Recent developments in the analysis of musty odour compounds in water and wine: A review

Callejón, Raquel M.; Úbeda, Cristina; Ríos-Reina, Rocío; Morales, M.L.; Troncoso, Ana M.

doi:10.1016/j.chroma.2015.09.008

Cited by 88 publications

(49 citation statements)

References 178 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Wine made from the grapes with the highest levels of grey mould contamination used in this study contained 2.75 and 14.40 μg/L of 3‐octanone and 1‐octen‐3‐ol, respectively, while 1‐octen‐3‐one was not detected at all in any of the wines (Darriet et al ). The sensory perception threshold for 3‐octanone and 1‐octen‐3‐ol in wine is approximately 40 ng/L (Callejon et al ), which is significantly below the μg/L concentration we recorded in our wines. The disappearance of 1‐octen‐3‐one in wine is not surprising since S. cerevisiae is known to enzymatically degrade this compound to 3‐octanone during fermentation (Darriet et al ).…”

Section: Discussioncontrasting

confidence: 60%

Thresholds for Botrytis bunch rot contamination of Chardonnay grapes based on the measurement of the fungal sterol, ergosterol

Steel

Schwarz

Qiu

et al. 2020

Australian Journal of Grape and Wine Research

View full text Add to dashboard Cite

Background and Aims: The threshold for Botrytis contamination of winegrapes is not fully known. Using a measurement of the fungal sterol, ergosterol, we aimed to understand how much grey mould of grapes can be tolerated before there is a perceivable impact on wine sensory characteristics. Methods and Results: Chardonnay grape bunches hand-harvested in January 2016 from the Hunter Valley, NSW, were divided into one of five groups based on the visual assessment of the severity of grey mould using a scale of 0-4. Ergosterol analysis indicated that the fungal biomass of the five batches of grapes was 0.06, 0.28, 0.87, 1.50 and 4.25 g dry mass of fungus per kg wet mass. Grey mould infection resulted in an elevated concentration of benzaldehyde, 2-pentyl furan, ethyl linoleate, (E)-3-hexenol, 3-octanol, 1,5-dimethyl-naphthalene, 1,5-dimethyl tetralin 1-octen-3-ol, 1-octen-3-one and 3-octanone in the juice. 1-Octen-3-ol, and 3-octanone, ethyl-3-hydroxydodecanoate and isoamyl acetamide were elevated in wine made with Botrytis-affected grapes. Sensory discrimination tests identified a difference between wine made from grapes with ≥0.87 g of dry mass of fungus/kg wet mass of grapes (equivalent to ≥2.57 mg ergosterol/kg grapes) and wine made from asymptomatic grapes. Conclusions: Ergosterol correlated with the degree of grey mould contamination and the threshold in Chardonnay grapes was 0.28-0.87 g dry mass fungus/kg fresh mass of grapes. Significance of the Study: Measurement of ergosterol has been evaluated as a quantitative estimate of the threshold for Botrytis contamination of winegrapes.

show abstract

Section: Discussioncontrasting

confidence: 60%

Thresholds for Botrytis bunch rot contamination of Chardonnay grapes based on the measurement of the fungal sterol, ergosterol

Steel

Schwarz

Qiu

et al. 2020

Australian Journal of Grape and Wine Research

View full text Add to dashboard Cite

show abstract

“…Both are semi‐volatile compounds which, in water, can be adsorbed by fish and accumulate in lipid‐rich tissues (Howgate, ). In addition to GSM and MIB, about 20 other compounds responsible for a musty off‐flavour in water or beverages have been identified, including several alkyl‐methoxypyrazines, 1‐octen‐3‐ol, 1‐octen‐3‐one, trans‐octenol, 3‐octanone, fenchol, fenchone and chloroanisoles (Callejón, Ubeda, Ríos‐Reina, Morales, & Troncoso, ). Additionally, aldehydes, alcohols (e.g., 1‐octen‐3‐ol, imparting a mushroom odour) and terpenes (e.g., L‐α‐terpineol, and farnesol imparting flowery and earthy flavours, respectively) have been detected in fish flesh, influencing its taste and flavour (Podduturi, Petersen, Mahmud, Rahman, & Jørgensen, ).…”

Section: Introductionmentioning

confidence: 99%

Controlling of geosmin and 2‐methylisoborneol induced off‐flavours in recirculating aquaculture system farmed fish—A review

Lindholm‐Lehto

Vielma

2018

Aquac Res

View full text Add to dashboard Cite

Recirculating aquaculture system (RAS) is an increasingly popular alternative to open aquaculture production systems. However, off-flavours and odours can accumulate in the fish flesh from the circulating water and decrease the fish meat quality. Offflavours are typically caused by geosmin (GSM) and 2-methylisoborneol (MIB) that are lipophilic compounds formed as secondary by-products of bacterial metabolism.Even though GSM and MIB are not toxic, they often are disliked by consumers, and both have very low human sensory detection limits. Multiple methods have been suggested to remove or decrease GSM and MIB in fish, including ozonation, advanced oxidation processes (AOP)s and adsorption removal from water using activated carbon and/or zeolites. So far, purging with fresh water is the only efficient method available to remove the off-flavours. There are multiple analytical methods available for the extraction and separation of GSM and MIB from fish flesh and water. This review discusses the current knowledge of GSM and MIB formation, the challenges faced by RAS farms due to these compounds and process solutions available for their removal. K E Y W O R D S2-methylisoborneol (MIB), geosmin (GSM), off-flavours, purging

show abstract

“…Other literature sources describe the determination of pollutants [68], pesticides [5,69], drugs [70,71] or inorganic compounds [72]. Another group of reviews summarizes the application of microextraction techniques for analysis of various compounds in foodstuffs [39], in natural products [73] or in water and wine [74]. Ocana-Gonzáles et al [75] summarized the use of all microextraction techniques in bioanalysis.…”

Section: Solvent Supported Microextractionmentioning

confidence: 99%

Critical evaluation of microextraction pretreatment techniques – Part 1: Single drop and sorbent‐based techniques

Havlíková

Čabala

Pacáková

et al. 2018

J of Separation Science

View full text Add to dashboard Cite

Sample pretreatment techniques or preconcentration constitute a very important step before the analysis of environmental, clinical, pharmaceutical, and other complex samples. Thanks to extraction techniques it is possible to achieve higher method sensitivities and selectivities. Miniaturization microextraction methods make them more environmentally friendly and only small amounts of samples are required. In the past 30 years, a number of microextraction methods have been developed and used and are documented in thousands of articles. Many reviews have been written focusing on their use in specified professional fields or on the latest trends. Unfortunately, no uniform nomenclature has been introduced for these methods. Therefore, this review attempts to classify all the essential microextraction techniques and describes their advantages, disadvantages, and the latest innovations. The methods are divided into two main groups: single drop and sorbent‐based techniques according to the type of extraction phase.

show abstract

Recent developments in the analysis of musty odour compounds in water and wine: A review

Cited by 88 publications

References 178 publications

Thresholds for Botrytis bunch rot contamination of Chardonnay grapes based on the measurement of the fungal sterol, ergosterol

Thresholds for Botrytis bunch rot contamination of Chardonnay grapes based on the measurement of the fungal sterol, ergosterol

Controlling of geosmin and 2‐methylisoborneol induced off‐flavours in recirculating aquaculture system farmed fish—A review

Critical evaluation of microextraction pretreatment techniques – Part 1: Single drop and sorbent‐based techniques

Contact Info

Product

Resources

About