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Romano A, Capozzi V, Khomenko I, Biasioli F. Advances in the Application of Direct Injection Mass Spectrometry Techniques to the Analysis of Grape, Wine and Other Alcoholic Beverages. Molecules 2023; 28:7642. [PMID: 38005363 PMCID: PMC10675140 DOI: 10.3390/molecules28227642] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 11/02/2023] [Accepted: 11/14/2023] [Indexed: 11/26/2023] Open
Abstract
Direct injection mass spectrometry (DIMS) entails the direct introduction of a gaseous sample into a mass analyser without prior treatment or separation. DIMS techniques offer the opportunity to monitor processes in time, with limits of detection as low as 0.5 parts per trillion in volume (for a 1 s measurement time) while providing results with high informational content. This review provides insight into current and promising future developments of DIMS in the analysis of grape, wine and other alcoholic beverages. Thanks to its unique characteristics, DIMS allows the online monitoring of volatile organic compounds (VOCs) released by grapes during fermentative bioprocesses or by wine directly from the glass headspace or during drinking. A DIMS-based approach can also be adopted to perform quality control and high-throughput analysis, allowing us to characterise the volatile profile of large sample sets rapidly and in a comprehensive fashion. Furthermore, DIMS presents several characteristic elements of green analytical chemistry approaches, catalysing an interest linked to the development of sustainable paths in research and development activities in the field of viticulture and oenology.
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Affiliation(s)
- Andrea Romano
- Research and Innovation Centre, Edmund Mach Foundation, Via Edmund Mach, 1, 38010 San Michele all’Adige, Italy;
| | - Vittorio Capozzi
- Institute of Sciences of Food Production, National Research Council (CNR) of Italy, c/o CS-DAT, 71122 Foggia, Italy;
| | - Iuliia Khomenko
- Research and Innovation Centre, Edmund Mach Foundation, Via Edmund Mach, 1, 38010 San Michele all’Adige, Italy;
| | - Franco Biasioli
- Research and Innovation Centre, Edmund Mach Foundation, Via Edmund Mach, 1, 38010 San Michele all’Adige, Italy;
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Mendes M, Bou-Debes D, Eden S, Bundaleski N, Teodoro OMND, Cornetta LM, Ferreira da Silva F. Electron ionization induced fragmentation pathways of trichloroanisole. Phys Chem Chem Phys 2023; 25:25361-25367. [PMID: 37703052 DOI: 10.1039/d3cp02019c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/14/2023]
Abstract
Trichloroanisole (TCA) is one of the most significant contaminants in cork stoppers. The presence of TCA leads to an unpleasant odor known as "cork taint", resulting in high economic losses for the cork and wine industries. Hence, the detection, quantification, and characterization of TCA are essential to address this concern. The present study investigates the electron-driven fragmentation pathways of TCA through electron ionization mass spectrometry as a function of electron energy (0-100 eV), and the results are supported by theoretical characterization of ionization potentials, dissociation thresholds, and electron ionization cross sections. The appearance energies of ten cations were measured, including the first experimental evaluation of the molecule's ionization energy at 8.8 ± 0.3 eV, in excellent agreement with the calculations (8.83 eV). For lower energies, around 20 eV, the parent cation accounted for more than 60% of the total ion signal, followed by its demethylated fragment. Taken together, these ion signals could be used as fingerprints of TCA in industrial quality control by low-energy electron ionization mass spectrometry. Fifty other fragments have been identified at higher electron energies, revealing the very rich fragmentation pattern of TCA.
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Affiliation(s)
- Mónica Mendes
- CEFITEC, Department of Physics, Nova School of Sciences and Technology, Caparica P-2829-516, Portugal.
| | - Daniel Bou-Debes
- School of Physical Sciences, The Open University, Walton Hall, Milton Keynes, MK7 6AA, UK
| | - Samuel Eden
- School of Physical Sciences, The Open University, Walton Hall, Milton Keynes, MK7 6AA, UK
| | - Nenad Bundaleski
- CEFITEC, Department of Physics, Nova School of Sciences and Technology, Caparica P-2829-516, Portugal.
| | - Orlando M N D Teodoro
- CEFITEC, Department of Physics, Nova School of Sciences and Technology, Caparica P-2829-516, Portugal.
| | - Lucas M Cornetta
- Instituto de Física Gleb Wataghin, Universidade Estadual de Campinas, Campinas, São Paulo, Brazil.
| | - Filipe Ferreira da Silva
- CEFITEC, Department of Physics, Nova School of Sciences and Technology, Caparica P-2829-516, Portugal.
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Monteiro S, Bundaleski N, Lopes P, Cabral M, Teodoro OM. Thermal Desorption of 2,4,6-Trichloroanisole from Cork. Foods 2023; 12:3450. [PMID: 37761159 PMCID: PMC10529625 DOI: 10.3390/foods12183450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 09/11/2023] [Accepted: 09/14/2023] [Indexed: 09/29/2023] Open
Abstract
While extensive efforts have been made over the past two decades to understand how cork becomes contaminated by 2,4,6-trichloroanisole (TCA), the nature of its bond to cork remains unclear. A deeper understanding of this interaction is crucial in designing processes to effectively remove TCA from cork stoppers. This study presents an investigation into the thermal desorption of TCA from cork under vacuum conditions. To facilitate detection by a quadrupole mass spectrometer, samples were artificially contaminated with sufficient TCA. A calibration system was developed to determine the absolute rate of TCA released from the cork. Desorption spectra revealed two peaks at 80 °C and 170 °C. Despite the known variability of cork, repeated measurements demonstrated reasonable repeatability. The low-temperature peak decreased with time and after preheating the sample to 50 °C. It is proposed that the high-temperature peak corresponds to TCA bonded to the cork material. Experiments with naturally contaminated cork stoppers revealed a significant reduction in the amount of releasable TCA following a vacuum-heating process. This study provides an insightful discussion on the adsorption of TCA on cork and proposes an estimate for the adsorption energy. Furthermore, it discloses a process capable of removing TCA from natural cork stoppers.
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Affiliation(s)
- Susana Monteiro
- CEFITEC–Center of Physics and Technological Research, Department of Physics, Nova School of Sciences and Technology, 2829-516 Caparica, Portugal
- Amorim Cork, S.A., Rua dos Corticeiros, 850, 4536-904 Santa Maria de Lamas, Portugal
| | - Nenad Bundaleski
- CEFITEC–Center of Physics and Technological Research, Department of Physics, Nova School of Sciences and Technology, 2829-516 Caparica, Portugal
| | - Paulo Lopes
- Amorim Cork, S.A., Rua dos Corticeiros, 850, 4536-904 Santa Maria de Lamas, Portugal
| | - Miguel Cabral
- Amorim Cork, S.A., Rua dos Corticeiros, 850, 4536-904 Santa Maria de Lamas, Portugal
| | - Orlando M.N.D. Teodoro
- CEFITEC–Center of Physics and Technological Research, Department of Physics, Nova School of Sciences and Technology, 2829-516 Caparica, Portugal
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Uncorking Haloanisoles in Wine. Molecules 2023; 28:molecules28062532. [PMID: 36985504 PMCID: PMC10054257 DOI: 10.3390/molecules28062532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 03/05/2023] [Accepted: 03/07/2023] [Indexed: 03/14/2023] Open
Abstract
Haloanisoles in wine have devastating effects on the aroma and quality of the wine. 2,4,6-trichloroanisole (TCA) was discovered and coined as “cork taint” in 1982. However, we now understand that there are many more haloanisoles that contribute to these musty odors, including 2,4,6-Tribromoanisiole (TBA), 2,3,4,6-tetrachloroanisole (TeCA), and pentachloroanisole (PCA). While TCA, TeCA, and PCA can all be traced back to the cork, TBA’s phenol precursor is ubiquitous in building material as a fire retardant, making it a much larger vector. All haloanisoles have the ability to aerosolize and resettle onto surfaces in the winery, making this a very difficult problem to eliminate. This literature review will cover the multiple haloanisoles found in wine, their sensory impacts, their effect on wine quality, and current methodologies with regard to their analysis.
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Romano A, Navarini L, Lonzarich V, Bogialli S, Pastore P, Cappellin L. 2,4,6-Trichloroanisole Off-Flavor Screening in Green Coffea arabica by a Novel Vocus NO + CI-MS Method: A Study on Green Coffee from Different Geographical Origins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:11412-11418. [PMID: 36039915 PMCID: PMC9479149 DOI: 10.1021/acs.jafc.2c03899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/05/2022] [Revised: 07/22/2022] [Accepted: 08/01/2022] [Indexed: 06/15/2023]
Abstract
The Rio defect is a coffee off-flavor associated to unpleasant medicinal, phenolic, and iodine-like notes. 2,4,6-Trichloroanisole (TCA) is the main marker of this alteration. A new approach for TCA detection in green coffee beans was evaluated using chemical ionization time-of-flight mass spectrometry and employing a Vocus ion source and ion-molecule reactor (IMR). The sample set consisted of 22 green Coffea arabica from different geographical origins, four of which presented the Rio defect according to an expert cup-tasting panel. Vocus CI-MS was able to perform TCA detection in 3 s, with a sensitivity comparable to that of a sensory panel and showed remarkably good correlation (R2 ≥ 0.9997) with SPME-GC-MS measurements carried out on coffee headspace and hydro-alcoholic extracts. The results demonstrate how the introduction of new quick and sensitive analytical tools could help provide a more comprehensive picture of the Rio coffee off-flavor.
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Affiliation(s)
- Andrea Romano
- Department
of Chemical Sciences, University of Padua, Via Marzolo 1, 35131 Padua, Italy
| | | | - Valentina Lonzarich
- Aromalab,
Illycaffè spa, Area Science Park, Padriciano 99, Trieste 34149, Italy
| | - Sara Bogialli
- Department
of Chemical Sciences, University of Padua, Via Marzolo 1, 35131 Padua, Italy
| | - Paolo Pastore
- Department
of Chemical Sciences, University of Padua, Via Marzolo 1, 35131 Padua, Italy
| | - Luca Cappellin
- Department
of Chemical Sciences, University of Padua, Via Marzolo 1, 35131 Padua, Italy
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Marsol-Vall A, Ainsa S, Lopez R, Ferreira V. Development and validation of a method for the analysis of halophenols and haloanisoles in cork bark macerates by stir bar sorptive extraction heart-cutting two-dimensional gas chromatography negative chemical ionization mass spectrometry. J Chromatogr A 2022; 1673:463186. [DOI: 10.1016/j.chroma.2022.463186] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 05/30/2022] [Accepted: 05/30/2022] [Indexed: 11/29/2022]
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Bhatia M, Manini N, Biasioli F, Cappellin L. Theoretical Investigation of Charge Transfer from NO + and O 2+ Ions to Wine-Related Volatile Compounds for Mass Spectrometry. JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY 2022; 33:251-264. [PMID: 35020398 DOI: 10.1021/jasms.1c00253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Density-functional theory (DFT) is used to obtain the molecular data essential for predicting the reaction kinetics of chemical-ionization-mass spectrometry (CI-MS), as applied in the analysis of volatile organic compounds (VOCs). We study charge-transfer reactions from NO+ and O2+ reagent ions to VOCs related to cork-taint and off-flavor in wine. We evaluate the collision rate coefficients of ion-molecule reactions by means of collision-based models. Many NO+ and O2+ reactions are known to proceed at or close to their respective collision rates. Factors affecting the collision reaction rates, including electric-dipole moment and polarizability, temperature, and electric field are addressed, targeting the conditions of standard CI-MS techniques. The molecular electric-dipole moment and polarizability are the basic ingredients for the calculation of collision reaction rates in ion-molecule collision-based models. Using quantum-mechanical calculations, we evaluate these quantities for the neutral VOCs. We also investigate the thermodynamic feasibility of the reactions by computing the enthalpy change in these charge-transfer reactions.
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Affiliation(s)
- Manjeet Bhatia
- Dipartimento di Fisica, Università degli Studi di Milano, Via Celoria, 16, I-20133 Milano, Italy
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, 38010 San Michele all'Adige, Trentino, Italy
| | - Nicola Manini
- Dipartimento di Fisica, Università degli Studi di Milano, Via Celoria, 16, I-20133 Milano, Italy
| | - Franco Biasioli
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, 38010 San Michele all'Adige, Trentino, Italy
| | - Luca Cappellin
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, 38010 San Michele all'Adige, Trentino, Italy
- Dipartimento di Scienze Chimiche, Università degli Studi di Padova, Via Marzolo 1, 35121 Padua, Italy
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