Application of Comprehensive 2D Gas Chromatography Coupled with Mass Spectrometry in Beer and Wine VOC Analysis

Abstract

To meet consumer demand for fermented beverages with a wide range of flavors, as well as for quality assurance, it is important to characterize volatiles and their relationships with raw materials, microbial and fermentation processes, and the aging process. Sample preparation techniques coupled with comprehensive 2D gas chromatography (GC×GC) and mass spectrometry (MS) are proven techniques for the identification and quantification of various volatiles in fermented beverages. A few articles discuss the application of GC×GC for the measurement of fermented beverage volatiles and the problems faced in the experimental analysis. This review critically discusses each step of GC×GC-MS workflow in the specific context of fermented beverage volatiles’ research, including the most frequently applied volatile extraction techniques, GC×GC instrument setup, and data handling. The application of novel sampling techniques to shorten preparation times and increase analytical sensitivity is discussed. The pros and cons of thermal and flow modulators are evaluated, and emphasis is given to the use of polar-semipolar configurations to enhance detection limits. The most relevant Design of Experiment (DoE) strategies for GC×GC parameter optimization as well as data processing procedures are reported and discussed. Finally, some consideration of the current state of the art and future perspective, including the crucial role of AI and chemometrics.

Characterization of Key Odor-Active Compounds in Draft Beers for the Chinese Market Using Molecular Sensory Science Approaches

“…5 Odor active value, calculated by dividing the concentration by the odor threshold in alcohol. 6,7,8 Odor threshold references are listed in the references section [31][32][33].…”

“…Currently, common sample preparation techniques used to analyze alcoholic beverages include dynamic headspace (DHS), liquid–liquid extraction (LLE), multiple stir absorptive extraction (mSBSE), solid-phase extraction (SPE), and solid-phase microextraction (SPME). Each extraction method has its own set of advantages and disadvantages [ 7 , 8 ]. The extraction of all the key odor-active compounds can be achieved by utilizing a combination of these methods [ 9 ].…”

“…It was found that headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME–GC–MS) has been successful in measuring a wide range of volatiles in beer, such as organic acids, carbonyl compounds, esters, alcohols, fatty acids, and monophenols [ 7 ]. De Lima et al characterized 34 volatile compounds in lager beer, including esters, alcohols, acids, and ketones, using HS-SPME–GC–MS [ 13 ].…”

Recent Advances and Future Perspectives in the E-Nose Technologies Addressed to the Wine Industry

“…Inadequate training or lack of experience may result in less accurate and reliable evaluations [44]. Continuous exposure to aromas during a tasting session can lead to sensory fatigue among panelists, affecting their ability to detect and differentiate aromas accurately over time [45,46]. Moreover, a limited vocabulary can often represent a problem.…”

“…Compared to traditional sensory analysis methods, the E-nose offers several significant advantages. In particular, it stands out for greater precision and reliability, proving to be more time-efficient and less susceptible to environmental factors, as well as examiners' psychological state and condition [45,46]. Unlike analytical methods like gas chromatography, the Electronic Nose emerges for its user-friendly nature, as it does not require extensive expertise for operation and interpretation [61]; therefore, given its ease of use, Electronic Nose sensors are widely studied and utilized in the wine industry.…”