A novel method for the determination of total 1,3-octanediols in apple juice via 1,3-dioxanes by solid-phase microextraction and high-speed gas chromatography

Llorente, Daniel Díaz; Abrodo, Pilar Arias; Fuente, Enrique Dapena de la; Alonso, J.; Álvarez, Manuel; Gomis, Domingo Blanco

doi:10.1016/j.chroma.2010.02.074

Cited by 12 publications

(9 citation statements)

References 11 publications

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“…In contrast, only a limited number of studies have been addressed towards the identification of the volatile profiles of cider apples, in particular the PDO Asturian cider apple (Arias Abrodo et al 2010;Díaz Llorente et al 2010;Díaz-Llorente et al 2011;Díaz-Llorente et al 2012).…”

Section: F Omentioning

confidence: 99%

Characterization of Volatile Compounds in New Cider Apple Genotypes Using Multivariate Analysis

et al. 2016

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Gas chromatography combined with solid-phase microextraction has been used for the identification of the aromatic profiles of new cider apple genotypes, and a chemometric characterization of these new cider apple genotypes has been carried out using exploratory and modelling techniques. Three breeding targets have been explored: (1) regular bearing and scab resistance, (2) resistance to bio-aggressors and (3) high polyphenol content and late ripening. Exploratory techniques established two genotype groups: those that come from breeding towards targets 1 and 2 with low polyphenol contents and those that come from breeding towards target 3 with high polyphenol contents. Alcohols were related to the genotypes with breeding towards target 3, and compounds such as esters were related to the genotypes with breeding towards targets 1 and 2. Models computed using the soft independent modelling of class analogy (SIMCA) technique presented good sensitivity (93 %), specificity (91 %) and classification hits (96 %). However, the predictions computed by SIMCA (70 %) and the artificial neural network (ANN) (76 %) were low.

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Section: F Omentioning

confidence: 99%

Characterization of Volatile Compounds in New Cider Apple Genotypes Using Multivariate Analysis

et al. 2016

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“…In apples, those 1,3-diols, which are accumulated in free or glycosylated form [26,27,53], may react with apple or fermentation derived carbonyls like acetaldehyde to form cyclic dioxanes [10]. Therefore, such dioxanes have mainly been described in apple cider [25,61], but also in pear fruit [62].…”

Section: Supervised Discrimination By Pls-damentioning

confidence: 99%

“…80-90% of the total volatiles [8]. Some aldehydes like hexanal and (E)-2-hexenal, which are described as "green" or "grassy" [4,9] are generated by chemical or enzymatic oxidation of linoleic and linolenic acid [10]. Thus, oxygen plays an important role in the genesis of such aldehydes and alcohols via lipoxygenase and subsequent lyase-mediated cleavage of the intermediate fatty acid hydroperoxides, often being compounds with six carbon atoms [11].…”

Section: Introductionmentioning

confidence: 99%

HS–SPME–GC–MS profiling and sensory analyses of juices from red-fleshed ‘Weirouge’ apples made with innovative and conventional dejuicing systems

Wagner,

Irmler,

Nagypál

et al. 2023

Eur Food Res Technol

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Volatiles, descriptive sensory profiles as well as consumer acceptance and preference of juices from red-fleshed ‘Weirouge’ apples produced in 2019 and 2020 with three different dejuicing systems were assessed. HS–SPME–GC–MS analyses revealed differences in the profiles of volatiles in juices processed in an oxygen-reduced atmosphere with an innovative spiral filter press as compared to those obtained using conventional systems, i.e., horizontal filter press and decanter. A total of 49 volatiles was tentatively assigned and permitted a clustering of the samples according to vintage and processing technology by multivariate statistics. Tentative markers to differentiate the individual samples were deduced from the multivariate models. In both years, each three 1,3-dioxanes and C6 alcohols were revealed as discriminative markers of horizontal filter pressed juices. Descriptive sensory analysis by trained panelists revealed higher intensity scores of ‘oxidized’ and ‘apple-like’ orthonasal odors in juices produced by horizontal filter press and decanter as compared to those obtained by spiral filter press. The visual appearance of the spiral filter pressed juices was significantly higher rated compared to those obtained by conventional pressing systems as revealed by an untrained consumer panel (n = 65). In contrast, both odor and taste were lower rated, ultimately resulting in a clear-cut higher acceptance and preference of the decanter-made juices, followed by those obtained by horizontal and spiral filter press.

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“…Studies carried out on Asturian cider apple and its derivatives (apple juice, cider and apple brandy) were focused on fatty acids 1, proteins 2, phenolic and furanic compounds 3, sugars 4, organic acids 5, amino acids 6 and vitamins 7, as well as cider or brandy volatiles compounds 8. However, in the field of endogenous volatile compounds, only two papers have been reported 9, 10.…”

Section: Introductionmentioning

confidence: 99%

Experimental design applied to the analysis of volatile compounds in apple juice by headspace solid‐phase microextraction

Llorente¹,

Abrodo

Fuente

et al. 2011

J of Separation Science

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A simple and fast method based on solid-phase microextraction (SPME) followed by fast gas chromatography (Fast GC) has been developed for the analysis of volatile compounds in Asturian apple juices employed in the cider production. Three different fiber coatings have been checked (PDMS, PDMS-DVB and CAR-PDMS) and PDMS-DVB has been presented to be the most suitable one. Experimental design has been employed in the optimization of extraction factors and robustness assessment. The use of Fast GC allowed the separation of 14 compounds (esters, aldehydes and alcohols) in approximately 4 min, clearly reducing the analysis time when compared to conventional GC. Good linearity, recoveries and repeatability of the solid-phase microextraction were obtained with r(2) values, recoveries and relative standard deviations ranging from 0.9822 to 0.9998, 83.2 to 109.8% and 0.5 to 11.7%, respectively, using standard solution.

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A novel method for the determination of total 1,3-octanediols in apple juice via 1,3-dioxanes by solid-phase microextraction and high-speed gas chromatography

Cited by 12 publications

References 11 publications

Characterization of Volatile Compounds in New Cider Apple Genotypes Using Multivariate Analysis

Characterization of Volatile Compounds in New Cider Apple Genotypes Using Multivariate Analysis

HS–SPME–GC–MS profiling and sensory analyses of juices from red-fleshed ‘Weirouge’ apples made with innovative and conventional dejuicing systems

Experimental design applied to the analysis of volatile compounds in apple juice by headspace solid‐phase microextraction

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