Determination of semi-volatile additives in wines using SPME and GC–MS

Sagandykova, Gulyaim; Alimzhanova, Mereke; Nurzhanova, Yenglik T.; Kenessov, Bulat

doi:10.1016/j.foodchem.2016.09.164

Cited by 31 publications

(16 citation statements)

References 12 publications

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“…Five UF (1-5) and 12 Fd eggs were used for SPME-GC-MS experiments. After shell opening at day 5 of incubation, five Fd eggs were identified as F eggs (6-10); five Fd eggs were identified as IF eggs (11)(12)(13)(14)(15), and the status of the other two eggs was unclear. Qualitative and quantitative analysis results of VOCs from these eggs are given in Tables 1, S1 and Fig.…”

Section: Characterization Of Vocs From Eggs By Spme-gc-ms Identificatmentioning

confidence: 99%

“…Solid‐phase microextraction (SPME), which combines sampling, analyte isolation, enrichment, and clean‐up into one step, is a versatile, effective, and easily automated assay for VOC sample preparation . Gas chromatography‐mass spectrometry has been widely used to identify VOCs in food materials by advanced library searches …”

Section: Introductionmentioning

confidence: 99%

“…8,9 Gas chromatography-mass spectrometry has been widely used to identify VOCs in food materials by advanced library searches. [10][11][12] It is well known that identifying and removing infertile (IF) eggs at an early stage of incubation will benefit poultry hatcheries, especially if non-destructive tests are used. 13 Das and Evans combined machine vision and neural network classifiers to discriminate between fertile (F) and IF eggs at the initial 3 or 4 days of incubation.…”

Section: Introductionmentioning

confidence: 99%

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Non‐destructive characterization of egg odor and fertilization status by SPME/GC‐MS coupled with electronic nose

Xiang

Wang

et al. 2019

J Sci Food Agric

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BACKGROUND Early and non‐destructive identification of fertile (F) eggs is a difficult task in the process of breeding laying hens. The odors emitted from unfertilized (UF), infertile (IF), and fertile (F) eggs were characterized by solid‐phase microextraction / gas chromatograph‐mass spectrometry (SPME/GC‐MS) and electronic nose (E‐nose) to determine their differences by principal component, partial least squares, and canonical discriminant analyses. RESULTS A total of 14 volatiles were identified in unhatched shell white Leghorn eggs, such as nonanal, decanal, 6‐methyl‐5‐hepten‐2‐one, and 6,10‐dimethyl‐5,9‐undecadien‐2‐one. Cedrene and decanal contributed greatly to the classification of UF and fertilized (Fd)/IF eggs; cedrene, decanal, 1‐octanol and hexanal contributed greatly to the distinction between UF and IF eggs; heptanal might be the potential marker to determine F/IF eggs. P40/1, P10/2, P10/1, TA/2, T40/2 and T30/1, P30/1, P40/2, PA/2, T40/2 mostly contributed to the distinction between UF and Fd eggs and between F and IF eggs, respectively. Canonical discriminant analysis presented superior differentiating efficiency for almost all groups, and the odor differences between UF and Fd eggs were significantly larger than the differences between F and IF eggs. CONCLUSION Solid‐phase microextraction / gas chromatograph‐mass spectrometer combined with E‐nose may have the potential to non‐destructively distinguish UF, F, and IF eggs, which will provide a new perspective to understand the differences among them. © 2018 Society of Chemical Industry

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Section: Characterization Of Vocs From Eggs By Spme-gc-ms Identificatmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Non‐destructive characterization of egg odor and fertilization status by SPME/GC‐MS coupled with electronic nose

Xiang

Wang

et al. 2019

J Sci Food Agric

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“…Triacetin is also useful to identify flavoring. This compound is known to be used as a diluter‐major component of some non‐expensive synthetic flavors such as 1,2‐propyleneglycol (Sagandykova et al., 2017). However, this compound was not found in any “LQW”.…”

Section: Resultsmentioning

confidence: 99%

“…Other volatile constituents that can be also identified include toxic chemicals such as methanol, ethylene glycol, and diethylene glycol (Arslan et al., 2015). In the case of semi‐volatile fractions, high‐performance liquid chromatography with diode array detection (HPLC‐DAD) and GC mass spectrometry (GC‐MS) with siloxane columns are typically used (de Lima et al., 2018; Sagandykova, Alimzhanova, Nurzhanova, & Kenessov, 2017). Both methods have advantages and disadvantages.…”

Section: Introductionmentioning

confidence: 99%

Determination of the chemical composition of alcoholic beverages by gas chromatography‐mass spectrometry

Savchuk

Palacio

Gil

et al. 2020

J Food Process Preserv

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A gas chromatography‐mass spectrometry method was developed to determine the chemical composition of alcoholic beverages. Extraction was performed with 280 μl of butyl acetate added to 1.7 ml of the sample and placed into 2 ml gas chromatograph auto‐injector vial. One microliter from the upper organic layer was analyzed. Natural constituents (i.e., phenylethyl alcohol, 4‐hydroxybenzoate) found in beers and wines were profiled. Age markers for wines aged in contact with oak wood were studied. Artificial flavors and preservatives were identified in low quality and fruit wines (i.e., methyl anthranilate, triacetin). Esters of phthalic acids and squalene were identified as main polluters. Beers were contaminated to a lesser extent, while wines contained slightly higher concentrations, and distillated had higher concentrations of contaminants. The concentration of contaminants was related to the degree of alcohol and the quality of the beverages. No contamination was found in alcoholic beverages stored in polyethylene terephthalate containers. Practical applications The present study corresponds to a broad characterization of alcoholic beverages based on an optimized gas chromatography‐mass spectrometry micro‐extraction method to identify natural volatile and semi‐volatile constituents as well as other substances such as artificial flavors, preservatives, and contaminants. The study has the potential to inform at the level of food safety, alcohol authenticity, and food toxicology.

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Simultaneous determination of alcohols including diols and triols by HPLC with ultraviolet detection based on the formation of a copper(II) complex

Tanaka

Dohi

Aizawa

et al. 2017

J of Separation Science

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We developed a reversed-phase high-performance liquid chromatography method with ultraviolet detection using on-line complexation with Cu(II) ion for analysis of five alcohols including diols and triol (methanol, ethanol, 1,2-propanediol, 1,3-propanediol, and glycerol). The Cu(II) ion concentration in the mobile phase had a great influence on the peak areas of these alcohols, but not on their retention times. Column temperature (25-40°C) and pH of the mobile phase did not affect the separation of analytes. The optimum separation conditions were determined as 5 mM CuSO , 3 mM H SO , and 3 mM NaOH at 30°C. The ratio of the peak areas for three alcohols (methanol, 1,2-propanediol, and glycerol) was in good agreement with that calculated from the obtained stability constants, molar absorption coefficients for the 1:1 Cu(II) complexes with the three alcohols, and the injected molar quantities. This fact strongly suggests that the observed high-performance liquid chromatography signals resulted from formation of the 1:1 Cu(II)-alcohol complexes. Using the proposed method, these five alcohols in spirit, liquid for electronic cigarette, mouthwash, and nail enamel remover samples were successfully analyzed with only a simple pretreatment.

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Determination of semi-volatile additives in wines using SPME and GC–MS

Cited by 31 publications

References 12 publications

Non‐destructive characterization of egg odor and fertilization status by SPME/GC‐MS coupled with electronic nose

Non‐destructive characterization of egg odor and fertilization status by SPME/GC‐MS coupled with electronic nose

Determination of the chemical composition of alcoholic beverages by gas chromatography‐mass spectrometry

Simultaneous determination of alcohols including diols and triols by HPLC with ultraviolet detection based on the formation of a copper(II) complex

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