Aroma release during wine consumption: Factors and analytical approaches

<p>A new quantitative method based on static headspace−gas chromatography−ion mobility spectrometry (SHS−GC−IMS) is proposed, which enables the simultaneous quantification of multiple aroma compounds in wine. The method was first evaluated for its stability and the necessity of using internal standards as a quality control measure. The two major hurdles in applying GC-IMS in quantification studies, namely, non-linearity and multiple ion species, were also investigated using the Boltzmann function and generalized additive model (GAM) as potential solutions. Metrics characterizing the model performance, including root mean squared error, bias, limit of detection, limit of quantification, repeatability, reproducibility, and recovery were investigated. Both non-linear fitting methods, Boltzmann function and GAM, were able to return desirable analytical outcomes with an acceptable range of error. A potential pitfall that would cause inaccurate quantification <i>i.e.</i>, competitive ionization, is also discussed. These findings provide an initial validation of a GC-IMS-based quantification method, as well as a starting point for further enhancing the analytical scope of GC-IMS.</p>

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Section: Methods Precision and Accuracymentioning

confidence: 99%

A Validation Study on the Simultaneous Quantification of Multiple Wine Aroma Compounds with Static Headspace-Gas Chromatography-Ion Mobility Spectrometry (SHS-GC-IMS)

Zhu

Benkwitz²,

Kilmartin³

2021

Preprint

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“…Additionally, it must also be pointed out that real wine samples contain non-volatile components that have been reported to retain volatile compounds and lower their presence into the headspace, such as polyphenols and polysaccharides. [35][36] Since a simulated matrix was used in the current study, the volatiles in the calibration samples were more likely to be released from the liquid fraction compared to those in real wine samples, which could explain the relatively low recoveries. In order to compensate for the matrix effects, the quantiDication results of volatiles should be corrected for their respective recovery values, according to the recommendations by Thompson et al, in that no single generally received protocol is available for aroma analyses and thus only recovery-corrected results are meaningful for mutual comparison with those obtained from other methods.…”

Section: Methods Precision and Accuracymentioning

confidence: 99%

A Validation Study on the Simultaneous Quantification of Multiple Wine Aroma Compounds with Static Headspace-Gas Chromatography-Ion Mobility Spectrometry (SHS-GC-IMS)

Zhu

Benkwitz

Sarmadi

et al. 2021

Preprint

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A new quantitative method based on static headspace−gas chromatography−ion mobility spectrometry (SHS−GC−IMS) is proposed, which enables the simultaneous quantification of multiple aroma compounds in wine. The method was first evaluated for its stability and the necessity of using internal standards as a quality control measure. The two major hurdles in applying GC-IMS in quantification studies, namely, non-linearity and multiple ion species, were also investigated using the Boltzmann function and generalized additive model (GAM) as potential solutions. Metrics characterizing the model performance, including root mean squared error, bias, limit of detection, limit of quantification, repeatability, reproducibility, and recovery were investigated. Both non-linear fitting methods, Boltzmann function and GAM, were able to return desirable analytical outcomes with an acceptable range of error. Potential pitfalls that would cause inaccurate quantification i.e., effects of ethanol content and competitive ionization, were also discussed. The performance of the SHS-GC-IMS method was subsequently compared against a currently established method, namely, GC-MS, using actual wine samples. These findings provide an initial validation of a GC-IMS-based quantification method, as well as a starting point for further enhancing the analytical scope of GC-IMS.

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“…A temporal driver approach can be completely appropriated to trigger those expectations in consumers with diverse eating preferences and behaviors during the tasting process [121]. Over the last few years, temporal dynamics in the sensory assessment of beverages have been widely investigated [19,[122][123][124][125][126][127] because the sensory analysis is a very complex and dynamic process that floats and evolves.…”

Section: Temporal Testsmentioning

confidence: 99%

An Overview of Sensory Characterization Techniques: From Classical Descriptive Analysis to the Emergence of Novel Profiling Methods

Marques

Correia

Dinis

et al. 2022

Foods

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Sensory science provides objective information about the consumer understanding of a product, the acceptance or rejection of stimuli, and the description of the emotions evoked. It is possible to answer how consumers perceive a product through discriminative and descriptive techniques. However, perception can change over time, and these fluctuations can be measured with time-intensity methods. Instrumental sensory devices and immersive techniques are gaining headway as sensory profiling techniques. The authors of this paper critically review sensory techniques from classical descriptive analysis to the emergence of novel profiling methods. Though research has been done in the creation of new sensory methods and comparison of those methods, little attention has been given to the timeline approach and its advantages and challenges. This study aimed to gather, explain, simplify, and discuss the evolution of sensory techniques.

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Aroma release during wine consumption: Factors and analytical approaches

Cited by 28 publications

References 87 publications

A Validation Study on the Simultaneous Quantification of Multiple Wine Aroma Compounds with Static Headspace-Gas Chromatography-Ion Mobility Spectrometry (SHS-GC-IMS)

A Validation Study on the Simultaneous Quantification of Multiple Wine Aroma Compounds with Static Headspace-Gas Chromatography-Ion Mobility Spectrometry (SHS-GC-IMS)

A Validation Study on the Simultaneous Quantification of Multiple Wine Aroma Compounds with Static Headspace-Gas Chromatography-Ion Mobility Spectrometry (SHS-GC-IMS)

An Overview of Sensory Characterization Techniques: From Classical Descriptive Analysis to the Emergence of Novel Profiling Methods

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