Characterization of the aroma profile of novel Brazilian wines by solid-phase microextraction using polymeric ionic liquid sorbent coatings

Crucello, Juliana; Miron, Luiz F. O.; Ferreira, Victor Hugo Cavalcanti; He, Nan; Marques, Márcia Ortiz Mayo; Ritschel, P. S.; Zanus, M. C.; Anderson, Jared L.; Poppi, Ronei J.; Hantao, Leandro Wang

doi:10.1007/s00216-018-1134-3

Cited by 33 publications

(15 citation statements)

References 63 publications

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“…Some studies have highlighted characteristics in juices made from 'BRS Magna' grapes, including basic components of quality, phenolic profile and contents, antioxidant activity and volatile organic compounds (Crucello et al, 2018;Lima et al, 2014;Mariani;Nava, 2018;Ristchel et al, 2014). Aspects of phenology, adaptation to different regions and yield performance have also been evaluated (Ritschel et al, 2014;Leão at al., 2018).…”

Section: Introductionmentioning

confidence: 99%

Quality and antioxidant potential of ‘BRS Magna’ grapes harvested in the first half of the year under different training systems and rootstocks in a tropical region

et al. 2019

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The Submedium São Francisco Valley is renowned for its particular conditions for cultivating grapes for different uses. The production of grapes for juice is relatively recent, and thus, knowledge is still limited on components of the production system. The aim of this study was to characterize the quality and antioxidant activity of ‘BRS Magna’ grapes in irrigated crops of the Submedium São Francisco River Valley under the influence of training systems and rootstocks, in production cycles of the first half of the year. The experiment was conducted in the Experimental Field of Bebedouro/Embrapa Semiárido, in Petrolina, Pernambuco, Brazil. The following were studied: overhead trellis, lyre, and vertical shoot positioning (VSP) systems and rootstocks ‘IAC 572’ and ‘IAC 766’, in the production cycles corresponding to the first halves of 2017 and 2018. Experimental design was in randomized blocks, with sub-subplots through time and four replicates. Overall, responses depended on training systems, rootstocks, and production cycles, which determined specific traits of the grapes. Production in the first half of 2018 was characterized by high anthocyanin contents, high total extractable polyphenols, and higher antioxidant activity, and responses were differentiated according to training system and rootstock. Plants trained to overhead trellis and grafted on ‘IAC 572’ had higher accumulation of total extractable polyphenols and antioxidant activity in berries. Plants trained to VSP had increased sugar, yellow flavonoid, and anthocyanin contents in berries while lyre training system led to higher bunch mass.

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Section: Introductionmentioning

confidence: 99%

Quality and antioxidant potential of ‘BRS Magna’ grapes harvested in the first half of the year under different training systems and rootstocks in a tropical region

et al. 2019

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“…In the quest for unique selectivity, ionic‐liquid coatings have been recently developed for sampling methods [76,77], in addition to their use as stationary phase for GC columns [78,79]. Few recent pieces of research reported on the use of poly ionic‐liquid (PIL)‐based sorbent coatings for HS‐SPME in GC×GC [80,81]. Crucello et al.…”

Section: Non‐targeted Analysis Applicationsmentioning

confidence: 99%

“…Crucello et al. investigated several non‐ionic and PIL‐based sorbent coatings for HS‐SPME, analyzing VOCs in Brazilian wine [80]. About 350 peaks were detected in four wine samples.…”

Section: Non‐targeted Analysis Applicationsmentioning

confidence: 99%

The role of sample preparation in multidimensional gas chromatographic separations for non‐targeted analysis with the focus on recent biomedical, food, and plant applications

Franchina

Zanella

Dubois

et al. 2020

J of Separation Science

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In this review, we consider and discuss the affinity and complementarity between a generic sample preparation technique and the comprehensive two‐dimensional gas chromatography process. From the initial technical development focus (e.g., on the GC×GC and solid‐phase microextraction techniques), the trend is inevitably shifting toward more applied challenges, and therefore, the preparation of the sample should be carefully considered in any GC×GC separation for an overreaching research. We highlight recent biomedical, food, and plant applications (2016–July 2020), and specifically those in which the combination of tailored sample preparation methods and GC×GC–MS has proven to be beneficial in the challenging aspects of non‐targeted analysis. Specifically on the sample preparation, we report on gas‐phase, solid‐phase, and liquid‐phase extractions, and derivatization procedures that have been used to extract and prepare volatile and semi‐volatile metabolites for the successive GC×GC analysis. Moreover, we also present a milestone section reporting the early works that pioneered the combination of sample preparation techniques with GC×GC for non‐targeted analysis.

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“…This item is focused on the discussion of the advances achieved by GCxGC in studies that have not used the olfactometric resource. According to Table 4, olfactometry is not usually used in GCxGC investigations; and inferences about the possible contribution of the volatile compounds to aroma are performed from the description of odor reported in the literature [7,9,19,116–122].…”

Section: Comprehensive Two‐dimensional Gas Chromatography In Wine Anamentioning

confidence: 99%

Role of gas chromatography and olfactometry to understand the wine aroma: Achievements denoted by multidimensional analysis

Welke

Hernandes

Nicolli

et al. 2020

J of Separation Science

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The human nose has been used as a detector in gas chromatography analysis to evaluate odoriferous compounds related to aroma and quality of wine. Several olfactometric techniques are available to access the description, intensity, and/or duration of the odor of each compound. Olfactometry can be associated with one‐dimensional gas chromatography or multidimensional gas chromatography, including heart‐cut gas chromatography and comprehensive two‐dimensional gas chromatography. Multidimensional gas chromatography may help to resolve coeluted compounds and detect important trace components for the aroma. The identification of odor‐active compounds may help to differentiate wines according to terroir, grapes cultivars used in winemaking or types of aging, understand the role of fungal infection of grapes for wine quality, find the best management practices in vineyard and vinification to obtain the greatest quality. In addition, when the instrumental techniques are combined with sensory analysis, even more accurate information may be obtained regarding the overall wine aroma. This review discloses the state of the art of olfactometric methods and the analytical techniques used to investigate odor‐active compounds such as one‐dimensional gas chromatography, multidimensional gas chromatography, and comprehensive two‐dimensional gas chromatography. The advances in knowledge of wine aroma achieved with the use of these techniques in the target and profiling approaches were also discussed.

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Characterization of the aroma profile of novel Brazilian wines by solid-phase microextraction using polymeric ionic liquid sorbent coatings

Cited by 33 publications

References 63 publications

Quality and antioxidant potential of ‘BRS Magna’ grapes harvested in the first half of the year under different training systems and rootstocks in a tropical region

Quality and antioxidant potential of ‘BRS Magna’ grapes harvested in the first half of the year under different training systems and rootstocks in a tropical region

The role of sample preparation in multidimensional gas chromatographic separations for non‐targeted analysis with the focus on recent biomedical, food, and plant applications

Role of gas chromatography and olfactometry to understand the wine aroma: Achievements denoted by multidimensional analysis

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