Quantification of Volatile Compounds in Wines by HS-SPME-GC/MS: Critical Issues and Use of Multivariate Statistics in Method Optimization

Pati, Sandra; Tufariello, Maria; Crupi, Pasquale; Coletta, Antonio; Grieco, Francesco; Losito, Ilario

doi:10.3390/pr9040662

Cited by 39 publications

(23 citation statements)

References 67 publications

(98 reference statements)

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“…As the chemical structure of all the 75 volatile compounds analyzed in the present study were highly diverse, the internal standard cannot be expected to behave the same as all of the analytes. The conversion of the analyte/internal standard response ratio into the analyte concentration can thus be misleading (Pati et al., 2021). According to similar previous studies on truffle volatile analysis, several authors have expressed their results as a chromatographic peak area percentage for each volatile (Choo et al., 2021; Díaz et al., 2002, 2003, 2009).…”

Section: Methodsmentioning

confidence: 99%

Impact of different processing techniques on the key volatile profile, sensory, and consumer acceptance of black truffle (Tuber melanosporum Vittadini)

Phong

Sung

Cao

et al. 2022

Journal of Food Science

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Fresh truffles which include black truffle (Tuber melanosporum Vittadini) deteriorate and lose aroma rapidly after harvest; therefore, postharvest processing via freeze-drying or encapsulation is an option to preserve truffle aroma for extended supply. However, the aroma profile that directly affects the truffle quality and consumer acceptance is influenced by processing and producers require processing options that balance processing feasibility with retention of a suitable aroma profile. This study aimed to determine the impact of freeze-drying and encapsulation on the profile of key volatiles, consumer discrimination, and overall sensory impression (aroma intensity, liking, and acceptability) of processed truffle products compared to the starting material (positive control). The study combined experimental-scale processing with GC-MS analysis and consumer sensory evaluation to compare and optimize postharvest processing options. Based on the results, some volatile changes were detected in the processed truffle products compared to the positive control which were aligned with the consumer discrimination (triangle test) and the aroma intensity score (consumer sensory test). Despite some chemical and sensory differences detected, the consumer panel did not have any preference for processed truffle products compared to the positive control. The overall finding indicates the potential value of processing truffles into a natural flavoring ingredient for food application via freeze-drying or encapsulation, which should be of great interest for the truffle and food industry. According to the correlation analysis, the consumer acceptance of a truffle product may be increased by retaining 1-octen-3-ol and methional, while reducing the amount of p-cresol in the product.

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Section: Methodsmentioning

confidence: 99%

Impact of different processing techniques on the key volatile profile, sensory, and consumer acceptance of black truffle (Tuber melanosporum Vittadini)

Phong

Sung

Cao

et al. 2022

Journal of Food Science

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“…The results obtained were expressed as a percentage of the single compound's area with respect to the total area of the analytes determined to better identify differences in the aromatic profiles of different wines. [15][16][17][18] In order to determine the real contribution of each compound to the final aroma the concentration values were also expressed as Relative Area Over Threshold (RAOT), according to the approach of Zhu et al 19 The concept of RAOT has been used to try to relate instrumental data to sensory perceptions; in fact, this approach considers the direct proportionality existing between the odour intensities of volatile compounds to their concentrations in the headspace and the inverse proportionality to their odour thresholds (ODTs) in air. Assuming the % area determined in GC-MS reflects the headspace composition of volatile compounds, the contribution of volatile compounds to the overall aroma of wine samples can be evaluated by the RAOT as follows (1):…”

Section: Determination Of the Wine Volatile Profilementioning

confidence: 99%

Influence of in‐amphorae vinification on the molecular profile of Sangiovese and Cabernet Franc

Martellini

Sposato

Pucci

et al. 2022

Flavour & Fragrance J

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In the last decade, some wine producers have re‐evaluated the role of micro‐oxygenation guaranteed by the porosity of the earthenware in the fermentation and refinement phases and, thus, the potential and limitations of this technique on the flavour and aromatic profile of wine need further investigations. The wine volatile profile was analysed by headspace solid phase microextraction coupled with gas chromatography—mass spectrometry, and the volatile compound percentages in Sangiovese and Cabernet Franc vinified in Stainless Steel Containers and in amphorae over time were compared. Results showed that the in‐amphorae vinification enhances the aromatic components of the Cabernet Franc wine, while there is no substantial difference for Sangiovese wine. A metabolomic approach was also attempted for the first time, and the NMR analysis highlighted a difference between the spectra of the samples vinified in‐amphorae with respect to those vinified in steel suggesting a potential new approach to obtain a significant traceability.

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“…Peak areas for the peaks of interest were calculated by the data processing software based on the area of the base peak ion in the mass spectrum recorded for the compound. Relative concentrations were manually calculated and reported as the integrated peak area of the compound divided by the integrated peak area of the IS as described in Pati et al [57].…”

Section: Data Processingmentioning

confidence: 99%

Shelf-Life Stability of Ready-to-Use Green Rooibos Iced Tea Powder—Assessment of Physical, Chemical, and Sensory Properties

et al. 2021

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Green rooibos extract (GRE), shown to improve hyperglycemia and HDL/LDL blood cholesterol, has potential as a nutraceutical beverage ingredient. The main bioactive compound of the extract is aspalathin, a C-glucosyl dihydrochalcone. The study aimed to determine the effect of common iced tea ingredients (citric acid, ascorbic acid, and xylitol) on the stability of GRE, microencapsulated with inulin for production of a powdered beverage. The stability of the powder mixtures stored in semi-permeable (5 months) and impermeable (12 months) single-serve packaging at 30 °C and 40 °C/65% relative humidity was assessed. More pronounced clumping and darkening of the powders, in combination with higher first order reaction rate constants for dihydrochalcone degradation, indicated the negative effect of higher storage temperature and an increase in moisture content when stored in the semi-permeable packaging. These changes were further increased by the addition of crystalline ingredients, especially citric acid monohydrate. The sensory profile of the powders (reconstituted to beverage strength iced tea solutions) changed with storage from a predominant green-vegetal aroma to a fruity-sweet aroma, especially when stored at 40 °C/65% RH in the semi-permeable packaging. The change in the sensory profile of the powder mixtures could be attributed to a decrease in volatile compounds such as 2-hexenal, (Z)-2-heptenal, (E)-2-octenal, (E)-2-nonenal, (E,Z)-2,6-nonadienal and (E)-2-decenal associated with “green-like” aromas, rather than an increase in fruity and sweet aroma-impact compounds. Green rooibos extract powders would require storage at temperatures ≤ 30 °C and protection against moisture uptake to be chemically and physically shelf-stable and maintain their sensory profiles.

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Quantification of Volatile Compounds in Wines by HS-SPME-GC/MS: Critical Issues and Use of Multivariate Statistics in Method Optimization

Cited by 39 publications

References 67 publications

Impact of different processing techniques on the key volatile profile, sensory, and consumer acceptance of black truffle (Tuber melanosporum Vittadini)

Impact of different processing techniques on the key volatile profile, sensory, and consumer acceptance of black truffle (Tuber melanosporum Vittadini)

Influence of in‐amphorae vinification on the molecular profile of Sangiovese and Cabernet Franc

Shelf-Life Stability of Ready-to-Use Green Rooibos Iced Tea Powder—Assessment of Physical, Chemical, and Sensory Properties

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