Use of Multivariate Statistics in the Processing of Data on Wine Volatile Compounds Obtained by HS-SPME-GC-MS

Tufariello, Maria; Pati, Sandra; Palombi, Lorenzo; Grieco, Francesco; Losito, Ilario

doi:10.3390/foods11070910

Cited by 14 publications

(3 citation statements)

References 84 publications

(96 reference statements)

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“…For desorption, the fibre is placed in the injector of the gas chromatograph and subjected to high-temperature evaporation (e.g., 250 °C), before being introduced to the chromatography column. Various SPME sorbents are used, including PDMS—polydimethylsiloxane, DVB—divinylbenzene, and CAR—carboxene [ 151 , 154 , 155 , 156 , 157 ].…”

Section: Methods Of Analysis—volatilomicsmentioning

confidence: 99%

Volatilomics of Fruit Wines

Tarko,

Duda

2024

Molecules

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Volatilomics is a scientific field concerned with the evaluation of volatile compounds in the food matrix and methods for their identification. This review discusses the main groups of compounds that shape the aroma of wines, their origin, precursors, and selected metabolic pathways. The paper classifies fruit wines into several categories, including ciders and apple wines, cherry wines, plum wines, berry wines, citrus wines, and exotic wines. The following article discusses the characteristics of volatiles that shape the aroma of each group of wine and the concentrations at which they occur. It also discusses how the strain and species of yeast and lactic acid bacteria can influence the aroma of fruit wines. The article also covers techniques for evaluating the volatile compound profile of fruit wines, including modern analytical techniques.

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Section: Methods Of Analysis—volatilomicsmentioning

confidence: 99%

Volatilomics of Fruit Wines

Tarko,

Duda

2024

Molecules

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“…The type, content, sensory threshold, and interaction between these components determine the flavor of rice wine. Some researchers have determined the volatile components in beverage wine by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) (Cai et al, 2020;Pati et al, 2021;Philipp et al, 2019;Tufariello et al, 2022).However, there are few studies on the effects of different koji on the aroma components of rice wine. This paper aims to identify the aroma components of rice wine brewed by three kinds of koji by headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS), so as to provide a scientific basis for further research on the quality control of rice wine.…”

Section: Introductionmentioning

confidence: 99%

Effects of different koji on aroma components of Rice Wine

et al. 2023

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Aroma composition is critical to the quality of rice wine. In order to clarify the effect of different koji on the aroma components of rice wine. The Yuanyang rice was selected as raw material, and three kinds of rice wine koji were added during rice wine fermentation. The aroma components of three wine samples fermented at 31 °C for nine days were qualitatively and quantitatively analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that a total of 81 aroma components were detected in the three groups of wine samples, including 30 esters, 18 alcohols, 4 acids and 29 other organic substances. The ester with the most content was ethyl palmitic acid, and the alcohol with the most content was ethanol. Therefore, the amount and type of esters, the ratio and interaction among esters, alcohols and acids in wine play an important role in the sensory quality of rice wine, and the joint action of various aroma components affects the quality of rice wine.

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“…In this paper, a microcell extractor was used to collect the VOCs released from PVC veneered plywood under different ratios of air exchange rate to loading factor [24,25]. Combined with GC-MS-O technology, the main composition and concentration of the VOCs released by plywood were detected [26,27]. Moreover, the key odor substances released by plywood in the standard environment were analyzed and identified.…”

Section: Introductionmentioning

confidence: 99%

Effects of Air Exchange Rate on VOCs and Odor Emission from PVC Veneered Plywood Used in Indoor Built Environment

Ge,

Zheng,

Zhu

et al. 2023

Coatings

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As people spend more than 80% of the day in an indoor built environment, indoor air quality pollution caused by volatile organic compounds (VOCs) emitted from wood-based panels has attracted attention. PVC veneered plywood used in the indoor built environment and relevant VOCs and odor emission under different air exchange rates were studied in this research. Microcell thermal extraction technology was used to sample under the conditions of three different air exchange rates and loading factors: 0.2 m3·h−1·m−2, 0.5 m3·h−1·m−2, and 1.0 m3·h−1·m−2, respectively. Gas Chromatography-Olfactometry-Mass Spectrometry (GC-MS-O) was used to analyze VOCs and their odor release characteristics. The key odor characteristic compounds were analyzed by subjective and objective methods, and the main sources of odor release from the board were analyzed. In this experiment, the time-intensity method is mainly used to analyze the mass concentration of VOCs released from plywood. By comparing the mass concentration and odor intensity of VOCs released from plywood and its components under different air exchange rates and loading factors, the influence of the ratio of air exchange rate to loading factor on plywood is judged. The results show that with three different ratios of air exchange rate to loading factor, the VOCs emission concentration and odor intensity of plywood can be affected greatly and are the highest at 0.2 m3·h−1·m−2. The components released by PVC veneered plywood are mainly aromatic compounds, alkanes and aldehydes. The research findings can guide the indoor built environment design and construction process to control the emission of VOCs by adjusting the air exchange rate, which helps build more healthy and sustainable living environments for humans.

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Use of Multivariate Statistics in the Processing of Data on Wine Volatile Compounds Obtained by HS-SPME-GC-MS

Cited by 14 publications

References 84 publications

Volatilomics of Fruit Wines

Volatilomics of Fruit Wines

Effects of different koji on aroma components of Rice Wine

Effects of Air Exchange Rate on VOCs and Odor Emission from PVC Veneered Plywood Used in Indoor Built Environment

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