Potential of ion chromatography coupled to isotope ratio mass spectrometry via a liquid interface for beverages authentication

Guyon, F.; Gaillard, Laetitia; Brault, Audrey; Gaultier, Nicolas E.; Salagoïty, Marie-Hélène; Médina, Bernard

doi:10.1016/j.chroma.2013.10.088

Cited by 18 publications

(16 citation statements)

References 22 publications

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“…Hence authentication of freshly squeezed juice products is of crucial importance both from consumer and regulatory perspectives. Traditionally, distinguishing between authentic and adulterate fruit juices has often been carried out by sensory evaluation or chromatographic techniques, such as high performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS), and ion chromatography (Bleibaum et al 2002;Gómez-Ariza et al 2005;Reinhard et al 2008;Guyon et al 2013). The chemical compositions of juices from one specific chemical class (i.e., sugars, flavonoids, organic acids, etc.)…”

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Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy

Shen¹,

Wu²,

Su³

et al. 2016

Czech J. Food Sci.

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Abstract:Shen F., Wu Q., Su A., Tang P., Shao X., Liu B. (2016): Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy. Czech J. Food Sci., 34: 224-232.The use of electronic nose and attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) as rapid tools for detection of orange juice adulteration has been preliminarily investigated and compared. Freshly squeezed orange juices were tentatively adulterated with 100% concentrated orange juices at levels ranging from 0% to 30% (v/v). Then the E-nose response signals and FTIR spectra collected from samples were subjected to multivariate analysis by principal component analysis (PCA) and linear discriminant analysis (LDA). PCA indicated that authentic juices and adulterated ones could be approximately separated. For the classification of samples with different adulteration levels, the overall accuracy obtained by LDA in prediction was 91.7 and 87.5% for E-nose and ATR-FTIR, respectively. Gas chromatography-mass spectrometry (GC-MS) results verified that there existed an obvious holistic difference in flavour characteristics between fresh squeezed and concentrated juices. These results demonstrated that both E-nose and FTIR might be used as rapid screening techniques for the detection of this type of juice adulteration.

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confidence: 99%

Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy

Shen¹,

Wu²,

Su³

et al. 2016

Czech J. Food Sci.

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“…Fig 2.B extracted from J. Chromatography A ref. [7] with permission. using a mixture Persulfate/orthophosphoric acid (15% in mass / 2.5% in volume) at 93…”

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confidence: 99%

“…In system 1, eluting solution was prepared using a ternary concentration gradient listed in Table 1 (water, NaOH-Na 2 CO 3 (22 mM) and Na 2 CO 3 (50 mM)) and an ASUP16 column. System 2 is based on the use of a KOH gradient and an IonPack AS15 column (full technical specifications in reference [7]). Fig 2.B extracted from J. Chromatography A ref.…”

Section: Instrumentsmentioning

confidence: 99%

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Simultaneous determination of wine sugars, glycerol and organic acids¹³C/¹²C isotopic ratio by ion chromatography-co-IRMS

Guyon¹,

Gaillard²,

Desplanche³

et al. 2014

BIO Web of Conferences

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Abstract. Ion chromatography (IC) isotope ratio mass spectrometry (IRMS) coupling is possible using a liquid interface allowing chemical oxidation (co) of organic compounds. Synthetic solutions containing a mixture of glycerol, sugars (sucrose, glucose and fructose) and organic acids (gluconic, lactic, malic, tartaric, oxalic, fumaric, citric and isocitric) were elaborated to estimate analytical applications of two different IC systems. It appears that the use of carbonated solution in the eluting phase is a perturbation for 13 C isotope measurements as it creates a δ 13 C deviation from the expected values. A sample of authentic sweet wine was analyzed by IC-co-IRMS using KOH gradient. Ratios of isotopic, ratios of organic acids and glycerol was found to be, in average, equal 1.01 ± 0.04 that is in accordance with our previous results.

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“…From the point of view of wine quality, the chemical compositions play important roles. Chemical analysis of wine is a mature field of research and almost every type of modern advanced analytical technique has been applied to wine, such as multielemental ICP-MS analysis (KATONA et al, 2012) or ion chromatography coupled to isotope ratio mass spectrometry (GUYON et al, 2013).…”

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Application of electronic tongue to discriminate white wines originated from different regions of Hungary

Soós¹,

Várvölgyi²,

Dénes³

et al. 2014

Acta Alimentaria

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In this work, the application of an electronic tongue (ET) based on a specifi c ion-selective sensor array for discrimination of different white wine types is presented. The electronic tongue equipped with specifi c sensor array containing seven IFSET sensors was used to analyze wine samples. The obtained ET responses were evaluated using different pattern recognition methods. Principal component analysis (PCA) provides the possibility to identify some initial patterns. Linear discriminant analysis (LDA) was used to build models to separate white wine samples based on wine regions and grape cultivars. The results showed that every group was distinguished from each other with no misclassifi cation error. Furthermore, the sequence of the wine sample groups was similar to the increasing total acidity content. Partial least square (PLS) regression was used to build models for the prediction of the main chemical compositions of the wine samples based on the electronic tongue results. The closest correlation (R 2 =0.93) was found in case of 'total acidity', and the prediction error (RMSEP) was 6.9%. The pH of the wine samples was predicted with good correlation (R 2 =0.89) but higher prediction error (RMSEP=10.71%) from the electronic tongue results. The ET combining these statistical methods can be applied to determine the origin and variety of the wine samples in easy and quick way.

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Potential of ion chromatography coupled to isotope ratio mass spectrometry via a liquid interface for beverages authentication

Cited by 18 publications

References 22 publications

Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy

Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy

Simultaneous determination of wine sugars, glycerol and organic acids¹³C/¹²C isotopic ratio by ion chromatography-co-IRMS

Application of electronic tongue to discriminate white wines originated from different regions of Hungary

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Potential of ion chromatography coupled to isotope ratio mass spectrometry via a liquid interface for beverages authentication

Cited by 18 publications

References 22 publications

Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy

Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy

Simultaneous determination of wine sugars, glycerol and organic acids13C/12C isotopic ratio by ion chromatography-co-IRMS

Application of electronic tongue to discriminate white wines originated from different regions of Hungary

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Simultaneous determination of wine sugars, glycerol and organic acids¹³C/¹²C isotopic ratio by ion chromatography-co-IRMS