Headspace solid-phase microextraction–gas chromatographic–time-of-flight mass spectrometric methodology for geographical origin verification of coffee

Risticevic, Sanja; Carasek, Eduardo; Pawliszyn, Janusz

doi:10.1016/j.aca.2008.04.009

Cited by 139 publications

(81 citation statements)

References 66 publications

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“…El término trazabilidad de acuerdo a la Comisión Europea, es definida como "La posibilidad de encontrar y seguir el rastro, a través de todas las etapas de producción, procesamiento y distribución de productos alimenticios, piensos, animales destinados para la producción de alimentos o sustancias incorporadas en productos alimenticios o piensos o con probabilidad de ser usada como tal". 4 El precio del café depende de su procedencia, por ejemplo en Toronto -Canadá el café proveniente de Galápagos cuesta más del doble de cafés procedentes de otros mercados. Vilcabamba -Loja es conocido como el "Valle de la longevidad", esto debido al mito de que la posibilidad de que sus habitantes puedan vivir más de 100 años.…”

Section: Introductionunclassified

Evaluation of Sde, Sfe and Spme/Gc-MS for Extraction and Determination of Aroma Compounds From Vilcabamba - Ecuadorian Roasted Coffee

Figueroa¹,

Vargas²

2016

Química Nova

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Section: Introductionunclassified

Evaluation of Sde, Sfe and Spme/Gc-MS for Extraction and Determination of Aroma Compounds From Vilcabamba - Ecuadorian Roasted Coffee

Figueroa¹,

Vargas²

2016

Química Nova

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“…Some authors have found that the volume of HS in the vial should be minimized in order to increase the extraction efficiency. [9][10][11][12][13][14][15][16][17] The extraction time depends on chemical nature of the target compounds and polymeric phase. The influence of extraction temperature has been studied by Mestres et al 21 (30,45 and 60 o C) and a decrease in chromatographic peak area was observed with temperature increase.…”

Section: Effect Of Sample Agitation On Extraction Efficiencymentioning

confidence: 99%

“…Multivariate designs offer simultaneous variation of several parameters, consequently reducing the number of experiments to be performed in SPME optimization procedure. [13][14][15] As to the knowledge of the authors, there is no published work about the utilization of multivariate optimization designs for SPME method development associated with the extraction of volatile and semivolatiles base wine aroma constituents.Wines produced in the state of Rio Grande do Sul in the South part of Brazil represent 90% of the Brazilian wine production. The aroma of these wines are poorly known and for this reason this study was carried out to investigate the aroma of base wines of five different wineries of Rio Grande do Sul state, Brazil.…”

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confidence: 99%

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confidence: 99%

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Volatile characterization by multivariate optimization of headspace-solid phase microextraction and sensorial evaluation of chardonnay base wines

Welke

Zanus

Lazarotto

et al. 2012

J. Braz. Chem. Soc.

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Pouco é conhecido sobre o aroma dos vinhos produzidos na região sul do Brasil, que é responsável por 90% da produção brasileira de vinho. Um método baseado na microextração em fase sólida no modo "headspace" (HS-SPME) foi desenvolvido para a extração de compostos voláteis e semivoláteis relacionados ao aroma de vinhos base, de cinco diferentes vinícolas do estado do Rio Grande do Sul (Brasil). A relação entre a composição volátil, qualidade aromática e avaliação sensorial dos vinhos Chardonnay foi investigada neste estudo. As condições otimizadas do método de HS-SPME foram: utilização da fibra DVB-CAR-PDMS, 1 mL de amostra, 30% de NaCl, 45 min de extração a 55 ºC, sem o uso de diluição e agitação da amostra. Dezoito compostos foram identificados e catorze foram tentativamente identificados. Os ésteres foram os compostos majoritários (56%) e os outros compostos minoritários pertencem à classe dos álcoois e ácidos. Os vinhos do Vale dos Vinhedos e de Pinto Bandeira apresentaram a mais alta pontuação em relação aos parâmetros sensorais avaliados. Estes vinhos foram caracterizados por altas concentrações de ésteres etílicos, o que contribui para o aroma frutado dos vinhos.Very little is known about the aroma of wines produced in the South part of Brazil, a region that is responsible for 90% of the Brazilian wine production. A headspace solid phase micro extraction (HS-SPME) method was developed for the extraction of volatile and semivolatile compounds related to the aroma of base wines of five different wineries of the state of Rio Grande do Sul (Brazil). The relationships among volatile composition, aroma quality and sensory evaluation of Chardonnay base wines were performed in this study. Optimum conditions for HS-SPME included use of DVB-CAR-PDMS coating, wine samples without further dilution, no stirring, sample volume of 1 mL, 30% of NaCl, extraction time and temperature of 45 min and 55 ºC, respectively. Eighteen compounds were identified and fourteen were tentatively identified in the samples. The majority (56%) of them was esters and other minor components were alcohols and acids. The sensory analysis of Vale dos Vinhedos and Pinto Bandeira samples showed the highest quality scores, characterized by higher concentrations of ethyl esters, which contributes to the fruity aroma of these wines.Keywords: flavour, sparkling wine, SPME, base wine, volatiles IntroductionAroma is one of the most important factors in determining wine character and quality. The compounds that define wine aroma are related to acceptance or rejection of wines by the consumers. Sparkling wines produced by traditional or Champenoise method entails double fermentation Welke et al. 679 Vol. 23, No. 4, 2012 followed by aging of the wine in contact with the yeast in the bottle. The base wine is obtained from the first fermentation. After this step, a solution containing sugar and yeast is added to the base wine to provide proper conditions for the second fermentation. Therefore, the base wine can be considered as a decisive point for ob...

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“…Several kinds of SPME fibers are commercially available including polydimethylsiloxane (PDMS) [5][6][7][8][9][10][11], carbowax-divinlybenzene (CW-DVB) [12,13], polydimethylsiloxane-divinlybenzene (PDMS-DVB) [14][15][16], polyacrylate (PA) [17][18][19], divinylbenzene-carboxen-polydimethylsiloxane (DVB-CAR-PDMS) [20][21][22]. In recent years, studies have been focused on fabricating low cost, simple, robust and long-life fiber for the target analyte [23].…”

Section: Introductionmentioning

confidence: 99%

Preparation and characterization of sodium dodecyl sulfate doped polypyrrole solid phase micro extraction fiber and its application to endocrine disruptor pesticide analysis

Korba

Pelit

et al. 2013

Journal of Chromatography B

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Headspace solid-phase microextraction–gas chromatographic–time-of-flight mass spectrometric methodology for geographical origin verification of coffee

Cited by 139 publications

References 66 publications

Evaluation of Sde, Sfe and Spme/Gc-MS for Extraction and Determination of Aroma Compounds From Vilcabamba - Ecuadorian Roasted Coffee

Evaluation of Sde, Sfe and Spme/Gc-MS for Extraction and Determination of Aroma Compounds From Vilcabamba - Ecuadorian Roasted Coffee

Volatile characterization by multivariate optimization of headspace-solid phase microextraction and sensorial evaluation of chardonnay base wines

Preparation and characterization of sodium dodecyl sulfate doped polypyrrole solid phase micro extraction fiber and its application to endocrine disruptor pesticide analysis

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