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Welke JE, Nicolli KP, Hernandes KC, Biasoto ACT, Zini CA. Adaptation of an olfactometric system in a GC-FID in combination with GCxGC/MS to evaluate odor-active compounds of wine. Food Chem 2022; 370:131004. [PMID: 34525425 DOI: 10.1016/j.foodchem.2021.131004] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 08/26/2021] [Accepted: 08/29/2021] [Indexed: 11/17/2022]
Abstract
A step-by-step approach to easily adapt and use a GC-FID as an olfactometer, as well as a detailed description of acquisition and interpretation of olfactometric data by the OSME (from the Greek word for odor, ὀσμή) method. A Merlot wine was used to exemplifly this strategy and its volatiles were characterized, rendering 43 volatiles in 1D-GC/MS and 142 in GCxGC/MS. GC-O showed the presence of 24 odor-active compounds and GCxGC/MS indicated aditional 14 odor-active compounds, which were found as coelutions. Six compounds (isoamyl acetate, ethyl octanoate, ethyl decanoate, 3-methylthio-1-propanol, carvone, benzyl alcohol and nonanoic acid) were described in 1D-GC-O analyses as having distinct odors by the same and by different assessors. This fact indicated the presence of coeluting bands, which were resolved by GCxGC/MS. The adapted GC-O in combination with the use of GCxGC/MS may be a tool to more accurate investigation of the odor-active compounds of wine.
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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, 9500 Porto Alegre, RS, Brazil
| | - Karine Primieri Nicolli
- Instituto de Química, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, 9500 Porto Alegre, RS, Brazil
| | - Karolina Cardoso Hernandes
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, 9500 Porto Alegre, RS, Brazil
| | - Aline Camarão Telles Biasoto
- Empresa Brasileira de Pesquisa Agropecuária, Embrapa Semiárido, BR 428, km 152, CEP: 56302-970 Petrolina, PE, Brazil
| | - Claudia Alcaraz Zini
- Instituto de Química, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, 9500 Porto Alegre, RS, Brazil.
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Aith Barbará J, Primieri Nicolli K, Souza-Silva ÉA, Camarão Telles Biasoto A, Welke JE, Alcaraz Zini C. Volatile profile and aroma potential of tropical Syrah wines elaborated in different maturation and maceration times using comprehensive two-dimensional gas chromatography and olfactometry. Food Chem 2020; 308:125552. [DOI: 10.1016/j.foodchem.2019.125552] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 09/11/2019] [Accepted: 09/16/2019] [Indexed: 12/24/2022]
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Ferreira DC, Nicolli KP, Souza-Silva ÉA, Manfroi V, Zini CA, Welke JE. Carbonyl compounds in different stages of vinification and exposure risk assessment through Merlot wine consumption. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2018; 35:2315-2331. [PMID: 30427283 DOI: 10.1080/19440049.2018.1539530] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
The objective of this research was to estimate for the first time the transformations that the free form of some target carbonyl compounds may undergo during winemaking and assess the exposure risk to these compounds through the consumption of the Merlot commercial wines under study. Acrolein and furfural were found in grapes and the respective wines, although levels were observed to decline throughout the winemaking process. Formaldehyde was found in all stages of wine production in levels lower than the limit of quantification of the method and ethyl carbamate was not found in samples. Acetaldehyde seems to be a precursor of acetoin and 2,3-butanediol, since the levels of this aldehyde decreased along winemaking and the formation of the ester and alcohol was verified. Furfural levels decreased, while the occurrence of furan-containing compounds increased during winemaking. The formation of acetaldehyde during alcoholic fermentation and the potential environmental contamination of grapes with acrolein and furfural are considered as the critical points related to the presence of toxic carbonyl compounds in the wine. Acrolein was found in the samples under study in sufficient quantities to present risk to human health, while other potentially toxic carbonyl compounds did not result in risk. This study indicated for the first time the presence of acrolein in grapes suggesting that environmental pollution can play an important role in the levels of this aldehyde detected in wines. Reduction of the emission of this aldehyde to the environment may be achieved by replacing wood burning by another heat source in fireplaces or wood stones, and abandoning the practice of burning garbage and vegetation.
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Affiliation(s)
- Daiani Cecchin Ferreira
- a Departamento de Ciências dos Alimentos, Instituto de Ciência e Tecnologia de Alimentos (ICTA) , Universidade Federal do Rio Grande do Sul (UFRGS) , Porto Alegre , Brazil
| | | | - Érica A Souza-Silva
- b Departamento de Química Inorgânica, Instituto de Química , UFRGS , Porto Alegre , Brazil.,c Departamento de Química, Instituto de Ciências Ambientais, Químicas e Farmacêuticas , Universidade Federal de São Paulo (UNIFESP) , Diadema , Brazil
| | - Vitor Manfroi
- a Departamento de Ciências dos Alimentos, Instituto de Ciência e Tecnologia de Alimentos (ICTA) , Universidade Federal do Rio Grande do Sul (UFRGS) , Porto Alegre , Brazil
| | - Claudia Alcaraz Zini
- b Departamento de Química Inorgânica, Instituto de Química , UFRGS , Porto Alegre , Brazil
| | - Juliane Elisa Welke
- a Departamento de Ciências dos Alimentos, Instituto de Ciência e Tecnologia de Alimentos (ICTA) , Universidade Federal do Rio Grande do Sul (UFRGS) , Porto Alegre , Brazil
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Ferreira DC, Hernandes KC, Nicolli KP, Souza-Silva ÉA, Manfroi V, Zini CA, Welke JE. Development of a Method for Determination of Target Toxic Carbonyl Compounds in Must and Wine Using HS-SPME-GC/MS-SIM After Preliminary GC×GC/TOFMS Analyses. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1343-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Lago LO, Nicolli KP, Marques AB, Zini CA, Welke JE. Influence of ripeness and maceration of the grapes on levels of furan and carbonyl compounds in wine - Simultaneous quantitative determination and assessment of the exposure risk to these compounds. Food Chem 2017; 230:594-603. [PMID: 28407955 DOI: 10.1016/j.foodchem.2017.03.090] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2016] [Revised: 03/08/2017] [Accepted: 03/13/2017] [Indexed: 02/07/2023]
Abstract
The validated method based on the use of headspace solid phase microextraction (HS-SPME) coupled with the comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric detection (GC×GC/TOFMS) proved to be appropriate for this first simultaneous quantitative determination of six toxic compounds (formaldehyde, acetaldehyde, ethyl carbamate, furan, furfural and acrolein) found in wines. Acetaldehyde and acrolein coeluted with other wine compounds, which indicated that difficulties could arise if only one-dimensional gas chromatography was used for the determination of these compounds. The advancement of the ripeness degree and increasing the grape maceration time seems to result in higher concentrations of toxic compounds. The exposure to furan, acrolein and ethyl carbamate through wine consumption may pose risks to consumer health, since calculated MOE values were lower than 10,000.
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Affiliation(s)
- Laura Oliveira Lago
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves 9500, CEP: 91501-970 Porto Alegre, RS, Brazil
| | - Karine Primieri Nicolli
- Instituto de Química, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves 9500, CEP: 91501-970 Porto Alegre, RS, Brazil
| | - Aline Biasoto Marques
- Empresa Brasileira de Pesquisa Agropecuária, Embrapa Semiárido, BR 428, km 152, CEP: 56302-970 Petrolina, PE, Brazil
| | - Claudia Alcaraz Zini
- Instituto de Química, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves 9500, CEP: 91501-970 Porto Alegre, RS, Brazil
| | - Juliane Elisa Welke
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves 9500, CEP: 91501-970 Porto Alegre, RS, Brazil.
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Soares RD, Welke JE, Nicolli KP, Zanus M, Caramão EB, Manfroi V, Zini CA. Monitoring the evolution of volatile compounds using gas chromatography during the stages of production of Moscatel sparkling wine. Food Chem 2015; 183:291-304. [DOI: 10.1016/j.foodchem.2015.03.013] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2014] [Revised: 02/19/2015] [Accepted: 03/04/2015] [Indexed: 11/25/2022]
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Damasceno FC, Nicolli KP, Soares GLG, Zini CA. Analysis of Volatile Compounds of Leaves and Galls ofSchinus polygamusandBaccharis spicataby Headspace Solid-Phase Microextraction. ANAL LETT 2008. [DOI: 10.1080/00032710802122503] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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