Simultaneous determination of free and bonded forms of odor-active carbonyls in wine using a headspace solid phase microextraction strategy

Bueno, Mónica; Zapata, Julián; Sáenz-Navajas, María-Pilar

doi:10.1016/j.chroma.2014.10.004

Cited by 44 publications

(62 citation statements)

References 42 publications

(52 reference statements)

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“…The results obtained for LOD and LOQ were 0.92 and 2.80 µg L -1 to DC and 3.30 and 10.01 µg L -1 to PN (Table 6), being close or even lower to those found in literature [6,30,38,40,42,47] and confirming that the proposed methodology has an adequate sensibility to the intended determinations.…”

Section: A N U S C R I P Tsupporting

confidence: 90%

“…Regarding extraction techniques, the head space (HS), solid phase extraction (SPE) and SPME are the most commonly reported techniques for analysis the VDKs [6,40,42,43]. The free solvent HS-SPME technique has been successfully used in the simultaneous determination of DC and PN in different food matrices [44][45][46], including beer [47]. However, to the best of our knowledge, hitherto no HS-SPME methodology was optimized using state of the art O-DOE for quantification of both VKDs.…”

Section: Introductionmentioning

confidence: 99%

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Optimal design of experiments applied to headspace solid phase microextraction for the quantification of vicinal diketones in beer through gas chromatography-mass spectrometric detection

Leça

Pereira

Vieira

et al. 2015

Analytica Chimica Acta

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Vicinal diketones, namely diacetyl (DC) and pentanedione (PN), are compounds naturally found in beer that play a key role in the definition of its aroma. In lager beer, they are responsible for off-flavors (buttery flavor) and therefore their presence and quantification is of paramount importance to beer producers. Aiming at developing an accurate quantitative monitoring scheme to follow these off-flavor compounds during beer production and in the final product, the head space solid-phase microextraction (HS-SPME) analytical procedure was tuned through experiments planned in an optimal way and the final settings were fully validated. Optimal design of experiments (O-DOE) is a computational, statistically-oriented approach for designing experiences that are most informative according to a well-defined criterion. This methodology was applied for HS-SPME optimization, leading to the following optimal extraction conditions for the quantification of VDK: use a CAR/PDMS fiber, 5 ml of samples in 20 ml vial, 5 min of pre-incubation time followed by 25 min of extraction at 30 °C, with agitation. The validation of the final analytical methodology was performed using a matrix-matched calibration, in order to minimize matrix effects. The following key features were obtained: linearity (R(2) > 0.999, both for diacetyl and 2,3-pentanedione), high sensitivity (LOD of 0.92 μg L(-1) and 2.80 μg L(-1), and LOQ of 3.30 μg L(-1) and 10.01 μg L(-1), for diacetyl and 2,3-pentanedione, respectively), recoveries of approximately 100% and suitable precision (repeatability and reproducibility lower than 3% and 7.5%, respectively). The applicability of the methodology was fully confirmed through an independent analysis of several beer samples, with analyte concentrations ranging from 4 to 200 g L(-1).

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Section: A N U S C R I P Tsupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Optimal design of experiments applied to headspace solid phase microextraction for the quantification of vicinal diketones in beer through gas chromatography-mass spectrometric detection

Leça

Pereira

Vieira

et al. 2015

Analytica Chimica Acta

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“…, Bueno et al. ) has provided equilibrium constant data for the binding and release of several key volatile carbonyl compounds with SO 2 , including phenylacetaldehyde and methional.…”

Section: The Beneficial Antioxidant Action Of Ascorbic Acid/sulfur DImentioning

confidence: 99%

Ascorbic acid and white wine production: a review of beneficial versus detrimental impacts

Barril

Rutledge

Scollary

et al. 2016

Australian Journal of Grape and Wine Research

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We review the use of ascorbic acid in winemaking and the benefits as well as the detrimental outcomes associated with its use. Initial discussion focuses on the antioxidant activity of ascorbic acid. The impact of the wine matrix and wine production practices, especially storage in bottle and oxygen ingress, on its antioxidant efficiency is discussed. The complementary roles of the antioxidant pair, ascorbic acid and sulfur dioxide, are presented. Thereafter, the ability of ascorbic acid to contribute to spoilage processes is covered. This includes both pro-oxidant and non-oxidative mechanisms induced by ascorbic acid that may lead to a reduced shelf life of white wine. Based on this review of scientific literature, the conditions most conducive to the beneficial impacts of ascorbic acid in wine are highlighted. Areas where lack of chemical knowledge still exists are identified for future research.

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“…Calibration is done by comparing the ratio of the analytes signals to the internal standard with a known concentration [18,26,31,55,59,64]. However, it is worth noting that the calibration concentration obtained by internal standard method is the total concentration in the sample not the freely dissolved concentration.…”

Section: The Calibration Methods For Nd-spmementioning

confidence: 99%

“…Hu et al [25] found that the equilibration time for the low-molecular weight compounds (phenanthrene and Fluoranthene) was 72 h, whereas it increased to approximately 120 h for the high-molecular weight compound (chrysene). For highly volatile compounds such as odor-active carbonyls [26], the incubation time can be shorten to 12 h in wine. In addition, the incubation time for DOM is usually shorter than the SPs or other solid matrixes.…”

Section: The Conditions Of Nd-spmementioning

confidence: 99%

Solid Phase Microextraction for Sensing Freely Dissolved Analytes in Complex Water Sample

Jiang¹,

Xu²,

Ouyang³

2016

Solid Phase Microextraction

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Ever since its invention, solid phase microextraction (SPME) has been widely used for aqueous sampling. In recent years, this technique has received increasing attention for the analysis of complex water sample because of its capability of sensing freely dissolved analytes in the complex matrix. In this chapter, the development of negligible depletion SPME (nd-SPME) for the determination of freely dissolved analytes in complex water samples is reviewed. The fundamentals and sampling conditions of nd-SPME are first discussed. Then, the application of nd-SPME for measurement of sorption coefficients in complex matrixes is summarized. In addition, the calibration methods of nd-SPME are discussed in detail, especially the effect of complex matrix on the sampling kinetic. For the first time, the advances of complex matrix effects including retarded and enhanced effects on the SPME sampling kinetic are fully explored.

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Simultaneous determination of free and bonded forms of odor-active carbonyls in wine using a headspace solid phase microextraction strategy

Cited by 44 publications

References 42 publications

Optimal design of experiments applied to headspace solid phase microextraction for the quantification of vicinal diketones in beer through gas chromatography-mass spectrometric detection

Optimal design of experiments applied to headspace solid phase microextraction for the quantification of vicinal diketones in beer through gas chromatography-mass spectrometric detection

Ascorbic acid and white wine production: a review of beneficial versus detrimental impacts

Solid Phase Microextraction for Sensing Freely Dissolved Analytes in Complex Water Sample

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