Influence of regionality and maturation time on the chemical fingerprint of whisky

Roullier-Gall, Chloé; Signoret, Julie; Coelho, Christian; Hemmler, Daniel; Kajdan, Mathieu; Lucio, Marianna; Schäfer, Bernhard; Gougeon, Régis D.; Schmitt‐Kopplin, Philippe

doi:10.1016/j.foodchem.2020.126748

Cited by 16 publications

(12 citation statements)

References 29 publications

(44 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Table summarizes the instrument settings of representative HRMS techniques for food analysis. Roullier-Gall et al used flow-injection FT-ICR-MS with high mass accuracy (<0.1 ppm) to characterize the chemical signatures of barrel-aged whiskies, , which found that flavonols, oligolignols, and polyphenol glycosides are important markers of whisky samples during maturation. In addition, novel data acquisition strategies, such as data-dependent acquisition (DDA), data-independent acquisition (DIA), and data-independent all ion fragmentation (AIF), have been applied for obtaining qualitative and quantitative information on food ingredients in parallel.…”

Section: Recent Advances In Mass Spectrometry-based Approachesmentioning

confidence: 99%

Mass Spectrometry for Analysis of Changes during Food Storage and Processing

Cao

Guo

et al. 2020

J. Agric. Food Chem.

View full text Add to dashboard Cite

Many physicochemical changes occur during food storage and processing, such as rancidity, hydrolysis, oxidation, and aging, which may alter the taste, flavor, and texture of food products and pose risks to public health. Analysis of these changes has become of great interest to many researchers. Mass spectrometry is a promising technique for the study of food and nutrition domains as a result of its excellent ability in molecular profiling, food authentication, and marker detection. In this review, we summarized recent advances in mass spectrometry techniques and their applications in food storage and processing. Furthermore, current technical challenges associated with these methodologies were discussed.

show abstract

Section: Recent Advances In Mass Spectrometry-based Approachesmentioning

confidence: 99%

Mass Spectrometry for Analysis of Changes during Food Storage and Processing

Cao

Guo

et al. 2020

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…Consequently, spirits' economic value is highly associated with their age [6]. Owing to the commercialization and relatively high costs of aged spirits, counterfeiting these products is common worldwide [7]. Therefore, it is necessary to establish a rapid and accurate method to detect the age of spirits to protect consumers from being deceived concerning the age and quality of the spirits.…”

Section: Introductionmentioning

confidence: 99%

Untargeted Headspace-Gas Chromatography-Ion Mobility Spectrometry in Combination with Chemometrics for Detecting the Age of Chinese Liquor (Baijiu)

Chen

Qian

et al. 2021

Foods

View full text Add to dashboard Cite

This paper proposes the combination of headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and chemometrics as a method to detect the age of Chinese liquor (Baijiu). Headspace conditions were optimized through single-factor optimization experiments. The optimal sample preparation involved diluting Baijiu with saturated brine to 15% alcohol by volume. The sample was equilibrated at 70 °C for 30 min, and then analyzed with 200 μL of headspace gas. A total of 39 Baijiu samples from different vintages (1998–2019) were collected directly from pottery jars and analyzed using HS-GC-IMS. Partial least squares regression (PLSR) analysis was used to establish two discriminant models based on the 212 signal peaks and the 93 identified compounds. Although both models were valid, the model based on the 93 identified compounds discriminated the ages of the samples more accurately according to the goodness of fit value (R2) and the root mean square error of prediction (RMSEP), which were 0.9986 and 0.244, respectively. Nineteen compounds with variable importance for prediction (VIP) scores > 1, including 11 esters, 4 alcohols, and 4 aldehydes, played vital roles in the model established by the 93 identified compounds. Overall, we determined that HS-GC-IMS combined with PLSR could serve as a rapid and accurate method for detecting the age of Baijiu.

show abstract

“…Aging of the final distillate is limited to at least three years in wooden casks not exceeding 700-liter capacity. However, the common commercial practice is that aging is much longer, sometimes even longer than 12 years (Roullier-Gall et al, 2020). Particularly for high-quality whisky, aging in a cask is longer than five years.…”

Section: Introductionmentioning

confidence: 99%

Traditional and innovative aging technologies of distilled beverages: The influence on the quality and consumer preferences of aged spirit drinks

2021

View full text Add to dashboard Cite

Aging is one of the most important processes in the production of high-quality spirits, including whisky, brandy and cognac. The contact between wood and distillates is a crucial step for the migration of chemical compounds, which evoke the novel sensory properties of the final products. Novel taste is pleasurable for a vast group of consumers and depends on cultural preferences. In order to demystify the main chemical compounds for aroma contribution, connecting them with a sensory profile of aged spirits is a crucial step in hastening the very timeless process without decreasing the quality. Consumption patterns of spirit drinks have been influenced by changed consumers? preferences and increased availability of different types of spirits on the market. Consumers? choice of one type of spirit drinks over others is significantly shaped by extrinsic attributes and consumer-based factors, but the choice among different available options of the single type of spirit may be based on consumers? perception of its specific sensory attributes. Therefore, the combination of taste, aroma, color and other sensory attributes of a spirit drink can shape consumers? perceived quality of the spirit and impact the potential of its market success in general.

show abstract

Influence of regionality and maturation time on the chemical fingerprint of whisky

Cited by 16 publications

References 29 publications

Mass Spectrometry for Analysis of Changes during Food Storage and Processing

Mass Spectrometry for Analysis of Changes during Food Storage and Processing

Untargeted Headspace-Gas Chromatography-Ion Mobility Spectrometry in Combination with Chemometrics for Detecting the Age of Chinese Liquor (Baijiu)

Traditional and innovative aging technologies of distilled beverages: The influence on the quality and consumer preferences of aged spirit drinks

Contact Info

Product

Resources

About