FTIR–ATR spectroscopy applied to quality control of grape-derived spirits

Anjos, Ofélia; Santos, António J.; Estevinho, Letí­cia M.; Caldeira, Ilda

doi:10.1016/j.foodchem.2016.02.128

Cited by 54 publications

(42 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…found higher concentrations of amyl alcohols and 2‐phenylethanol produced by S. bayanus than in this work. Methanol is a toxic volatile compound whose content in distillates is controlled by EU regulation . The concentration of methanol determined on the sparkling meads produced in this study were very low and in some cases undetectable.…”

Section: Resultsmentioning

confidence: 64%

Impact of fining agents on the volatile composition of sparkling mead

et al. 2018

Self Cite

View full text Add to dashboard Cite

Sparkling mead is obtained by secondary fermentation of the mead involving the addition of starter yeast culture, sucrose, nutrients and fining agents. The aim of this study was to evaluate the effect of different fining agents (tannins vs combined fining agents) on the volatile composition of sparkling mead. Sparkling mead was produced from a base mead using a commercial yeast strain (Saccharomyces bayanus) and the volatile compounds were determined by gas chromatography-flame ionisation detection and gas chromatography-mass spectrometry. Thirty six volatile compounds were quantified and the major groups were alcohols (73.2%), acetates (19.1%), carbonyl compounds (5.5%) and ethyl esters (1.2%), represented by 3-methyl-1-butanol, ethyl acetate, acetaldehyde and monoethyl succinate, respectively. The remaining compounds were present at <1%. Eleven volatile compounds exhibited odour activity values >1, with ethyl octanoate and ethyl hexanoate contributing to the aroma of sparkling mead, with fruity, strawberry and sweet notes. The combined fining agents caused a marked decrease in the concentration of volatile compounds compared with tannins. In general, 3-ethoxy-1-propanol, ethyl lactate, ethyl octanoate, diethyl succinate, diethyl malate, monoethyl succinate, 2-methylpropanoic acid, hexanoic acid, octanoic acid, acetaldehyde, acetoin, furfural, benzaldehyde, 5-hydroxymethylfurfural, trans-furan linalool oxide, cis-furan linalool oxide and 4-oxo-isophorone decreased in concentration. Conversely, 1-propanol and 2-methylpropanoic acid (tannins) and ethyl butyrate (combined fining agents) increased in concentration. The remaining volatile compounds were not affected. Significant differences (p < 0.05) were found for 19 volatile compounds independently of the type of fining agents used.

show abstract

Section: Resultsmentioning

confidence: 64%

Impact of fining agents on the volatile composition of sparkling mead

et al. 2018

Self Cite

View full text Add to dashboard Cite

show abstract

“…PLS regression was done based on the spectral decomposition using OPUS 7.5.18 BRUKER software according the methodology used in Anjos et al [24].…”

Section: Raman Data Acquisition and Processingmentioning

confidence: 99%

Physicochemical characterization of Lavandula spp. honey with FT-Raman spectroscopy

Anjos

Santos

Paixão³

et al. 2018

Talanta

Self Cite

View full text Add to dashboard Cite

A B S T R A C TThis study aimed to evaluate the potential of FT-Raman spectroscopy in the prediction of the chemical composition of Lavandula spp. monofloral honey. Partial Least Squares (PLS) regression models were performed for the quantitative estimation and the results were correlated with those obtained using reference methods.Good calibration models were obtained for electrical conductivity, ash, total acidity, pH, reducing sugars, hydroxymethylfurfural (HMF), proline, diastase index, apparent sucrose, total flavonoids content and total phenol content. On the other hand, the model was less accurate for pH determination. The calibration models had high r 2 (ranging between 92.8% and 99.9%), high residual prediction deviation -RPD (ranging between 4.2 and 26.8) and low root mean square errors. These results confirm the hypothesis that FT-Raman is a useful technique for the quality control and chemical properties' evaluation of Lavandula spp honey. Its application may allow improving the efficiency, speed and cost of the current laboratory analysis.

show abstract

“…FTIR-ATR techniques have been applied in several different crud materials (Anjos, Campos, Ruiz, & Antunes, 2015;Anjos, Santos, Estevinho, & Caldeira, 2016;Droussi, D'orazio, Provenzano, Hafidi, & Ouatmane, 2009;Kaya-Celiker, Mallikarjunan, Schmale, & Christie, 2014). In fact, in honey it has been described as useful for the automated and highly sensitive botanical origin estimation (Gok, Severcan, Goormaghtigh, Kandemir, & Severcan, 2015), in the development of calibration models for sugar content estimation (Anjos et al, 2015) and for assessing the presence of adulterants (Gallardo-Velázquez, Osorio-Revilla, Loa, & Rivera-Espinoza, 2009).…”

Section: Introductionmentioning

confidence: 99%

Application of FTIR-ATR spectroscopy on the bee pollen characterization

Anjos¹,

Santos²,

Dias

et al. 2017

Journal of Apicultural Research

Self Cite

View full text Add to dashboard Cite

Bee pollen contains almost all nutrients required by the human organism as well as diverse health-promoting substances. However, its composition and nutritional value greatly depend on the botanical origin. As such, it is important to develop a rapid and non-expensive methodology that allows studying its characteristics, making labelling more objective and easier. The FTIR-ATR technique was used to predict some nutritional parameters in 126 bee pollen samples. FTIR-ATR spectrum obtained in the region between 4000 and 400 cm −1 with PLS Regression models were used to correlate spectral information with the data obtained using reference methods. In this first approach with pollen samples, good correlation models with appropriate accuracy were obtained for the evaluated parameters with r 2 varying from 74.8 to 97% and residual prediction deviation between 2.0 and 5.8. These results suggest that FTIR-ATR may be a useful technique for assessing bee pollen's composition.Aplicació n de la espectroscopía FTIR-ATR a la caracterizació n del polen de abeja El polen de abeja contiene casi todos los nutrientes requeridos por el organismo humano, así como diversas sustancias promotoras de la salud. Sin embargo, su composició n y valor nutricional dependen en gran medida del origen botánico. Como tal, es importante desarrollar una metodología rápida y econó mica que permita estudiar sus características, haciendo el etiquetado más objetivo y más fácil. La técnica FTIR-ATR se utilizó para predecir algunos parámetros nutricionales en 126 muestras de polen de abeja. Se utilizó el espectro FTIR-ATR obtenido en la regió n entre 4000 y 400 cm-1 con modelos de regresió n PLS para correlacionar informació n espectral con los datos obtenidos usando métodos de referencia. En este primer abordaje con muestras de polen, se obtuvieron buenos modelos de correlació n con una precisió n adecuada para los parámetros evaluados con r2 variando de 74,8% a 97% y una desviació n de predicció n residual entre 2,0 y 5,8. Estos resultados sugieren que el FTIR-ATR puede ser una técnica útil para evaluar la composició n del polen de abeja.

show abstract

FTIR–ATR spectroscopy applied to quality control of grape-derived spirits

Cited by 54 publications

References 23 publications

Impact of fining agents on the volatile composition of sparkling mead

Impact of fining agents on the volatile composition of sparkling mead

Physicochemical characterization of Lavandula spp. honey with FT-Raman spectroscopy

Application of FTIR-ATR spectroscopy on the bee pollen characterization

Contact Info

Product

Resources

About