Two-dimensional gas chromatographic profiling as a tool for a rapid screening of the changes in volatile composition occurring due to microoxygenation of red wines

Multidimensional and Comprehensive Two-Dimensional Gas Chromatography

“…LODs of 10-40 fg were found for ten out of eleven PBDEs and of 10-110 fg for 15 out of 17 priority PCDD/Fs (unfortunately, the key compound, 2,3,7,8-TCDD, had a 'high' LOD). More recent studies confirm the practicality of rapid-scanning qMS detection, using, e.g., the Shimadzu QP2010 Plus [68], the Trace DSQ [69][70][71], or the Agilent (Palo Alto, CA, USA) HP 5975B [72,73]. With the Varian (recently purchased by Agilent) 1200-1, next to the pulsed flow modulator, a main feature is the combination of GCÂGC and triple-quadrupole qMS via a supersonic molecular beam interface [74].…”

Features for non-targeted cross-sample analysis with comprehensive two-dimensional chromatography

“…This approach seeks to achieve the one-feature-to-one-analyte selectivity of peak features but with the implicit matching of region features. Schmarr et al [53,54] and Reichenbach and co-workers [51,52,1] described similar approaches to defining regions for individual peaks detected across multiple samples. Schmarr and Bernhardt indicated that this general approach is common for 2D gel electrophoresis.…”

“…The mass-spectral signatures were used for compound identification of spots which were statistically relevant for differentiation. Using a similar approach for analyzing red wines subjected to microoxygenation (MOX), Schmarr et al [54] were able to differentiate MOX treatments and specific varietal and technological effects. They were able to identify areas in the 2D chromatograms that were most responsible for discrimination among different MOX treatments and the loadings of individual aroma compounds suggested a set of markers for the MOX-induced modifications of volatiles.…”

Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis

“…The majority of these studies have used the method for targeted analysis where analytes are selected prior to analysis, such as ethyl carbamate (Perestrelo et al 2010), methoxypyrazines (Ryan et al 2005, Ryona et al 2008 and aroma-active aldehydes (Schmarr 2008b). Only a few publications have used the technique for nontargeted volatile profiling of grapes and wines (Robinson et al 2011a, 2011c, Rocha et al 2007, Schmarr et al 2010, Vestner et al 2011, Weldegergis et al 2011a. In nontargeted profiling, the overall MS fingerprint, or pattern, is used to distinguish among samples and chromatographic peaks need not be identified before (or after) the analysis.…”

“…GC×GC coupled with headspace analysis using solid-phase microextraction (HS-SPME) has been used to isolate volatile compounds from the sample matrix in a range of foods and beverages, including honey (Čajka et al 2007), coffee (Ryan et al 2004), cachaça (Cardeal et al 2008), pepper (Cardeal et al 2006), ginger (Shao et al 2003), and grapes and wine (Perestrelo et al 2010, Rocha et al 2007, Ryan et al 2005, Ryona et al 2008, Schmarr et al 2010). The majority of these studies have used the method for targeted analysis where analytes are selected prior to analysis, such as ethyl carbamate (Perestrelo et al 2010), methoxypyrazines (Ryan et al 2005, Ryona et al 2008 and aroma-active aldehydes (Schmarr 2008b).…”