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An electronic nose based on coupling of headspace (HS) with a mass spectrometer (MS) has been used in this study to classify and characterize a series of beers according to their production site and chemical composition. With this objective, we analyzed 67 beers of the same brand and preparation process but produced in different factories. The samples were also subjected to sensory evaluation by a panel of experts. Linear discriminant analysis (LDA) was used as the classification technique and stepwise LDA based on Wilk's lambda criterion was used to select the most discriminating variables. To interpret the aroma characteristics of the beers from the m/z ions obtained, score and loading bi-plots were obtained by applying canonical variables. Because the beers analyzed were marketed with the same name and brand, we expected to be working with the same product irrespective of its origin. However, results from both sensory evaluation and use of the e-nose revealed differences between factories. With the e-nose it was possible to relate these differences to the presence (and abundance) of characteristic ions of different compounds typically found in beer. These results demonstrate that the HS-MS e-nose is not only an aroma sensor capable to classify and/or differentiate samples but it can also provide information about the compounds responsible for this differentiation.

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Key odorants in roasted pistachio nuts have been determined for the first time. Two different pistachio varieties (Fandooghi and Kerman) have been analyzed by means of headspace solid-phase microextraction (HS-SPME) and gas chromatography-olfactometry (GCO). The aroma extract dilution analyses (AEDA) applied have revealed 46 and 41 odor-active regions with a flavor dilution (FD) factor≥64 for the Fandooghi and the Kerman varieties, respectively, and 39 of them were related to precisely identified compounds. These included esters, pyrazines, aldehydes, acids, furans, and phenols. The results show that the Fandooghi variety presents, not only more odor-active regions but also higher FD factors than the Kerman variety that can lead to the conclusion that the first variety has a richer aromatic profile than the second one. The descriptive sensory analysis (DSA) showed that the roasted, chocolate/coffee, and nutty attributes were rated significantly higher in the Fandooghi variety, whereas the green attribute was significantly higher in the Kerman one.

The sensorial representativeness of the headspace solid-phase microextraction (HS-SPME) aroma extract from commercial Sherry vinegars has been determined by direct gas chromatography-olfactometry (D-GCO). Extracts obtained under optimal conditions were used to characterize the aroma of these vinegars by means of GCO and aroma extract dilution analysis (AEDA). Among the 37 different odorants determined, 13 of them were identified for the first time in Sherry vinegars: 2 pyrazines (3-isopropyl-2-methoxypyrazine, 3-isobutyl-2-methoxypyrazine), 2 sulfur compounds (methanethiol, dimethyl trisulfide), 1 unsaturated ketone (1-octen-3-one), 1 norisoprenoid (β-damascenone), 1 ester (ethyl trans-cinnamate) and 6 aldehydes (2- and 3-methylbutanal, octanal, nonanal, (E)-2-nonenal and (E,E)-2,4-decadienal). The determination of the odor thresholds in a hydroacetic solution together with the quantitative analysis-which was also performed using the simple and fast SPME technique-allowed obtaining the odor activity values (OAV) of the aromatic compounds found. Thus, a first pattern of their sensory importance on commercial Sherry vinegar aroma was provided.

Cultures of melanized fungi representative of the black yeast orders Capnodiales (Cladosporium cladosporioides and Neohortaea acidophila) and Chaetothyriales (Cladophialophora psammophila) were confined with indoor air from the laboratory during 48 h. Volatile organic compounds (VOCs) from the headspace were analyzed by thermal desorption gas chromatography time-of-fly mass spectrometry (TD-GC-ToFMS, detection threshold 0.1 μg m) and compared against an abiotic control. A mixture of 71 VOCs were identified and quantified in the indoor air (total concentration 1.4 mg m). Most of these compounds were removed in the presence of fungal biomass, but 40 newly formed putative volatile metabolites were detected, though at comparatively low total concentrations (<50 μg m). The VOCs emission profile of C. cladosporioides, a ubiquitous and well-known species often associated to the sick building syndrome, was consistent with previous literature reports. The specialized C. psammophila and N. acidophila, isolated respectively from gasoline polluted soil and from lignite, displayed rather specific VOCs emission profiles. Mass balances on the fungal uptake and generation of VOCs resulted in overall VOCs removal efficiencies higher than 96% with all tested fungi. Applied aspects and biosafety issues concerning the suitability of black yeasts for the biofiltration of indoor air have been discussed.

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