylated aroma compounds in grapes monitored by solid-liquid extraction and dispersive liquid-liquid microextraction combined with gas chromatography-mass spectrometry. J Sep Sci 2022; 45:2996-3004. [PMID: 35713621 PMCID: PMC9546298 DOI: 10.1002/jssc.202200181] [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: 02/27/2022] [Revised: 05/17/2022] [Accepted: 06/13/2022] [Indexed: 11/24/2022]
Abstract
Fifteen aroma compounds have been determined in their free and glycosylated forms in grapes using dispersive liquid‐liquid microextraction with gas chromatography‐mass spectrometry. The sample treatment includes a previous solid‐liquid extraction stage and subsequent parallel microextraction approaches to preconcentrate total aroma content and the free fraction. Thus, the extraction of the total content of analytes requires previous enzymatic hydrolysis of the bound forms. For preconcentration, chloroform (250 μl) and acetonitrile (1.5 ml) were added to 10 ml of the sample extract in the presence of 0.5 g sodium chloride. The absence of matrix effect in the samples allowed quantification against aqueous external standards. Limits of detection ranged between 5 and 30 ng/g, depending on the compound. Method accuracy was studied through recovery assays, with recoveries in the 82–115% range being obtained. Relative standard deviations for repeatability studies were lower than 12%. Four different samples of grapes were analyzed, being quantified linalool in its free form at concentrations in the 359–470 ng/g range, and benzyl alcohol, 2‐phenylethanol, and linalool oxide I and II in their bound forms between 52 and 464 ng/g.
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Affiliation(s)
- Ainhoa Oller-Ruiz
- Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, Murcia, Spain
| | - Pilar Viñas
- Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, Murcia, Spain
| | - Manuel Hernández-Córdoba
- Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, Murcia, Spain
| | - José Fenoll
- Sustainability and Quality Group of Fruit and Vegetable Products, Murcia Institute of Agri-Food Research and Development. C/ Mayor s/n. La Alberca, Murcia, Spain
| | - Isabel Garrido
- Sustainability and Quality Group of Fruit and Vegetable Products, Murcia Institute of Agri-Food Research and Development. C/ Mayor s/n. La Alberca, Murcia, Spain
| | - Natalia Campillo
- Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, Murcia, Spain
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Darío Pierini G, Andrés Bortolato S, Noel Robledo S, Raquel Alcaraz M, Fernández H, Casimiro Goicoechea H, Alicia Zon M. Second-order electrochemical data generation to quantify carvacrol in oregano essential oils. Food Chem 2022; 368:130840. [PMID: 34450499 DOI: 10.1016/j.foodchem.2021.130840] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 05/17/2021] [Accepted: 08/09/2021] [Indexed: 12/28/2022]
Abstract
A novel analytical method using voltammetric second-order modeling based on multivariate curve resolution-alternating least-square (MCR-ALS) is presented for the first time for the quantitation of carvacrol (CAR) in oregano essential oils (OEO). The second-order cyclic voltammetry data were generated on the basis that CAR shows a diffusional system. Thus, the scan rate (v) was used as a second instrumental mode and cyclic voltammograms at different v were acquired for a single sample, generating the second-order data. CAR determination was performed in presence of thymol, included as a potential interferent. Results demonstrated that MCR-ALS successfully exploited the second-order advantage and the recoveries were not statistically different than 100%. The limits of detection and quantitation were estimated using the MCR-ALS which were 6.27 × 10-5°mol°L-1°and 1.90 × 10-4°mol L-1, respectively. Finally, the developed methodology was implemented to quantify of CAR in OEO samples.
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Affiliation(s)
- Gastón Darío Pierini
- Departamento de Química, Grupo GEANA, Instituto para el Desarrollo Agroindustrial y de la Salud (IDAS), Facultad de Ciencias Exactas, Físico-Químicas y Naturales, Universidad Nacional de Río Cuarto, Agencia Postal N° 3, 5800 Río Cuarto, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, CABA C1425FQB, Argentina.
| | - Santiago Andrés Bortolato
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, CABA C1425FQB, Argentina; Instituto de Química Rosario (IQUIR, CONICET-UNR), Suipacha 570 (S2002LRL), Rosario, Argentina.
| | - Sebastian Noel Robledo
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, CABA C1425FQB, Argentina; Departamento de Tecnología Química, Grupo GEANA, Instituto para el Desarrollo Agroindustrial y de la Salud (IDAS), Facultad de Ingeniería, Universidad Nacional de Río Cuarto, Agencia Postal N°3 (5800), Río Cuarto, Argentina.
| | - Mirta Raquel Alcaraz
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, CABA C1425FQB, Argentina; Laboratorio de Desarrollo Analítico y Quimiometría (LADAQ), Facultad de Bioquímica y Ciencias Biológicas, Universidad Nacional del Litoral-CONICET, Ciudad Universitaria, Santa Fe S3000ZAA, Argentina.
| | - Héctor Fernández
- Departamento de Química, Grupo GEANA, Instituto para el Desarrollo Agroindustrial y de la Salud (IDAS), Facultad de Ciencias Exactas, Físico-Químicas y Naturales, Universidad Nacional de Río Cuarto, Agencia Postal N° 3, 5800 Río Cuarto, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, CABA C1425FQB, Argentina.
| | - Héctor Casimiro Goicoechea
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, CABA C1425FQB, Argentina; Laboratorio de Desarrollo Analítico y Quimiometría (LADAQ), Facultad de Bioquímica y Ciencias Biológicas, Universidad Nacional del Litoral-CONICET, Ciudad Universitaria, Santa Fe S3000ZAA, Argentina.
| | - María Alicia Zon
- Departamento de Química, Grupo GEANA, Instituto para el Desarrollo Agroindustrial y de la Salud (IDAS), Facultad de Ciencias Exactas, Físico-Químicas y Naturales, Universidad Nacional de Río Cuarto, Agencia Postal N° 3, 5800 Río Cuarto, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, CABA C1425FQB, Argentina.
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Belmonte-Sánchez JR, Romero-González R, Arrebola FJ, Vidal JLM, Garrido Frenich A. An Innovative Metabolomic Approach for Golden Rum Classification Combining Ultrahigh-Performance Liquid Chromatography-Orbitrap Mass Spectrometry and Chemometric Strategies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:1302-1311. [PMID: 30618256 DOI: 10.1021/acs.jafc.8b05622] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
A comprehensive fingerprinting strategy for golden rum classification considering different categories such as fermentation barrel, raw material, and aging is provided, using a metabolomic fingerprinting approach. A nontarget fingerprinting of 30 different rums using liquid chromatography coupled to high-resolution mass spectrometry (Exactive Orbitrap mass analyzer, LC-HRMS) was applied. Principal component analysis (PCA) was used to assess the overall structure of the data and to identify potential outliers. Different chemometric analyses such as partial least-squares discriminant analysis (PLS-DA) were used. A variable importance in projection (VIP) selection method was applied to identify the most significant markers that allow group separation. Compounds related to aging and fermentation processes such as furfural derivates (e.g., hydroxymethylfurfural) and sugars (e.g., glucose, mannitol) were found as the most discriminant compounds (VIP threshold value >1.5). Suitable separation according to selected categories was achieved, and a classification ability of the models of close to 100% was achieved.
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Affiliation(s)
- José Raúl Belmonte-Sánchez
- Research Group "Analytical Chemistry of Contaminants", Department of Chemistry and Physics, Research Centre for Agricultural and Food Biotechnology (BITAL) , University of Almería , Agrifood Campus of International Excellence, ceiA3, E-04120 Almería , Spain
| | - Roberto Romero-González
- Research Group "Analytical Chemistry of Contaminants", Department of Chemistry and Physics, Research Centre for Agricultural and Food Biotechnology (BITAL) , University of Almería , Agrifood Campus of International Excellence, ceiA3, E-04120 Almería , Spain
| | - Francisco Javier Arrebola
- Research Group "Analytical Chemistry of Contaminants", Department of Chemistry and Physics, Research Centre for Agricultural and Food Biotechnology (BITAL) , University of Almería , Agrifood Campus of International Excellence, ceiA3, E-04120 Almería , Spain
| | - José Luis Martínez Vidal
- Research Group "Analytical Chemistry of Contaminants", Department of Chemistry and Physics, Research Centre for Agricultural and Food Biotechnology (BITAL) , University of Almería , Agrifood Campus of International Excellence, ceiA3, E-04120 Almería , Spain
| | - Antonia Garrido Frenich
- Research Group "Analytical Chemistry of Contaminants", Department of Chemistry and Physics, Research Centre for Agricultural and Food Biotechnology (BITAL) , University of Almería , Agrifood Campus of International Excellence, ceiA3, E-04120 Almería , Spain
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