An accurate single-step LLE method using keeper solvent for quantification of trace amounts of sotolon in Port and white table wines by HPLC-DAD

Decoding the key compounds responsible for the empty cup aroma of soy sauce aroma type baijiu

The empty cup aroma in soy sauce aroma type baijiu (SSB) is distinct, but the specific compounds responsible for its unique aroma remain unknown. The aroma characteristics of SSB and the empty cup were investigated using molecular sensory science. Fifty-three and 27 aroma active compounds were identified in SSB and empty cup aroma, respectively. AEDA of the empty cup showed ethyl 3-phenylpropanoate, phenylethyl alcohol, sotolon, p-cresol, and 2,3-dimethyl-5-ethyl pyrazine could be the most important aroma contributors to the empty cup aroma due to their high FD values. Sotolon, characterized by its seasoning-like and herbal aroma, was identified as a crucial aroma compound for the empty cup aroma for the first time. Lactic acid was found to decrease the olfactory threshold of sotolon markedly in both 53% ethanol water solution and empty cup, promoting the contribution of sotolon to the empty cup aroma.

Volatile Composition of Fortification Grape Spirit and Port Wine: Where Do We Stand?

Port wine's prominence worldwide is unequivocal and the grape spirit, which comprises roughly one fifth of the total volume of this fortified wine, is also a contributor to the recognized quality of this beverage. Nonetheless, information about the influence of the grape spirit on the final aroma of Port wine, as well as its volatile composition, is extremely limited. Moreover, the aroma characteristics of Port wines are modulated mainly by their volatile profiles. Hence, this review presents a detailed overview of the volatile composition of the fortification spirit and Port wine, along with the methodologies employed for their characterization. Moreover, it gives a general overview of the Douro Demarcated Region (Portugal) and the relevance of fortification spirit to the production of Port wine. As far as we know, this review contains the most extensive database on the volatile composition of grape spirit and Port wine, corresponding to 23 and 208 compounds, respectively. To conclude, the global outlook and future challenges are addressed, with the position of the analytical coverage of the chemical data on volatile components discussed as crucial for the innovation centered on consumer preferences.

Optimization and Validation of a Method to Determine Enolones and Vanillin Derivatives in Wines-Occurrence in Spanish Red Wines and Mistelles

Understanding the chemical nature of wine aroma demands accurate quantitative determinations of different odor-active compounds. Quantitative determinations of enolones (maltol, furaneol, homofuraneol, and sotolon) and vanillin derivatives (vanillin, methyl vanillate, ethyl vanillate, and acetovanillone) at low concentrations are complicated due to their high polarity. For this reason, this paper presents an improved and automated version for the accurate measure of these common trace wine polar compounds (enolones and vanillin derivatives). As a result, a faster and more user-friendly method with a reduction of organic solvents and resins was developed and validated. The optimization of some stages of the solid phase extraction (SPE) process, such as washing with an aqueous solution containing 1% NaHCO₃ at pH 8, led to cleaner extracts and solved interference problems. Due to the polarity of these type of compounds, an optimization of the large volume injection was also carried out. Finally, a programmable temperature vaporization (PTV) quartz glass inlet liner without wool was used. The injector temperature was raised to 300 °C in addition to applying a pressure pulse of 180 kPa for 4 min. Matrix effects were solved by the use of adequate internal standards, such as ethyl maltol and 3',4'-(methylenedioxy)acetophenone. Method figures of merit were highly satisfactory: good linearity (r² > 0.98), precision (relative standard deviation, RSD < 10%), high recovery (RSD > 89%), and low detection limits (<0.7 μg/L). Enolones and vanillin derivatives are associated with wine aging. For this reason, the methodology was successfully applied to the quantification of these compounds in 16 Spanish red wines and 12 mistelles. Odor activity values (OAV) indicate that furaneol should be considered an aroma impact odorant in red wines and mistelles (OAV > 1) while homofuraneol and sotolon could also produce changes in their aroma perceptions (0.1 < OAV < 1).

Characterization of key aroma compounds in aged Qingxiangxing baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies

Aging aroma is an intriguing but an understudied phenomenon in baijiu. The aromatic characteristics of Qingxiangxing (QXX) baijiu stored for 45 years (aged) were investigated using the sensomics approach and were compared with those of young baijiu (0 year-old). Aroma extract dilution analysis revealed 59 odorants, with many long-retained components exhibiting greater flavor dilution values in the aged than the young sample. The analysis of variance of the quantitative data showed significant differences between the young and aged baijiu for 26 compounds. Based on the variations in the content of these compounds, QXX baijiu aged for 0, 5, 15, 20, and 45 years was analyzed and twelve compounds were significantly correlated with aging duration. Finally, eight positively correlated compounds were omitted from the recombinant model, and sotolon, methional, vanillin, dimethyl trisulfide, benzaldehyde, and 3-hydroxy-2-butanone were confirmed to primarily contribute toward the aging aroma of QXX baijiu.

Dummy-template Pickering emulsion imprinted microspheres online pretreatment and analysis for the estrogens in cosmetics

Estrogens are a class of steroid hormone with strong physiological activity. Due to the pronounced beauty effect, such drugs are highly susceptible to illegal addition and cause other adverse effects. To avoid template leakage and the negative impacts on the environment caused by the estrogens, diosgenin was selected as the dummy template due to its similar skeleton structure. The Pickering emulsion polymerization was used to obtain the dummy-template molecularly imprinted polymers (dt-MIPs). Scanning electron microscopy, optical microscopy, specific surface area testing, Fourier transform infrared spectroscopy and adsorption experiments were used to characterize the apparent morphology and the recognition performance of the microspheres. Then, the prepared microspheres and commercial fillers were used to construct an on-line solid phase extraction (on-line SPE) analytical system coupled with HPLC via a two-position switching valve. On-line solid phase extraction-HPLC analytical methods were established and verified, for the simultaneous determination of four estrogens in cosmetic samples. The accuracy and precision RSDs for the established methods using the imprinted sorbents were 92.00-104.02% and less than 9.12%, respectively. All four estrogens exhibited good linearity in the range of 0.05 to 5 µg/mL with a coefficient of determination R² greater than 0.9810. The method comparison results suggest that the established analytical method is simple in pre-treatment, easy to automate, and has excellent sensitivity to meet the analytical requirements of complex samples.

Development of a new paper-based voltage step electrocoagulation technique and application to wine classification

This study developed a novel voltage step electrocoagulation (VSEC) technique on paper for analysis and classification of red wine samples. The concept relies on the electrode system applying voltage steps along a strip of filter paper soaked with a wine sample. The system employed a cathode array system (CAS) for voltage step application and an aluminium anode undergoing corrosion to form the green sludges responsible for wine color bleaching along the paper. The VSEC technique led to the shade of colors along the paper which can be observed by the naked-eye or using image processing software. The system was applied to classify 15 wine samples into different groups and to perform dilution and adulteration tests. In addition, the approach could be applied to approximate antioxidant properties of the wine samples as observed via the correlation between the results from VSEC and IC₅₀ values obtained from the DPPH assay with an R² of 0.76.

Kapok fiber-supported liquid extraction for convenient oil samples preparations: A feasibility and proof-of-concept study

In this study, a novel kapok fiber-supported liquid extraction (KF-SLE) method was developed for conveniently extracting analytes from oil samples. Natural kapok fiber without any pretreatment was directly used as an oil support medium. The extraction device was conveniently constructed by directly packing some kapok fibers into a syringe tube. Due to the fibrous property of the kapok fiber, no filter plate was needed. The cost of a KF-SLE device was as low as 0.5 CNY. The KF-SLE process was conveniently conducted using a simple three-step protocol: (1) the oil sample without any pretreatment including dilution was added directedly; (2) then, the oil-immiscible extractant was added; (3) after waiting a certain time for static extraction, the extractant was eluted out by pressing the kapok fibers with the syringe plunger. The extractant could be directly transferred for subsequent instrumental detection. For the feasibility and proof-of-concept study, the method was applied to quantify four synthetic flavor chemicals in edible oils. Satisfied quantification results were obtained with the correlation coefficient (R²) being greater than 0.996, the relative recoveries ranging from 92.90% to 107.53% and intra- and inter-day RSDs being less than 7.56%. All in all, for the first time, the SLE technique was expanded to process oil samples and the method has the characteristics of low cost, environmental friendliness, high sample processing throughput and ease of automation, offering a promising approach for edible oil sample preparations.

Fabrication of Magnetic Al-Based Fe3O4@MIL-53 Metal Organic Framework for Capture of Multi-Pollutants Residue in Milk Followed by HPLC-UV

The efficient capture of multi-pollutant residues in food is vital for food safety monitoring. In this study, in-situ-fabricated magnetic MIL-53(Al) metal organic frameworks (MOFs), with good magnetic responsiveness, were synthesized and applied for the magnetic solid-phase extraction (MSPE) of chloramphenicol, bisphenol A, estradiol, and diethylstilbestrol. Terephthalic acid (H₂BDC) organic ligands were pre-coupled on the surface of amino-Fe₃O₄ composites (H₂BDC@Fe₃O₄). Fe₃O₄@MIL-53(Al) MOF was fabricated by in-situ hydrothermal polymerization of H₂BDC, Al (NO₃)₃, and H₂BDC@Fe₃O₄. This approach highly increased the stability of the material. The magnetic Fe₃O₄@MIL-53(Al) MOF-based MSPE was combined with high-performance liquid chromatography-photo diode array detection, to establish a novel sensitive method for analyzing multi-pollutant residues in milk. This method showed good linear correlations, in the range of 0.05–5.00 μg/mL, with good reproducibility. The limit of detection was 0.004–0.108 μg/mL. The presented method was verified using a milk sample, spiked with four pollutants, which enabled high-throughput detection and the accuracies of 88.17–107.58% confirmed its applicability, in real sample analysis.

Strategies for the identification and sensory evaluation of volatile constituents in wine

Wine aroma, which stems from complex perceptual and cognitive processes, is initially driven by a multitude of naturally occurring volatile constituents. Its interpretation depends on the characterization of relevant volatile constituents. With large numbers of volatile constituents already identified, the search for unknown volatiles in wine has become increasingly challenging. However, the opportunities to discover unknown volatile compounds contributing to the wine volatilome are still of great interest, as demonstrated by the recent identification of highly odorous trace (µg/L) to ultra-trace (ng/L) volatile compounds in wine. This review provides an overview of both existing strategies and future directions on identifying unknown volatile constituents in wine. Chemical identification, including sample extraction, fractionation, gas chromatography, olfactometry, and mass spectrometry, is comprehensively covered. In addition, this review also focuses on aspects related to sensory-guided wine selection, authentic reference standards, artifacts and interferences, and the evaluation of the sensory significance of discovered wine volatiles. Powerful key volatile odorants present at ultra-trace levels, for which these analytical approaches have been successfully applied, are discussed. Research areas where novel wine volatiles are likely to be identified are pointed out. The importance of perceptual interaction phenomena is emphasized. Finally, future avenues for the exploration of yet unknown wine volatiles by coupling analytical approaches and sensory evaluation are suggested.