Determination of geosmin and 2-methylisoborneol in water and wine samples by ultrasound-assisted dispersive liquid–liquid microextraction coupled to gas chromatography–mass spectrometry

Cortada, Carol; Vidal, Lorena; Canals, Antonio

doi:10.1016/j.chroma.2010.11.007

Cited by 79 publications

(32 citation statements)

References 31 publications

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“…Based on the literature and previous experience of the research group [30,31], the eight real experimental variables selected at two levels were: complexant type and concentration, IL anion, amount of [Hmim][Cl], ionic strength, pH, and centrifugation time and speed. Table 2 shows the experimental variables and levels considered in the Plackett-Burman design.…”

Section: Screening Stepmentioning

confidence: 99%

Tungsten coil atomic emission spectrometry combined with dispersive liquid–liquid microextraction: A synergistic association for chromium determination in water samples

Vidal

Silva

Canals

et al. 2016

Talanta

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A novel and environmentally friendly analytical method is reported for total chromium determination and chromium speciation in water samples, whereby tungsten coil atomic emission spectrometry (WCAES) is combined with in situ ionic liquid formation dispersive liquid-liquid microextraction (in situ IL-DLLME).A two stage multivariate optimization approach has been developed employing a Plackett-Burman design for screening and selection of the significant factor involved in the in situ IL-DLLME procedure, which was later optimized by means were 3 and 10 µg L -1 , respectively. This is a 233-fold improvement when 2 compared with chromium determination by WCAES without using preconcentration. The repeatability of the proposed method was evaluated at two different spiking levels (10 and 50 µg L -1 ) obtaining coefficients of variation of 11.4 and 3.6% (n=3), respectively. A certified reference material (SRM-1643e NIST) was analysed in order to determine the accuracy of the method for total chromium determination and 112.3% and 2.5 µg L -1 were the recovery (trueness) and standard deviation values, respectively. Tap, bottled mineral and natural mineral waters were analysed at 60 µg L -1 spiking level of total Cr content at two Cr(VI)/Cr(III) ratios, and relative recovery values were ranged between 88 and 112% showing that the matrix has a negligible effect. To our knowledge, this is the first time that combines in situ IL-DLLME and WCAES.

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Section: Screening Stepmentioning

confidence: 99%

Tungsten coil atomic emission spectrometry combined with dispersive liquid–liquid microextraction: A synergistic association for chromium determination in water samples

Vidal

Silva

Canals

et al. 2016

Talanta

Self Cite

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“…Principles and applications of these techniques for wine analysis have been described (Kloskowski et al 2007, Pena-Pereira et al 2009, Ebeler 2012). In particular, dispersive liquid-liquid microextraction has been used for analysis of grape and wine flavor compounds, including polyfunctional thiol aroma compounds, halophenols, geosmin, and methyl isoborneol (Campillo et al 2010, Fontana et al 2010, Jofré et al 2010, Pizarro et al 2010, Cortada et al 2011. The methods are rapid and sensitive; however, matrix interferences can be significant, particularly with red wines (Montes et al 2009).…”

Section: Sample Preservation and Preparationmentioning

confidence: 99%

Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis

Robinson

Boss

Solomon

et al. 2014

Am. J. Enol. Vitic.

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Part 1 of this review summarized the current state of knowledge with respect to the chemical compounds contributing to grape and wine aroma. Much of our understanding of the chemistry of grape and wine composition comes from advances in analytical and sensory methods for identifying and quantifying the compounds that contribute to flavor. Therefore, Part 2 of this review provides an overview of the chemical and sensory analysis approaches that have been used to deconstruct wine flavor into its component parts with an aim toward relating the chemical composition to the unique sensory properties that are associated with different wine varieties and styles.Key words: gas chromatography-mass spectrometry, multidimensional separations, sample preparation, sample extraction, GC-olfactometry, sensory descriptive analysis Part 1 of this review provided an overview of the chemical components in grapes and wines and the viticultural, winemaking, and storage practices that influence their formation and concentrations. In Part 2 we provide a summary of the analytical chemistry and sensory approaches for assessing wine flavor. As noted previously, we have attempted to be as complete as possible, however, given the numerous publications in these areas, not all research can be covered (e.g., a Google Scholar search for the phrase "analysis of wine flavor" returns >6,600 publications from the years 2012-2013; the phrase "sensory analysis of wine flavor" returns >5,600 publications over the same period). Therefore, we have chosen to focus on selected recent applications to demonstrate the power and types of information that can be obtained with current analytical and sensory approaches. The reader is also referred to several reviews for more detailed discussions of selected topics (Francis and Newton

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“…Methods for trace analysis of these chemicals usually require large sample volumes, intensive sample preconcentration procedures, and/or complex equipment [14]. Disadvantages of SPME techniques include expenses related to supplies, conditioning of sorbents can be time consuming, and carry-over effects are common [4,10]. LLE and SPE use large amounts of toxic and expensive organic solvents, are time-consuming and the multiple sample handling steps can result in undesirable crosscontamination [10].…”

Section: Introductionmentioning

confidence: 99%

“…Closed loop-stripping analysis (CLSA) has been the most frequently used method for extraction and concentration of taste and odor compounds in water [10][11][12][13]. Methods for trace analysis of these chemicals usually require large sample volumes, intensive sample preconcentration procedures, and/or complex equipment [14].…”

Section: Introductionmentioning

confidence: 99%

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Trace analysis of off-flavor/odor compounds in water using liquid-liquid microextraction coupled with gas chromatography—positive chemical ionization-tandem mass spectrometry

Lü

Wills

2015

Front. Environ. Sci. Eng.

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A rapid, inexpensive and laboratory friendly method was developed for analysis of off-flavor/odor compounds in fresh and salt water using gas chromatography with chemical ionization-tandem mass spectrometry. Off-flavor/odor compounds included geosmin, 2-methylisoborneol (MIB), 2-isobutyl-3-methyoxypyrazine (IBMP), and 2-isopropyl-3-methoxypyrazine (IPMP). Using this method, a single sample can be extracted within minutes using only 1 mL of organic solvent. for the other analytes. Method recoveries ranged from 97% to 111% and percent relative standard deviations ranged from 3% to 9%, indicating that the method is accurate, precise, and reliable.

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Determination of geosmin and 2-methylisoborneol in water and wine samples by ultrasound-assisted dispersive liquid–liquid microextraction coupled to gas chromatography–mass spectrometry

Cited by 79 publications

References 31 publications

Tungsten coil atomic emission spectrometry combined with dispersive liquid–liquid microextraction: A synergistic association for chromium determination in water samples

Tungsten coil atomic emission spectrometry combined with dispersive liquid–liquid microextraction: A synergistic association for chromium determination in water samples

Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis

Trace analysis of off-flavor/odor compounds in water using liquid-liquid microextraction coupled with gas chromatography—positive chemical ionization-tandem mass spectrometry

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