NMR metabolite fingerprinting in grape derived products: An overview

Fotakis, Charalambos; Kokkotou, Katerina; Zoumpoulakis, Panagiotis; Zervou, Maria

doi:10.1016/j.foodres.2013.03.032

Cited by 65 publications

(47 citation statements)

References 56 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…On the other hand, the grape marc spirit can be consumed with or without that ageing process (EC No 110/2008). These alcoholic beverages are mainly composed of not only ethanol and water, but also several minor volatile compounds such as alcohols, acids, esters and other compounds that derive from the raw materials (wine and/or grape pomace), the fermentation and/or the distillation processes (Fotakis, Kokkotou, Zoumpoulakis, & Zervou, 2013;Quady, Quady, & Guymon, 1973).…”

Section: Introductionmentioning

confidence: 99%

FTIR–ATR spectroscopy applied to quality control of grape-derived spirits

et al. 2016

View full text Add to dashboard Cite

a b s t r a c tThe Fourier transform infrared (FTIR) spectroscopic method with attenuated total reflectance (ATR) was used for predicting the alcoholic strength, the methanol, acetaldehyde and fusel alcohols content of grape-derived spirits. FTIR-ATR spectrum in the mid-IR region (4000-400 cm À1) was used for the quantitative estimation by applying partial least square (PLS) regression models and the results were correlated with those obtained from reference methods.In the developed method, a cross-validation with 50% of the samples was used for PLS analysis along with a validation test set with 50% of the remaining samples. Good correlation models with a great accuracy were obtained for methanol (r 2 = 99.4; RPD = 12.8), alcoholic strength (r 2 = 97.2; RPD = 6.0), acetaldehyde (r 2 = 98.2; RPD = 7.5) and fusel alcohols (r 2 from 97.4 to 94.1; RPD from 6.2 to 4.1).These results corroborate the hypothesis that FTIR-ATR is a useful technique for the quality control of grape-derived spirits, whose practical application may improve the efficiency and quickness of the current laboratory analysis.

show abstract

Section: Introductionmentioning

confidence: 99%

FTIR–ATR spectroscopy applied to quality control of grape-derived spirits

et al. 2016

View full text Add to dashboard Cite

show abstract

“…These technologies and methods used in the biological and chemical sciences, combined with chemometric tools, open new opportunities for the assessment of the chemical and physical properties of foods using a different approach, which means allowing the analysis of the whole matrix/food or even the process (Hopke 2003;Gishen et al 2005;Rossouw and Bauer 2009;Fotakis et al 2013). The field of chemometrics, unlike classic statistics, considers several variables concurrently taking collinearity into account (the variation in one variable, or group of variables, in terms of co-variation with other variables) (Naes et al 2002;Brereton 2000Brereton , 2008Cozzolino 2011, 2013).…”

Section: Chemometrics-univariate and Multivariate Datamentioning

confidence: 99%

“…The traditional food sciences, combining biochemistry, chemistry and nutrition, have accumulated and generated knowledge and know-how that have resulted in a significant optimisation of the production of foods (Fotakis et al 2013;Nunes et al 2015). However, much of these processes remain based on empirical and even anecdotal evidence (e.g.…”

Section: Introductionmentioning

confidence: 99%

“…trial-anderror approaches) (Nunes et al 2015). Only a small part of all the interactions and cause-effect relationships between individual input and output parameters is scientifically well understood where the complexity of these processes has prevented a deeper understanding of such interactions and causal relationships (Fotakis et al 2013;Nunes et al 2015).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

An Overview on the Application of Chemometrics in Food Science and Technology—An Approach to Quantitative Data Analysis

Roberts

Cozzolino

2016

Food Anal. Methods

View full text Add to dashboard Cite

During the last 30 years, food scientists and technologists all over the world are dealing with massive amounts of data derived from the use of different measuring devices (e.g. instrumental and sensory data), the integration of different analytical techniques and processes during the analysis and production of foods. Therefore, complementary disciplines and tools to the traditional ones used in food science such as statistics, experimental design and chemometrics have become essential in modern sciences and are an integral component in the day-to-day analysis of foods and derived products. The aim of this paper is to introduce as well as provide with an overview of different concepts, methods, techniques and general steps used in the quantitative analysis of foods when chemometrics or multivariate analytical methods are applied.

show abstract

“…Wine is an important commodity with a high added value, not only from a historical, but also from an economic point of view, especially for wine-producing countries, and thus a great deal of research has been devoted in NMR applications in wine analysis [6][7][8]. The main advantage of NMR spectroscopy is that it offers a facile and rapid way to obtain the chemical composition of grapes, grape juice, must, and wine, and identify a large variety of minor organic compounds (metabolite profiling), including amino acids [9], organic acids and alcohols [10,11], sugars, and phenolic compounds [12].…”

Section: Introductionmentioning

confidence: 99%

NMR-based metabolomics in wine quality control and authentication

Amargianitaki

Spyros

2017

Chem. Biol. Technol. Agric.

View full text Add to dashboard Cite

A comprehensive summary of research work related to applications of NMR spectroscopy in combination with multivariate statistical analysis techniques for the analysis, quality control, and authentication of wine is presented. NMR spectroscopy is used to obtain the non-volatile metabolic profile and/or phenolic profile of wines, with the help of 2D NMR spectroscopy. Metabolomics is then used as an analytical tool to investigate the variability of the metabolic profile of wines due to a series of different factors involved during wine production, including terroir, pedoclimatic conditions, vintage, vineyard practices, wine-making, barrel maturation, and aging. The discriminating power of the NMR-obtained wine metabolome is utilized as a wholistic analytical approach in efforts to authenticate wine with respect to important economic attributes, such as cultivar, vintage, and geographical origin.

show abstract

NMR metabolite fingerprinting in grape derived products: An overview

Cited by 65 publications

References 56 publications

FTIR–ATR spectroscopy applied to quality control of grape-derived spirits

FTIR–ATR spectroscopy applied to quality control of grape-derived spirits

An Overview on the Application of Chemometrics in Food Science and Technology—An Approach to Quantitative Data Analysis

NMR-based metabolomics in wine quality control and authentication

Contact Info

Product

Resources

About