Orthogonal optimization of extraction and analysis for red wine residues in simulated and archaeological materials using LC/MS and HPLC methods

Relevance of Ancient Chinese Wine Ware Representation Design and Cultural Characteristics Based on Machine Learning and Semiotic Theory

“…Only the existence of spiritual meaning can transmit and circulate information in time and space. According to Saussure's semiotics, design semiotics is divided into two functions: "referential" and "referential" [12]. The "referent" refers to the deeper meaning of a specific thing or an abstract linguistic concept.…”

Toward an understanding of the exchange in ancient scented oils through organic residue analysis of Bronze Age Near Eastern ceramic bottles by GC‐MS

“…Benzoic acid is detected in most archaeological ceramic samples. Biomolecules that may indicate fermented products in analysed samples were succinic (Blanco‐Zubiaguirre et al, 2019; Fujii et al, 2019; Garnier & Valamoti, 2016; Pecci et al, 2017; Zhang et al, 2018), glutaric (Fujii et al, 2019), and malonic (Pecci et al, 2017) acids. Table 2 shows that all samples contain most of the detected fermentation‐related molecules.…”

“…In addition, a variety of low‐molecular‐weight aliphatic carboxylic acids such as butyric (C4:0), caproic (C6:0), enanthic (C7:0), caprylic (C8:0), pelargonic (C9:0), capric (C10:0) and lauric (C12:0), as well as medium molecular weight aliphatic carboxylic acids such as myristic (C14:0), palmitic (C16:0), stearic (C18:0) and arachidic (C20:0) acids were also present in different proportions across the sampled dataset (Table 2). Lactic acid, a chemical by‐product of anaerobic respiration by bacteria and soil microorganisms (Zhang et al, 2018), was observed as a structure that is a non‐original component of ORs in samples S3–S5. The presence of 2‐monopalmitin, palmitinic acid‐glycerin‐(1)‐monoester, stearinic acid‐glycerine‐(2)‐monoester and 1‐monostearin also considered as a product of triglyceride hydrolysis.…”

Lipids in Archaeological Pottery: A Review on Their Sampling and Extraction Techniques

“…In C 6 –C 24 saturated fatty acids, as well as unsaturated FFAs, such as oleic (C 18:1ω9 , cis -9-octadecenoic acid) and linoleic acid (C 18:2ω6 , cis -9, cis -12-octadecadienoic acid) acids, a variable composition of C 14 –C 20 alcohols, C 16 and C 18 MAGs, and C 23 –C 29 n -alkanes was detected, together with small organic acids and monosaccharides deriving from glucose and glycerol, in pottery jars, vessels and amphorae possibly employed to store, contain and transport, at the same time or in different moments, vegetable oils or animal products with fermented alcoholic beverages (grape juice, wine) or sauces (Roman sapuum, mulsum or defrutum) [ 44 , 45 , 46 ]. Although tartaric and syringic acids were traditionally considered as wine biomarkers, the identification of wine in archaeological pottery remains controversial, since the aforementioned compounds can come from different sources [ 45 , 47 , 48 , 49 ]. Glutaric, fumaric, lactic malic, succinic and malonic acids, together with proper archaeological and historical support, could provide a more reliable interpretation of the data [ 46 ].…”