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Qian M, Zhang Y, Bian Y, Feng XS, Zhang ZB. Nitrophenols in the environment: An update on pretreatment and analysis techniques since 2017. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2024; 281:116611. [PMID: 38909393 DOI: 10.1016/j.ecoenv.2024.116611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 06/07/2024] [Accepted: 06/15/2024] [Indexed: 06/25/2024]
Abstract
Nitrophenols, a versatile intermediate, have been widely used in leather, medicine, chemical synthesis, and other fields. Because these components are widely applied, they can enter the environment through various routes, leading to many hazards and toxicities. There has been a recent surge in the development of simple, rapid, environmentally friendly, and effective techniques for determining these environmental pollutants. This review provides a comprehensive overview of the latest research progress on the pretreatment and analysis methods of nitrophenols since 2017, with a focus on environmental samples. Pretreatment methods include liquid-liquid extraction, solid-phase extraction, dispersive extraction, and microextraction methods. Analysis methods mainly include liquid chromatography-based methods, gas chromatography-based methods, supercritical fluid chromatography. In addition, this review also discusses and compares the advantages/disadvantages and development prospects of different pretreatment and analysis methods to provide a reference for further research.
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Affiliation(s)
- Min Qian
- School of Pharmacy, China Medical University, Shenyang 110122, China
| | - Yuan Zhang
- School of Pharmacy, China Medical University, Shenyang 110122, China
| | - Yu Bian
- School of Pharmacy, China Medical University, Shenyang 110122, China
| | - Xue-Song Feng
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Zhong-Bo Zhang
- Department of Pancreatic and Biliary Surgery, The First Hospital of China Medical University, Shenyang 110001, China.
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2
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Wang WC, Zheng YF, Wang SC, Kuo CY, Chien HJ, Hong XG, Hsu YM, Lai CC. The identification of soy sauce adulterated with bean species and the origin using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. Food Chem 2023; 404:134638. [DOI: 10.1016/j.foodchem.2022.134638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 10/11/2022] [Accepted: 10/13/2022] [Indexed: 11/06/2022]
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3
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Stój A, Czernecki T, Domagała D. Authentication of Polish Red Wines Produced from Zweigelt and Rondo Grape Varieties Based on Volatile Compounds Analysis in Combination with Machine Learning Algorithms: Hotrienol as a Marker of the Zweigelt Variety. Molecules 2023; 28:1961. [PMID: 36838950 PMCID: PMC9967794 DOI: 10.3390/molecules28041961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Revised: 02/10/2023] [Accepted: 02/16/2023] [Indexed: 02/22/2023] Open
Abstract
The aim of this study was to determine volatile compounds in red wines of Zweigelt and Rondo varieties using HS-SPME/GC-MS and to find a marker and/or a classification model for the assessment of varietal authenticity. The wines were produced by using five commercial yeast strains and two types of malolactic fermentation. Sixty-seven volatile compounds were tentatively identified in the test wines; they represented several classes: 9 acids, 24 alcohols, 2 aldehydes, 19 esters, 2 furan compounds, 2 ketones, 1 sulfur compound and 8 terpenes. 3,7-dimethyl-1,5,7-octatrien-3-ol (hotrienol) was found to be a variety marker for Zweigelt wines, since it was detected in all the Zweigelt wines, but was not present in the Rondo wines at all. The relative concentrations of volatiles were used as an input data set, divided into two subsets (training and testing), to the support vector machine (SVM) and k-nearest neighbor (kNN) algorithms. Both machine learning methods yielded models with the highest possible classification accuracy (100%) when the relative concentrations of all the test compounds or alcohols alone were used as input data. An evaluation of the importance value of subsets consisting of six volatile compounds with the highest potential to distinguish between the Zweigelt and Rondo varieties revealed that SVM and kNN yielded the best classification models (F-score of 1, accuracy of 100%) when 3-ethyl-4-methylpentan-1-ol or 3,7-dimethyl-1,5,7-octatrien-3-ol (hotrienol) or subsets containing one or both of them were used. Moreover, the best SVM model (F-score of 1) was built with a subset containing 2-phenylethyl acetate and 3-(methylsulfanyl)propan-1-ol.
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Affiliation(s)
- Anna Stój
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences, 8 Skromna Street, 20-704 Lublin, Poland
| | - Tomasz Czernecki
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences, 8 Skromna Street, 20-704 Lublin, Poland
| | - Dorota Domagała
- Department of Applied Mathematics and Computer Science, Faculty of Production Engineering, University of Life Sciences in Lublin, 28 Głęboka Street, 20-612 Lublin, Poland
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4
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Lejaegere C, Vercammen J, Verheyden L, Martens J. Online Solid-Phase Extraction–Gas Chromatography–Flame Ionization Detection System for Monitoring Contaminants at Parts-Per-Trillion Concentrations in Process Waters. LCGC EUROPE 2023. [DOI: 10.56530/lcgc.eu.eb6169h7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Online monitoring of odour and taste components that occur at parts-per-trillion (ppt) levels in industrial process waters requires specialized analytical hardware that is generally not compatible with the harsh environmental conditions in these typical industrial settings. An alternative instrumental method is proposed that uses dynamic extraction in combination with gas chromatography (GC) equipped with a simple flame ionization detector (FID) to achieve these extremely low detection limits. The extraction process was fully automated by means of online solid-phase extraction (SPE). The combination of online SPE and GC–FID was used to monitor the quality of process water contaminated with 2-methylisoborneol and geosmin, which are two notorious odour and taste components, in volumes up to 1 L.
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5
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Garzoli S, Orlando F, Iriti M, Vitalini S. Solanum linnaeanum Leaves: Chemical Profiling of VOCs and Effects on Seed Germination and Early Growth of Monocots and Dicots. Chem Biodivers 2022; 19:e202100975. [PMID: 35445571 DOI: 10.1002/cbdv.202100975] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Accepted: 02/07/2022] [Indexed: 11/07/2022]
Abstract
Some Solanaceae plants are a rich source of sesquiterpenoid phytoalexins with allelopathic potential. Powder and aqueous extract obtained from the leaves of Solanum linnaeanum Hepper & P.M.L. Jaeger were used to treat the seeds of three target species (Lolium multiflorum Lam., Sinapis alba L. and Trifolium incarnatum L.). Both matrices were evaluated along with untreated controls to determine their toxicity on germination and seedling growth. The results revealed that the pre-emergence treatments were able to be very effective against all three species in the filter paper test by inhibiting the germination up to 100 %. The effectiveness was reduced by the interaction with soil. Despite this, significant data were obtained, albeit different according to the applied matrix. In general, L. multiflorum was the most sensitive to both the action of the leaf powder and aqueous extract while S. alba was found to be the most resistant to powder activity and T. incarnatum had the strongest response to the extract. For the first time, SPME-GC/MS technique was used to characterize the volatile chemical profile of S. linnaeanum leaves. The analyses highlighted the presence of different classes of compounds including terpenoids and sesquiterpenoids potentially useful in the fight against noxious plants both in natural and cultivated ecosystems.
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Affiliation(s)
- Stefania Garzoli
- Department of Drug Chemistry and Technology, Sapienza University, piazzale Aldo Moro, 5, 00185, Rome, Italy
| | - Francesca Orlando
- Associazione Italiana di Agroecologia (AIDA), via Tadino 52, 20100, Milan, Italy
| | - Marcello Iriti
- Department of Agricultural and Environmental Sciences, Università degli Studi di Milano, via G. Celoria 2, 20133, Milan, Italy.,Phytochem Lab, Department of Agricultural and Environmental Sciences, Università degli Studi di Milano, via G. Celoria 2, 20133, Milan, Italy.,National Interuniversity Consortium of Materials Science and Technology, via G. Giusti 9, 50121, Firenze, Italy.,Center for Studies on Bioispired Agro-environmental Technology (BAT Center), Università degli Studi di Milano, via G. Celoria 2, 20133, Milan, Italy
| | - Sara Vitalini
- Department of Agricultural and Environmental Sciences, Università degli Studi di Milano, via G. Celoria 2, 20133, Milan, Italy.,Phytochem Lab, Department of Agricultural and Environmental Sciences, Università degli Studi di Milano, via G. Celoria 2, 20133, Milan, Italy.,National Interuniversity Consortium of Materials Science and Technology, via G. Giusti 9, 50121, Firenze, Italy
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6
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Chávez-Márquez A, Gardea AA, González-Rios H, Vazquez-Moreno L. Characterization of Cabernet Sauvignon Wines by Untargeted HS-SPME GC-QTOF-MS. Molecules 2022; 27:1726. [PMID: 35268837 PMCID: PMC8911954 DOI: 10.3390/molecules27051726] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 02/21/2022] [Accepted: 03/02/2022] [Indexed: 12/28/2022] Open
Abstract
Untargeted metabolomics approaches are emerging as powerful tools for the quality evaluation and authenticity of food and beverages and have been applied to wine science. However, most fail to report the method validation, quality assurance and/or quality control applied, as well as the assessment through the metabolomics-methodology pipeline. Knowledge of Mexican viticulture, enology and wine science remains scarce, thus untargeted metabolomics approaches arise as a suitable tool. The aim of this study is to validate an untargeted HS-SPME-GC-qTOF/MS method, with attention to data processing to characterize Cabernet Sauvignon wines from two vineyards and two vintages. Validation parameters for targeted methods are applied in conjunction with the development of a recursive analysis of data. The combination of some parameters for targeted studies (repeatability and reproducibility < 20% RSD; linearity > 0.99; retention-time reproducibility < 0.5% RSD; match-identification factor < 2.0% RSD) with recursive analysis of data (101 entities detected) warrants that both chromatographic and spectrometry-processing data were under control and provided high-quality results, which in turn differentiate wine samples according to site and vintage. It also shows potential biomarkers that can be identified. This is a step forward in the pursuit of Mexican wine characterization that could be used as an authentication tool.
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Affiliation(s)
| | | | | | - Luz Vazquez-Moreno
- Centro de Investigación en Alimentación y Desarrollo A.C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, CP., Hermosillo 83304, Sonora, Mexico; (A.C.-M.); (A.A.G.); (H.G.-R.)
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7
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Stój A, Czernecki T, Sosnowska B, Niemczynowicz A, Matwijczuk A. Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines. POL J FOOD NUTR SCI 2022. [DOI: 10.31883/pjfns/145665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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8
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Sudol PE, Galletta M, Tranchida PQ, Zoccali M, Mondello L, Synovec RE. Untargeted profiling and differentiation of geographical variants of wine samples using headspace solid-phase microextraction flow-modulated comprehensive two-dimensional gas chromatography with the support of tile-based Fisher ratio analysis. J Chromatogr A 2021; 1662:462735. [PMID: 34936905 DOI: 10.1016/j.chroma.2021.462735] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 11/29/2021] [Accepted: 12/02/2021] [Indexed: 12/25/2022]
Abstract
The volatile fraction of food, also called the food volatilome, is increasingly used to develop new fingerprinting approaches. The characterization of the food volatilome is important to achieve desired flavor profiles in food production processes, or to differentiate different products, with winemaking being one popular area of interest. In the present research, headspace solid-phase microextraction (HS SPME) coupled to flow-modulated comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (FM GC×GC-TOFMS) was used to characterize geographical-based differences in the volatilome of five white "Grillo" wines (of Sicilian origin), comprising the five sample classes. All wines were produced with the same vinification method in 2019. To minimize the influence of minor bottle-to-bottle differences, three bottles of the same wine were randomly selected, and three samples were collected per bottle, resulting in nine sample replicates per wine. Particular emphasis was devoted to the operational conditions of a novel low duty cycle flow modulator. A fast FM GC×GC-TOFMS method with a modulation period of 700 ms and a re-injection period of 80 ms was developed. Following, the instrumental software was exploited to identify class-distinguishing analytes in the dataset via tile-based Fisher ratio analysis (i.e., ChromaTOF Tile). A tile size of 10 modulations (7 s) on the first dimension and 45 spectra (300 ms) on the second dimension was used to encompass average peak widths and to account for minor retention time shifting. Off-line software was used to apply an ANOVA test. A p-value of 0.01 was applied in order to select the most important class-distinguishing analytes, which were input to principal component analysis (PCA). The PCA scores plot showed distinct clustering of the wines according to geographical origin, although the loadings revealed that only a few analytes were necessary to differentiate the wines. However, a comprehensive flavor profile assessment underscored the importance of all the information output by the ChromaTOF Tile software.
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Affiliation(s)
- Paige E Sudol
- Department of Chemistry, Box 351700, University of Washington, Seattle, WA 98195, United States of America
| | - Micaela Galletta
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - Peter Q Tranchida
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - Mariosimone Zoccali
- Department of Mathematical and Computer Science, Physical Sciences and Earth Sciences, University of Messina, Messina, Italy.
| | - Luigi Mondello
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy; Chromaleont s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy; BeSep s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy; Unit of Food Science and Nutrition, Department of Medicine, University Campus Bio-Medico of Rome, Rome, Italy
| | - Robert E Synovec
- Department of Chemistry, Box 351700, University of Washington, Seattle, WA 98195, United States of America
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9
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Rosado T, Barroso M, Vieira DN, Gallardo E. Trends in microextraction approaches for handling human hair extracts - A review. Anal Chim Acta 2021; 1185:338792. [PMID: 34711317 DOI: 10.1016/j.aca.2021.338792] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 06/20/2021] [Accepted: 06/21/2021] [Indexed: 11/20/2022]
Abstract
The complementary role of hair in testing scenarios has expanded across the spectrum of toxicological and clinical monitoring investigations and, over the last 20 years, hair analysis has gained increasing attention and recognition. Moreover, a great deal of attention has been paid to the miniaturisation of extraction procedures, minimising/eliminating toxic organic solvents consumption, making them user-friendly and rapid, in addition to maximising extraction efficiency. The aim of this work is to provide a critical review of the advances observed over the last 5 years in the use of miniaturised approaches for sample clean-up and drug pre-concentration in hair analysis. There have been major improvements in some well-established microextraction approaches, such as liquid phase microextraction, mainly through the use of supramolecular and ionic liquids. In addition, new developments have also been reported in solid phase microextraction, driven by d-SPE applications. In the last 5 years, a total of 69 articles have been published using some type of microextraction technique for hair specimens, thus justifying the relevance of a critical review of innovations, improvements and trends related to these miniaturised approaches for sample preparation.
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Affiliation(s)
- Tiago Rosado
- Centro de Investigação em Ciências da Saúde (CICS-UBI), Universidade da Beira Interior, Covilhã, Portugal; Laboratório de Fármaco-Toxicologia - UBIMedical, Universidade da Beira Interior, Covilhã, Portugal; C4 - Cloud Computing Competence Centre, Universidade da Beira Interior, Covilhã, Portugal
| | - Mário Barroso
- Serviço de Química e Toxicologia Forenses, Instituto Nacional de Medicina Legal e Ciências Forenses, Delegação do Sul, Lisboa, Portugal
| | | | - Eugenia Gallardo
- Centro de Investigação em Ciências da Saúde (CICS-UBI), Universidade da Beira Interior, Covilhã, Portugal; Laboratório de Fármaco-Toxicologia - UBIMedical, Universidade da Beira Interior, Covilhã, Portugal.
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10
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Arcoleo A, Bianchi F, Careri M. A sensitive microextraction by packed sorbent-gas chromatography-mass spectrometry method for the assessment of polycyclic aromatic hydrocarbons contamination in Antarctic surface snow. CHEMOSPHERE 2021; 282:131082. [PMID: 34470154 DOI: 10.1016/j.chemosphere.2021.131082] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 05/28/2021] [Accepted: 05/31/2021] [Indexed: 06/13/2023]
Abstract
For the first time an eco-friendly method involving microextraction by packed sorbent (MEPS) coupled to gas chromatography-mass spectrometry (GC-MS) was developed for the determination of the 16 US-EPA priority pollutant polycyclic aromatic hydrocarbons (PAHs) as indicators of anthropogenic contamination in snow samples collected in polar regions. MEPS was carried out by using C8 sorbent material packed in a barrel insert and needle (BIN) and integrated in the eVol® semi-automatic device. For optimization purposes a Face Centred Design and the multicriteria method of the desirability functions were performed to investigate the effect of some parameters affecting the MEPS extraction efficiency, i.e. the number of loading cycles and the number of elution cycles. The developed MEPS-GC-MS method proved to be suitable for PAHs analysis at ultra-trace level by extracting small sample volumes achieving detection limits for 16 PAHs in the 0.3-5 ng L-1 range, repeatability and intermediate precision below 11% and 15%, respectively, and good recovery rates in the 77.6 (±0.1)-120.8 (±0.1)% range for spiked blank snow samples. Enrichment factors in the 64 (±7)-129 (±18) range were calculated. Finally, the proposed method was successfully applied to the determination of PAHs in surface snow samples collected in 2020-2021 from four locations of Northern Victoria Land, Antarctica. Local emission sources such as ships and research stations were found to influence PAHs concentrations in the surface snow.
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Affiliation(s)
- Angela Arcoleo
- University of Parma, Department of Chemistry, Life Sciences and Environmental Sustainability, Parco Area Delle Scienze 17/A, 43124 Parma, Italy
| | - Federica Bianchi
- University of Parma, Department of Chemistry, Life Sciences and Environmental Sustainability, Parco Area Delle Scienze 17/A, 43124 Parma, Italy
| | - Maria Careri
- University of Parma, Department of Chemistry, Life Sciences and Environmental Sustainability, Parco Area Delle Scienze 17/A, 43124 Parma, Italy.
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11
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Zhang MJ, Chen Y, Liu JD, Li K, Li JB. Comparison of LLE and SPME Methods for Screening the Aroma Compounds in Rum. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1937472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ming-jun Zhang
- College of Light Industry and Food Engineering, Guangxi University, Guangxi, Nanning, China
| | - Yu Chen
- College of Light Industry and Food Engineering, Guangxi University, Guangxi, Nanning, China
| | - Ji-dong Liu
- College of Light Industry and Food Engineering, Guangxi University, Guangxi, Nanning, China
- Collaborative Innovation Center for Guangxi Sugar Industry, Guangxi, Nanning, China
| | - Kai Li
- College of Light Industry and Food Engineering, Guangxi University, Guangxi, Nanning, China
- Collaborative Innovation Center for Guangxi Sugar Industry, Guangxi, Nanning, China
| | - Jian-bin Li
- College of Light Industry and Food Engineering, Guangxi University, Guangxi, Nanning, China
- Collaborative Innovation Center for Guangxi Sugar Industry, Guangxi, Nanning, China
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12
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Authentication Using Volatile Composition: A Proof-of-Concept Study on the Volatile Profiles of Fourteen Queensland Ciders. BEVERAGES 2021. [DOI: 10.3390/beverages7020028] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Although relatively small, the Australian cider industry has experienced significant growth in recent years. One of the current challenges in the industry is the lack of research specific to Australian ciders. Establishing baseline volatile organic compound (VOC) profiles of Australian cider is paramount to developing a better understanding of the industry. This understanding may ultimately be utilized for both the categorization and authentication of existing ciders, and the targeted modification of cider volatiles for the development and improvement of cider quality. This study utilized gas chromatography, coupled with mass spectrometry, to identify key VOCs present in 14 ciders sourced from four different manufacturers in Queensland, Australia. A total of 40 VOCs were identified across the ciders, with significant variation depending on the flavor and manufacturer. Principal component analysis indicated that the ciders were well-separated based on the manufacturer, supporting the prospect of using the volatile composition to discriminate between cider manufacturers. Furthermore, hierarchical cluster analysis highlighted the commonalities and differences in cider composition between different manufacturers, which may be indicative of the varying ingredients and manufacturing processes used to create the ciders. Future studies profiling the volatile composition of larger numbers of Australian ciders are recommended to support the use of this analytical technique for authentication purposes. Likewise, exploration of the relationship between specific processes and VOCs is recommended to fortify an understanding of how to optimize cider production to improve consumer satisfaction.
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Alves V, Gonçalves J, Figueira JA, Ornelas LP, Branco RN, Câmara JS, Pereira JAM. Beer volatile fingerprinting at different brewing steps. Food Chem 2020; 326:126856. [PMID: 32450481 DOI: 10.1016/j.foodchem.2020.126856] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 03/28/2020] [Accepted: 04/17/2020] [Indexed: 10/24/2022]
Abstract
Volatile fingerprints of a lager beer were carried out throughout five brewing steps to characterize the changes encompassing this process. Overall, 60 volatile organic metabolites (VOMs) were identified by headspace solid-phase microextraction followed by gas chromatography mass spectrometry (HS-SPME/GC-MS). Specific profiles were observed at different brewing steps - aldehydes and furans dominate in wort, whereas the aliphatic esters and alcohols predominate in the following steps. Such variations can be assigned to specific VOMs, as 3-methylbutanal (wort), ethyl alcohol and ethyl octanoate (fermentation, maturation and filtration), or ethyl alcohol and isoamyl acetate (final product). These VOMs can influence the beer final flavour. Ethyl alcohol contributes to its strong and pungent smell and taste, while isoamyl acetate adds intense 'fruity' and 'banana' odours. These beer volatile fingerprints constitute a valuable tool to obtain insights on the impact of each brewing step on the final product, being also very useful for certification purposes.
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Affiliation(s)
- Vera Alves
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal
| | - João Gonçalves
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal
| | - José A Figueira
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal
| | - Laura P Ornelas
- ECM - Empresa de Cervejas da Madeira, PEZO, Parque Empresarial Zona Oeste, 9304-003 Câmara de Lobos Funchal, Portugal
| | - Ricardo N Branco
- ECM - Empresa de Cervejas da Madeira, PEZO, Parque Empresarial Zona Oeste, 9304-003 Câmara de Lobos Funchal, Portugal
| | - José S Câmara
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; Departamento de Química, Faculdade de Ciências Exatas e da Engenharia da Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal
| | - Jorge A M Pereira
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal.
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14
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Zhang X, Wang C, Wang L, Chen S, Xu Y. Optimization and validation of a head space solid-phase microextraction-arrow gas chromatography-mass spectrometry method using central composite design for determination of aroma compounds in Chinese liquor (Baijiu). J Chromatogr A 2020; 1610:460584. [DOI: 10.1016/j.chroma.2019.460584] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2019] [Revised: 09/27/2019] [Accepted: 09/30/2019] [Indexed: 12/15/2022]
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15
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Perestrelo R, Silva C, Câmara JS. Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma Descriptors. Molecules 2019; 24:E3028. [PMID: 31438523 PMCID: PMC6749321 DOI: 10.3390/molecules24173028] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Revised: 08/07/2019] [Accepted: 08/17/2019] [Indexed: 11/16/2022] Open
Abstract
In the present study we aimed to investigate the volatile organic compounds (VOCs) that may potentially be responsible for specific descriptors of Madeira wine providing details about Madeira wine aroma notes at molecular level. Moreover, the wine aroma profile, based on the obtained data, will be a starting point to evaluate the impact of grape variety (Malvasia, Bual, Sercial, Verdelho and Tinta Negra), type (sweet, medium sweet, dry and medium dry), and age (from 3 to 20 years old) on Madeira wine sensorial properties. Firstly, a comprehensive and in-depth Madeira wine volatile profiling was carried out using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME/GC-qMS). Secondly, a relation among the varietal, fermentative and aging aroma compounds, and their aroma descriptors with the Madeira wine sensorial properties was assessed. A total of 82 VOCs, belonging to different chemical families were identified, namely 21 esters, 13 higher alcohols, ten terpenic compounds, nine fatty acids, seven furanic compounds, seven norisoprenoids, six lactones, four acetals, four volatile phenols and one sulphur compound. From a sensorial point of view, during the aging process the wine lost its freshness and fruitiness odor related to the presence of some varietal and fermentative compounds, whereas other descriptors such as caramel, dried fruits, spicy, toasty and woody, arose during ageing. The Maillard reaction and diffusion from the oak were the most important pathways related with these descriptors. A relationship-based approach was used to explore the impact of grape variety, wine type, and age on Madeira wine sensorial properties based on shared number of VOCs and their odors.
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Affiliation(s)
- Rosa Perestrelo
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Catarina Silva
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - José S Câmara
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal.
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal.
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16
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Differentiation of Fresh and Processed Fruit Juices Using Volatile Composition. Molecules 2019; 24:molecules24050974. [PMID: 30857357 PMCID: PMC6429179 DOI: 10.3390/molecules24050974] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Revised: 02/18/2019] [Accepted: 03/06/2019] [Indexed: 01/24/2023] Open
Abstract
In the current study, a comprehensive approach based on headspace solid-phase microextraction (HS-SPME), combined with gas chromatography-quadrupole mass spectrometry (GC-qMS), was used to establish the volatile signature of fresh and processed fruit juices, obtained from the same batch of grapes, red fruits, orange, pear, and apple. This is a powerful tool for evaluating the impact of the production process on the volatomic pattern of fruit juice. A total of 169 volatile organic compounds (VOCs) belonging to different chemical groups were identified. Esters, carbonyl compounds, terpenoids, and alcohols are the major chemical groups in the investigated fruit juices. However, their contribution to the total volatile profile varied. Special attention should be paid to processed fruit juices to avoid the possible deleterious effects associated with the formation of furanic compounds (e.g., heat treatment), since their furanic content was significantly higher in comparison to that of fresh fruit juices. The knowledge obtained in the current study will allow for the introduction of modifications to the process involved in processing juice, which will improve the organoleptic characteristics of processed juices, contributing to a better acceptance by consumers. Furthermore, more assays should be performed to assess the effect of harvests, geography, and agronomy on the volatile profile of juices.
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17
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Gao J, Zhang C, Cheng Z, Liu D, Zhou Z, Wang P. Analysis of volatile organic compounds in environmental matrices by nitrogen-assisted headspace solid-phase extraction. NEW J CHEM 2019. [DOI: 10.1039/c9nj01524h] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A novel pretreatment method named nitrogen-assisted headspace solid-phase extraction (NA/HS-SPE) was developed for the analysis of volatile organic pollutants in water, sediment, honey, and juice.
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Affiliation(s)
- Jing Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Department of Applied Chemistry
- China Agricultural University
- Beijing
- P. R. China
| | - Chuntao Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Department of Applied Chemistry
- China Agricultural University
- Beijing
- P. R. China
| | - Zheng Cheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Department of Applied Chemistry
- China Agricultural University
- Beijing
- P. R. China
| | - Donghui Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Department of Applied Chemistry
- China Agricultural University
- Beijing
- P. R. China
| | - Zhiqiang Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Department of Applied Chemistry
- China Agricultural University
- Beijing
- P. R. China
| | - Peng Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Department of Applied Chemistry
- China Agricultural University
- Beijing
- P. R. China
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18
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Zhang BQ, Shen JY, Duan CQ, Yan GL. Use of Indigenous Hanseniaspora vineae and Metschnikowia pulcherrima Co-fermentation With Saccharomyces cerevisiae to Improve the Aroma Diversity of Vidal Blanc Icewine. Front Microbiol 2018; 9:2303. [PMID: 30405538 PMCID: PMC6204404 DOI: 10.3389/fmicb.2018.02303] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2018] [Accepted: 09/10/2018] [Indexed: 01/01/2023] Open
Abstract
Using novel non-Saccharomyces strains is regarded as an effective way to improve the aroma diversity of wines to meet the expectations of consumers. The non-Saccharomyces Hanseniaspora vineae and Metschnikowia pulcherrima have good aromatic properties useful for the production of table wine. However, no detailed information is available on their performances in icewine fermentation. In this study, simultaneous and sequential fermentation trials of indigenous M. pulcherrima CVE-MP20 or H. vineae CVE-HV11 with S. cerevisiae (SC45) were performed in 50-L fermenters of Vidal icewine, respectively. The results showed that SC45 cofermented with different non-Saccharomyces strains could generate a distinct aroma quality of icewine compared with four S. cerevisiae strain monocultures as evidenced by principal component analysis (PCA). Mixed fermentation of MP20/SC45 produced higher contents of acetate esters and β-damascenone with lower C6 alcohols relative to SC45 monoculture. Interestingly, HV11/SC45 generated the highest amounts of C6 alcohols [(Z)-3-hexen-1-ol and (E)-3-hexen-1-ol], higher alcohols (isobutanol, isopentanol, and 2-phenylethanol), acetate esters (2-phenethyl acetate and isoamyl acetate), cis-rose oxide, β-damascenone, and phenylacetaldehyde. Compared with simultaneous inoculation, sequential inoculation could achieve higher aroma diversity and produce higher intensity of fruity, flowery, and sweet attributes of icewine as assessed by calculating the odor activity values (OAVs). Our results verified the desired enological characteristics of H. vineae strain in icewine fermentation and also demonstrated that using indigenous non-Saccharomyces and Saccharomyces strains is a feasible way to improve aroma diversity of icewine products, which could provide an alternative way to meet the requirement of wine consumers for diversified aromatic quality.
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Affiliation(s)
- Bo-Qin Zhang
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing, China
| | - Jing-Yun Shen
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing, China
| | - Chang-Qing Duan
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing, China
| | - Guo-Liang Yan
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing, China
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19
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Alizadeh M, Barati M, Saleh-Ghadimi S, Roshanravan N, Zeinalian R, Jabbari M. Industrial furan and its biological effects on the body systems. J Food Biochem 2018. [DOI: 10.1111/jfbc.12597] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Mohammad Alizadeh
- Department of Nutrition; Tabriz University of Medical Sciences; Tabriz Iran
| | - Meisam Barati
- Faculty of Nutrition and Food Sciences, Student Research Committee, Cellular and Molecular Nutrition Department; Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - Sevda Saleh-Ghadimi
- Student Research Committee, Talented Student Office; Tabriz University of Medical Sciences; Tabriz Iran
| | - Neda Roshanravan
- Cardiovascular Research Center; Tabriz University of Medical Sciences; Tabriz Iran
| | - Reihaneh Zeinalian
- Student Research Committee, Talented Student Office; Tabriz University of Medical Sciences; Tabriz Iran
| | - Masoumeh Jabbari
- Student Research Committee, Talented Student Office; Tabriz University of Medical Sciences; Tabriz Iran
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20
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Lee JHJ, Jayaprakasha GK, Rush CM, Crosby KM, Patil BS. Production system influences volatile biomarkers in tomato. Metabolomics 2018; 14:99. [PMID: 30830380 DOI: 10.1007/s11306-018-1385-1] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/09/2017] [Accepted: 06/12/2018] [Indexed: 10/28/2022]
Abstract
INTRODUCTION In recent years, growers have used various production types, including high-tunnel systems, to increase the yield of tomatoes (Lycopersicon esculentum). However, the effect of high-tunnel cultivation, in comparison to conventional open-field production, on aroma and flavor volatiles is not fully understood. OBJECTIVES To optimize the extraction and quantification conditions for the analysis of tomato volatiles using headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS), and study the effect of production systems on volatile profiles using metabolomics approach. METHODS The HS-SPME conditions were optimized for extraction and GC-MS was used to quantify the volatiles from four tomato varieties grown in open-field and high-tunnel systems. Univariate and multivariate analyses were performed to identify the influence of production system on tomato volatiles. RESULTS AND CONCLUSIONS The extraction of 2 g tomato samples at 60 °C for 45 min using divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber gave the maximum amounts of volatiles. This optimized method was used to identify and quantify 41 volatiles from four tomato varieties. The levels of β-damascenone were higher in the high-tunnel tomatoes and geranylacetone was higher in open-field tomatoes. These two volatile compounds could be considered as biomarkers for tomatoes grown in high-tunnel and open-field production systems. This study is the first report comparing volatiles in tomatoes grown in high-tunnel and open-field conditions, and our results confirmed that there is a critical need to adopt biomarker-specific production systems to improve the nutritional and organoleptic properties of tomatoes.
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Affiliation(s)
- Jisun H J Lee
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University, 1500 Research Parkway, A120, College Station, TX, 77845-2119, USA
| | - G K Jayaprakasha
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University, 1500 Research Parkway, A120, College Station, TX, 77845-2119, USA
| | - Charlie M Rush
- Plant Pathology, Texas A&M AgriLife Research, and Extension, Amarillo Research & Extension Center, 6500 Amarillo Boulevard West, Amarillo, TX, 79106, USA
| | - Kevin M Crosby
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University, 1500 Research Parkway, A120, College Station, TX, 77845-2119, USA.
| | - Bhimanagouda S Patil
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University, 1500 Research Parkway, A120, College Station, TX, 77845-2119, USA.
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21
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Arcari SG, Caliari V, Sganzerla M, Godoy HT. Volatile composition of Merlot red wine and its contribution to the aroma: optimization and validation of analytical method. Talanta 2017; 174:752-766. [DOI: 10.1016/j.talanta.2017.06.074] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2017] [Revised: 06/27/2017] [Accepted: 06/27/2017] [Indexed: 10/19/2022]
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22
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Stój A, Czernecki T, Domagała D, Targoński Z. Comparative characterization of volatile profiles of French, Italian, Spanish, and Polish red wines using headspace solid-phase microextraction/gas chromatography-mass spectrometry. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1315590] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Anna Stój
- Department of Biotechnology, Human Nutrition and Food Commodity Science, University of Life Sciences, Lublin, Poland
| | - Tomasz Czernecki
- Department of Biotechnology, Human Nutrition and Food Commodity Science, University of Life Sciences, Lublin, Poland
| | - Dorota Domagała
- Department of Applied Mathematics and Computer Science, University of Life Sciences, Lublin, Poland
| | - Zdzisław Targoński
- Department of Biotechnology, Human Nutrition and Food Commodity Science, University of Life Sciences, Lublin, Poland
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Effectiveness of Liquid-Liquid Extraction, Solid Phase Extraction, and Headspace Technique for Determination of Some Volatile Water-Soluble Compounds of Rose Aromatic Water. Int J Anal Chem 2017; 2017:4870671. [PMID: 28791049 PMCID: PMC5534299 DOI: 10.1155/2017/4870671] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2017] [Revised: 06/05/2017] [Accepted: 06/14/2017] [Indexed: 11/18/2022] Open
Abstract
Steam distillation is used to isolate scent of rose flowers. Rose aromatic water is commonly used in European cuisine and aromatherapy besides its use in cosmetic industry for its lovely scent. In this study, three different sampling techniques, liquid-liquid extraction (LLE), headspace technique (HS), and solid phase extraction (SPE), were compared for the analysis of volatile water-soluble compounds in commercial rose aromatic water. Some volatile water-soluble compounds of rose aromatic water were also analyzed by gas chromatography mass spectrometry (GCMS). In any case, it was concluded that one of the solid phase extraction methods led to higher recoveries for 2-phenylethyl alcohol (PEA) in the rose aromatic water than the liquid-liquid extraction and headspace technique. Liquid-liquid extraction method provided higher recovery ratios for citronellol, nerol, and geraniol than others. Ideal linear correlation coefficient values were observed by GCMS for quantitative analysis of volatile compounds (r2 ≥ 0.999). Optimized methods showed acceptable repeatability (RSDs < 5%) and excellent recovery (>95%). For compounds such as α-pinene, linalool, β-caryophyllene, α-humulene, methyl eugenol, and eugenol, the best recovery values were obtained with LLE and SPE.
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Sorbent, device, matrix and application in microextraction by packed sorbent (MEPS): A review. J Chromatogr B Analyt Technol Biomed Life Sci 2017; 1043:33-43. [DOI: 10.1016/j.jchromb.2016.10.044] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2016] [Revised: 10/12/2016] [Accepted: 10/25/2016] [Indexed: 12/11/2022]
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25
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Li BQ, Xu ML, Wang X, Zhai HL, Chen J, Liu JJ. An approach to the simultaneous quantitative analysis of metabolites in table wines by 1H NMR self-constructed three-dimensional spectra. Food Chem 2017; 216:52-9. [DOI: 10.1016/j.foodchem.2016.08.018] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2016] [Revised: 08/08/2016] [Accepted: 08/08/2016] [Indexed: 11/27/2022]
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26
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Global volatile profile of virgin olive oils flavoured by aromatic/medicinal plants. Food Chem 2017; 227:111-121. [PMID: 28274410 DOI: 10.1016/j.foodchem.2017.01.090] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2016] [Revised: 11/24/2016] [Accepted: 01/16/2017] [Indexed: 02/02/2023]
Abstract
The global volatile profile of commercial virgin olive oils and flavoured olive oils with aromatic/medicinal plants, was established using liquid-liquid microextraction (LLME) and headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-quadrupole mass spectrometry (GC-qMS). More than 60 volatile organic compounds (VOCs belonging to different groups were identified using both methods. Olive oils volatile profile was slightly influenced by maceration process, which occurred at room temperature (20±2°C) for 15days. The predominant differences were observed in terpenoids group, since some of them were only identified in the flavoured olive oils, while others showed an increase with the maceration process. VOCs mass transfer from plants to olive oils could explain the observed results. Principal components analysis (PCA) applied to LLME/GC-qMS data allowed to distinguish the olive oils. The flavoured oils would increase the use of olive oil among consumers as consequence of the improvement of its aromatic profile and healthy properties.
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27
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Determination of antifreeze substances in the airport runoff waters by solid-phase microextraction and gas chromatography–mass spectrometry method. Microchem J 2016. [DOI: 10.1016/j.microc.2016.01.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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28
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Wang J, Capone DL, Wilkinson KL, Jeffery DW. Chemical and sensory profiles of rosé wines from Australia. Food Chem 2016; 196:682-93. [DOI: 10.1016/j.foodchem.2015.09.111] [Citation(s) in RCA: 60] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2015] [Revised: 09/29/2015] [Accepted: 09/29/2015] [Indexed: 11/26/2022]
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29
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Moreira N, Lopes P, Cabral M, Guedes de Pinho P. HS-SPME/GC-MS methodologies for the analysis of volatile compounds in cork material. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2636-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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30
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Dawidowicz AL, Szewczyk J, Dybowski MP. Modified application of HS-SPME for quality evaluation of essential oil plant materials. Talanta 2016; 146:195-202. [DOI: 10.1016/j.talanta.2015.08.043] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2015] [Revised: 08/14/2015] [Accepted: 08/21/2015] [Indexed: 10/23/2022]
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31
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A fast and innovative microextraction technique, μSPEed, followed by ultrahigh performance liquid chromatography for the analysis of phenolic compounds in teas. J Chromatogr A 2015; 1424:1-9. [DOI: 10.1016/j.chroma.2015.10.063] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2015] [Revised: 10/16/2015] [Accepted: 10/22/2015] [Indexed: 01/09/2023]
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32
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Molecularly imprinted polymers as a tool for the study of the 4-ethylphenol metabolic pathway in red wines. J Chromatogr A 2015; 1410:164-72. [DOI: 10.1016/j.chroma.2015.07.103] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2015] [Revised: 07/06/2015] [Accepted: 07/29/2015] [Indexed: 11/21/2022]
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33
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Loira I, Morata A, Comuzzo P, Callejo MJ, González C, Calderón F, Suárez-Lepe JA. Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality. Food Res Int 2015; 76:325-333. [PMID: 28455011 DOI: 10.1016/j.foodres.2015.06.030] [Citation(s) in RCA: 75] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2015] [Revised: 05/18/2015] [Accepted: 06/24/2015] [Indexed: 11/18/2022]
Abstract
One of the main opportunities in the use of non-Saccharomyces yeasts is its great intraspecific variability in relation to the synthesis of secondary products of fermentation. Thus, mixed or sequential fermentation with non-Saccharomyces can increase the synthesis of certain metabolites that are important for colour stability, such as acetaldehyde and pyruvic acid (vitisin precursors) or vinylphenols (vinylphenolic pyranoanthocyanin precursors). Furthermore, the selection and use of non-Saccharomyces yeast strains with good yields in the production of certain volatile compounds (ethyl lactate, 2,3-butanediol, 2-phenylethyl acetate), with limited formation of higher alcohols, is a way to improve the aromatic profile of red wine. The main aim of this work was to evaluate the influence of sequential and mixed fermentations with Schizosaccharomyces pombe and Torulaspora delbrueckii strains on red wine's sensory quality. Anthocyanins and aromatic profiles, as well as glycerol and organic acid content, were analysed in the red wines obtained. Results show that, in general, mixed fermentations can promote an increment in polyols synthesis, while sequential fermentations can enhance the herbaceous aroma. Moreover, the use of T. delbrueckii in mixed fermentations allowed an increase to the fruity character of red wine. The use of S. pombe in sequential fermentations increased the stability of the colouring matter by favouring vitisins and vinylphenolic pyranoanthocyanin formation.
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Affiliation(s)
- Iris Loira
- enotecUPM, Food Technology Department, Technical College of Agronomic Engineers, Technical University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain.
| | - Antonio Morata
- enotecUPM, Food Technology Department, Technical College of Agronomic Engineers, Technical University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain
| | - Piergiorgio Comuzzo
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, Via Sondrio, 2/A, 33100 Udine, Italy
| | - María Jesús Callejo
- enotecUPM, Food Technology Department, Technical College of Agronomic Engineers, Technical University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain
| | - Carmen González
- enotecUPM, Food Technology Department, Technical College of Agronomic Engineers, Technical University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain
| | - Fernando Calderón
- enotecUPM, Food Technology Department, Technical College of Agronomic Engineers, Technical University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain
| | - José Antonio Suárez-Lepe
- enotecUPM, Food Technology Department, Technical College of Agronomic Engineers, Technical University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain
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Andrés-Iglesias C, Montero O, Sancho D, Blanco CA. New trends in beer flavour compound analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1571-1576. [PMID: 25205443 DOI: 10.1002/jsfa.6905] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/04/2014] [Revised: 09/03/2014] [Accepted: 09/04/2014] [Indexed: 06/03/2023]
Abstract
As the beer market is steadily expanding, it is important for the brewing industry to offer consumers a product with the best organoleptic characteristics, flavour being one of the key characteristics of beer. New trends in instrumental methods of beer flavour analysis are described. In addition to successfully applied methods in beer analysis such as chromatography, spectroscopy, nuclear magnetic resonance, mass spectrometry or electronic nose and tongue techniques, among others, sample extraction and preparation such as derivatization or microextraction methods are also reviewed.
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Affiliation(s)
- Cristina Andrés-Iglesias
- Departamento Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos), ETS Ingenierías Agrarias, Universidad de Valladolid, 34004, Palencia, Spain
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Wang PP, Li Z, Qi TT, Li XJ, Pan SY. Development of a method for identification and accurate quantitation of aroma compounds in Chinese Daohuaxiang liquors based on SPME using a sol–gel fibre. Food Chem 2015; 169:230-40. [DOI: 10.1016/j.foodchem.2014.07.150] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2014] [Revised: 07/24/2014] [Accepted: 07/30/2014] [Indexed: 11/28/2022]
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37
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Kim BH, Park SK. Volatile aroma and sensory analysis of black raspberry wines fermented by different yeast strains. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.199] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Byoung-Ho Kim
- Hitejinro R & D Centre and Hitejinro Brewery Co. Ltd; Chungcheongbuk-do Cheongwon-gun 363-823 Republic of Korea
- Department of Food Science and Biotechnology; KyungHee University; Yongin-si 446-701 Republic of Korea
| | - Seung K. Park
- Department of Food Science and Biotechnology; KyungHee University; Yongin-si 446-701 Republic of Korea
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38
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Il’ina AA, Ryabov AY, Chuikin AV, Velikov AA. A new method of the solid-phase microextraction of organic compounds from water using a centrifuge. JOURNAL OF ANALYTICAL CHEMISTRY 2015. [DOI: 10.1134/s1061934814120065] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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39
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Kemp B, Alexandre H, Robillard B, Marchal R. Effect of production phase on bottle-fermented sparkling wine quality. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:19-38. [PMID: 25494838 DOI: 10.1021/jf504268u] [Citation(s) in RCA: 64] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
This review analyzes bottle-fermented sparkling wine research at each stage of production by evaluating existing knowledge to identify areas that require future investigation. With the growing importance of enological investigation being focused on the needs of the wine production industry, this review examines current research at each stage of bottle-fermented sparkling wine production. Production phases analyzed in this review include pressing, juice adjustments, malolactic fermentation (MLF), stabilization, clarification, tirage, lees aging, disgorging, and dosage. The aim of this review is to identify enological factors that affect bottle-fermented sparkling wine quality, predominantly aroma, flavor, and foaming quality. Future research topics identified include regional specific varieties, plant-based products from vines, grapes, and yeast that can be used in sparkling wine production, gushing at disgorging, and methods to increase the rate of yeast autolysis. An internationally accepted sensory analysis method specifically designed for sparkling wine is required.
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40
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Petropulos VI, Bogeva E, Stafilov T, Stefova M, Siegmund B, Pabi N, Lankmayr E. Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines. Food Chem 2014; 165:506-14. [DOI: 10.1016/j.foodchem.2014.05.144] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2012] [Revised: 04/07/2014] [Accepted: 05/27/2014] [Indexed: 11/29/2022]
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41
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Gonçalves JL, Figueira JA, Rodrigues FP, Ornelas LP, Branco RN, Silva CL, Câmara JS. A powerful methodological approach combining headspace solid phase microextraction, mass spectrometry and multivariate analysis for profiling the volatile metabolomic pattern of beer starting raw materials. Food Chem 2014; 160:266-80. [DOI: 10.1016/j.foodchem.2014.03.065] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2012] [Revised: 03/09/2014] [Accepted: 03/12/2014] [Indexed: 11/17/2022]
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42
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Ryabov AY, Ilyina AA, Chuikin AV, Velikov AA. Extracting hydrocarbons from water using a centrifuge. RUSSIAN JOURNAL OF PHYSICAL CHEMISTRY A 2014. [DOI: 10.1134/s0036024414090283] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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43
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Perestrelo R, Silva C, Câmara JS. A useful approach for the differentiation of wines according to geographical origin based on global volatile patterns. J Sep Sci 2014; 37:1974-81. [DOI: 10.1002/jssc.201400374] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2014] [Revised: 04/03/2014] [Accepted: 05/05/2014] [Indexed: 11/11/2022]
Affiliation(s)
- Rosa Perestrelo
- CQM/UMa, Centro de Química da Madeira; Campus Universitário da Penteada; Funchal Portugal
| | - Catarina Silva
- Universidade da Madeira, Centro de Ciências Exatas e de Engenharia da Universidade da Madeira; Campus Universitário da Penteada; Funchal Portugal
| | - José S. Câmara
- CQM/UMa, Centro de Química da Madeira; Campus Universitário da Penteada; Funchal Portugal
- Universidade da Madeira, Centro de Ciências Exatas e de Engenharia da Universidade da Madeira; Campus Universitário da Penteada; Funchal Portugal
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Pereira J, Câmara JS, Colmsjö A, Abdel-Rehim M. Microextraction by packed sorbent: an emerging, selective and high-throughput extraction technique in bioanalysis. Biomed Chromatogr 2014; 28:839-47. [DOI: 10.1002/bmc.3156] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Jorge Pereira
- CQM - Centro de Química da Madeira; Centro de Ciências Exatas e da Engenharia da Universidade da Madeira; Campus Universitário da Penteada 9000-390 Funchal Portugal
| | - José S. Câmara
- CQM - Centro de Química da Madeira; Centro de Ciências Exatas e da Engenharia da Universidade da Madeira; Campus Universitário da Penteada 9000-390 Funchal Portugal
- Centro de Ciências Exatas e da Engenharia da Universidade da Madeira; Campus Universitário da Penteada 9000-390 Funchal Portugal
| | - Anders Colmsjö
- Department of Analytical Chemistry; Stockholm University; Stockholm Sweden
| | - Mohamed Abdel-Rehim
- Department of Analytical Chemistry; Stockholm University; Stockholm Sweden
- National Research Center of Egypt; Cairo 12622 Egypt
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45
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Jelly Palm (Butia odorata) Wine: Characterization of Volatile Compounds Responsible for Aroma. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-9835-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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46
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Silva C, Cavaco C, Perestrelo R, Pereira J, Câmara JS. Microextraction by Packed Sorbent (MEPS) and Solid-Phase Microextraction (SPME) as Sample Preparation Procedures for the Metabolomic Profiling of Urine. Metabolites 2014; 4:71-97. [PMID: 24958388 PMCID: PMC4018671 DOI: 10.3390/metabo4010071] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2013] [Revised: 01/14/2014] [Accepted: 01/21/2014] [Indexed: 12/18/2022] Open
Abstract
For a long time, sample preparation was unrecognized as a critical issue in the analytical methodology, thus limiting the performance that could be achieved. However, the improvement of microextraction techniques, particularly microextraction by packed sorbent (MEPS) and solid-phase microextraction (SPME), completely modified this scenario by introducing unprecedented control over this process. Urine is a biological fluid that is very interesting for metabolomics studies, allowing human health and disease characterization in a minimally invasive form. In this manuscript, we will critically review the most relevant and promising works in this field, highlighting how the metabolomic profiling of urine can be an extremely valuable tool for the early diagnosis of highly prevalent diseases, such as cardiovascular, oncologic and neurodegenerative ones.
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Affiliation(s)
- Catarina Silva
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, Funchal 9000-390, Portugal.
| | - Carina Cavaco
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, Funchal 9000-390, Portugal.
| | - Rosa Perestrelo
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, Funchal 9000-390, Portugal.
| | - Jorge Pereira
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, Funchal 9000-390, Portugal.
| | - José S Câmara
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, Funchal 9000-390, Portugal.
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47
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Pereira J, Silva CL, Perestrelo R, Gonçalves J, Alves V, Câmara JS. Re-exploring the high-throughput potential of microextraction techniques, SPME and MEPS, as powerful strategies for medical diagnostic purposes. Innovative approaches, recent applications and future trends. Anal Bioanal Chem 2014; 406:2101-22. [DOI: 10.1007/s00216-013-7527-4] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2013] [Revised: 11/16/2013] [Accepted: 11/20/2013] [Indexed: 11/30/2022]
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48
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Mendes B, Silva P, Mendonça I, Pereira J, Câmara JS. A new and fast methodology to assess oxidative damage in cardiovascular diseases risk development through eVol-MEPS–UHPLC analysis of four urinary biomarkers. Talanta 2013; 116:164-72. [DOI: 10.1016/j.talanta.2013.04.064] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2013] [Revised: 04/16/2013] [Accepted: 04/24/2013] [Indexed: 11/16/2022]
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49
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Figueira J, Câmara H, Pereira J, Câmara JS. Evaluation of volatile metabolites as markers in Lycopersicon esculentum L. cultivars discrimination by multivariate analysis of headspace solid phase microextraction and mass spectrometry data. Food Chem 2013; 145:653-63. [PMID: 24128528 DOI: 10.1016/j.foodchem.2013.08.061] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2012] [Revised: 08/09/2013] [Accepted: 08/14/2013] [Indexed: 12/21/2022]
Abstract
To gain insights on the effects of cultivar on the volatile metabolomic expression of different tomato (Lycopersicon esculentum L.) cultivars--Plum, Campari, Grape, Cherry and Regional, cultivated under similar edafoclimatic conditions, and to identify the most discriminate volatile marker metabolites related to the cultivar, the chromatographic profiles resulting from headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-qMS) analysis, combined with multivariate analysis were investigated. The data set composed by the 77 volatile metabolites identified in the target tomato cultivars, 5 of which (2,2,6-trimethylcyclohexanone, 2-methyl-6-methyleneoctan-2-ol, 4-octadecyl-morpholine, (Z)-methyl-3-hexenoate and 3-octanone) are reported for the first time in tomato volatile metabolomic composition, was evaluated by chemometrics. Firstly, principal component analysis was carried out in order to visualise data trends and clusters, and then, linear discriminant analysis in order to detect the set of volatile metabolites able to differentiate groups according to tomato cultivars. The results obtained revealed a perfect discrimination between the different Lycopersicon esculentum L. cultivars considered. The assignment success rate was 100% in classification and 80% in prediction ability by using "leave-one-out" cross-validation procedure. The volatile profile was able to differentiate all five cultivars and revealed complex interactions between them including the participation in the same biosynthetic pathway. The volatile metabolomic platform for tomato samples obtained by HS-SPME/GC-qMS here described, and the interrelationship detected among the volatile metabolites can be used as a roadmap for biotechnological applications, namely to improve tomato aroma and their acceptance in the final consumer, and for traceability studies.
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Affiliation(s)
- José Figueira
- Centro de Química da Madeira, Centro de Ciências Exactas e da Engenharia da Universidade da Madeira, Campus Universitário da Penteada, 9000-390 Funchal, Portugal
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50
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Gonçalves JL, Alves VL, Rodrigues FP, Figueira JA, Câmara JS. A semi-automatic microextraction in packed sorbent, using a digitally controlled syringe, combined with ultra-high pressure liquid chromatography as a new and ultra-fast approach for the determination of prenylflavonoids in beers. J Chromatogr A 2013; 1304:42-51. [DOI: 10.1016/j.chroma.2013.06.072] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2013] [Revised: 06/21/2013] [Accepted: 06/28/2013] [Indexed: 11/24/2022]
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