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Qu G, Liu G, Zhao C, Yuan Z, Yang Y, Xiang K. Detection and treatment of mono and polycyclic aromatic hydrocarbon pollutants in aqueous environments based on electrochemical technology: recent advances. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:23334-23362. [PMID: 38436845 DOI: 10.1007/s11356-024-32640-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Accepted: 02/21/2024] [Indexed: 03/05/2024]
Abstract
Mono and polycyclic aromatic hydrocarbons are widely distributed and severely pollute the aqueous environment due to natural and human activities, particularly human activity. It is crucial to identify and address them in order to reduce the dangers and threats they pose to biological processes and ecosystems. In the fields of sensor detection and water treatment, electrochemistry plays a crucial role as a trustworthy and environmentally friendly technology. In order to accomplish trace detection while enhancing detection accuracy and precision, researchers have created and studied sensors using a range of materials based on electrochemical processes, and their results have demonstrated good performance. One cannot overlook the challenges associated with treating aromatic pollutants, including mono and polycyclic. Much work has been done and good progress has been achieved in order to address these challenges. This study discusses the mono and polycyclic aromatic hydrocarbon sensor detection and electrochemical treatment technologies for contaminants in the aqueous environment. Additionally mentioned are the sources, distribution, risks, hazards, and problems in the removal of pollutants. The obstacles to be overcome and the future development plans of the field are then suggested by summarizing and assessing the research findings of the researchers.
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Affiliation(s)
- Guangfei Qu
- Faculty of Environmental Science and Engineering, Kunming University of Science & Technology, Kunming, 650500, Yunnan, China.
| | - Guojun Liu
- Faculty of Environmental Science and Engineering, Kunming University of Science & Technology, Kunming, 650500, Yunnan, China
| | - Chenyang Zhao
- Faculty of Environmental Science and Engineering, Kunming University of Science & Technology, Kunming, 650500, Yunnan, China
| | - Zheng Yuan
- Faculty of Environmental Science and Engineering, Kunming University of Science & Technology, Kunming, 650500, Yunnan, China
| | - Yixin Yang
- Faculty of Environmental Science and Engineering, Kunming University of Science & Technology, Kunming, 650500, Yunnan, China
| | - Keyi Xiang
- Faculty of Environmental Science and Engineering, Kunming University of Science & Technology, Kunming, 650500, Yunnan, China
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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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Bueno M, Zapata J, Culleré L, Franco-Luesma E, de-la-Fuente-Blanco A, Ferreira V. Optimization and Validation of a Method to Determine Enolones and Vanillin Derivatives in Wines-Occurrence in Spanish Red Wines and Mistelles. Molecules 2023; 28:molecules28104228. [PMID: 37241968 DOI: 10.3390/molecules28104228] [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: 03/16/2023] [Revised: 05/11/2023] [Accepted: 05/19/2023] [Indexed: 05/28/2023] Open
Abstract
Understanding the chemical nature of wine aroma demands accurate quantitative determinations of different odor-active compounds. Quantitative determinations of enolones (maltol, furaneol, homofuraneol, and sotolon) and vanillin derivatives (vanillin, methyl vanillate, ethyl vanillate, and acetovanillone) at low concentrations are complicated due to their high polarity. For this reason, this paper presents an improved and automated version for the accurate measure of these common trace wine polar compounds (enolones and vanillin derivatives). As a result, a faster and more user-friendly method with a reduction of organic solvents and resins was developed and validated. The optimization of some stages of the solid phase extraction (SPE) process, such as washing with an aqueous solution containing 1% NaHCO3 at pH 8, led to cleaner extracts and solved interference problems. Due to the polarity of these type of compounds, an optimization of the large volume injection was also carried out. Finally, a programmable temperature vaporization (PTV) quartz glass inlet liner without wool was used. The injector temperature was raised to 300 °C in addition to applying a pressure pulse of 180 kPa for 4 min. Matrix effects were solved by the use of adequate internal standards, such as ethyl maltol and 3',4'-(methylenedioxy)acetophenone. Method figures of merit were highly satisfactory: good linearity (r2 > 0.98), precision (relative standard deviation, RSD < 10%), high recovery (RSD > 89%), and low detection limits (<0.7 μg/L). Enolones and vanillin derivatives are associated with wine aging. For this reason, the methodology was successfully applied to the quantification of these compounds in 16 Spanish red wines and 12 mistelles. Odor activity values (OAV) indicate that furaneol should be considered an aroma impact odorant in red wines and mistelles (OAV > 1) while homofuraneol and sotolon could also produce changes in their aroma perceptions (0.1 < OAV < 1).
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Affiliation(s)
- Mónica Bueno
- Laboratory for Aroma Analysis and Enology (LAAE), Departament of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA) Associate Unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), 50009 Zaragoza, Spain
| | - Julián Zapata
- Laboratory for Aroma Analysis and Enology (LAAE), Departament of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA) Associate Unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), 50009 Zaragoza, Spain
| | - Laura Culleré
- Laboratory for Aroma Analysis and Enology (LAAE), Departament of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA) Associate Unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), 50009 Zaragoza, Spain
| | - Ernesto Franco-Luesma
- Laboratory for Aroma Analysis and Enology (LAAE), Departament of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA) Associate Unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), 50009 Zaragoza, Spain
| | - Arancha de-la-Fuente-Blanco
- Laboratory for Aroma Analysis and Enology (LAAE), Departament of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA) Associate Unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), 50009 Zaragoza, Spain
| | - Vicente Ferreira
- Laboratory for Aroma Analysis and Enology (LAAE), Departament of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA) Associate Unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), 50009 Zaragoza, Spain
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Wang L, Wu L, Xiang D, Huang H, Han Y, Zhen P, Shi B, Chen S, Xu Y. Characterization of key aroma compounds in aged Qingxiangxing baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies. Food Chem 2023; 419:136027. [PMID: 37031537 DOI: 10.1016/j.foodchem.2023.136027] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2023] [Revised: 03/21/2023] [Accepted: 03/21/2023] [Indexed: 03/30/2023]
Abstract
Aging aroma is an intriguing but an understudied phenomenon in baijiu. The aromatic characteristics of Qingxiangxing (QXX) baijiu stored for 45 years (aged) were investigated using the sensomics approach and were compared with those of young baijiu (0 year-old). Aroma extract dilution analysis revealed 59 odorants, with many long-retained components exhibiting greater flavor dilution values in the aged than the young sample. The analysis of variance of the quantitative data showed significant differences between the young and aged baijiu for 26 compounds. Based on the variations in the content of these compounds, QXX baijiu aged for 0, 5, 15, 20, and 45 years was analyzed and twelve compounds were significantly correlated with aging duration. Finally, eight positively correlated compounds were omitted from the recombinant model, and sotolon, methional, vanillin, dimethyl trisulfide, benzaldehyde, and 3-hydroxy-2-butanone were confirmed to primarily contribute toward the aging aroma of QXX baijiu.
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Jiang H, Yang S, Tian H, Sun B. Research progress in the use of liquid-liquid extraction for food flavour analysis. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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6
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Unveiling the Evolution of Madeira Wine Key Metabolites: A Three-Year Follow-Up Study. Processes (Basel) 2022. [DOI: 10.3390/pr10051019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023] Open
Abstract
Madeira wine (MW) encompasses an unusual oxidative ageing process that makes it distinctive. Several metabolites have been related to its quality and safety, such as 5-hydroxymethylfurfural (HMF), furfural, sotolon, and ethyl carbamate (EC). These compounds were quantified over a three-year period to assess their formation rate according to the ageing procedure used: canteiro vs. estufagem. Estufagem, which includes thermal processing of young MWs, promoted greater HMF, furfural, and sotolon accumulation, especially in sweet wines, in which sotolon contributed significantly to aroma (odour active values up to 17.5). Tinta Negra revealed a higher predisposition to form EC while Malvasia and Sercial were less prone to its formation. The formation of furfural, HMF, and EC strongly correlated with the ageing time. Sotolon had a strong correlation with the ageing time in canteiro (r = 0.79) and a moderate correlation in estufagem (r = 0.65). In both ageing procedures, sotolon, furfural, and HMF formation trends strongly correlated with each other (r = 0.74–0.90). In turn, EC also correlated with all furans (r = 0.51–0.85). Yellow tones (b*) correlated with these metabolites only when wines undergo estufagem. This study provides valuable insights to improve MW quality and safety management procedures.
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Fayek NM, Xiao J, Farag MA. A multifunctional study of naturally occurring pyrazines in biological systems; formation mechanisms, metabolism, food applications and functional properties. Crit Rev Food Sci Nutr 2021:1-17. [PMID: 34933625 DOI: 10.1080/10408398.2021.2017260] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Natural pyrazines, mainly methyl- or ethyl-substituted forms, are commonly applied as flavor ingredients in raw and roasted food. Meanwhile alkylpyrazines are used as food preservatives due to their effective antimicrobial action. These natural pyrazines are widely distributed in several biological systems such as plants, animals, and insects; each with respective physiological role. Besides, pyrazines are formed in food via thermal treatment and fermentation. This review presents the most comprehensive overview of pyrazines with correlation to their chemical structures and different applications with emphasis on their food applications. The major part deals with pyrazines generated in thermally treated food, reaction mechanisms highlighting factors and optimum conditions affecting their production. Additionally, the several metabolic reactions mediating for pyrazines metabolism in humans and excretion via the kidney are discussed and on context to their effects. Lastly, a review of the different techniques applied for pyrazines isolation, detection and quantitation is presented. The study provides future considerations and direction of research on this important dietary component and their applications. Pyrazines multifunctional chemistry is of value to the food sector, by presenting the best practices for their production whilst the detrimental effects are minimized.
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Affiliation(s)
- Nesrin M Fayek
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt
| | - Jianbo Xiao
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China.,Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Vigo, Spain.,College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt.,Department of Chemistry, School of Sciences & Engineering, The American University in Cairo, New Cairo, Egypt
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8
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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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Milheiro J, Vilamarim R, Filipe-Ribeiro L, Cosme F, Nunes FM. An accurate single-step LLE method using keeper solvent for quantification of trace amounts of sotolon in Port and white table wines by HPLC-DAD. Food Chem 2021; 350:129268. [PMID: 33621816 DOI: 10.1016/j.foodchem.2021.129268] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 01/29/2021] [Accepted: 01/31/2021] [Indexed: 11/28/2022]
Abstract
Sotolon has been reported to play an important role in the typical aroma of aged Port wines. A simple and cheap single-step liquid-liquid extraction (LLE) using glycerol as a keeper for liquid chromatography/ultra-violet absorption quantification of sotolon in Port wines is proposed in this work. The glycerol plays a protective role during the concentration of the extracts increasing the sotolon recovery as well the method repeatability. The proposed method yields chromatograms without interfering compounds and a forty-fold enrichment of sotolon. The detection and quantification limits were far below the sotolon odour threshold in Port wine (19 μg/L). The method was also validated for dry white table wines with good validation parameters. The methodology was successfully applied to selected commercial Tawny, Ruby, and White Port wines, being reported the presence of sotolon in young Ruby and White Port wines for the first time, although below the olfactory detection threshold.
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Affiliation(s)
- Juliana Milheiro
- CQ-VR - Chemistry Research Centre - Vila Real, Food and Wine Chemistry Lab., 5000-801 Vila Real, Portugal
| | - Rafael Vilamarim
- CQ-VR - Chemistry Research Centre - Vila Real, Food and Wine Chemistry Lab., 5000-801 Vila Real, Portugal
| | - Luís Filipe-Ribeiro
- CQ-VR - Chemistry Research Centre - Vila Real, Food and Wine Chemistry Lab., 5000-801 Vila Real, Portugal
| | - Fernanda Cosme
- CQ-VR - Chemistry Research Centre - Vila Real, Food and Wine Chemistry Lab., 5000-801 Vila Real, Portugal; Department of Biology and Environment, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, 5000-801 Vila Real, Portugal
| | - Fernando M Nunes
- CQ-VR - Chemistry Research Centre - Vila Real, Food and Wine Chemistry Lab., 5000-801 Vila Real, Portugal; Chemistry Department, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, 5000-801 Vila Real, Portugal.
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Quantitation of pyrazines in Baijiu and during production process by a rapid and sensitive direct injection UPLC-MS/MS approach. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109371] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Murtada K, Moreno V. Nanomaterials-based electrochemical sensors for the detection of aroma compounds - towards analytical approach. J Electroanal Chem (Lausanne) 2020. [DOI: 10.1016/j.jelechem.2020.113988] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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12
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Is Sotolon Relevant to the Aroma of Madeira Wine Blends? Biomolecules 2019; 9:biom9110720. [PMID: 31717547 PMCID: PMC6920768 DOI: 10.3390/biom9110720] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Revised: 11/02/2019] [Accepted: 11/06/2019] [Indexed: 11/16/2022] Open
Abstract
Madeira wine (MW) oxidative aging results in the formation of several key aromas. Little is still known about their odor relevance to the aroma of the most commercialized MWs. This report presents an in-depth study of the odor impact of sotolon in MW blends. First, its odor perception was estimated in MWs according to ASTM E679, testing different 3-year-old (3-yo) commercial blends. The odor relevance of sotolon in the aroma of 3-, 5-, and 10-yo commercial blends (89 MWs) was then appraised by calculating its Odor Activity Value (OAV), after determining its content by RP-HPLC-MS/MS. The sotolon odor perception in MW was as low as 23 µg/L, although it was found that little differences in the wine matrix influenced its perception. OAVs varied between 0.1 and 22, increasing with the blend age. Considering that 16% of the OAVs are higher than 10 (mostly ≥ 10-yo), sotolon was found to be a key contributor to the overall aroma MW blends.
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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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