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Xia T, Xiong Z, Wang C, Sun X, Chen Y, Chen J, Qi H, Liang H, Zhang L, Zheng D. Comprehensive analysis of the effects of the traditional stir-fry process on the dynamic changes of volatile metabolites in Hainan camellia oil. Food Chem X 2024; 23:101747. [PMID: 39263335 PMCID: PMC11388339 DOI: 10.1016/j.fochx.2024.101747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2024] [Revised: 08/12/2024] [Accepted: 08/16/2024] [Indexed: 09/13/2024] Open
Abstract
The traditional stir-fry process before pressing is crucial to manufacture Hainan camellia oil. To assess the effects of the stir-fry process on Hainan camellia oil, six samples across different stir-fry stages were analyzed. The stir-fry process modified odors, volatile metabolite profiles, and human health-promoting functions of Hainan camellia oil. Totally, 350 volatile metabolites were detected, and heterocyclic compounds were revealed as the main contributors of strong aroma. Potential indicators for monitoring the stir-fry degree were established. Eight key aroma volatile metabolites were identified, including three new ones (1-octen-3-one, 2,3-butanedione, and vanillin). Lipids degradation and the Millard reaction are probably the main pathways for aroma generation. Over-stir-fry treatment diminished the contents of some important volatile metabolites but increased the risk of arising burnt odor. Our work offered insights into the effects of the stir-fry process and over-stir-fry treatment on Hainan camellia oil, which is meaningful for improving the hot-pressing technique.
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Affiliation(s)
- Tengfei Xia
- Institute of Tropical Horticulture Research, Hainan, Academy of Agricultural Sciences, Haikou 571100, China
- Sanya Institute of Hainan Academy of Agricultural Sciences, Sanya 572025, China
| | - Zijun Xiong
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
| | - Chunmei Wang
- Institute of Tropical Horticulture Research, Hainan, Academy of Agricultural Sciences, Haikou 571100, China
| | - Xiuxiu Sun
- Institute of Tropical Horticulture Research, Hainan, Academy of Agricultural Sciences, Haikou 571100, China
| | - Yeguang Chen
- Institute of Tropical Horticulture Research, Hainan, Academy of Agricultural Sciences, Haikou 571100, China
- Sanya Institute of Hainan Academy of Agricultural Sciences, Sanya 572025, China
| | - Jiali Chen
- Institute of Tropical Horticulture Research, Hainan, Academy of Agricultural Sciences, Haikou 571100, China
| | - Huasha Qi
- Institute of Tropical Horticulture Research, Hainan, Academy of Agricultural Sciences, Haikou 571100, China
| | - Heng Liang
- Institute of Tropical Horticulture Research, Hainan, Academy of Agricultural Sciences, Haikou 571100, China
| | - Lang Zhang
- Institute of Tropical Horticulture Research, Hainan, Academy of Agricultural Sciences, Haikou 571100, China
| | - Daojun Zheng
- Institute of Tropical Horticulture Research, Hainan, Academy of Agricultural Sciences, Haikou 571100, China
- Sanya Institute of Hainan Academy of Agricultural Sciences, Sanya 572025, China
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2
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Aspromonte J, Mascrez S, Eggermont D, Purcaro G. Solid-phase microextraction coupled to comprehensive multidimensional gas chromatography for food analysis. Anal Bioanal Chem 2024; 416:2221-2246. [PMID: 37999723 DOI: 10.1007/s00216-023-05048-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 10/22/2023] [Accepted: 11/09/2023] [Indexed: 11/25/2023]
Abstract
Solid-phase microextraction and comprehensive multidimensional gas chromatography represent two milestone innovations that occurred in the field of separation science in the 1990s. They have a common root in their introduction and have found a perfect coupling in their evolution and applications. This review will focus on food analysis, where the paradigm has changed significantly over time, moving from a targeted analysis, focusing on a limited number of analytes at the time, to a more holistic approach for assessing quality in a larger sense. Indeed, not only some major markers or contaminants are considered, but a large variety of compounds and their possible interaction, giving rise to the field of foodomics. In order to obtain such detailed information and to answer more sophisticated questions related to food quality and authenticity, the use of SPME-GC × GC-MS has become essential for the comprehensive analysis of volatile and semi-volatile analytes. This article provides a critical review of the various applications of SPME-GC × GC in food analysis, emphasizing the crucial role this coupling plays in this field. Additionally, this review dwells on the importance of appropriate data treatment to fully harness the results obtained to draw accurate and meaningful conclusions.
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Affiliation(s)
- Juan Aspromonte
- Laboratorio de Investigación y Desarrollo de Métodos Analíticos, LIDMA, Facultad de Ciencias Exactas (Universidad Nacional de La Plata, CIC-PBA, CONICET), Calle 47 Esq. 115, 1900, La Plata, Argentina
| | - Steven Mascrez
- Gembloux Agro-Bio Tech, University of Liège, Passage Des Déportés, 2, B-5030, Gembloux, Belgium
| | - Damien Eggermont
- Gembloux Agro-Bio Tech, University of Liège, Passage Des Déportés, 2, B-5030, Gembloux, Belgium
| | - Giorgia Purcaro
- Gembloux Agro-Bio Tech, University of Liège, Passage Des Déportés, 2, B-5030, Gembloux, Belgium.
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3
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Perestrelo R, Jaouhari Y, Abreu T, Castillo MM, Travaglia F, Pereira JAM, Câmara JS, Bordiga M. The Fingerprint of Fortified Wines-From the Sui Generis Production Processes to the Distinctive Aroma. Foods 2023; 12:2558. [PMID: 37444296 DOI: 10.3390/foods12132558] [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: 04/28/2023] [Revised: 06/28/2023] [Accepted: 06/29/2023] [Indexed: 07/15/2023] Open
Abstract
The fortified wines that originated in Mediterranean countries have, in common, a high alcohol content to increase their shelf-life during long journeys to northern Europe and the American continent. Nowadays, the world's better-known wines, including Marsala, Madeira, Port, and Sherry, due to their high alcoholic content, sweet taste, and intense aromatic profile, are designated as dessert wines and sometimes served as aperitifs. This review gives an overview of the traditional vinification process, including the microbiota and autochthonous yeast, as well as the regulatory aspects of the main Italian, Portuguese, and Spanish fortified wines. The winemaking process is essential to defining the volatile organic compounds (VOCs) that characterize the aroma of each fortified wine, giving them an organoleptic fingerprint and "terroir" characteristics. The various volatile and odorous compounds found in fortified wines during the oxidative aging are discussed in the last part of this review.
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Affiliation(s)
- Rosa Perestrelo
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Yassine Jaouhari
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - Teresa Abreu
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Mariangie M Castillo
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Fabiano Travaglia
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - Jorge A M Pereira
- 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
| | - Matteo Bordiga
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
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4
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Ribeiro SG, Martins C, Tavares T, Rudnitskaya A, Alves F, Rocha SM. Volatile Composition of Fortification Grape Spirit and Port Wine: Where Do We Stand? Foods 2023; 12:2432. [PMID: 37372643 DOI: 10.3390/foods12122432] [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: 04/18/2023] [Revised: 05/15/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023] Open
Abstract
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.
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Affiliation(s)
- Sónia Gomes Ribeiro
- Department of Chemistry & LAQV-REQUIMTE, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Cátia Martins
- Department of Chemistry & LAQV-REQUIMTE, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Tiago Tavares
- Department of Chemistry & LAQV-REQUIMTE, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Alisa Rudnitskaya
- Department of Chemistry & CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Fernando Alves
- Symington Family Estates, Vinhos S.A. Travessa Barão de Forrester, 86, 4400-034 Vila Nova de Gaia, Portugal
| | - Sílvia M Rocha
- Department of Chemistry & LAQV-REQUIMTE, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
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Jasmins G, Perestrelo R, Coïsson JD, Sousa P, Teixeira JA, Bordiga M, Câmara JS. Tracing the Volatilomic Fingerprint of the Most Popular Italian Fortified Wines. Foods 2023; 12:foods12102058. [PMID: 37238876 DOI: 10.3390/foods12102058] [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: 03/21/2023] [Revised: 04/14/2023] [Accepted: 05/11/2023] [Indexed: 05/28/2023] Open
Abstract
The aim of the current study was to provide a useful platform to identify characteristic molecular markers related to the authenticity of Italian fortified wines. For this purpose, the volatilomic fingerprint of the most popular Italian fortified wines was established using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME/GC-MS). Several volatile organic compounds (VOCs), belonging with distinct chemical groups, were identified, ten of which are common to all the analyzed fortified Italian wines. Terpenoids were the most abundant chemical group in Campari bitter wines due to limonene's high contribution to the total volatilomic fingerprint, whereas for Marsala wines, alcohols and esters were the most predominant chemical groups. The fortified Italian wines VOCs network demonstrated that the furanic compounds 2-furfural, ethyl furoate, and 5-methyl-2-furfural, constitute potential molecular markers of Marsala wines, while the terpenoids nerol, α-terpeniol, limonene, and menthone isomers, are characteristic of Vermouth wines. In addition, butanediol was detected only in Barolo wines, and β-phellandrene and β-myrcene only in Campari wines. The obtained data reveal an adequate tool to establish the authenticity and genuineness of Italian fortified wines, and at the same time constitute a valuable contribution to identify potential cases of fraud or adulteration to which they are subject, due to the high commercial value associated with these wines. In addition, they contribute to the deepening of scientific knowledge that supports its valorization and guarantee of quality and safety for consumers.
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Affiliation(s)
- Gonçalo Jasmins
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Rosa Perestrelo
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Jean Daniel Coïsson
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - Patrícia Sousa
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - José A Teixeira
- CEB-Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal
- LABBELS-Associate Laboratory, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal
| | - Matteo Bordiga
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - 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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6
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Alti-Palacios L, Martínez J, Teixeira JAC, Câmara JS, Perestrelo R. Influence of Cold Pre-Fermentation Maceration on the Volatilomic Pattern and Aroma of White Wines. Foods 2023; 12:foods12061135. [PMID: 36981062 PMCID: PMC10047927 DOI: 10.3390/foods12061135] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 02/28/2023] [Accepted: 03/02/2023] [Indexed: 03/30/2023] Open
Abstract
Aroma compounds play a key role in wine quality due to their importance in wine aroma. The aim of the present study is to investigate the influence of cold pre-fermentative maceration (CPM) treatment on aromatic and sensory properties of white wines from four grape varieties (Tempranillo Blanco, Maturana Blanca, Viura and Garnacha Blanca) during two consecutive years (2019 and 2020). A total of 62 aroma compounds belonging to different chemical families were identified using headspace solid-phase microextraction combined with gas chromatography mass spectrometry (HS-SPME/GC-MS). CPM treatment enhanced the total relative concentration of alcohols, esters and acids compared to control wines. Regarding sensorial properties, esters made the greatest contribution to the studied white wines, mainly through the development of floral and fruity notes. On the other hand, CPM treatment did not significantly influence the total relative concentration of terpenoids, and different trends were observed according to grape variety and vintage. The obtained results showed differences in the wine's aromatic complexity according to the grape variety, the vintage and the treatment applied and suggested that CPM treatment could represent a suitable approach to manipulate the aromatic profile and enhance the aromatic quality and complexity of wine.
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Affiliation(s)
- Laura Alti-Palacios
- Instituto de Ciencias de la Vid y el Vino (Gobierno de La Rioja, Universidad de La Rioja, CSIC, Finca La Grajera) Ctra. de Burgos, Km. 6, 26007 Logroño, Spain
| | - Juana Martínez
- Instituto de Ciencias de la Vid y el Vino (Gobierno de La Rioja, Universidad de La Rioja, CSIC, Finca La Grajera) Ctra. de Burgos, Km. 6, 26007 Logroño, Spain
| | - José A C Teixeira
- Departamento de Engenharia Biológica, Universidade do Minho, 4710-057 Braga, 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
| | - Rosa Perestrelo
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
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7
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Characterization of terpenoids and norisoprenoids from base and retail Qingke Baijiu by GC × GC-TOFMS and multivariate statistical analysis. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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8
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Miller GC, Pilkington LI, Barker D, Deed RC. Saturated Linear Aliphatic γ- and δ-Lactones in Wine: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:15325-15346. [PMID: 36469412 DOI: 10.1021/acs.jafc.2c04527] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Saturated linear aliphatic lactones are widespread aroma compounds in wine, linked to stone fruit, dried red fruit, and coconut descriptors. Despite their ubiquity, bioproduction pathways associated with these compounds in wine are unclear, but higher concentrations have been linked to many common vitivinicultural practices, including grape variety, microbiological influence, oak- and bottle-aging, and wine styles such as late harvest, noble rot, and icewine. Development of analytical techniques has enabled increasingly accurate quantification of lactones in wine, shedding more light on their potential origins. This review provides an in-depth summary of the research into linear aliphatic lactones over the past 50 years and provides direction for possible future research to elucidate the biogenesis of these compounds and better estimate their impact on wine aroma.
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Affiliation(s)
- Gillean C Miller
- School of Chemical Sciences, Waipapa Taumata Rau, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Lisa I Pilkington
- School of Chemical Sciences, Waipapa Taumata Rau, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - David Barker
- School of Chemical Sciences, Waipapa Taumata Rau, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Rebecca C Deed
- School of Chemical Sciences, Waipapa Taumata Rau, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
- School of Biological Sciences, Waipapa Taumata Rau, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
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9
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DLLμE/GC-MS as a Powerful Analytical Approach to Establish the Volatilomic Composition of Different Whiskeys. BEVERAGES 2022. [DOI: 10.3390/beverages8030053] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
The volatilomic fingerprint of nine different whiskeys was established using a rapid and sensitive analytical approach based on dispersive liquid–liquid microextraction (DLLμE) followed by gas chromatography mass spectrometry detection (GC-MS) and gas chromatography with flame ionization detection (GC-FID). The influence of the extractor solvent on the extraction efficiency of volatile compounds (VOCs) was evaluated by DLLμE/GC-MS. The highest amounts of VOCs were obtained using 5 mL of sample, dichloromethane as the extractor solvent, and acetone as the disperser solvent. The proposed method showed no matrix effect, good linearity (R2 ≥ 0.993) in the assessed concentration range, recovery (ranging from 70 to 99%, precision (RSD ≤ 15%) and sensitivity (low limits of detection and quantification). A total of 37 VOCs belonging to different biosynthetic pathways including alcohols, esters, acids, carbonyl compounds, furanic compounds and volatile phenols were identified and quantified using DLLμE/GC-MS and DLLμE/GC-FID, respectively. Alcohols (3-methylbutan-1-ol, propan-1-ol), esters (ethyl decanoate, ethyl octanoate, ethyl hexanoate), and acids (decanoic acid, octanoic acid, hexanoic acid) were the most abundant chemical families. The multivariate statistical analysis allowed for the discrimination of whiskeys based on their volatilomic fingerprint, namely octanoic acid, 2-furfural, ethyl octanoate, ethyl hexanoate, acetic acid, ethyl dodecanoate, butan-1-ol, and ethyl decanoate.
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Khvalbota L, Virba M, Furdíková K, Špánik I. Simultaneous distillation‐solvent extraction gas chromatography‐mass spectrometry analysis of Tokaj Muscat Yellow wines. SEPARATION SCIENCE PLUS 2022. [DOI: 10.1002/sscp.202200004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Liudmyla Khvalbota
- Institute of Analytical Chemistry Faculty of Chemical and Food Technology Slovak University of Technology in Bratislava Bratislava Slovakia
| | - Martin Virba
- Institute of Analytical Chemistry Faculty of Chemical and Food Technology Slovak University of Technology in Bratislava Bratislava Slovakia
| | - Katarína Furdíková
- Institute of Biotechnology Faculty of Chemical and Food Technology Slovak University of Technology in Bratislava Bratislava Slovakia
| | - Ivan Špánik
- Institute of Analytical Chemistry Faculty of Chemical and Food Technology Slovak University of Technology in Bratislava Bratislava Slovakia
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11
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Yu H, Zheng D, Xie T, Xie J, Tian H, Ai L, Chen C. Comprehensive two-dimensional gas chromatography mass spectrometry-based untargeted metabolomics to clarify the dynamic variations in the volatile composition of Huangjiu of different ages. J Food Sci 2022; 87:1563-1574. [PMID: 35262917 DOI: 10.1111/1750-3841.16047] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Revised: 11/14/2021] [Accepted: 12/20/2021] [Indexed: 01/17/2023]
Abstract
Aging plays an important role in the formation of aroma characteristics of Huangjiu, a traditional Chinese alcoholic beverage. Comprehensive two-dimensional gas chromatography mass spectrometry (GC×GC-qMS)-based untargeted metabolomics combined with a multivariate analysis was used to investigate the dynamic variations in the aroma profile of Huangjiu during aging process and to establish the relationship between the changing volatile metabolite profiles and the age-dependent sensory attributes. A total of 144 volatile metabolites were identified by GC×GC-qMS and 63 were selected as critical metabolites based on variable importance in projection values and p-values. Based on the results of principal component analysis, orthogonal partial least-squares discriminant analysis, and hierarchical clustering analysis, the samples of six different ages were divided into three groups: 1Y and 3Y samples, 5Y and 8Y samples, and 10Y and 15Y samples. The partial least-squares analysis results further revealed the relationship between the aromas attributes and variations of these volatile compounds. The high esters, aldehydes, and lactones contents contributed to the high intensities of the sweet and ester aroma attributes of the aged Huangjiu, while the high alcohols and ethyl esters contents contributed to the alcoholic and fruity aroma attributes of the newly brewed Huangjiu. These results improve our understanding of the chemical nature of the aroma characteristics of aged Huangjiu. PRACTICAL APPLICATION: Huangjiu is often labeled with its age as a measure of quality, which influences consumers' choice. Dynamic variations in volatile compounds of Huangjiu during aging and its contribution to the aroma characteristics of Huangjiu were figured out, which will assist the industry to produce better quality aged Huangjiu for consumers.
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Affiliation(s)
- Haiyan Yu
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Danwei Zheng
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Tong Xie
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Jingru Xie
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Huaixiang Tian
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Lianzhong Ai
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Chen Chen
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
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Rocha SM, Costa CP, Martins C. Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC. Front Chem 2022; 10:820749. [PMID: 35300387 PMCID: PMC8921485 DOI: 10.3389/fchem.2022.820749] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Accepted: 01/24/2022] [Indexed: 12/05/2022] Open
Abstract
The human senses shape the life in several aspects, namely well-being, socialization, health status, and diet, among others. However, only recently, the understanding of this highly sophisticated sensory neuronal pathway has gained new advances. Also, it is known that each olfactory receptor cell expresses only one type of odorant receptor, and each receptor can detect a limited number of odorant substances. Odorant substances are typically volatile or semi-volatile in nature, exhibit low relative molecular weight, and represent a wide variety of chemical families. These molecules may be released from foods, constituting clouds surrounding them, and are responsible for their aroma properties. A single natural aroma may contain a huge number of volatile components, and some of them are present in trace amounts, which make their study especially difficult. Understanding the components of food aromas has become more important than ever with the transformation of food systems and the increased innovation in the food industry. Two-dimensional gas chromatography and time-of-flight mass spectrometry (GC × GC-ToFMS) seems to be a powerful technique for the analytical coverage of the food aromas. Thus, the main purpose of this review is to critically discuss the potential of the GC × GC-based methodologies, combined with a headspace solvent-free microextraction technique, in tandem with data processing and data analysis, as a useful tool to the analysis of the chemical aroma clouds of foods. Due to the broad and complex nature of the aroma chemistry subject, some concepts and challenges related to the characterization of volatile molecules and the perception of aromas will be presented in advance. All topics covered in this review will be elucidated, as much as possible, with examples reported in recent publications, to make the interpretation of the fascinating world of food aroma chemistry more attractive and perceptive.
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Affiliation(s)
- Sílvia M. Rocha
- LAQV-REQUIMTE and Departamento de Química, Universidade de Aveiro, Campus Universitário Santiago, Aveiro, Portugal
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13
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Zheng J, He Z, Yang K, Liu Z, Zhao D, Qian MC. Volatile Analysis of Wuliangye Baijiu by LiChrolut EN SPE Fractionation Coupled with Comprehensive GC×GC-TOFMS. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27041318. [PMID: 35209103 PMCID: PMC8878284 DOI: 10.3390/molecules27041318] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 02/10/2022] [Accepted: 02/11/2022] [Indexed: 11/26/2022]
Abstract
Wuliangye baijiu is one of the most famous Chinese liquors with a protected geographical indication. This study used LiChrolut® EN-based solid-phase extraction (SPE) and fractionation combined with comprehensive two-dimensional chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) to unveil its volatile composition. The volatiles were isolated with LiChrolut® EN-based SPE and traditional liquid-liquid extraction (LLE). The neutral/basic fractions from LLE and the SPE were fractionated on a LiChrolut® EN SPE column and analyzed by comprehensive GC×GC-TOFMS. Compared with LLE, more esters and alcohols were detected in the SPE-based extraction. The SPE fractionation and GC×GC-TOFMS analysis resulted in the identification of about 500 volatile compounds in more than 3000 peaks of the Wuliangye baijiu. The approach simplifies the complex baijiu composition into functional group-based fractions for reliable identification and analysis. This study provided a confidence volatile identification approach for Chinese baijiu based on the SPE fractionation GC×GC-TOFMS.
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Affiliation(s)
- Jia Zheng
- Flavor Science Innovation Center, Technology Research Center, Wuliangye Yibin Co., Ltd., 150# Minjiang West Road, Cuiping District, Yibin 644000, China; (Z.H.); (K.Y.); (Z.L.); (D.Z.)
- Correspondence: (J.Z.); (M.C.Q.)
| | - Zhanglan He
- Flavor Science Innovation Center, Technology Research Center, Wuliangye Yibin Co., Ltd., 150# Minjiang West Road, Cuiping District, Yibin 644000, China; (Z.H.); (K.Y.); (Z.L.); (D.Z.)
| | - Kangzhuo Yang
- Flavor Science Innovation Center, Technology Research Center, Wuliangye Yibin Co., Ltd., 150# Minjiang West Road, Cuiping District, Yibin 644000, China; (Z.H.); (K.Y.); (Z.L.); (D.Z.)
| | - Zhipeng Liu
- Flavor Science Innovation Center, Technology Research Center, Wuliangye Yibin Co., Ltd., 150# Minjiang West Road, Cuiping District, Yibin 644000, China; (Z.H.); (K.Y.); (Z.L.); (D.Z.)
| | - Dong Zhao
- Flavor Science Innovation Center, Technology Research Center, Wuliangye Yibin Co., Ltd., 150# Minjiang West Road, Cuiping District, Yibin 644000, China; (Z.H.); (K.Y.); (Z.L.); (D.Z.)
| | - Michael C. Qian
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA
- Correspondence: (J.Z.); (M.C.Q.)
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Ma Y, Xu Y, Tang K. Aroma of Icewine: A Review on How Environmental, Viticultural, and Oenological Factors Affect the Aroma of Icewine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:6943-6957. [PMID: 34143625 DOI: 10.1021/acs.jafc.1c01958] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The aroma of a wine is mostly driven by not only the factors in the vineyard, such as the grape variety and harvest time, but also the fermentation process. Icewine is a unique, intensely sweet wine made from late harvested grapes that have frozen naturally on the vine. Different from normal table wines, the grapes used in icewine naturally undergo a dehydration process and freeze-thaw cycles, and the must for icewine making has to be pressed from frozen grapes. This pressing process leaves water behind as ice crystals and allows the grape juice to be concentrated with more sugars, acids, and other dissolved solids, resulting in a slower than normal fermentation. These special procedures can lead to a unique aroma characteristic of icewine. This review delves into recent advances in chemical compounds related to icewine aroma characteristics and addresses how changes in these aroma characteristics and composition are influenced by environmental, viticultural, and oenological factors in the vineyard and winery. Deficiencies in previous studies and future trends related to the flavor science of icewine were also briefly addressed.
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Affiliation(s)
- Yue Ma
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, AgroSup Dijon, Université Bourgogne Franche-Comté, 21000 Dijon, France
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Ke Tang
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
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15
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Wang X, Song X, Zhu L, Geng X, Zheng F, Zhao Q, Sun X, Zhao D, Feng S, Zhao M, Sun B. Unraveling the acetals as ageing markers of Chinese Highland Qingke Baijiu using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry combined with metabolomics approach. FOOD QUALITY AND SAFETY 2021. [DOI: 10.1093/fqsafe/fyab014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Abstract
Objectives
The ageing process has a significant impact on the aroma of Chinese Baijiu, which could strengthen the desirable flavor characteristics and reduce the undesirable ones. The aim of this study was to observe the initiation of meaningful changes in volatile fraction and locate the ageing markers during ageing storage of Chinese Highland Qingke Baijiu.
Materials and Methods
Samples of Chinese Qingke Baijiu were aged for 0, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, and 11 months before analysis. The samples were isolated by liquid–liquid extraction and then analyzed by comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry. The acquired data were processed by untargeted and targeted metabolomics approach to locate the ageing markers.
Results
The untargeted metabolomics analysis (hierarchical clustering analysis, HCA) shows that the chemical composition of Qingke Baijiu presents a statistically significant deviation from the reference scenario after 5 months. Subsequently, supervised statistics analysis (orthogonal partial least squares discrimination analysis) was performed to locate the markers, which changed significantly during ageing. Fifteen markers were located, and seven of them were acetals. Notably, 1,1-diethoxy-propane, 1,1-diethoxy-butane, and 1,1-diethoxy-3-methyl-butane are important contributors to the flavor of Chinese Baijiu. The identified markers were applied for the untargeted metabolomics (HCA), and the results revealed that these markers could divide the Qingke Baijiu into two ageing stages, 0–5 months and 6–11 months.
Conclusion
The results suggest that it is a valuable tool for monitoring the changes of volatile compounds and locating the age markers in Chinese Baijiu.
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Abreu T, Perestrelo R, Bordiga M, Locatelli M, Daniel Coïsson J, Câmara JS. The Flavor Chemistry of Fortified Wines-A Comprehensive Approach. Foods 2021; 10:foods10061239. [PMID: 34072391 PMCID: PMC8229606 DOI: 10.3390/foods10061239] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 05/25/2021] [Accepted: 05/26/2021] [Indexed: 11/16/2022] Open
Abstract
For centuries, wine has had a fundamental role in the culture and habits of different civilizations. Amongst numerous wine types that involve specific winemaking processes, fortified wines possess an added value and are greatly honored worldwide. This review comprises the description of the most important characteristics of the main worldwide fortified wines-Madeira, Port, Sherry, Muscat, and Vermouth-structured in three parts. The first part briefly describes the chemistry of wine flavor, the origin of typical aroma (primary, secondary and tertiary), and the influencing parameters during the winemaking process. The second part describes some specificities of worldwide fortified wine, highlighting the volatile composition with particular emphasis on aroma compounds. The third part reports the volatile composition of the most important fortified wines, including the principal characteristics, vinification process, the evolution of volatile organic compounds (VOCs) during the aging processes, and the most important odor descriptors. Given the worldwide popularity and the economic relevance of fortified wines, much research should be done to better understand accurately the reactions and mechanisms that occur in different stages of winemaking, mainly during the oxidative and thermal aging.
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Affiliation(s)
- Teresa Abreu
- CQM–Centro de Química da Madeira, Campus Universitário da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; (T.A.); (R.P.)
| | - Rosa Perestrelo
- CQM–Centro de Química da Madeira, Campus Universitário da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; (T.A.); (R.P.)
| | - Matteo Bordiga
- Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale “A. Avogadro”, Largo Donegani 2, 28100 Novara, Italy; (M.B.); (M.L.); (J.D.C.)
| | - Monica Locatelli
- Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale “A. Avogadro”, Largo Donegani 2, 28100 Novara, Italy; (M.B.); (M.L.); (J.D.C.)
| | - Jean Daniel Coïsson
- Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale “A. Avogadro”, Largo Donegani 2, 28100 Novara, Italy; (M.B.); (M.L.); (J.D.C.)
| | - José S. Câmara
- CQM–Centro de Química da Madeira, Campus Universitário da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; (T.A.); (R.P.)
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal
- Correspondence: ; Tel.: +351-(291)-705112
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17
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Welke JE, Hernandes KC, Nicolli KP, Barbará JA, Biasoto ACT, Zini CA. Role of gas chromatography and olfactometry to understand the wine aroma: Achievements denoted by multidimensional analysis. J Sep Sci 2020; 44:135-168. [PMID: 33245848 DOI: 10.1002/jssc.202000813] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 11/21/2020] [Accepted: 11/22/2020] [Indexed: 02/06/2023]
Abstract
The human nose has been used as a detector in gas chromatography analysis to evaluate odoriferous compounds related to aroma and quality of wine. Several olfactometric techniques are available to access the description, intensity, and/or duration of the odor of each compound. Olfactometry can be associated with one-dimensional gas chromatography or multidimensional gas chromatography, including heart-cut gas chromatography and comprehensive two-dimensional gas chromatography. Multidimensional gas chromatography may help to resolve coeluted compounds and detect important trace components for the aroma. The identification of odor-active compounds may help to differentiate wines according to terroir, grapes cultivars used in winemaking or types of aging, understand the role of fungal infection of grapes for wine quality, find the best management practices in vineyard and vinification to obtain the greatest quality. In addition, when the instrumental techniques are combined with sensory analysis, even more accurate information may be obtained regarding the overall wine aroma. This review discloses the state of the art of olfactometric methods and the analytical techniques used to investigate odor-active compounds such as one-dimensional gas chromatography, multidimensional gas chromatography, and comprehensive two-dimensional gas chromatography. The advances in knowledge of wine aroma achieved with the use of these techniques in the target and profiling approaches were also discussed.
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Affiliation(s)
- Juliane Elisa Welke
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, Porto Alegre, Rio Grande do Sul, Brazil
| | - Karolina Cardoso Hernandes
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, Porto Alegre, Rio Grande do Sul, Brazil
| | - Karine Primieri Nicolli
- Instituto de Química, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, Porto Alegre, Rio Grande do Sul, Brazil
| | - Janaína Aith Barbará
- Instituto de Química, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, Porto Alegre, Rio Grande do Sul, Brazil
| | | | - Claudia Alcaraz Zini
- Instituto de Química, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, Porto Alegre, Rio Grande do Sul, Brazil
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18
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Forleo T, Zappi A, Gottardi F, Melucci D. Rapid discrimination of Italian Prosecco wines by head-space gas-chromatography basing on the volatile profile as a chemometric fingerprint. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03534-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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19
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Fracassetti D, Camoni D, Montresor L, Bodon R, Limbo S. Chemical Characterization and Volatile Profile of Trebbiano di Lugana Wine: A Case Study. Foods 2020; 9:foods9070956. [PMID: 32708437 PMCID: PMC7404698 DOI: 10.3390/foods9070956] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 07/13/2020] [Accepted: 07/15/2020] [Indexed: 11/16/2022] Open
Abstract
In this study, the volatile profile of Trebbiano di Lugana wine was determined and its chemical composition was considered to understand its potential longevity. Seven wine samples produced in different years (2005–2017) were collected by the same winery and analyzed up to 13 years after bottling. Color, total and polymeric phenols, glutathione, free volatiles and sensory characteristics were assessed. The color turned from yellow to an increased brownish hue as the aging time increased; nonetheless, it was stable up to five years from the production. Thirty-six aroma compounds were detected including higher alcohols, esters, and norisoprenoids (β-damascenone and β-oxo-ionone). While higher alcohols did not show a dependence on the different years of production, a decrease of esters was found over aging with the exception of wine produced in 2009, the latter showing higher levels of glutathione that could limit esters’ hydrolysis. The perception of floral and fruity notes was dependent on the storage time with little differences up to five years after bottling. Trebbiano di Lugana wine could be suitable for aging and this aptitude might be further improved also through the proper choice of closure and packaging systems to encourage logistic and marketing strategies.
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Affiliation(s)
- Daniela Fracassetti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (L.M.); (R.B.); (S.L.)
- Correspondence: ; Tel.: +39-(02)-50316674
| | - Davide Camoni
- Enoconsulting srl Centro Servizi e Ricerca Applicata, Via iseo 6/a, 25030 Erbusco (BS), Italy;
| | - Lodovico Montresor
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (L.M.); (R.B.); (S.L.)
| | - Rebecca Bodon
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (L.M.); (R.B.); (S.L.)
| | - Sara Limbo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (L.M.); (R.B.); (S.L.)
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Abstract
Fourier transform infrared spectroscopy (FT-IR) has gained popularity in the wine sector due to its simplicity and ability to provide a wine’s fingerprint. For this reason, it is often used for authentication and traceability purposes with more than satisfactory results. In this review, an outline of the reasons why authenticity and traceability are important to the wine sector is given, along with a brief overview of the analytical methods used for their attainment; statistical issues and compounds, on which authentication usually is based, are discussed. Moreover, insight on the mode of action of FT-IR is given, along with successful examples from its use in different areas of interest for classification. Finally, prospects and challenges for suggested future research are given. For more accurate and effective analyses, the construction of a large database consisting of wines from different regions, varieties and winemaking protocols is suggested.
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21
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Wang H, Zhu Y, Zhang J, Wang X, Shi W. Characteristic volatile compounds in different parts of grass carp by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1758715] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Hongli Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
| | - Yaozhou Zhu
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, Florida, USA
| | - Jingjing Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
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22
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Microbial community composition and its role in volatile compound formation during the spontaneous fermentation of ice wine made from Vidal grapes. Process Biochem 2020. [DOI: 10.1016/j.procbio.2020.01.027] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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23
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Aging status characterization of Chinese rice wine based on key aging-marker profiles combined with principal components analysis and partial least-squares regression. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03488-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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24
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Abstract
Madeira wine is a fortified Portuguese wine, which has a crucial impact on the Madeira Island economy. The particular properties of Madeira wine result from the unique and specific winemaking and ageing processes that promote the occurrence of chemical reactions among acids, sugars, alcohols, and polyphenols, which are important to the extraordinary quality of the wine. These chemical reactions contribute to the appearance of novel compounds and/or the transformation of others, consequently promoting changes in qualitative and quantitative volatile and non-volatile composition. The current review comprises an overview of Madeira wines related to volatile (e.g., terpenes, norisoprenoids, alcohols, esters, fatty acids) and non-volatile composition (e.g., polyphenols, organic acids, amino acids, biogenic amines, and metals). Moreover, types of aroma compounds, the contribution of volatile organic compounds (VOCs) to the overall Madeira wine aroma, the change of their content during the ageing process, as well as the establishment of the potential ageing markers will also be reviewed. The viability of several analytical methods (e.g., gas chromatography-mass spectrometry (GC-MS), two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-ToFMS)) combined with chemometrics tools (e.g., partial least squares regression (PLS-R), partial least squares discriminant analysis (PLS-DA) was investigated to establish potential ageing markers to guarantee the Madeira wine authenticity. Acetals, furanic compounds, and lactones are the chemical families most commonly related with the ageing process.
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25
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Wang N, Chen S, Zhou Z. Characterization of volatile organic compounds as potential aging markers in Chinese rice wine using multivariable statistics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6444-6454. [PMID: 31294830 DOI: 10.1002/jsfa.9923] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Revised: 07/04/2019] [Accepted: 07/09/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND There is a close relationship between certain 'aging markers' in wine and the wine's age. This study aimed to characterize all extracted aging markers in Chinese rice wine and distinguish the ages of Chinese rice wine using principal component analysis (PCA) and cluster analysis (CA). RESULTS A total of 49 potential aging markers (P ≤ 0.05*) were extracted from 71 volatile organic compounds (VOCs) in Chinese rice wine across a range of seven different ages. Of all 49 extracted aging markers, all furans, 2/3 aldehydes and ketones maintained significantly increasing levels with age (P ≤ 0.01**), especially sotolon (0.981**) and acetophenone (0.951**). On the other hand, all sulfides decreased significantly (P ≤ 0.01**). Changes in vanillin, guaiacol, 4-vinylguaiacol (4-VG) and 4-ethylguaiacol (4-EG) also suggested a potential synthesis during the aging process. The results of PCA and CA demonstrated that Chinese rice wines with different ages could be clearly distinguished from each other, which was consistent with the evolution of the 49 aging markers during the aging process. CONCLUSION These 49 potential 'aging markers' successfully distinguished ages using PCA and CA. Our results therefore throw light on the characterization of VOCs during Chinese rice wine aging, and provide a quantitative basis for discriminating the ages of Chinese rice wine. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Na Wang
- State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Shuang Chen
- State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Zhemin Zhou
- State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
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26
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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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27
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Romanini E, Colangelo D, Lucini L, Lambri M. Identifying chemical parameters and discriminant phenolic compounds from metabolomics to gain insight into the oxidation status of bottled white wines. Food Chem 2019; 288:78-85. [DOI: 10.1016/j.foodchem.2019.02.073] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2018] [Revised: 02/08/2019] [Accepted: 02/16/2019] [Indexed: 02/06/2023]
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28
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Han G, Webb MR, Waterhouse AL. Acetaldehyde reactions during wine bottle storage. Food Chem 2019; 290:208-215. [DOI: 10.1016/j.foodchem.2019.03.137] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2018] [Revised: 03/25/2019] [Accepted: 03/26/2019] [Indexed: 10/27/2022]
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29
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Perestrelo R, Silva CL, Silva P, Câmara JS. Impact of storage time and temperature on volatomic signature of Tinta Negra wines by LLME/GC- ITMS. Food Res Int 2018; 109:99-111. [PMID: 29803497 DOI: 10.1016/j.foodres.2018.04.034] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2017] [Revised: 04/13/2018] [Accepted: 04/15/2018] [Indexed: 10/17/2022]
Abstract
The current study reports the effect of storage temperature, storage time and glucose content on the volatomic signature of Tinta Negra wines using liquid-liquid microextraction (LLME) combined with gas chromatography-ion trap mass spectrometry (GC-ITMS). A total of 65 volatile organic compounds (VOCs) were identified in Tinta Negra, of which only 14 appear during storage. Based on the results, the freshness and fruitiness odours that are related to the presence of some varietal and fermentative components (e.g. terpenic compounds, esters) are lost during wine storage, while other descriptors such as caramel, dried fruit, spice, toast and wood arise due to Maillard reactions (e.g. furanic compounds), among other chemical reactions (e.g. lactones). The results obtained in this study may be applied as a useful tool in the winemaking field in order to introduce changes in the baking (estufagem) process and/or predict the effects of storage time when applying high temperatures. In addition, the VOCs identified in this study may help winemakers and wine chemists better understand the aroma composition and profile of Tinta Negra wines.
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Affiliation(s)
- R Perestrelo
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal.
| | - Catarina L Silva
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Pedro Silva
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - J 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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30
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A Simple Emulsification-Assisted Extraction Method for the GC–MS/SIM Analysis of Wine Markers of Aging and Oxidation: Application for Studying Micro-Oxygenation in Madeira Wine. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1176-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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31
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Dymerski T. Two-Dimensional Gas Chromatography Coupled With Mass Spectrometry in Food Analysis. Crit Rev Anal Chem 2018; 48:252-278. [PMID: 29185796 DOI: 10.1080/10408347.2017.1411248] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The development of instrumental analytical techniques provided the opportunity for in-depth characterization of many food matrices. In particular, the use of gas chromatography coupled with mass spectrometry gives impressive results in terms of quality and authenticity testing, conducting food freshness evaluations and contamination assessments. A new variant of gas chromatography, namely two-dimensional gas chromatography (GC × GC), and various versions of mass spectrometry have been developed since last 15 years, and they still remain at the time of their renaissance. The present critical review is focused on the use of GC × GC coupled with mass spectrometry for qualitative and quantitative reasons in food analysis. It is explained how powerful analytical tool is above-mentioned technical solution. Special attention is devoted to the issues related to the development of this technique during last years in terms of key construction elements, such as modulators and MS detectors. Finally, the critical discussion on many various aspects including advantages and more important disadvantages, caused probable moderate interest of this solution, in food analytics is concerned.
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Affiliation(s)
- Tomasz Dymerski
- a Faculty of Chemistry, Department of Analytical Chemistry , Gdańsk University of Technology , Gdańsk , Poland
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32
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Xu M, Zhu S, Ramaswamy HS, Yu Y. Effect of high pressure treatment and short term storage on changes in main volatile compounds of Chinese liquor. Sci Rep 2017; 7:17228. [PMID: 29222420 PMCID: PMC5722930 DOI: 10.1038/s41598-017-17549-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2017] [Accepted: 11/27/2017] [Indexed: 12/05/2022] Open
Abstract
Changes in main volatile compounds of Chinese liquor after high pressure (HP) treatment and following short term storage were investigated. 400 MPa-15 min & 400 MPa-30 min were applied to young liquor. Results from gas chromatography (GC) analysis revealed decreasing trends in alcohols, aldehydes and ethyl acetate immediately after HP treatments, which was in consistent with those in natural aging process; but no significant change was found in acids. However, differences in main volatile compounds between young liquor and pressurized liquors disappeared after two to six months of storage. Principal component analysis (PCA) performed well in presenting overall differences among all liquor groups, which verified our previous findings in GC analysis. This research broadened the knowledge of HP processing on distilled alcoholic beverages and provided an alternative technique for liquor quality modification.
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Affiliation(s)
- Menglong Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China.,Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, Hangzhou, 310058, China
| | - Songming Zhu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China.,Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, Hangzhou, 310058, China
| | - Hosahalli S Ramaswamy
- Department of Food Science, McGill University, St-Anne-de-Bellevue, QC H9X 3V9, Canada
| | - Yong Yu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China. .,Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, Hangzhou, 310058, China.
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33
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Pons A, Allamy L, Lavigne V, Dubourdieu D, Darriet P. Study of the contribution of massoia lactone to the aroma of Merlot and Cabernet Sauvignon musts and wines. Food Chem 2017; 232:229-236. [DOI: 10.1016/j.foodchem.2017.03.151] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2017] [Revised: 03/17/2017] [Accepted: 03/28/2017] [Indexed: 10/19/2022]
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34
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Han G, Webb MR, Richter C, Parsons J, Waterhouse AL. Yeast alter micro-oxygenation of wine: oxygen consumption and aldehyde production. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3847-3854. [PMID: 28182290 DOI: 10.1002/jsfa.8252] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2016] [Revised: 01/27/2017] [Accepted: 01/31/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Micro-oxygenation (MOx) is a common winemaking treatment used to improve red wine color development and diminish vegetal aroma, amongst other effects. It is commonly applied to wine immediately after yeast fermentation (phase 1) or later, during aging (phase 2). Although most winemakers avoid MOx during malolactic (ML) fermentation, it is often not possible to avoid because ML bacteria are often present during phase 1 MOx treatment. We investigated the effect of common yeast and bacteria on the outcome of micro-oxygenation. RESULTS Compared to sterile filtered wine, Saccharomyces cerevisiae inoculation significantly increased oxygen consumption, keeping dissolved oxygen in wine below 30 µg L-1 during micro-oxygenation, whereas Oenococcus oeni inoculation was not associated with a significant impact on the concentration of dissolved oxygen. The unfiltered baseline wine also had both present, although with much higher populations of bacteria and consumed oxygen. The yeast-treated wine yielded much higher levels of acetaldehyde, rising from 4.3 to 29 mg L-1 during micro-oxygenation, whereas no significant difference was found between the bacteria-treated wine and the filtered control. The unfiltered wine exhibited rapid oxygen consumption but no additional acetaldehyde, as well as reduced pyruvate. Analysis of the acetaldehyde-glycerol acetal levels showed a good correlation with acetaldehyde concentrations. CONCLUSION The production of acetaldehyde is a key outcome of MOx and it is dramatically increased in the presence of yeast, although it is possibly counteracted by the metabolism of O. oeni bacteria. Additional controlled experiments are necessary to clarify the interaction of yeast and bacteria during MOx treatments. Analysis of the glycerol acetals may be useful as a proxy for acetaldehyde levels. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Guomin Han
- School of Enology, Binzhou Medical University, Yantai, Shandong, PR China
- College of Enology, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Michael R Webb
- Department of Viticulture and Enology, University of California, Davis, CA, USA
| | - Chandra Richter
- Viticulture, Chemistry and Enology, E&J Gallo Winery, Modesto, CA, USA
| | - Jessica Parsons
- Viticulture, Chemistry and Enology, E&J Gallo Winery, Modesto, CA, USA
| | - Andrew L Waterhouse
- Department of Viticulture and Enology, University of California, Davis, CA, USA
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35
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Lubes G, Goodarzi M. Analysis of Volatile Compounds by Advanced Analytical Techniques and Multivariate Chemometrics. Chem Rev 2017; 117:6399-6422. [PMID: 28306239 DOI: 10.1021/acs.chemrev.6b00698] [Citation(s) in RCA: 102] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Smelling is one of the five senses, which plays an important role in our everyday lives. Volatile compounds are, for example, characteristics of food where some of them can be perceivable by humans because of their aroma. They have a great influence on the decision making of consumers when they choose to use a product or not. In the case where a product has an offensive and strong aroma, many consumers might not appreciate it. On the contrary, soft and fresh natural aromas definitely increase the acceptance of a given product. These properties can drastically influence the economy; thus, it has been of great importance to manufacturers that the aroma of their food product is characterized by analytical means to provide a basis for further optimization processes. A lot of research has been devoted to this domain in order to link the quality of, e.g., a food to its aroma. By knowing the aromatic profile of a food, one can understand the nature of a given product leading to developing new products, which are more acceptable by consumers. There are two ways to analyze volatiles: one is to use human senses and/or sensory instruments, and the other is based on advanced analytical techniques. This work focuses on the latter. Although requirements are simple, low-cost technology is an attractive research target in this domain; most of the data are generated with very high-resolution analytical instruments. Such data gathered based on different analytical instruments normally have broad, overlapping sensitivity profiles and require substantial data analysis. In this review, we have addressed not only the question of the application of chemometrics for aroma analysis but also of the use of different analytical instruments in this field, highlighting the research needed for future focus.
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Affiliation(s)
- Giuseppe Lubes
- Laboratorio de Química en Solución. Universidad Simón Bolívar (USB) , Apartado 89000, Caracas 1080 A, Venezuela
| | - Mohammad Goodarzi
- Department of Biochemistry, University of Texas Southwestern Medical Center , Dallas, Texas 75390, United States
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36
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Impact of storage time and temperature on furanic derivatives formation in wines using microextraction by packed sorbent tandem with ultrahigh pressure liquid chromatography. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.10.041] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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37
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Lukić I, Jedrejčić N, Ganić KK, Staver M, Peršurić Đ. Phenolic and Aroma Composition of White Wines Produced by Prolonged Maceration and Maturation in Wooden Barrels. Food Technol Biotechnol 2016; 53:407-418. [PMID: 27904375 DOI: 10.17113/ftb.53.04.15.4144] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
To investigate the phenolic and aroma composition of Malvazija istarska (Vitis vinifera L.) white wines produced by an unconventional technology comprising prolonged maceration followed by maturation in wooden barrels, representative samples were subjected to analysis by UV/Vis spectrometry, high-performance liquid chromatography, and gas chromatography-mass spectrometry. When compared to standard wines, the investigated samples contained higher levels of dry extract, volatile acidity, lactic acid, phenols, colour intensity, antioxidant activity, majority of monoterpenes, C13-norisoprenoids, methanol, higher alcohols, ethyl acetate, branched-chain esters and esters of hydroxy and dicarboxylic acids, ethylphenols, furans, and acetals, as well as lower levels of malic acid, β-damascenone, straight-chain fatty acids, ethyl and acetate esters. It was estimated that maceration had a stronger influence on phenols, and maturation on volatile aromas. Despite different vintages and technological details, the investigated wines showed a relative homogeneity in the composition, representing a clear and distinctive type.
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Affiliation(s)
- Igor Lukić
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia
| | - Nikolina Jedrejčić
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia
| | - Karin Kovačević Ganić
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Mario Staver
- Polytechnic of Rijeka, Department of Agriculture, Karla Huguesa 6, HR-52440 Poreč, Croatia
| | - Đordano Peršurić
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia
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38
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Zhu M, Fan W, Xu Y, Zhou Q. 1,1-Diethoxymethane and methanethiol as age markers in Chinese roasted-sesame-like aroma and flavour type liquor. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2697-x] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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39
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Takahashi K, Kohno H. Different Polar Metabolites and Protein Profiles between High- and Low-Quality Japanese Ginjo Sake. PLoS One 2016; 11:e0150524. [PMID: 26939054 PMCID: PMC4777507 DOI: 10.1371/journal.pone.0150524] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2015] [Accepted: 02/14/2016] [Indexed: 01/10/2023] Open
Abstract
Japanese ginjo sake is a premium refined sake characterized by a pleasant fruity apple-like flavor and a sophisticated taste. Because of technical difficulties inherent in brewing ginjo sake, off-flavors sometimes occur. However, the metabolites responsible for off-flavors as well as those present or absent in higher quality ginjo sake remain uncertain. Here, the relationship between 202 polar chemical compounds in sake identified using capillary electrophoresis coupled with time-of-flight mass spectrometry and its organoleptic properties, such as quality and off-flavor, was examined. First, we found that some off-flavored sakes contained higher total amounts of metabolites than other sake samples. The results also identified that levels of 2-oxoglutaric acid and fumaric acid, metabolites in the tricarboxylic acid cycle, were highly but oppositely correlated with ginjo sake quality. Similarly, pyridoxine and pyridoxamine, co-enzymes for amino transferase, were also highly but oppositely correlated with ginjo sake quality. Additionally, pyruvic acid levels were associated with good quality as well. Compounds involved in the methionine salvage cycle, oxidative glutathione derivatives, and amino acid catabolites were correlated with low quality. Among off-flavors, an inharmonious bitter taste appeared attributable to polyamines. Furthermore, protein analysis displayed that a diversity of protein components and yeast protein (triosephosphate isomerase, TPI) leakage was linked to the overall metabolite intensity in ginjo sake. This research provides insight into the relationship between sake components and organoleptic properties.
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Affiliation(s)
- Kei Takahashi
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima, Hiroshima, 739–0046, Japan
- * E-mail:
| | - Hiromi Kohno
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima, Hiroshima, 739–0046, Japan
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40
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Comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry reveals the correlation between chemical compounds in Japanese sake and its organoleptic properties. J Biosci Bioeng 2016. [DOI: 10.1016/j.jbiosc.2015.06.016] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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41
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High pressure treatments accelerate changes in volatile composition of sulphur dioxide-free wine during bottle storage. Food Chem 2015; 188:406-14. [DOI: 10.1016/j.foodchem.2015.05.002] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2014] [Revised: 04/28/2015] [Accepted: 05/01/2015] [Indexed: 11/17/2022]
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42
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Lukić I, Radeka S, Grozaj N, Staver M, Peršurić Đ. Changes in physico-chemical and volatile aroma compound composition of Gewürztraminer wine as a result of late and ice harvest. Food Chem 2015; 196:1048-57. [PMID: 26593588 DOI: 10.1016/j.foodchem.2015.10.061] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2015] [Revised: 10/10/2015] [Accepted: 10/13/2015] [Indexed: 11/24/2022]
Abstract
To investigate the changes in physico-chemical and aroma composition after late and ice harvest, Gewürztraminer wines were subjected to standard, enzymatic and GC/MS analysis. Late harvest (LHGW) and ice wines (IHGW) contained more sugars, extract and volatile acidity than standard wines (SGW). IHGW had elevated glycerol and gluconic acid amounts. LHGW was richer in monoterpenol oxides, β-damascenone, 1-octen-3-ol, acetates, ethyl cinnamate and 4-vinylguaiacol than SGW. IHGW contained even higher amounts, with increased citronellol, acetaldehyde, ethyl acetate, dicarboxylic acids esters, benzenoids, furans and acetals, and reduced fermentation aroma compounds. Based on odour activity values, the strongest odorants in SGW were fruity esters. In LHGW the impact of esters increased, while in IHGW cis-rose oxide, β-damascenone and 1,1-diethoxyethane emerged as the most potent. Fruity and sweet were the dominant aroma compound series in SGW and LHGW, but in IHGW declined, while terpenic, floral, chemical, pungent and ripe fruit aroma compound series increased.
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Affiliation(s)
- Igor Lukić
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia.
| | - Sanja Radeka
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia.
| | - Nikola Grozaj
- OPG Grozaj, Donja Pačetina 184, 49223 Sveti Križ Začretje, Croatia.
| | - Mario Staver
- Polytechnic of Rijeka, Department of Agriculture, Karla Huguesa 6, 52440 Poreč, Croatia.
| | - Đordano Peršurić
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia.
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43
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Peterson AL, Gambuti A, Waterhouse AL. Rapid analysis of heterocyclic acetals in wine by stable isotope dilution gas chromatography–mass spectrometry. Tetrahedron 2015. [DOI: 10.1016/j.tet.2014.12.014] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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44
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Perestrelo R, Silva CL, Câmara JS. Quantification of furanic derivatives in fortified wines by a highly sensitive and ultrafast analytical strategy based on digitally controlled microextraction by packed sorbent combined with ultrahigh pressure liquid chromatography. J Chromatogr A 2015; 1381:54-63. [DOI: 10.1016/j.chroma.2015.01.020] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2014] [Revised: 01/06/2015] [Accepted: 01/08/2015] [Indexed: 10/24/2022]
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45
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Vitalini S, Ruggiero A, Rapparini F, Neri L, Tonni M, Iriti M. The application of chitosan and benzothiadiazole in vineyard (Vitis vinifera L. cv Groppello Gentile) changes the aromatic profile and sensory attributes of wine. Food Chem 2014; 162:192-205. [DOI: 10.1016/j.foodchem.2014.04.040] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2013] [Revised: 04/06/2014] [Accepted: 04/10/2014] [Indexed: 12/26/2022]
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46
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Takahashi K, Tsuchiya F, Isogai A. Relationship between medium-chain fatty acid contents and organoleptic properties of Japanese sake. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:8478-8485. [PMID: 25077811 DOI: 10.1021/jf502071d] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Medium-chain fatty acids (MCFAs) and ethyl esters are considered to contribute to some organoleptic properties, such as fatty odor and bitterness in Japanese sake. However, the relationships between these compounds and the organoleptic properties of sake remain unclear. Here, we quantified MCFAs and ethyl hexanoate in ginjo sake using gas chromatography with a flame ionization detector (GC-FID). The hexanoic acid concentration strongly correlated with fatty odor (p < 0.0001). The octanoic acid/hexanoic acid ratio correlated with butanoic acid concentration, which is likely correlated with inharmonious bitter taste. Multiple comparison analysis revealed that the ethyl hexanoate level was negatively correlated with bitterness. We then identified other chemical compounds correlating with fatty odor and bitterness using comprehensive two-dimensional GC coupled with time-of-flight mass spectrometry. By performing correlation analysis between certain compounds and sensory values following statistical selection for chemical compounds, we identified several candidate compounds correlating with fatty odor and bitterness in sake.
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Affiliation(s)
- Kei Takahashi
- National Research Institute of Brewing , 3-7-1 Kagamiyama, Higashi-hiroshima, Hiroshima, 739-0046, Japan
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47
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Progress in authentication, typification and traceability of grapes and wines by chemometric approaches. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.02.007] [Citation(s) in RCA: 170] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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48
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Main differences between volatiles of sparkling and base wines accessed through comprehensive two dimensional gas chromatography with time-of-flight mass spectrometric detection and chemometric tools. Food Chem 2014; 164:427-37. [PMID: 24996354 DOI: 10.1016/j.foodchem.2014.05.025] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2013] [Revised: 04/12/2014] [Accepted: 05/05/2014] [Indexed: 11/24/2022]
Abstract
The main changes in the volatile profile of base wines and their corresponding sparkling wines produced by traditional method were evaluated and investigated for the first time using headspace solid-phase microextraction combined with comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry detection (GC×GC/TOFMS) and chemometric tools. Fisher ratios helped to find the 119 analytes that were responsible for the main differences between base and sparkling wines and principal component analysis explained 93.1% of the total variance related to the selected 78 compounds. It was also possible to observe five subclusters in base wines and four subclusters in sparkling wines samples through hierarchical cluster analysis, which seemed to have an organised distribution according to the regions where the wines came from. Twenty of the most important volatile compounds co-eluted with other components and separation of some of them was possible due to GC×GC/TOFMS performance.
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49
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Welke JE, Zanus M, Lazzarotto M, Alcaraz Zini C. Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.02.002] [Citation(s) in RCA: 124] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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50
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Pérez-Olivero SJ, Pérez-Pont ML, Conde JE, Pérez-Trujillo JP. Determination of lactones in wines by headspace solid-phase microextraction and gas chromatography coupled with mass spectrometry. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2014; 2014:863019. [PMID: 24782943 PMCID: PMC3980784 DOI: 10.1155/2014/863019] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/15/2013] [Revised: 12/17/2013] [Accepted: 01/19/2014] [Indexed: 06/03/2023]
Abstract
Application of headspace solid-phase microextraction (HS-SPME) coupled with high-resolution gas chromatographic (HRGC) analysis was studied for determining lactones in wines. Six different SPME fibers were tested, and the influence of different factors such as temperature and time of desorption, ionic strength, time of extraction, content of sugar, ethanol, tannins and anthocyanins, and pH and influence of SO2 were studied. The proposed HS-SPME-GC method is an appropriate technique for the quantitative analysis of γ-butyrolactone, γ-hexalactone, trans-whiskey lactone, γ-octalactone, cis-whiskey lactone, γ-nonalactone, γ-decalactone, δ-decalactone, and γ-undecalactone in wines. Method reproducibility and repeatability ranged between 0.6 and 5.2% for all compounds. Detection limit for γ-butyrolactone was 0.17 mg/L and a few μg/L for the rest of the compounds. The optimized method has been applied to several wine samples.
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Affiliation(s)
- S. J. Pérez-Olivero
- Department of Analytical Chemistry, Nutrition and Food Science, University of La Laguna, La Laguna, 38071 Tenerife, Spain
| | - M. L. Pérez-Pont
- Department of Analytical Chemistry, Nutrition and Food Science, University of La Laguna, La Laguna, 38071 Tenerife, Spain
| | - J. E. Conde
- Department of Analytical Chemistry, Nutrition and Food Science, University of La Laguna, La Laguna, 38071 Tenerife, Spain
| | - J. P. Pérez-Trujillo
- Department of Analytical Chemistry, Nutrition and Food Science, University of La Laguna, La Laguna, 38071 Tenerife, Spain
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