Application of purge and trap extraction and gas chromatography for determination of minor esters in cider

Madrera, Roberto Rodríguez; García, Noemí Palacios; Hevia, Ana García; Valles, Belén Suárez

doi:10.1016/j.chroma.2005.02.019

Cited by 31 publications

(6 citation statements)

References 28 publications

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“…This dynamic technique is dependent on bubbling through the sample by using an inert gas such as helium or nitrogen (N 2 ). Subsequently, the volatile components of the sample are adsorbed on a trap that is directly heated to desorb them into a gas chromatograph injector [ 42 ]. The P & T technique is efficient and results in increased extractability [ 41 ].…”

Section: Extraction and Purificationmentioning

confidence: 99%

Qualitative and Quantitative Analysis of Polyphenols in Lamiaceae Plants—A Review

Tzima

Brunton

Dilip

2018

Plants

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Lamiaceae species are promising potential sources of natural antioxidants, owing to their high polyphenol content. In addition, increasing scientific and epidemiological evidence have associated consumption of foods rich in polyphenols with health benefits such as decreased risk of cardiovascular diseases mediated through anti-inflammatory effects. The complex and diverse nature of polyphenols and the huge variation in their levels in commonly consumed herbs make their analysis challenging. Innovative robust analytical tools are constantly developing to meet these challenges. In this review, we present advances in the state of the art for the identification and quantification of polyphenols in Lamiaceae species. Novel chromatographic techniques that have been employed in the past decades are discussed, ranging from ultra-high-pressure liquid chromatography to hyphenated spectroscopic methods, whereas performance characteristics such as selectivity and specificity are also summarized.

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Section: Extraction and Purificationmentioning

confidence: 99%

Qualitative and Quantitative Analysis of Polyphenols in Lamiaceae Plants—A Review

Tzima

Brunton

Dilip

2018

Plants

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“…DHS is less time-consuming than SHS because thermodynamic equilibrium is not required (Wojnowski, Majchrzak, & Dymerski, 2017). DHS analysis is also highly amenable to automation (Hoffmann, Lerch, & Hudewenz, 2009;Jeleń et al, 2017;Roberto, García, Hevia, & Valles, 2005;Rouseff & Cadwallader, 2001;Wenzl & Lankmayr, 2002). Moreover, DHS allows concentrating the sample using cold traps, solid adsorbents (e.g., Tenax), and solvent traps.…”

Section: Dhs Analysismentioning

confidence: 99%

Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example

Mahmud

Shellie

Keast

2020

Comp Rev Food Sci Food Safe

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Sensory analysis is a key method to assess flavor quality and to characterize consumer preference and acceptance, whereas instrumental analysis helps to identify flavor compounds. The combination of sensory analysis and instrumental analysis provides a platform for revealing key flavor compounds associated with consumer liking. This review discusses sensory evaluation, aroma analysis, and separation techniques using coffee as a central theme where possible to explore the aforementioned techniques. Emerging statistical methodologies are discussed along with their role in tying together discrete studies to reveal important flavor compounds that are either positively or negatively associated with consumer liking. Coffee is very widely studied, a fact that may be partially ascribed to its immense popularity in modern society. To this end, more than 100 sensory lexicons have been developed and implemented to describe specific coffee characteristics and around 1,000 volatile compounds have been identified in coffee. As a remarkably complex sample coffee has provided substantial impetus for adoption of new analytical approaches such as multidimensional separation technologies. This review describes common and emerging analytical techniques that have been employed for coffee analysis, with a particular emphasis placed on those associated with determination of volatile compounds. A comprehensive list of volatile compounds reported in coffee from 1959–2014 is included herein.

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“…Popularity may be connected with the specific organoleptic profiles of ciders, which are closely associated with the variable contents of many aromatic compounds in the final beverage. One such group is commonly known as “volatile compounds”, covering a number of different classes of chemical compounds—alcohols [3,4], short and medium chain fatty acids and esters [5,6]. Some of these components originate from apples, but most of them are formed during fermentation and maturation [7].…”

Section: Introductionmentioning

confidence: 99%

“…Considering the chemical properties and concentrations of the volatile compounds involved, gas chromatography combined with mass spectrometry (GC-MS) seems to be the best technique for identification and quantification [6,12,21,22]. However, a proper isolation and concentration technique should be applied before the chromatographic analysis due to the presence of many other cider components, such as sugars, which can cause serious damage to the chromatographic system [10].…”

Section: Introductionmentioning

confidence: 99%

An HS-SPME-GC-MS Method for Profiling Volatile Compounds as Related to Technology Used in Cider Production

et al. 2019

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Volatile aromatic compounds have a major impact on the final organoleptic properties of cider, and their profiles are influenced by a number of parameters that are closely related to production technologies, especially with regard to the raw material, the microorganism used and the fermentation process. In this work, the profiles of volatile compounds (4 fatty acids, 6 higher alcohols and 12 esters) from 34 European ciders were studied using HS-SPME-GC-MS. Volatiles were isolated by HS-SPME using a CAR/PDMS fiber. Analytical data were statistically evaluated using principal component analysis, and differences in composition of volatiles between cider produced using “intensified” technologies and that of ciders produced by traditional production processes were demonstrated. This difference was mainly due to varying contents of some higher alcohols (2-methylpropanol, isoamyl alcohols, hexanol, and butane-2,3-diol) and esters (ethyl 2-methylbutanoate, butylacetate, and hexyl acetate).

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Application of purge and trap extraction and gas chromatography for determination of minor esters in cider

Cited by 31 publications

References 28 publications

Qualitative and Quantitative Analysis of Polyphenols in Lamiaceae Plants—A Review

Qualitative and Quantitative Analysis of Polyphenols in Lamiaceae Plants—A Review

Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example

An HS-SPME-GC-MS Method for Profiling Volatile Compounds as Related to Technology Used in Cider Production

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