Application of Electronic Nose Based on Fast GC for Authenticity Assessment of Polish Homemade Liqueurs Called Nalewka

Śliwińska, Magdalena; Wiśniewska, Paulina; Dymerski, Tomasz; Wardencki, Waldemar; Namieśnik, Jacek

doi:10.1007/s12161-016-0448-z

Cited by 27 publications

(25 citation statements)

References 63 publications

(45 reference statements)

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“…It was explained by the minor differences in the aroma profiles of commercial products confirmed by HS-SPME/GC × GC-TOFMS analysis. The results of both studies (Wiśniewska et al 2016;Śliwińska et al 2016a) confirmed the usefulness of e-nose based on ultra-fast GC for quick confirmation of the authenticity of agricultural distillates and a Polish traditional product named nalewka.…”

Section: Alcoholic Beveragesmentioning

confidence: 53%

“…They require also better analytical skills to interpret chromatographic data (Müller von Blumencron et al 2015). Ultra-fast GC-based enoses have been used for authenticity confirmation of some alcoholic beverages (Antoce and Namolosanu 2011;Peng et al 2015;Śliwińska et al 2016a;Wiśniewska et al 2016).…”

Section: Sensor-and Ms-based E-noses Used For Food Authenticity Confimentioning

confidence: 99%

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Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review

2016

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Counterfeiting of food is recently one of the risks relevant for producers, distributors, retailers, consumers, and national governments from economic (price), health (allergens), and religious reasons. Flavour of several food products is one of the key attributes of their quality and authenticity. In the case of some foods, the aroma of a product is specific enough to discriminate an original product from its fraud or adulterated counterpart. Electronic nose (e-nose) is a rapid and powerful technique, which requires no special sample preparation to determine the aroma of a product. In the present review, the applications of different e-noses and chemometrics for determination of food authenticity including adulteration and confirmation of origin are discussed. E-noses of various configurations are a very promising tool for testing the authenticity of food products.

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Section: Alcoholic Beveragesmentioning

confidence: 53%

Section: Sensor-and Ms-based E-noses Used For Food Authenticity Confimentioning

confidence: 99%

Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review

2016

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“…In the scientific literature, there are information about the analysis of liqueurs made from cherry (Ieri et al 2012;Śliwińska et al 2016a;Senica et al 2016), apple (Śliwińska et al 2016b), lemon (Schipilliti et al 2013;Naviglio et al 2015;Naviglio et al 2016), melon (Hernández Gómez et al 2009), pineapple , herb (Vázquez-Araújo et al 2013), and walnut (Stampar et al 2006;Jakopic et al 2007). Most studies of these beverages are conducted using chromatography, sensory evaluation, and recently electronic sensing.…”

Section: Introductionmentioning

confidence: 99%

Authenticity Assessment of the “Onisiówka” Nalewka Liqueurs Using Two-Dimensional Gas Chromatography and Sensory Evaluation

et al. 2016

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The BOnisiówka^nalewka liqueur is a regional Polish alcoholic beverage, which is inscribed on the list of regional and traditional products of the Ministry of Agriculture and Rural Development in Poland. It is produced from multiflower honey, black elderberry flower syrup, and spirit. Due to fact that the BOnisiówka^nalewka liqueur has never been investigated, these studies are the foundation for further work on this regional alcoholic beverage. The main aim of this work is the authenticity assessment of the BOnisiówka^nalewka liqueurs by means of qualitative characteristics of volatile fraction and sensory evaluation. Tentative identification has been performed using two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GC×GC-TOFMS). Application of GC×GC-TOFMS allowed for detection of around 350 compounds present in the volatile fraction of the BOnisiówka^from which 102 compounds were tentatively identified. PCA results showed that the first two principal components constitute 96.98% of total variance. Statistical analysis was used to visualize relations between tentatively identified compounds; therefore, it has been demonstrated that 23 chemical compounds may have significant influence on the overall flavor and taste of the BOnisiówka^. These substances belong to four chemical classes, in which the greatest number is represented by esters (13), aldehydes (6), alcohols (3), and one terpene compound.According to the sensory evaluation, the Onisiówka is characterized by sweet, honey, fruity, flowery, bitter, and spirituous flavor and taste.

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“…The alcoholic strength of the final product is of ca. 35%–60% v/v [22]. Apple nalewkas used in this study were produced in homemade conditions using only apples, sugar, spirit 95% v/v and deionized water.…”

Section: Methodsmentioning

confidence: 99%

Discrimination of Apple Liqueurs (Nalewka) Using a Voltammetric Electronic Tongue, UV-Vis and Raman Spectroscopy

Śliwińska

García-Hernández

Kościński

et al. 2016

Sensors

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The capability of a phthalocyanine-based voltammetric electronic tongue to analyze strong alcoholic beverages has been evaluated and compared with the performance of spectroscopic techniques coupled to chemometrics. Nalewka Polish liqueurs prepared from five apple varieties have been used as a model of strong liqueurs. Principal Component Analysis has demonstrated that the best discrimination between liqueurs prepared from different apple varieties is achieved using the e-tongue and UV-Vis spectroscopy. Raman spectra coupled to chemometrics have not been efficient in discriminating liqueurs. The calculated Euclidean distances and the k-Nearest Neighbors algorithm (kNN) confirmed these results. The main advantage of the e-tongue is that, using PLS-1, good correlations have been found simultaneously with the phenolic content measured by the Folin–Ciocalteu method (R2 of 0.97 in calibration and R2 of 0.93 in validation) and also with the density, a marker of the alcoholic content method (R2 of 0.93 in calibration and R2 of 0.88 in validation). UV-Vis coupled with chemometrics has shown good correlations only with the phenolic content (R2 of 0.99 in calibration and R2 of 0.99 in validation) but correlations with the alcoholic content were low. Raman coupled with chemometrics has shown good correlations only with density (R2 of 0.96 in calibration and R2 of 0.85 in validation). In summary, from the three holistic methods evaluated to analyze strong alcoholic liqueurs, the voltammetric electronic tongue using phthalocyanines as sensing elements is superior to Raman or UV-Vis techniques because it shows an excellent discrimination capability and remarkable correlations with both antioxidant capacity and alcoholic content—the most important parameters to be measured in this type of liqueurs.

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Application of Electronic Nose Based on Fast GC for Authenticity Assessment of Polish Homemade Liqueurs Called Nalewka

Cited by 27 publications

References 63 publications

Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review

Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review

Authenticity Assessment of the “Onisiówka” Nalewka Liqueurs Using Two-Dimensional Gas Chromatography and Sensory Evaluation

Discrimination of Apple Liqueurs (Nalewka) Using a Voltammetric Electronic Tongue, UV-Vis and Raman Spectroscopy

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