scholarly journals Chromatographic fingerprint application possibilities in food authentication

2022 ◽  
Author(s):  
Elżbieta Górska-Horczyczak ◽  
Magdalena Zalewska ◽  
Agnieszka Wierzbicka
Keyword(s):  
Food Samples ◽  
Alcoholic Beverages ◽  
Acquisition Time ◽  
Chromatographic Fingerprint ◽  
Food Authentication ◽  
Flame Ionization ◽  
Chromatographic Fingerprints ◽  
Euclidean Distances ◽  
Components Analysis ◽  
Green Procedure

AbstractThe aim of the study was to compare the effectiveness of the use of low-peak chromatographic fingerprints for the differentiation of various food products. Three groups of unprocessed products (mushrooms, hazelnuts and tomatoes), food preparations (bread, dried herbs and tomato juice) and alcoholic beverages (vodka and two types of blended whiskey) were examined. A commercial electronic nose based on ultrafast gas chromatography (acquisition time 90 s) with a flame ionization detector was used for the research. Static headspace was used as a green procedure to extract volatile compounds without modifying the food matrix. Individual extraction conditions were used for each product group. Similarities and differences between profiles were analyzed by simple Principal Components Analysis. The similarity rating was determined using the Euclidean distances. Global model was built for recognition chromatographic fingerprints of food samples. The best recognition results were 100% and 89% for tomato juices, spices, separate champignon elements and hazelnuts. On the other hand, the worst recognition results were 56% and 77% for breads and strong alcoholic beverages.

Occurrence and Distribution of 2-Butanol, 1-Butanol, 1-Pentanol, and 1-Hexanol in Distilled Alcoholic Beverages

1977 ◽  
Vol 60 (2) ◽  
pp. 297-301
Author(s):  
John H Barnett ◽  
Joanne R Einsmann
Keyword(s):  
Methyl Acetate ◽  
Alcoholic Beverage ◽  
Isoamyl Alcohol ◽  
Isoamyl Acetate ◽  
Alcoholic Beverages ◽  
Chromatographic System ◽  
Isobutyl Alcohol ◽  
Flame Ionization ◽  
Liquid Chromatographic ◽  
Ionization Detectors

Abstract A survey was made of the distribution of 2-butanol, 1-butanol, 1-pentanol, and 1-hexanol in 198 brands of distilled alcoholic beverages. The principal concern of this study was to determine the applicability of any of the 4 congeners studied to be used as parameters in alcoholic beverage characterization. 1-Pentanol has very narrow use, because it occurred significantly in only 1 brand. 1-Butanol and 2-butanol show intermediate possibilities. 1-Hexanol had wide distributions, and was judged best of the 4 as a parameter. A distinction was shown between 2 brands, similar in other parameters, on the basis of the 1-hexanol content of each. In a 7-year survey, 1-hexanol was consistently characteristic for a single brand. All analyses were done using dual columns, dual flame ionization detectors in a gas-liquid chromatographic system, employing temperature programming from 50 to 150°C. Columns contained 2% Carbowax 20M, 3% Carbowax 1500, and 1% mineral oil on 45—60 mesh Chromosorb G. In addition to the 4 congeners mentioned, the following are also separated by this procedure: acetaldehyde, methyl acetate, ethyl acetate, methanol, 1-propanol, isobutyl alcohol, isoamyl acetate, isoamyl alcohol, hexyl acetate, ethyl caprylate, and 2-furfural.

Automated System for the Gas-Liquid Chromatographic Determination of Acetaldehyde, Ethyl Acetate, and Fusel Oils in Alcoholic Beverages

1974 ◽  
Vol 57 (5) ◽  
pp. 1176-1179
Author(s):  
Charles A Burgett
Keyword(s):  
Ethyl Acetate ◽  
Isoamyl Alcohol ◽  
Chromatographic Determination ◽  
Amyl Alcohol ◽  
Automated System ◽  
Alcoholic Beverages ◽  
Flame Ionization ◽  
Liquid Chromatographic Determination ◽  
Fusel Oils ◽  
Liquid Chromatographic

Abstract An automated gas-liquid chromatographic (GLC) system, including automatic sampling, calculation, and reporting, was applied to the analysis of 7 samples representing 4 types of alcoholic beverages. Using a GLC column packed with glycerol-1,2,6-hexanetriol on Gas-Chrom R and a flame ionization detector, the following compounds were separated and quantitatively measured: acetaldehyde, ethyl acetate, propanol, isobutanol, active amyl alcohol, and isoamyl alcohol. Acetal is resolved from the other compounds.

scholarly journals Varietal Discrimination of Pineapple (Ananas comosus L.) Using Chromatographic Fingerprints and Chemometrics

2020 ◽  
Vol 20 (5) ◽  
pp. 1052
Author(s):  
Almie Amira Munaras Khan ◽  
Norashikin Saim ◽  
Rossuriati Dol Hamid ◽  
Rozita Osman ◽  
Siti Raihan Zakaria
Keyword(s):  
Bioactive Compounds ◽  
Solid Phase ◽  
Principal Component ◽  
Ananas Comosus ◽  
Array Detector ◽  
Diode Array Detector ◽  
Chromatographic Fingerprint ◽  
Online Spe ◽  
Chromatographic Fingerprints ◽  
Online Solid Phase Extraction

Online solid-phase extraction-liquid chromatography (online SPE-LC) with diode array detector (DAD) was used to obtain the chromatographic fingerprint of bioactive compounds of pineapple (Ananas comosus L.). The extracts from 40 samples of three different varieties of pineapple (Morris, MD2, and Josaphine) were obtained using pressurized liquid extraction (PLE) prior to separation using online SPE-LC. The SPE-LC method was optimized and validated and applied to 40 pineapple samples of those three varieties. Seven bioactive compounds identified include catechin, epicatechin, chlorogenic acid, ferulic acid, quercetin, myricetin, and bromelain. For varietal discrimination, the relative areas of 16 selected peaks were subjected to chemometric techniques. The three pineapple varieties were successfully discriminated using cluster analysis (CA) and principal component analysis (PCA).

scholarly journals Dialkylketones in Paperboard Food Contact Materials—Method of Analysis in Fatty Foods and Comparative Migration into Liquid Simulants Versus Foodstuffs

Molecules ◽  
2020 ◽  
Vol 25 (4) ◽  
pp. 915
Author(s):  
Antía Lestido-Cardama ◽  
Ángela Störmer ◽  
Roland Franz
Keyword(s):  
Gas Chromatography ◽  
Edible Oils ◽  
Food Samples ◽  
Contact Materials ◽  
Food Contact ◽  
Flame Ionization ◽  
Federal Institute ◽  
Sunflower Oils ◽  
Sizing Agents ◽  
Migration Limit

Dialkyl diketene dimers are used as sizing agents in the manufacture of paper and board for food contact applications to increase wetting stability. Unbound residues can hydrolyze and decarboxylate into dialkylketones. These non-intentionally added substances (NIAS) have potential to migrate to fatty foods in contact with those packaging materials. In Germany, the Federal Institute for Risk Assessment (BfR) established a specific migration limit (SML) of 5 mg/kg for the transfer of these dialkylketones into foodstuffs. In order to investigate the differences between simulants and real foods, an analytical method was optimized for extraction and quantification of dialkylketones in edible oils and fatty foods by gas chromatography coupled with flame ionization detection (GC-FID), and additionally by gas chromatography with mass spectrometry (GC-MS), to confirm their identification and to quantify them in case of interferences. Dialkylketones are separated from the extracted fat by alkaline saponification of the triglycerides. Dialkylketones migration from paper-based food contact articles into organic solvents isooctane and dichloromethane, in olive and sunflower oils, and in fatty foods (croissants, Gouda, cheddar cheese, and salami was studied). As a result, it was found that the simulating tests, including the edible oil extraction tests, gave migration values that exceeded the SML largely, while the migration with the food samples were largely below the SML.

scholarly journals Oenological Characteristics of Fermented Apple Musts and Volatile Profile of Brandies Obtained from Different Apple Cultivars

Biomolecules ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 853 ◽  
Author(s):  
Magdalena Januszek ◽  
Paweł Satora ◽  
Tomasz Tarko
Keyword(s):  
Gas Chromatography ◽  
Volatile Compounds ◽  
Solid Phase ◽  
Alcoholic Beverages ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Profile ◽  
Flame Ionization ◽  
Isopropyl Acetate ◽  
Apple Cultivars ◽  
The Impact

Volatile profile of spirits is the most important factor, because it can contribute to pleasant flavor. The aim of the study was to determine the impact of dessert apple cultivar used for fermentation on the concentration of volatile compounds in apple spirits. SPME-GC-MS (solid-phase microextraction- gas chromatography- mass spectrometry) method enables the detection of 69 substances and GC-FID (gas chromatography - flame ionization detector) 31 compounds. Characteristic volatiles for brandies obtained from Topaz were limonene, myrcene, methyl valerate and 1,1-diethoxy-propane, from Rubin—β-citronellol and isopropyl acetate, Elise—limonene, myrcene benzyl acetate and isopropyl acetate, Szampion—β-citronellol, Idared—1,1-diethoxy-propane and Jonagored—ethyl trans-4-decanoate. Of the ten analyzed apple spirits, those obtained from Topaz, Rubin and Elise cultivars demonstrated the most diverse profile of volatile compounds. Moreover, their oenological parameters that are the most important in the production of alcoholic beverages were the most favorable. On the other hand, the content of sugars was relatively low in Elise must, while it was highest in Topaz must, which later on translated into differences in alcohol content. Brandies obtained from Gloster contained the smallest concentrations of esters and terpenes. Results of the sensory analysis showed that highest rated brandies were obtained from Topaz, Rubin, Elise and Florina.

scholarly journals Analyzing Toxic Chemical Components in Illegal Alcoholic Beverages

2020 ◽  
Vol 10 (3) ◽  
pp. 29331
Author(s):  
Mahmoud Abbasi ◽  
◽  
Kambiz Soltaninejad ◽  
Keyword(s):  
Forensic Toxicology ◽  
Alcoholic Beverages ◽  
Chemical Components ◽  
Qualitative And Quantitative Analysis ◽  
Toxic Chemical ◽  
Toxic Compounds ◽  
Qualitative And Quantitative ◽  
Beverage Samples ◽  
Flame Ionization ◽  
Mean Concentration

Background: The illegal production of alcoholic beverages, due to the non-standard conditions, increases the risk of producing counterfeit and toxic products. The chemical analysis of toxic components in illegally-produced alcoholic beverages is necessary for each country. The present study aimed to identify the existence of methanol and other potentially toxic compounds in the seized illegally-produced alcoholic beverages. Methods: In this descriptive laboratory-based study, we analyzed the toxic chemical components in sized illegally-produced alcoholic beverages, submitted to the Forensic Toxicology Laboratory of the Legal Medicine Center of Markazi Province, Arak City, Iran, in a year. A total of 100 seized illegally-produced alcohol beverage samples were collected. The qualitative and quantitative analysis of ethanol, methanol, 1-propanol, 2-propanol, and acetone was performed by the Gas Chromatography-Flame Ionization Detection (GC–FID) method. Results: Methanol was detected in 6% of the evaluated samples (concentration range:1.2%-12%v/v). Acetone was detected in two of the studied samples (mean concentration: 0.7%v/v), and 2-propanol with a concentration of 0.5%v/v was found in one sample. Besides, ethanol was detected in all explored samples (mean concentration: 24%v/v). Conclusion: Methanol was the main toxic chemical component in illegal alcoholic beverages; thus, it should be considered in public health policy and prevention programs in the country.

Simultaneous Determination of Volatile Organic Compounds in Commercial Alcoholic Beverages by Gas Chromatography with Flame Ionization Detection

2017 ◽  
Vol 100 (5) ◽  
pp. 1492-1499 ◽  
Author(s):  
Hyung Min Kim ◽  
Gun Yang ◽  
Jung Yoon Kim ◽  
Sang Jun Yoon ◽  
Byong-kyu Shin ◽  
...  
Keyword(s):  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Alcoholic Beverage ◽  
Alcoholic Beverages ◽  
Fast Method ◽  
Flame Ionization Detection ◽  
Ionization Detection ◽  
Flame Ionization ◽  
Volatile Organic

Abstract A simple and fast method was developed for the determination of volatile organic compounds in alcoholic beverages. Eleven volatile organic compounds (acetaldehyde, methanol, 2-propanol, tert-butanol, 1-propanol, ethyl acetate, 2-butanol, isobutanol, 1-butanol, 3-methyl-1butanol, and 2-methyl-1-butanol) in alcoholic beverages were analyzed with a simple direct-injection method using GC with flame ionization detection. These compounds should be monitored in the QC of production processes because they are detrimental to human health. The method was validated with four types of alcoholic beverages (beers, fruit wines, rice wines, and spirits) to confirm the versatility of the method. Linearity showed r2 values from 0.9986 to 0.9995, with LODs ranging from 0.010 to 1.000 mg/L. Precision and accuracy showed acceptable results, proving the effectiveness of the method. The developed method was applied to 40 commercial samples representing the four types of alcoholic beverages, and principal component analysis was performed to determine profiles of the volatile organic compounds, depending on the type of alcoholic beverage.

Sign in / Sign up

Export Citation Format

Share Document