Role of gas chromatography and olfactometry to understand the wine aroma: Achievements denoted by multidimensional analysis

Welke, Juliane Elisa; Hernandes, Karolina Cardoso; Nicolli, Karine Primieri; Barbará, Janaína Aith; Biasoto, A. C. T.; Zini, Cláudia Alcaraz

doi:10.1002/jssc.202000813

Cited by 30 publications

(23 citation statements)

References 134 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This can only be achieved via GC‐O. GC‐O utilizes the human nose as an additional detector in combination with mass spectrometry or flame ionization detection [144].…”

Section: Gas Chromatography Olfactometrymentioning

confidence: 99%

“…Time‐intensity methods provide data on the description and intensity of the odor evaluated using a quantitative scale [144]. Dilution to threshold consists of preparing a series of sample dilutions and each dilution is analyzed until no odorant could be detected [144]. The main disadvantages are that only aromas from individual or co‐eluting VOC can be determined and not the global aroma profile of the sample, the time taken to train panelists, and having to evaluate samples in triplicate with multiple assessors.…”

Section: Gas Chromatography Olfactometrymentioning

confidence: 99%

See 1 more Smart Citation

Volatile organic compounds in beef and pork by gas chromatography‐mass spectrometry: A review

Vilar

O’Sullivan

Kerry

et al. 2022

Separation Science Plus

View full text Add to dashboard Cite

The aroma of meat is an integral part of flavor and therefore an essential element for consumer acceptance. Aroma compounds are challenging to extract, concentrate, separate, identify, and quantify due to the complexity of meat. A wide range of volatile compounds of different properties (molecular weight, polarity, vapor pressure) are present in raw meat at varying concentrations, and further exacerbated post cooking due to the creation of additional volatiles through mainly Maillard reactions and lipid oxidation reactions. The volatiles identified in cooked meats include hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids, esters, lactones, ethers, heterocyclic constituents, and sulfur-/halogen-containing components. From published research, some of the key volatiles influencing cooked beef/pork flavor include hexanal,

show abstract

“…This can only be achieved via GC‐O. GC‐O utilizes the human nose as an additional detector in combination with mass spectrometry or flame ionization detection [144].…”

Section: Gas Chromatography Olfactometrymentioning

confidence: 99%

Section: Gas Chromatography Olfactometrymentioning

confidence: 99%

Volatile organic compounds in beef and pork by gas chromatography‐mass spectrometry: A review

Vilar

O’Sullivan

Kerry

et al. 2022

Separation Science Plus

View full text Add to dashboard Cite

show abstract

“…The enhancements of peak capacity offered are often of one order‐of‐magnitude (Lukić et al., 2020; Nizio et al., 2016). A comprehensive review of the contribution of multidimensional GC–O to the understanding of wine aroma was recently published (Welke et al., 2021).…”

Section: H/c Mdgc–o/ms and Gc × Gc–tof/ms For Identification Enantios...mentioning

confidence: 99%

Strategies for the identification and sensory evaluation of volatile constituents in wine

Chen

Darriet

2021

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Wine aroma, which stems from complex perceptual and cognitive processes, is initially driven by a multitude of naturally occurring volatile constituents. Its interpretation depends on the characterization of relevant volatile constituents. With large numbers of volatile constituents already identified, the search for unknown volatiles in wine has become increasingly challenging. However, the opportunities to discover unknown volatile compounds contributing to the wine volatilome are still of great interest, as demonstrated by the recent identification of highly odorous trace (µg/L) to ultra-trace (ng/L) volatile compounds in wine. This review provides an overview of both existing strategies and future directions on identifying unknown volatile constituents in wine. Chemical identification, including sample extraction, fractionation, gas chromatography, olfactometry, and mass spectrometry, is comprehensively covered. In addition, this review also focuses on aspects related to sensory-guided wine selection, authentic reference standards, artifacts and interferences, and the evaluation of the sensory significance of discovered wine volatiles. Powerful key volatile odorants present at ultra-trace levels, for which these analytical approaches have been successfully applied, are discussed. Research areas where novel wine volatiles are likely to be identified are pointed out. The importance of perceptual interaction phenomena is emphasized. Finally, future avenues for the exploration of yet unknown wine volatiles by coupling analytical approaches and sensory evaluation are suggested.

show abstract

“…Indeed, several dozens or hundreds of volatile and semi-volatile compounds are reported in foodstuffs, as for instance fresh fruits and vegetables, but this number more than doubles when studying the volatile fraction of thermally processed foods, such as coffee, roasted beef, and distillate beverages, among others ( Chen and Ho, 2006 ; Belitz et al, 2009a ; Lopes et al, 2021 ). All these aspects make their analysis a stimulating task, and GC × GC–based methodologies have been considered a promising strategy to overcome these challenges ( Amaral and Marriott, 2019 ; Biedermann and Grob, 2019 ; Cordero et al, 2019 ; Rasheed et al, 2021 ; Welke et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC

2022

View full text Add to dashboard Cite

The human senses shape the life in several aspects, namely well-being, socialization, health status, and diet, among others. However, only recently, the understanding of this highly sophisticated sensory neuronal pathway has gained new advances. Also, it is known that each olfactory receptor cell expresses only one type of odorant receptor, and each receptor can detect a limited number of odorant substances. Odorant substances are typically volatile or semi-volatile in nature, exhibit low relative molecular weight, and represent a wide variety of chemical families. These molecules may be released from foods, constituting clouds surrounding them, and are responsible for their aroma properties. A single natural aroma may contain a huge number of volatile components, and some of them are present in trace amounts, which make their study especially difficult. Understanding the components of food aromas has become more important than ever with the transformation of food systems and the increased innovation in the food industry. Two-dimensional gas chromatography and time-of-flight mass spectrometry (GC × GC-ToFMS) seems to be a powerful technique for the analytical coverage of the food aromas. Thus, the main purpose of this review is to critically discuss the potential of the GC × GC–based methodologies, combined with a headspace solvent-free microextraction technique, in tandem with data processing and data analysis, as a useful tool to the analysis of the chemical aroma clouds of foods. Due to the broad and complex nature of the aroma chemistry subject, some concepts and challenges related to the characterization of volatile molecules and the perception of aromas will be presented in advance. All topics covered in this review will be elucidated, as much as possible, with examples reported in recent publications, to make the interpretation of the fascinating world of food aroma chemistry more attractive and perceptive.

show abstract

Role of gas chromatography and olfactometry to understand the wine aroma: Achievements denoted by multidimensional analysis

Cited by 30 publications

References 134 publications

Volatile organic compounds in beef and pork by gas chromatography‐mass spectrometry: A review

Volatile organic compounds in beef and pork by gas chromatography‐mass spectrometry: A review

Strategies for the identification and sensory evaluation of volatile constituents in wine

Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC

Contact Info

Product

Resources

About