A comparative study of sensor array and GC–MS: application to Madrid wines characterization

Santos, J.P.; Arroyo, Teresa; Aleixandre, M.; Lozano, Jesús; Sayago, I.; García, María L.; Fernández, M.; Arés, L.; Gutiérrez, J.; Cabellos, Juan Mariano; Gil, Mar; Horrillo, M.C.

doi:10.1016/j.snb.2004.04.082

Cited by 56 publications

(42 citation statements)

References 22 publications

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“…There was a significant (P < 0.05) increase in the concentration of glycerin, which could rise to 9.8 mg/l after MLF. This value was similar to those given in other reports (Santos et al 2004). Glycerol may improve the fruity character of the cider, but has no direct effect on its aroma.…”

Section: Role Of Strain Z25 In the Release And Formation Of Volatile supporting

confidence: 92%

Development of organic acids and volatile compounds in cider during malolactic fermentation

et al. 2014

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. (2014): Development of organic acids and volatile compounds in cider during malolactic fermentation. Czech J. Food Sci., 32: 69-76.The effect of malolactic fermentation (MLF) on the flavour quality of cider was examined. Leuconostoc mesenteroides subsp. mesenteroides Z25 was used to start MLF taking place at 25°C for 12 days after the completion of alcoholic fermentation (AF) by Saccharomyces cerevisiae. Strain Z25 showed good activity in starting MLF of cider with 10% alcoholic concentration. The content of malic acid, whose high concentration gives negative organoleptic characteristics to the cider, dropped significantly from 4.0 g/l to 0.25 g/l via MLF. The concentration of lactic acid increased significantly from 0.99 g/l to 3.50 g/l, contributing to volatile acidity. The acetic acid content of the ciders was 0.74 g/l. Among 51 volatile compounds detected by GC-MS, higher alcohols, esters, and carbonyl compounds were formed in ciders through MLF. The total concentration of aromatic substances doubled compared to the controls. The occurrence of MLF started by strain Z25 enabled the cider containing more volatile compounds and an acceptable adjustment of organic acids. This is the first report on using L. mesenteroides subsp. mesenteroides strain Z25 to start the MLF of apple wine improving the flavour quality of the cider produced.

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Section: Role Of Strain Z25 In the Release And Formation Of Volatile supporting

confidence: 92%

Development of organic acids and volatile compounds in cider during malolactic fermentation

et al. 2014

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“…A number of methods have been developed to analyze volatiles in alcoholic beverages, exploiting such sample preparation techniques as liquid-liquid extraction (LLE) [7][8][9][10][11], liquid-liquid continuous extraction (LLCE) [12][13][14][15], solid phase extraction (SPE) [16][17][18], and steam distillation (SD) [19], and such determination techniques as gas chromatography and electronic noses [20][21][22]. Over the course of recent years, instrumental odor analysis has been dominated by a group of headspace analysis techniques, mainly headspace solid phase microextraction (HS-SPME) [23][24][25][26][27][28][29][30][31][32].…”

Section: Introductionmentioning

confidence: 99%

Determination of volatile fatty acid ethyl esters in raw spirits using solid phase microextraction and gas chromatography

Plutowska

Wardencki

2008

Analytica Chimica Acta

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“…Previous studies on discrimination and analysis of wines apply chemometric analysis of data from IR, 52-54 GC-MS, 55 and NMR 56 as well as data from analyses using electronic noses, [57][58][59][60] electronic tongues, [61][62][63][64][65] and a combination of these methods.…”

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confidence: 99%

Discrimination of flavonoids and red wine varietals by arrays of differential peptidic sensors

et al. 2011

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The chemical structures and concentrations of an organism's natural products are dependent upon its genome and environmental factors. Examples are the complex metabolite solutions resulting from plant and fermentation processes. Here, we describe sensor arrays composed of supramolecular ensembles that undergo indicator displacement and discriminate selected flavonoids and mixtures thereof: wine varietals. Changes in UV-vis absorbance upon indicator displacement in the array were analyzed using pattern recognition protocols. The flavonoids were differentiated in terms of structure and concentration, while red wines were generally classified by varietals, even from different vintners. The technique highlights the power of differential sensor arrays to classify mixtures by metabolite distribution, even when the natural products are not known.

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A comparative study of sensor array and GC–MS: application to Madrid wines characterization

Cited by 56 publications

References 22 publications

Development of organic acids and volatile compounds in cider during malolactic fermentation

Development of organic acids and volatile compounds in cider during malolactic fermentation

Determination of volatile fatty acid ethyl esters in raw spirits using solid phase microextraction and gas chromatography

Discrimination of flavonoids and red wine varietals by arrays of differential peptidic sensors

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