Characterisation of volatile components of Pinotage wines using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC×GC–TOFMS)

Weldegergis, Berhane T.; Villiers, André de; McNeish, Christopher; Seethapathy, Suresh; Mostafa, Ahmed; Górecki, Tadeusz; Crouch, Andrew M.

doi:10.1016/j.foodchem.2010.11.157

Cited by 81 publications

(58 citation statements)

References 55 publications

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“…Therefore, more and more often, two-dimensional gas chromatography (GC×GC) is used to analyze alcoholic beverages. The GC×GC-time-offlight mass spectrometry (TOFMS) technique has found application in wine (Weldegergis et al 2011;Welke et al 2012;Samykanno et al 2013;Bordiga et al 2013), cachaça (Cardeal et al 2008;Cardeal and Marriott 2009;Capobiango et al 2013), and selected spirit beverages (such as vodka, whisky, tequila) (Cardeal and Marriott 2009), also fruit spirit (Villière et al 2012;Capobiango 2015), Japanese sake (Takahashi et al 2016), and Chinese liqueur (Zhu et al 2007;Yao et al 2015) analysis.…”

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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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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“…Many researchers have used such tools for the identification of volatiles (Weldegergis et al, 2011;Sagratini et al, 2012;Dugo et al, 2014). Experimental mass spectra were compared with those stored in mass spectra libraries (e.g.…”

Section: Discussionmentioning

confidence: 99%

“…In our study we considered a minimum similarity value of 80% when comparing experimental mass spectra with those from mass spectra library. Weldegergis et al (2011), Dugo et al (2014 and Sagratini et al (2012) have assumed minimum similarity of 70%, 75% and 90% respectively. Dugo et al (2014) reported that a similarity filter value of 75% was used to avoid the omission of low-concentration aroma compounds, which notably are characterised by reduced similarity matches.…”

Section: Discussionmentioning

confidence: 99%

Application of Volatile Compounds Analysis for Distinguishing between Red Wines from Poland and from Other European Countries

Stój

Czernecki

Domagała

et al. 2017

SAJEV

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Authenticity and the geographical origin of wines are terms of great importance for consumers and producers. This work is focused on distinguishing between red wines from Poland and from other European countries, notably France, Italy and Spain. To achieve this goal, we determined aroma compounds in wines from different countries by headspace solid-phase microextraction/gas chromatography-mass spectrometry. The content of hexan-1-ol in Polish wines was significantly higher (about twice as high) than in French, Italian and Spanish wines. Linear discriminant analysis (LDA) showed that 3-(methylsulfanyl) propane-1-ol, hexan-1-ol, ethyl phenylacetate and ethyl 2-hydroxy-4-methylpentanoate were the most discriminant variables for distinguishing between wines from Poland and from other European countries. Hierarchical cluster analysis (HCA) revealed that Polish wines were separated thoroughly from the other wines based on ethyl phenylacetate, hexan-1-ol, ethyl 2-hydroxy-4-methylpentanoate, (E)-3-hexen-1-ol, 2-phenylethanol and 3-(methylsulfanyl)propan-1-ol, which is important for preventing possible frauds.

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“…When used with split desorption-split injection mode, because of lacking desorption device, it does not improve significantly the results obtained by SPME. [12,52,66,67], time of flight mass detector [25,36,37,67], and quadruple mass detector [13,68]. Quadruple mass analyzers produce classic mass spectra with good reproducibility.…”

Section: Selecting An Appropriate Extraction Methodsmentioning

confidence: 99%

“…Static headspace has shown great advantage in which intermediate trap phases were involved [22,23]. Headspace can be combined efficiently with SPME to produce better results [24][25][26].…”

Section: Headspace Extractionmentioning

confidence: 99%

Forensic Characterization of Liquor Samples by Gas Chromatography-Mass Spectrometry (GC-MS) – A Review

Yadav

Sharma

2017

AJFSFM

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In this review, various sample preparation techniques for GC-MS analysis of alcoholic beverages have been discussed along with its applications. GC-MS based analysis is less time consuming, more sensitive and more accurate. Therefore, it is important to develop more sensitive methods for the analysis of alcoholic beverages. In this review, an attempt has been made to summarize the work accomplished so far in the field of analysis and detection of alcoholic beverages. ‫با�ستخدام‬ ‫الكحولية‬ ‫للم�سروبات‬ ‫اجلنائي‬ ‫التو�سيف‬

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Characterisation of volatile components of Pinotage wines using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC×GC–TOFMS)

Cited by 81 publications

References 55 publications

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

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

Application of Volatile Compounds Analysis for Distinguishing between Red Wines from Poland and from Other European Countries

Forensic Characterization of Liquor Samples by Gas Chromatography-Mass Spectrometry (GC-MS) – A Review

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