1
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Li R, Men X, Li R, Liu T, Liang H, Fang F, Sun-Waterhouse D, Wang Y. Residue behaviors and dietary risk of cyazofamid in turnip, onion and romaine lettuce assessed by a QuEChERS-LC-MS/MS method. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2023.02.024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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2
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Contribution of critical doses of iprovalicarb, mepanipyrim and tetraconazole to the generation of volatile compounds from Monastrell-based wines. Food Chem 2023; 403:134324. [DOI: 10.1016/j.foodchem.2022.134324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 09/13/2022] [Accepted: 09/15/2022] [Indexed: 11/21/2022]
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3
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Giacomini RX, Barnes Rodrigues Cerqueira M, Primel EG, Garda-Buffon J. Monitoring of mycotoxins and pesticides in winemaking. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2023. [DOI: 10.1051/ctv/ctv20233801010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
This study monitored concentrations of both pesticides 2,4-dichlorophenoxyacetic acid (2,4-D) and procymidone, and mycotoxin ochratoxin A (OTA) in stages of the winemaking process. Sampling was carried out in the usual vinification process of red wine in a winery between the steps to obtain must and alcoholic fermentation. The highest transference of contaminants in the process occurred in the crushing step to 2,4-D (100%) and maceration to OTA and procymidone (100%). Removal of contaminants in the winemaking process corresponded to 100%, with a half-life (T1/2) longer for procymidone (216.5 h) and shorter for 2,4-D (38.5 h) and OTA (96 h). The processing factors (PFs) (0) for the contaminants, together with the data obtained, characterize winemaking as a process of reducing mycotoxin and pesticides. Results highlight the importance of fermentation to reduce contaminants and that yeasts promote detoxification
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Song B, Zhou Y, Zhan R, Zhu L, Chen H, Ma Z, Chen X, Lu Y. Effects of Different Pesticides on the Brewing of Wine Investigated by GC-MS-Based Metabolomics. Metabolites 2022; 12:metabo12060485. [PMID: 35736418 PMCID: PMC9228690 DOI: 10.3390/metabo12060485] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 05/13/2022] [Accepted: 05/18/2022] [Indexed: 02/04/2023] Open
Abstract
The application of pesticides is critical during the growth of high-quality grape for wine making. However, pesticide residues have significant influence on the wine flavor. In this study, gas chromatography-mass spectrometry (GC-MS) was performed and the obtained datasets were analyzed with multivariate statistical methods to investigate changes in flavor substances in wine during fermentation. The principal component analysis (PCA) score plot showed significant differences in the metabolites of wine treated with various pesticides. In trials using five pesticides (hexaconazole, difenoconazole, flutriafol, tebuconazole, and propiconazole), more than 86 metabolites were changed. Most of these metabolites were natural flavor compounds, like carbohydrates, amino acids, and short-chain fatty acids and their derivatives, which essentially define the appearance, aroma, flavor, and taste of the wine. Moreover, the five pesticides added to grape pulp exhibited different effects on the metabolic pathways, involving mainly alanine, aspartate and glutamate metabolism, butanoate metabolism, arginine, and proline metabolism. The results of this study will provide new insight into the potential impact of pesticide residues on the metabolites and sensory profile of wine during fermentation.
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5
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Feng S, Lu W, Jian Y, Chen Y, Meng R, Deng J, Liu Q, Yu T, Jin L, Yang X, Li Z, Jian W. Biocontrol Effect and Possible Mechanism of Food-Borne Sulfide 3-Methylthio-1-Propanol Against Botrytis cinerea in Postharvest Tomato. FRONTIERS IN PLANT SCIENCE 2021; 12:763755. [PMID: 34970281 PMCID: PMC8713891 DOI: 10.3389/fpls.2021.763755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Accepted: 10/25/2021] [Indexed: 06/14/2023]
Abstract
Botrytis cinerea is one of the most destructive fungal pathogens causing tremendous losses in fresh fruit or vegetables. 3-Methylthio-1-propanol (3-MP) is a naturally occurring food-borne sulfide, which is mainly used to increase the flavor in food. However, the potential application of 3-MP in the postharvest phase to manage fruit fungal diseases has not been explored. In this study, the antifungal activity of 3-MP against B. cinerea was evaluated, and the possible mechanism involved was explored. In vitro 3-MP treatment could effectively inhibit the mycelial growth, spore germination, and germ tube elongation of B. cinerea. 3-MP also impaired the spore viability and membrane integrity of B. cinerea as well as increased the leakage of nucleic acids, proteins, and malondialdehyde (MDA) in B. cinerea. In vivo 3-MP fumigation treatment inhibited the infection of B. cinerea on tomato fruits. Also, the fruits with 3-MP fumigation treatment exhibited higher antioxidant enzyme activity, lower MDA content, and a significant delay of induction of the expression of most of the stress-related genes when compared to the control group. Moreover, a cytotoxicity evaluation revealed that 3-MP had no toxicity to normal cells in a certain concentration range. Collectively, our research results will provide evidence for the development of food-borne sulfide 3-MP as a fungicide in food and agriculture and will provide an important reference for the formulation of B. cinerea biocontrol strategies.
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Affiliation(s)
- Shun Feng
- School of Life Sciences, Chongqing Normal University, Chongqing, China
- Key Laboratory of Plant Hormones and Development Regulation of Chongqing, School of Life Sciences, Chongqing University, Chongqing, China
| | - Wang Lu
- School of Life Sciences, Chongqing Normal University, Chongqing, China
- Key Laboratory of Plant Hormones and Development Regulation of Chongqing, School of Life Sciences, Chongqing University, Chongqing, China
| | - Yongfei Jian
- Key Laboratory of Plant Hormones and Development Regulation of Chongqing, School of Life Sciences, Chongqing University, Chongqing, China
| | - Yu Chen
- School of Life Sciences, Chongqing Normal University, Chongqing, China
| | - Run Meng
- College of Bioengineering, Chongqing University, Chongqing, China
| | - Jie Deng
- School of Life Sciences, Chongqing Normal University, Chongqing, China
| | - Qing Liu
- School of Life Sciences, Chongqing Normal University, Chongqing, China
| | - Tingting Yu
- School of Life Sciences, Chongqing Normal University, Chongqing, China
| | - Liang Jin
- Key Laboratory of Plant Hormones and Development Regulation of Chongqing, School of Life Sciences, Chongqing University, Chongqing, China
| | - Xingyong Yang
- School of Life Sciences, Chongqing Normal University, Chongqing, China
| | - Zhengguo Li
- Key Laboratory of Plant Hormones and Development Regulation of Chongqing, School of Life Sciences, Chongqing University, Chongqing, China
| | - Wei Jian
- School of Life Sciences, Chongqing Normal University, Chongqing, China
- Key Laboratory of Plant Hormones and Development Regulation of Chongqing, School of Life Sciences, Chongqing University, Chongqing, China
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Dolzhenko V, Kungurtseva O, Revkova M, Yurchenko Y, Aleynikova N. New fungicides for protecting vines infected with downy mildew. BIO WEB OF CONFERENCES 2021. [DOI: 10.1051/bioconf/20213404002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
This research paper presents the findings concerning the effectiveness of utilizing Pergado Zoks water dispersible granule (WDG) and Zorvec Encantia suspo-emulsion (SE) fungicides to protect grapevines against downy mildew. It shows that double or triple treatment of vines provides strong protection of the plants against the disease without adversely affecting vegetative growth of the crop. It has been proven that effective protection of vines against downy mildew through the use of Pergado Zoks WDGs and Zorvec Encantia SE has allowed for ensuring high crop-saving rate (up to 140%) as compared to control.
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The effect of two antifungal commercial formulations on the metabolism of a commercial Saccharomyces cerevisiae strain and their repercussion on fermentation evolution and phenylalanine catabolism. Food Microbiol 2020; 92:103554. [DOI: 10.1016/j.fm.2020.103554] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2019] [Revised: 03/10/2020] [Accepted: 05/27/2020] [Indexed: 02/06/2023]
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8
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Influence of Triazole Pesticides on Wine Flavor and Quality Based on Multidimensional Analysis Technology. Molecules 2020; 25:molecules25235596. [PMID: 33260751 PMCID: PMC7730357 DOI: 10.3390/molecules25235596] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 11/25/2020] [Accepted: 11/26/2020] [Indexed: 11/16/2022] Open
Abstract
Triazole pesticides are widely used to control grapevine diseases. In this study, we investigated the impact of three triazole pesticides-triadimefon, tebuconazole, and paclobutrazol-on the concentrations of wine aroma compounds. All three triazole pesticides significantly affected the ester and acid aroma components. Among them, paclobutrazol exhibited the greatest negative influence on the wine aroma quality through its effect on the ester and acid aroma substances, followed by tebuconazole and triadimefon. Qualitative and quantitative analysis by solid-phase micro-extraction gas chromatography coupled with mass spectrometry revealed that the triazole pesticides also changed the flower and fruit flavor component contents of the wines. This was attributed to changes in the yeast fermentation activity caused by the pesticide residues. The study reveals that triazole pesticides negatively impact on the volatile composition of wines with a potential undesirable effect on wine quality, underlining the desirability of stricter control by the food industry over pesticide residues in winemaking.
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Sarker A, Lee SH, Kwak SY, Nam AJ, Kim HJ, Kim JE. Residue Monitoring and Risk Assessment of Cyazofamid and Its Metabolite in Korean Cabbage Under Greenhouse Conditions. BULLETIN OF ENVIRONMENTAL CONTAMINATION AND TOXICOLOGY 2020; 105:595-601. [PMID: 32862252 DOI: 10.1007/s00128-020-02972-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/02/2020] [Accepted: 08/13/2020] [Indexed: 06/11/2023]
Abstract
The residual characteristics and risk assessment with respect to cyazofamid and its metabolite 4-chloro-5-p-tolylimidazole-2-carbonitrile were monitored in case of Korean cabbage at different preharvest intervals during a greenhouse trial. The 0.02 kg a.i/ha of cyazofamid was sprayed twice on seven-day intervals (i.e., on day 0, 7, 14, and 21 before harvest). The liquid chromatography-tandem mass spectrometry analysis was used to monitor the residual amount of fungicide. The matrix-matched calibration curves with respect to the cyazofamid in Korean cabbage exhibited good linearity (R2 ≥ 0.999) and acceptable recoveries of 84.1%-114.9%. The biological half-life of cyazofamid in Korean cabbage was 3.18 days. During the treatment, the preharvest residue of cyazofamid in Korean cabbage 14 days before harvest (0.80 mg/kg) was lower than that specified by the MFDS-MRL (Ministry of Food and Drug Safety-Maximum Residue Limit, 2.0 mg/kg) and should be recommended as the safe preharvest-interval application limit. The hazard quotient showed low toxicity (70.58%) during the risk assessment study of cyazofamid.
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Affiliation(s)
- Aniruddha Sarker
- School of Applied Biosciences, College of Agriculture and Life Sciences, Kyungpook National University, Daegu, 41566, Korea
- Department of Soil Science, Faculty of Agriculture, EXIM Bank Agricultural University Bangladesh (EBAUB), Chapainawabganj, Bangladesh
| | - Sang-Hyeob Lee
- School of Applied Biosciences, College of Agriculture and Life Sciences, Kyungpook National University, Daegu, 41566, Korea
| | - Se-Yeon Kwak
- School of Applied Biosciences, College of Agriculture and Life Sciences, Kyungpook National University, Daegu, 41566, Korea
| | - Ae-Ji Nam
- School of Applied Biosciences, College of Agriculture and Life Sciences, Kyungpook National University, Daegu, 41566, Korea
| | - Hyo-Jeong Kim
- School of Applied Biosciences, College of Agriculture and Life Sciences, Kyungpook National University, Daegu, 41566, Korea
| | - Jang-Eok Kim
- School of Applied Biosciences, College of Agriculture and Life Sciences, Kyungpook National University, Daegu, 41566, Korea.
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Sieiro-Sampedro T, Briz-Cid N, Pose-Juan E, Figueiredo-González M, González-Barreiro C, Simal-Gándara J, Cancho-Grande B, Rial-Otero R. Tetraconazole alters the methionine and ergosterol biosynthesis pathways in Saccharomyces yeasts promoting changes on volatile derived compounds. Food Res Int 2020; 130:108930. [DOI: 10.1016/j.foodres.2019.108930] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 12/16/2019] [Accepted: 12/17/2019] [Indexed: 01/23/2023]
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11
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Sieiro-Sampedro T, Pose-Juan E, Briz-Cid N, Figueiredo-González M, Torrado-Agrasar A, González-Barreiro C, Simal-Gandara J, Cancho-Grande B, Rial-Otero R. Mepanipyrim residues on pasteurized red must influence the volatile derived compounds from Saccharomyces cerevisiae metabolism. Food Res Int 2019; 126:108566. [DOI: 10.1016/j.foodres.2019.108566] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 07/01/2019] [Accepted: 07/14/2019] [Indexed: 12/14/2022]
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12
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Sieiro-Sampedro T, Figueiredo-González M, González-Barreiro C, Simal-Gandara J, Cancho-Grande B, Rial-Otero R. Impact of mepanipyrim and tetraconazole in Mencía wines on the biosynthesis of volatile compounds during the winemaking process. Food Chem 2019; 300:125223. [DOI: 10.1016/j.foodchem.2019.125223] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2019] [Revised: 07/17/2019] [Accepted: 07/21/2019] [Indexed: 02/02/2023]
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13
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Costa CLDA, Cerqueira MBR, Garda-Buffon J. Kresoxim-methyl and famoxadone as activators of toxigenic potential of Aspergillus carbonarius. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2019; 36:1860-1870. [PMID: 31599694 DOI: 10.1080/19440049.2019.1670869] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
Ochratoxin A (OTA) is a secondary metabolite produced by filamentous fungi species belonging to the genera Penicillium and Aspergillus. The contamination of grapes by ochratoxigenic species occurs worldwide in regions of tropical and temperate climates. Better control of fungal growth is achieved through good cultural practice and proper selection of fungicides. Kresoxim-methyl and famoxadone are the most common fungicides used in vineyards. This study aimed at analysing the OTA production and toxigenic potential of Aspergillus carbonarius under fungicide treatment with famoxadone and kresoxim-methyl. The growth rate of A. carbonarius was evaluated by measuring the glucosamine content and the diameter of the fungal colonies. OTA production was quantified by HPLC analysis. The treatment with fungicides, kresoxim-methyl and famoxadone, significantly reduced the fungal growth, by 76% and 60%, respectively. However, the mycotoxin production was greater in the fungicide-treated groups than the control group, showing that even though the fungicides were effective in controlling fungal growth, they were ineffective against mycotoxin production.
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Affiliation(s)
- Carmen Luiza De Azevedo Costa
- Mycotoxin and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Rio Grande, Rio Grande do Sul, Brazil
| | - Maristela Barnes Rodrigues Cerqueira
- Mycotoxin and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Rio Grande, Rio Grande do Sul, Brazil
| | - Jaqueline Garda-Buffon
- Mycotoxin and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Rio Grande, Rio Grande do Sul, Brazil
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14
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Determination of Valifenalate in Grape, Vegetables, and Soil Using Ultrahigh Performance Liquid Chromatography Tandem Mass Spectrometry and Exploration of Its Degradation Behavior in Grape Field. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1399-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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15
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Briz-Cid N, Castro-Sobrino L, Rial-Otero R, Cancho-Grande B, Simal-Gándara J. Fungicide residues affect the sensory properties and flavonoid composition of red wine. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.12.021] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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16
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Influence of matrix on the bioavailability of nine fungicides in wine grape and red wine. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-017-3031-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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17
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Niu Y, Kong J, Xiao Z, Chen F, Ma N, Zhu J. Characterization of odor-active compounds of various Chinese “Wuliangye” liquors by gas chromatography–olfactometry, gas chromatography–mass spectrometry and sensory evaluation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1309549] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Yunwei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China
| | - Jiali Kong
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China
| | - Zuobing Xiao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China
- Shanghai Research Institute of Fragrance and Flavor Industry, Shanghai Institute of Technology, Shanghai, PR China
| | - Feng Chen
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, USA
| | - Ning Ma
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China
| | - Jiancai Zhu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China
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18
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He YN, Ning PF, Yue TX, Zhang ZW. Volatile profiles of Cabernet Gernischet wine under rain-shelter cultivation and open-field cultivation using solid-phase micro-extraction–gas chromatography/mass spectrometry. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1174711] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Yan-Nan He
- College of Enology, Northwest A&F University, Yangling, Shaanxi, China
| | - Peng-Fei Ning
- College of Enology, Northwest A&F University, Yangling, Shaanxi, China
| | - Tai-Xin Yue
- College of Enology, Northwest A&F University, Yangling, Shaanxi, China
| | - Zhen-Wen Zhang
- College of Enology, Northwest A&F University, Yangling, Shaanxi, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi, China
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19
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Xu Z, Zhang C, Yu J, Zhang C, Wu M, He H, Zhu Y, Lou F, Wu Y, Wang Y, Chen L, Zhao H, Wang Q, Cai L. Field investigations of dissipations and residues of cyazofamid in soil and tomato: risk assessment of human exposure to cyazofamid via tomato intake. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2017; 24:3483-3492. [PMID: 27878481 DOI: 10.1007/s11356-016-8106-y] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/08/2016] [Accepted: 11/14/2016] [Indexed: 06/06/2023]
Abstract
Cyazofamid, as a fungicide of the novel cyanoimidazole chemical class, has been widely used to control tomato late blight. Understanding of cyazofamid residues in environment and crops is an essential prerequisite for its risk assessment. In this study, field investigations in four typical tomato-producing areas were conducted to explore the dissipation kinetics and residues of cyazofamid and its primary metabolite 4-chloro-5-p-tolylimidazole-2-carbonitrile (CCIM) in soil and tomato. A robust method using QuEChERS coupled with liquid chromatography-tandem mass spectrometry (LC-MS/MS) was developed for simultaneous analysis of cyazofamid and CCIM, with limits of quantification of 0.33 and 3.8 μg/kg, respectively. Field trials showed that the half-lives of cyazofamid were 3.6-6.9 days in soil and 12.2-18.3 days in tomato. The total residues of cyazofamid and CCIM in tomato collected at three time intervals were all below 0.5 mg/kg. Moreover, the potential risks of total residues via tomato intake to ten population subgroups were evaluated. We found that the risk quotient values were all generally low (0.13-1.3%), indicating that the recommended dose of cyazofamid on tomato will not result in a consumer exposure exceeding the toxicological reference value. Here, the results of field investigation provided important information for further understanding the behavior and risk of cyazofamid in the natural environment.
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Affiliation(s)
- Zhenlan Xu
- State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control, MOA Key Lab for Pesticide Residue Detection, Institute of Quality and Standard for Agro-Products, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, China.
| | - Changpeng Zhang
- State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control, MOA Key Lab for Pesticide Residue Detection, Institute of Quality and Standard for Agro-Products, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, China
| | - Jianzhong Yu
- State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control, MOA Key Lab for Pesticide Residue Detection, Institute of Quality and Standard for Agro-Products, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, China
| | - Chunrong Zhang
- State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control, MOA Key Lab for Pesticide Residue Detection, Institute of Quality and Standard for Agro-Products, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, China
| | - Min Wu
- State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control, MOA Key Lab for Pesticide Residue Detection, Institute of Quality and Standard for Agro-Products, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, China
| | - Hongmei He
- State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control, MOA Key Lab for Pesticide Residue Detection, Institute of Quality and Standard for Agro-Products, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, China
| | - Yahong Zhu
- State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control, MOA Key Lab for Pesticide Residue Detection, Institute of Quality and Standard for Agro-Products, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, China
| | - Fangyuan Lou
- State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control, MOA Key Lab for Pesticide Residue Detection, Institute of Quality and Standard for Agro-Products, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, China
| | - Yuanyuan Wu
- State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control, MOA Key Lab for Pesticide Residue Detection, Institute of Quality and Standard for Agro-Products, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, China
| | - Yanhua Wang
- State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control, MOA Key Lab for Pesticide Residue Detection, Institute of Quality and Standard for Agro-Products, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, China
| | - Liezhong Chen
- State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control, MOA Key Lab for Pesticide Residue Detection, Institute of Quality and Standard for Agro-Products, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, China
| | - Hua Zhao
- State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control, MOA Key Lab for Pesticide Residue Detection, Institute of Quality and Standard for Agro-Products, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, China
| | - Qiang Wang
- State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control, MOA Key Lab for Pesticide Residue Detection, Institute of Quality and Standard for Agro-Products, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, China
| | - Leiming Cai
- State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control, MOA Key Lab for Pesticide Residue Detection, Institute of Quality and Standard for Agro-Products, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, China.
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20
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Kong Z, Li M, An J, Chen J, Bao Y, Francis F, Dai X. The fungicide triadimefon affects beer flavor and composition by influencing Saccharomyces cerevisiae metabolism. Sci Rep 2016; 6:33552. [PMID: 27629523 PMCID: PMC5024320 DOI: 10.1038/srep33552] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2016] [Accepted: 08/24/2016] [Indexed: 12/13/2022] Open
Abstract
Despite the fact that beer is produced on a large scale, the effects of pesticide residues on beer have been rarely investigated. In this study, we used micro-brewing settings to determine the effect of triadimefon on the growth of Saccharomyces cerevisiae and beer flavor. The yeast growth in medium was significantly inhibited (45%) at concentrations higher than 5 mg L(-1), reaching 80% and 100% inhibition at 10 mg L(-1) and 50 mg L(-1), respectively. There were significant differences in sensory quality between beer samples fermented with and without triadimefon based on data obtained with an electronic tongue and nose. Such an effect was most likely underlain by changes in yeast fermentation activity, including decreased utilization of maltotriose and most amino acids, reduced production of isobutyl and isoamyl alcohols, and increased ethyl acetate content in the fungicide treated samples. Furthermore, yeast metabolic profiling by phenotype microarray and UPLC/TOF-MS showed that triadimefon caused significant changes in the metabolism of glutathione, phenylalanine and sphingolipids, and in sterol biosynthesis. Thus, triadimefon negatively affects beer sensory qualities by influencing the metabolic activity of S. cerevisiae during fermentation, emphasizing the necessity of stricter control over fungicide residues in brewing by the food industry.
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Affiliation(s)
- Zhiqiang Kong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing/Laboratory of Agro-products Quality Safety Risk Assessment, Ministry of Agriculture, Beijing 100193, P. R. China
- Functional and Evolutionary Entomology, Gembloux Agro-Bio-Tech, University of Liège, Passage des Déportés 2, 5030 Gembloux, Belgium
| | - Minmin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing/Laboratory of Agro-products Quality Safety Risk Assessment, Ministry of Agriculture, Beijing 100193, P. R. China
| | - Jingjing An
- College of Food Science, Northeast Agricultural University, Key Laboratory of Dairy Science, Ministry of Education, Harbin 150030, China
| | - Jieying Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing/Laboratory of Agro-products Quality Safety Risk Assessment, Ministry of Agriculture, Beijing 100193, P. R. China
| | - Yuming Bao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing/Laboratory of Agro-products Quality Safety Risk Assessment, Ministry of Agriculture, Beijing 100193, P. R. China
| | - Frédéric Francis
- Functional and Evolutionary Entomology, Gembloux Agro-Bio-Tech, University of Liège, Passage des Déportés 2, 5030 Gembloux, Belgium
| | - Xiaofeng Dai
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing/Laboratory of Agro-products Quality Safety Risk Assessment, Ministry of Agriculture, Beijing 100193, P. R. China
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Rodríguez-Cabo T, Rodríguez I, Ramil M, Silva A, Cela R. Multiclass semi-volatile compounds determination in wine by gas chromatography accurate time-of-flight mass spectrometry. J Chromatogr A 2016; 1442:107-17. [DOI: 10.1016/j.chroma.2016.03.005] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2016] [Accepted: 03/01/2016] [Indexed: 10/22/2022]
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22
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Noguerol-Pato R, Fernández-Cruz T, Sieiro-Sampedro T, González-Barreiro C, Cancho-Grande B, Cilla-García DA, García-Pastor M, Martínez-Soria MT, Sanz-Asensio J, Simal-Gándara J. Dissipation of Fungicide Residues during Winemaking and Their Effects on Fermentation and the Volatile Composition of Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1344-1354. [PMID: 26808836 DOI: 10.1021/acs.jafc.5b05187] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The effects of four fungicides commonly used for the control of fungal diseases in vines and grapes in the course of winemaking were tested. The concentration of fungicide residues was monitored throughout the process to establish their kinetics of dissipation. In all cases the percentages of dissipation were >68%, which shows the detoxificant effect of the winemaking process. On the other hand, the effect of the fungicide residues on the aroma composition of Tempranillo red wines was tested. To evaluate possible modifications on the aroma profile of wines, seven odorant series (ripe fruits, fresh fruits, lactic, floral, spicy, vinous, and herbaceous) were built from the odor activity values (OAVs) obtained for each volatile compound. Ripe fruits and fresh fruits were the major aromatic attributes in all Tempranillo red wines. These two odorant series registered the highest variations in their total OAVs with respect to the control wine, especially with the application of boscalid + kresoxim-methyl into vines, leading to a decrease in the ripe fruit and fresh fruit nuances of the resulting wines. Moreover, when the effect of these fungicides on the aroma of Tempranillo red wines was compared throughout two years (2012 and 2013), wines elaborated from grapes treated in the field with boscalid + kresoxim-methyl in 2013 displayed the highest variation in aroma profile with respect to control wine.
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Affiliation(s)
- Raquel Noguerol-Pato
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo , E-32004 Ourense, Spain
| | - Tania Fernández-Cruz
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo , E-32004 Ourense, Spain
| | - Thais Sieiro-Sampedro
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo , E-32004 Ourense, Spain
| | - Carmen González-Barreiro
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo , E-32004 Ourense, Spain
| | - Beatriz Cancho-Grande
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo , E-32004 Ourense, Spain
| | - Diego-Augusto Cilla-García
- Analytical Chemistry Group, Chemistry Department, Faculty of Sciences, University of La Rioja , E-26006 Logroño, Spain
| | - María García-Pastor
- Analytical Chemistry Group, Chemistry Department, Faculty of Sciences, University of La Rioja , E-26006 Logroño, Spain
| | - María-Teresa Martínez-Soria
- Analytical Chemistry Group, Chemistry Department, Faculty of Sciences, University of La Rioja , E-26006 Logroño, Spain
| | - Jesús Sanz-Asensio
- Analytical Chemistry Group, Chemistry Department, Faculty of Sciences, University of La Rioja , E-26006 Logroño, Spain
| | - Jesús Simal-Gándara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo , E-32004 Ourense, Spain
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23
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Xiao Z, Fan B, Niu Y, Wu M, Liu J, Ma S. Characterization of odor-active compounds of various Chrysanthemum essential oils by gas chromatography-olfactometry, gas chromatography-mass spectrometry and their correlation with sensory attributes. J Chromatogr B Analyt Technol Biomed Life Sci 2015; 1009-1010:152-62. [PMID: 26735711 DOI: 10.1016/j.jchromb.2015.12.029] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2015] [Revised: 11/11/2015] [Accepted: 12/17/2015] [Indexed: 11/17/2022]
Abstract
Volatiles of five kinds of Chrysanthemum essential oils with different manufactures were characterized by descriptive sensory analysis, gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS) and statistics analysis. Six sensory attributes (floral, woody, grassy, fruity, sour and minty) were selected to assess Chrysanthemum essential oils. A total of 38 volatile compounds were detected and quantified using standard substances by GC-O and GC-MS. Terpenes constituted the largest chemical group among the volatiles of the essential oils. Then partial least squares regression (PLSR) was used to elucidate the relationship between sensory attributes and aroma compounds. The result showed that α-pinene, β-thujene, α-terpinolen, β-cubebene, caryophyllene, (Z)β-farnesene, (-)-spathulenol, linalool, camphor, camphene, 4-terpineol, Z-citral and 4-isopropyltoluene were typical aroma compounds covaried with characteristic aroma of Chrysanthemum essential oils.
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Affiliation(s)
- Zuobing Xiao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China; Shanghai Research Institute of Fragrance & Flavor Industry, Shanghai 200232, PR China
| | - Binbin Fan
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Yunwei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
| | - Minling Wu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Junhua Liu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Shengtao Ma
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
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24
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Bavol D, Zima J, Barek J, Dejmkova H. Voltammetric Determination of Cymoxanil and Famoxadone at Different Types of Carbon Electrodes. ELECTROANAL 2015. [DOI: 10.1002/elan.201500633] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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25
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Baiano A, Mentana A, Quinto M, Centonze D, Longobardi F, Ventrella A, Agostiano A, Varva G, De Gianni A, Terracone C, Del Nobile MA. The effect of in-amphorae aging on oenological parameters, phenolic profile and volatile composition of Minutolo white wine. Food Res Int 2015; 74:294-305. [DOI: 10.1016/j.foodres.2015.04.036] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2015] [Revised: 04/13/2015] [Accepted: 04/18/2015] [Indexed: 10/23/2022]
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26
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Noguerol-Pato R, Sieiro-Sampedro T, González-Barreiro C, Cancho-Grande B, Simal-Gándara J. Evaluation of the effect of fenhexamid and mepanipyrim in the volatile composition of Tempranillo and Graciano wines. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.02.025] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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27
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Oliva J, Martínez-Gil A, Lorenzo C, Cámara M, Salinas M, Barba A, Garde-Cerdán T. Influence of the use of fungicides on the volatile composition of Monastrell red wines obtained from inoculated fermentation. Food Chem 2015; 170:401-6. [DOI: 10.1016/j.foodchem.2014.08.056] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2014] [Accepted: 08/12/2014] [Indexed: 10/24/2022]
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28
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Regueiro J, López-Fernández O, Rial-Otero R, Cancho-Grande B, Simal-Gándara J. A Review on the Fermentation of Foods and the Residues of Pesticides—Biotransformation of Pesticides and Effects on Fermentation and Food Quality. Crit Rev Food Sci Nutr 2014; 55:839-63. [DOI: 10.1080/10408398.2012.677872] [Citation(s) in RCA: 76] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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29
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Lee H, Kim E, Lee JH, Sung JH, Choi H, Kim JH. Analysis of cyazofamid and its metabolite in the environmental and crop samples using LC-MS/MS. BULLETIN OF ENVIRONMENTAL CONTAMINATION AND TOXICOLOGY 2014; 93:586-590. [PMID: 25173365 DOI: 10.1007/s00128-014-1369-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2014] [Accepted: 08/23/2014] [Indexed: 06/03/2023]
Abstract
A rapid and robust LC-MS/MS method for the analysis of cyazofamid and its metabolite, 4-chloro-5-p-tolylimidazole-2-carbonitrile (CCIM), in environmental samples (soil and water) and a variety of crops (apple, mandarin, Kimchi cabbage, green pepper, potato and soybean) was established in this study. Those compounds were analyzed by selected reaction monitoring with electrospray ionization (positive mode) on LC-MS/MS. Method limit of quantitations were 2 ng g(-1) (cyazofamid) and 5 ng g(-1) (CCIM) for soil/crop samples, while 0.02 ng mL(-1) (cyazofamid) and 0.05 ng mL(-1) (CCIM) were achieved for water samples. Matrix effect (%) was different depending on sample matrices. For recovery tests, soil/crop samples were treated with QuEChERS method and water samples were extracted with dichloromethane. The recoveries of target analytes in the environmental and crop samples were 80.2 %-105.1 % for cyazofamid and 75.1 %-99.1 % for CCIM (coefficients of variation; ≤16.4 %).
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Affiliation(s)
- Hyeri Lee
- Environmental Measurement and Analysis Center, National Institute of Environmental Research, Incheon, 404-708, Republic of Korea
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30
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Vitalini S, Ruggiero A, Rapparini F, Neri L, Tonni M, Iriti M. The application of chitosan and benzothiadiazole in vineyard (Vitis vinifera L. cv Groppello Gentile) changes the aromatic profile and sensory attributes of wine. Food Chem 2014; 162:192-205. [DOI: 10.1016/j.foodchem.2014.04.040] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2013] [Revised: 04/06/2014] [Accepted: 04/10/2014] [Indexed: 12/26/2022]
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31
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A critical review on extraction techniques and gas chromatography based determination of grapevine derived sesquiterpenes. Anal Chim Acta 2014; 846:8-35. [DOI: 10.1016/j.aca.2014.05.049] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2014] [Revised: 05/12/2014] [Accepted: 05/27/2014] [Indexed: 12/17/2022]
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32
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Tseng WC, Chu SP, Kong PH, Huang CK, Chen JH, Chen PS, Huang SD. Water with low concentration of surfactant in dispersed solvent-assisted emulsion dispersive liquid-liquid microextraction for the determination of fungicides in wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9059-9065. [PMID: 25152072 DOI: 10.1021/jf5036096] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
A sample preparation method, dispersive liquid-liquid microextraction assisted by an emulsion with low concentration of a surfactant in water and dispersed solvent coupled with gas chromatography-mass spectrometry, was developed for the analysis of the fungicides cyprodinil, procymidone, fludioxonil, flusilazole, benalaxyl, and tebuconazole in wine. A microsyringe was used to withdraw and discharge a mixture of extraction solvent and 240 μL of an aqueous solution of Triton X-100 (the dispersed agent) four times within 10 s to form a cloudy emulsion in the syringe. This emulsion was then injected into a 5 mL wine sample spiked with all of the above fungicides. The total extraction time was approximately 0.5 min. Under optimum conditions using 1-octanol (12 μL) as extraction solvent, the linear range of the method in analysis of all six fungicides was 0.05-100 μg L(-1), and the limit of detection ranged from 0.013 to 0.155 μg L(-1). The absolute recoveries (n = 3) and relative recoveries (n = 3) were 30-83 and 81-108% for white wine at 0.5, 5, and 5 μg L(-1), and 30-92 and 81-110% for red wine, respectively. The intraday (n = 7) and interday (n = 6) relative standard deviations ranged from 4.4 to 8.8% and from 4.3 to 11.2% at 0.5 μg L(-1), respectively. The method achieved high enrichment factors. It is an alternative sample preparation technique with good performance.
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Affiliation(s)
- Wan-Chi Tseng
- Department of Chemistry, National Tsing Hua University , Hsinchu 30013, Taiwan
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33
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Effect on the aroma profile of Graciano and Tempranillo red wines of the application of two antifungal treatments onto vines. Molecules 2014; 19:12173-93. [PMID: 25123185 PMCID: PMC6271956 DOI: 10.3390/molecules190812173] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2014] [Revised: 07/29/2014] [Accepted: 08/06/2014] [Indexed: 11/16/2022] Open
Abstract
The effect of two antifungals (boscalid + kresoxim-methyl and metrafenone) applied onto vines under Good Agricultural Practices (GAPs) on the volatile composition of Tempranillo and Graciano red wines was studied. Changes in aroma profile in the wines were assessed from the combined odour activity values (OAVs) for the volatile compounds in each of seven different odorant series (viz., ripe fruits, fresh fruits, lactic, floral, vinous, spicy and herbaceous). Graciano wines obtained from grapes treated with the antifungals exhibited markedly increased concentrations of varietal volatile compounds (monoterpenes and C13-norisoprenoids) and aldehydes, and decreased concentrations of acetates and aromatic alcohols. By contrast, the concentrations of volatile compounds in Tempranillo wines showed different changes depending on the fungicide applied. Also, the aroma profiles of wines obtained from treated grapes were modified, particularly the ripe fruit nuances in Graciano wines. The OAV of this odorant series underwent an increase by more than 60% with respect to the control wine as a result of the increase of β-damascenone concentration (which imparts wine a dry plum note). The aroma profile of Tempranillo red wines containing metrafenone residues exhibited marked changes relative to those from untreated grapes.
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34
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González-Barreiro C, Rial-Otero R, Cancho-Grande B, Simal-Gándara J. Wine Aroma Compounds in Grapes: A Critical Review. Crit Rev Food Sci Nutr 2014; 55:202-18. [DOI: 10.1080/10408398.2011.650336] [Citation(s) in RCA: 155] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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35
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Brycht M, Skrzypek S, Nosal-Wiercińska A, Smarzewska S, Guziejewski D, Ciesielski W, Burnat B, Leniart A. The new application of renewable silver amalgam film electrode for the electrochemical reduction of nitrile, cyazofamid, and its voltammetric determination in the real samples and in a commercial formulation. Electrochim Acta 2014. [DOI: 10.1016/j.electacta.2014.04.143] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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36
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Influence of new generation fungicides on Saccharomyces cerevisiae growth, grape must fermentation and aroma biosynthesis. Food Chem 2014; 146:234-41. [DOI: 10.1016/j.foodchem.2013.09.058] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2013] [Revised: 09/06/2013] [Accepted: 09/09/2013] [Indexed: 11/18/2022]
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37
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Xiao Z, Yu D, Niu Y, Chen F, Song S, Zhu J, Zhu G. Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose. J Chromatogr B Analyt Technol Biomed Life Sci 2013; 945-946:92-100. [PMID: 24333641 DOI: 10.1016/j.jchromb.2013.11.032] [Citation(s) in RCA: 125] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2013] [Revised: 11/11/2013] [Accepted: 11/17/2013] [Indexed: 11/17/2022]
Abstract
Aroma composition of five Chinese premium famous liquors with different origins and liquor flavor types was characterized by gas chromatography-mass spectrometry (GC-MS) and flash gas chromatographic electronic nose system. Eighty-six aroma compounds were identified, including 5 acids, 34 esters, 10 alcohols, 9 aldehydes, 4 ketones, 4 phenols, and 10 nitrous and sulfuric compounds. To investigate possible correlation between aroma compounds identified by GC-MS and sensory attributes, multivariate ANOVA-PLSR (APLSR) was performed. It turned out that there were 30 volatile composition, ethyl acetate, ethyl propanoate, ethyl 2-methyl butanoate, ethyl 3-methyl butanoate, ethyl lactate, ethyl benzenacetate, 3-methylbutyl acetate, hexyl acetate, 3-methyl-1-butanol, 1-heptanol, phenylethyl alcohol, acetaldehyde, 1,1-diethoxy-3-methyl butane, furfural, benzaldehyde, 5-methyl-2-furanal, 2-octanone, 2-n-butyl furan, dimethyl trisulfied and 2,6-dimethyl pyrazine, ethyl nonanoate, isopentyl hexanoate, octanoic acid, ethyl 5-methyl hexanoate, 2-phenylethyl acetate,ethyl oleate, propyl hexanoate, butanoic acid and phenol, ethyl benzenepropanoate, which showed good coordination with Chinese liquor characteristics. The multivariate structure of this electronic nose responses was then processed by principal component analysis (PCA) and hierarchical cluster analysis (HCA). According to the obtained results, GC-MS and electronic nose can be used for the differentiation of the liquor origins and flavor types.
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Affiliation(s)
- Zuobing Xiao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Dan Yu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Yunwei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
| | - Feng Chen
- Department of Food, Nutrition and Packaging Sciences, Clemson University, SC 29634, United States
| | - Shiqing Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Jiancai Zhu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Guangyong Zhu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
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38
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Influence of volatile thiols in the development of blackcurrant aroma in red wine. Food Chem 2013; 142:242-8. [PMID: 24001837 DOI: 10.1016/j.foodchem.2013.07.024] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2013] [Revised: 06/27/2013] [Accepted: 07/03/2013] [Indexed: 11/21/2022]
Abstract
A strong blackcurrant aroma was recently perceived in some red wines originating from the same appellation. Varietal thiols such as 4-mercapto-4-methyl-2-pentanone (4MMP), 3-(mercapto)hexyl acetate (3MHA) and 3-mercapto-1-hexanol (3MH) are compounds potentially responsible for the development of this aroma. In order to demonstrate the correlation between thiols concentrations in red wines and blackcurrant aroma intensity, a multiple variable analysis was realised with thiols concentrations obtained by chemical analysis and blackcurrant aroma intensities obtained by descriptive sensory analysis. The 4MMP concentration was very well correlated to the blackcurrant aroma, and 3MHA and 3MH present at high concentrations act as enhancers of the perception of this aroma. This correlation was further supported after performing a sensory comparison by classification test. The different factors that could impact on the development of blackcurrant aroma in red wine were discussed.
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39
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Chen H, Liu X, Yang D, Yin P. Degradation pattern of gibberellic acid during the whole process of tea production. Food Chem 2013; 138:976-81. [DOI: 10.1016/j.foodchem.2012.10.110] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2012] [Revised: 10/16/2012] [Accepted: 10/19/2012] [Indexed: 10/27/2022]
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40
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Bruno TJ, Nichols JE. Method and apparatus for pyrolysis—Porous layer open tubular column—Cryoadsorption headspace sampling and analysis. J Chromatogr A 2013; 1286:192-9. [DOI: 10.1016/j.chroma.2013.02.047] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2013] [Revised: 02/15/2013] [Accepted: 02/15/2013] [Indexed: 11/16/2022]
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41
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Rey-Salgueiro L, Gosálbez-García A, Pérez-Lamela C, Simal-Gándara J, Falqué-López E. Training of panellists for the sensory control of bottled natural mineral water in connection with water chemical properties. Food Chem 2013; 141:625-36. [PMID: 23768403 DOI: 10.1016/j.foodchem.2013.02.093] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2012] [Revised: 02/21/2013] [Accepted: 02/23/2013] [Indexed: 11/24/2022]
Abstract
As bottled mineral water market is increasing in the world (especially in emergent and developed countries), the development of a simple protocol to train a panel to evaluate sensory properties would be a useful tool for natural drinking water industry. A sensory protocol was developed to evaluate bottled natural mineral water (17 still and 10 carbonated trademarks). The tasting questionnaire included 13 attributes for still water plus overall impression and they were sorted by: colour hues, transparency and brightness, odour/aroma and taste/flavour/texture and 2 more for carbonated waters (bubbles and effervescence). The training lasted two months with, at least, 10 sessions, was adequate to evaluate bottled natural mineral water. To confirm the efficiency of the sensory training procedure two sensory groups formed the whole panel. One trained panel (6 persons) and one professional panel (6 sommeliers) and both participated simultaneously in the water tasting evaluation of 3 sample lots. Similar average scores obtained from trained and professional judges, with the same water trademarks, confirmed the usefulness of the training protocol. The differences obtained for trained panel in the first lot confirm the necessity to train always before a sensory procedure. A sensory water wheel is proposed to guide the training in bottled mineral water used for drinking, in connection with their chemical mineral content.
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Affiliation(s)
- Ledicia Rey-Salgueiro
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain
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42
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Floral, spicy and herbaceous active odorants in Gran Negro grapes from shoulders and tips into the cluster, and comparison with Brancellao and Mouratón varieties. Food Chem 2012; 135:2771-82. [PMID: 22980871 DOI: 10.1016/j.foodchem.2012.06.104] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2011] [Revised: 04/23/2012] [Accepted: 06/27/2012] [Indexed: 11/22/2022]
Abstract
Within the framework of a more and more competitive market, the opportunity to obtain different wines from the same variety cultivated in the same vineyard is becoming of increasing importance. In this study the presence of aroma compounds in Gran Negro (Vitis vinifera L.) grapes was investigated in order to obtain its aroma potential fingerprint taking into consideration the separation of apical (tips) and basal (shoulders) berries of the clusters. In the final stages of maturation, differences were searched in the probable alcohol content, total acidity of the must, as well as in the aromatic composition of skin and flesh from shoulder and cluster tip berries. A GC-MS method was used to determine the aromatic composition. The obtained results showed that there was variability for their aromatic composition. These results are promising for those wine cellars that are considering the separation of berries from tips and shoulders of the clusters for the elaboration of wines with different qualities. For the berries from the tips of the clusters, aromatic alcohols and volatile phenols were mainly found in the flesh (15 and 2 times higher than in the skin, respectively); whereas aldehydes and C6 alcohols were mainly in the skin (4 and 3 times higher than in the flesh, respectively). For this reason, it could be recommended to separate berry skin before enzymatic maceration of the berry flesh must. For the berries from the shoulders of the clusters, the group of volatile phenols showed 2 times more concentration in the skin than in the flesh; it could be recommended to maintain berry skin during enzymatic maceration of the must. Overall, the tips showed a 40% lower level of C6 alcohols (contributing to herbaceous nuances). These results from Gran Negro were compared with those of Brancellao and Mouratón cultivars.
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Establishment of analytical method for cyazofamid residue in apple, mandarin, korean cabbage, green pepper, potato and soybean. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13765-012-1042-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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