“Cork taint” responsible compounds. Determination of haloanisoles and halophenols in cork matrix: A review

Tarasov, Andrii; Rauhut, Doris; Jung, Rainer

doi:10.1016/j.talanta.2017.07.029

Cited by 37 publications

(52 citation statements)

References 53 publications

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“…Techniques to improve the quantification of releasable TCA from cork stoppers include headspace solid-phase microextraction (HS-SPME) [60] and improved extraction methods with drastically reduced extraction time and solvent consumption, such as solid-phase microextraction (SPME) [61], supercritical-fluid extraction (SFE) [62], cloud-point extraction [63] and pressurized-liquid extraction (PLE) [64], with a dynamic extraction duration of 4-15 min. An excellent review of current haloanisole determination methods is provided by Tarasov et al [65]. Apart from the time required for sample pretreatment and the analysis itself (at least 30 min), chromatographic methods are usually expensive and can be only applied in a dedicated laboratory, requiring considerable investment in sophisticated equipment and trained personnel.…”

Section: Biosensors For the Detection Of Haloanisoles In Wine And Bevmentioning

confidence: 99%

“…However, a possible limitation of the BERA-based approaches is the rather limited range of detectable TCA concentrations (up to 0.014 µg L −1 ), since higher concentrations would act as toxicants to the cellular biorecognition elements. Quite recently, Tarasov et al [65] published a critical review of the merits and possible restrictions of the applicability of BERA-based biosensor approaches for screening corks for haloanisoles. They emphasized on the potential of the method as an outstanding tool for the express, sensitive and low-cost on-site screening of the cork material, even though not yet suitable for the derivation of quantitative results.…”

Section: Biosensors For the Detection Of Haloanisoles In Wine And Bevmentioning

confidence: 99%

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Biosensor-Based Approaches for Detecting Ochratoxin A and 2,4,6-Trichloroanisole in Beverages

Mavrikou

Kintzios

2018

Beverages

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Mycotoxins and haloanisoles are secondary metabolites produced under special conditions of temperature and humidity by fungi colonizing a variety of commodities from preharvest up to consumer use. Ochratoxin A and 2,4,6-trichloanisole are produced mainly by species of the genus Aspergillus and Penicillium. Ochratoxin A exhibits nephrotic effects and can, potentially, be associated with human carcinogenesis, whereas 2,4,6-trichloanisole is primarily responsible for cork taint in wines. This review provides an overview of recent advances in biosensor technology for the determination of the aforementioned compounds in wine, beer and other beverages, as well as cork stoppers, which help in establishing and carrying out proper product quality-management strategies. Such a detailed investigation of biosensor-based detection methods of these toxic compounds in beverages could lead to the provision of safe-to-consume products, and allow the prioritization of future research efforts.

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Section: Biosensors For the Detection Of Haloanisoles In Wine And Bevmentioning

confidence: 99%

Section: Biosensors For the Detection Of Haloanisoles In Wine And Bevmentioning

confidence: 99%

Biosensor-Based Approaches for Detecting Ochratoxin A and 2,4,6-Trichloroanisole in Beverages

Mavrikou

Kintzios

2018

Beverages

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“…Recent research valorized cork powder and granulates from a phenolic point of view [12], however, little research focused on the recovery of valuable aromatic compounds. On the other hand, a great number of works are related to the offflavors or cork-taint compounds in wine [16][17][18][19]. However, the characterization of the positive aromas of cork stoppers and cork by-products is scarce.…”

Section: Introductionmentioning

confidence: 99%

Aromatic Potential and Bioactivity of Cork Stoppers and Cork By-Products

Mislata

Puxeu

Ferrer‐Gallego

2020

Foods

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The characterization of natural waste sources is the first step on the reutilization process, circular economy, and global sustainability. In this work, the aromatic composition and bioactive compounds related to beneficial health effects from cork stoppers and cork by-products were assessed in order to add value to these wastes. Twenty-three aromatic compounds with industrial interest were quantified by gas chromatography coupled mass spectrometry GC–MS in both samples. Vanillins and volatile phenols were the most abundant aromatic families. Other aromatic compounds, such as aldehydes, lactones, terpenols, and alcohols, were also determined. Furthermore, the phenolic composition and the antioxidant activity were also evaluated. Overall, extracts showed high aromatic and antioxidant potential to be further used in different industrial fields. The recovery of these valuable compounds from cork stoppers and cork by-products helps to reuse them in agricultural, cosmetic, pharmaceutical, or food industries.

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“…The unwanted compounds are subsequently released to the environment, polluting both winery equipment and clean cork stoppers. 2,4,6‐Trichlorophenol can migrate and be transmitted to the wine as a result of its contact with the contaminated material (Tarasov et al ).…”

Section: Introductionmentioning

confidence: 99%

Simple approach for cleaning up 2,4,6‐trichloroanisole from alcoholic‐beverage‐reconstituted solutions using polymeric materials

Valdés

Maricán

Ávila-Salas

et al. 2019

Australian Journal of Grape and Wine Research

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Background and Aims 2,4,6‐Trichloroanisole (TCA) is a well‐recognised contaminant in the wine and whisky industries. In this work, several polymeric materials were tested through a hybrid strategy (computational and experimental studies) as potential fining agents for elimination of TCA. Methods and Results Sodium alginate, polyaniline emeraldine base (PANI‐EB), polyaniline emeraldine salt (PANI‐ES) and three cross‐linked derivatives of different generations (G3, G4 and G5) of polyamidoamine (PAMAM) were tested. Materials were characterised by Fourier transform infrared spectroscopy and thermogravimetric analysis. The amount of material and the interaction time needed to achieve TCA sorption were optimised in a screening study. The binding capacity of the materials was then determined in methanol‐reconstituted wine and whisky solutions to demonstrate their effectiveness. The proportion of TCA in wine retained by PANI‐ES, PANI‐EB and PAMAM‐G5‐CD was greater than 75%, and for whisky all polymers except PANI‐ES retained greater than 75% of TCA. The concentration of phenolic substances of both methanol‐reconstituted solutions was measured after treatment; most of the polymers had no impact on the concentration of phenolic substances. The intermolecular interactions between the polymeric materials and TCA were characterised by computational studies involving molecular dynamics simulations. Conclusions The polymers PAMAM G5‐CD and PANI‐EB retained the most TCA in reconstituted red wine and whisky solutions. Significance of the Study The provision of efficient materials for the removal of TCA will improve the purification processes employed in beverage production.

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“Cork taint” responsible compounds. Determination of haloanisoles and halophenols in cork matrix: A review

Cited by 37 publications

References 53 publications

Biosensor-Based Approaches for Detecting Ochratoxin A and 2,4,6-Trichloroanisole in Beverages

Biosensor-Based Approaches for Detecting Ochratoxin A and 2,4,6-Trichloroanisole in Beverages

Aromatic Potential and Bioactivity of Cork Stoppers and Cork By-Products

Simple approach for cleaning up 2,4,6‐trichloroanisole from alcoholic‐beverage‐reconstituted solutions using polymeric materials

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