High-Temperature Semi-Dry and Sweet Low Alcohol Wine-Making Using Immobilized Kefir Culture

Low alcohol wines (≤10.5% vol) represent novel wine products steadily gaining the commercial market interest. Considering the technological advancements of immobilized systems in association with the drastic reduction of industrial operational costs in high-temperature wine-making in regions with tropical climate or hot summer periods, the aim of the present study was to assess the fermentation efficiency of both wet and freeze-dried immobilized kefir culture on natural supports in low alcohol wine production at high temperatures (>30 °C). Immobilized kefir culture was evaluated and compared to free cells in repeated batch fermentations for 3 months, indicating high operational stability, and found suitable for simultaneous alcoholic and malolactic low alcohol wine fermentation at temperatures up to 45 °C. High ethanol productivity [up to 55.3 g/(Ld)] and malic acid conversion rates (up to 71.6%), which could be adopted by the industrial sector, were recorded. Principal Component Analysis (PCA) revealed that the state of the cells rather than the nature of kefir culture affected significantly the content of minor volatiles determined by Head Space Solid-Phase Microextraction (HS-SPME) Gas Chromatography–Mass Spectrometry (GC/MS) analysis. Notably, all new products were of high quality and approved by the sensory panel. The results suggested a high industrial potential of the proposed technology in semi-dry low alcohol wine-making at 37 °C and in developing novel wine products with a sweet (liquoreux) character at 45 °C.

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Evaluation of Freeze-Dried Kefir Coculture as Starter in Feta-Type Cheese Production

Applied and Environmental Microbiology ◽

10.1128/aem.03078-05 ◽

2006 ◽

Vol 72 (9) ◽

pp. 6124-6135 ◽

Cited By ~ 44

Author(s):

Y. Kourkoutas ◽

P. Kandylis ◽

P. Panas ◽

J. S. G. Dooley ◽

P. Nigam ◽

...

Keyword(s):

Denaturing Gradient Gel Electrophoresis ◽

Solid Phase ◽

Starter Culture ◽

Gas Chromatography Mass Spectrometry ◽

Ripening Process ◽

Dna And Rna ◽

Conversion Rates ◽

Freeze Dried ◽

Gradient Gel Electrophoresis ◽

Species Specific

ABSTRACT The use of freeze-dried kefir coculture as a starter in the production of feta-type cheese was investigated. Maturation of the produced cheese at 4ï¿½C was monitored for up to 70 days, and the effects of the starter culture, the salting method, and the ripening process on quality characteristics were studied. The use of kefir coculture as a starter led to increased lactic acid concentrations and decreased pH values in the final product associated with significantly higher conversion rates compared to salted rennet cheese. Determination of bacterial diversity at the end of the ripening process in salted kefir and rennet cheeses by denaturing gradient gel electrophoresis technology, based on both DNA and RNA analyses, suggested a potential species-specific inhibition of members of the genera Staphylococcus and Psychrobacter by kefir coculture. The main active microbial associations in salted kefir cheese appeared to be members of the genera Pseudomonas and Lactococcus, while in salted rennet cheese, Oxalobacteraceae, Janthinobacterium, Psychrobacter, and Pseudomonas species were noted. The effect of the starter culture on the production of aroma-related compounds responsible for cheese flavor was also studied by the solid-phase microextraction-gas chromatography-mass spectrometry technique. Kefir coculture also appeared to extend the shelf life of unsalted cheese. Spoilage of kefir cheese was observed on the 9th and 20th days of preservation at 10 and 5ï¿½C, respectively, while spoilage in the corresponding rennet cheese was detected on the 7th and 16th days. Microbial counts during preservation of both types of unsalted cheese increased steadily and reached similar levels, with the exception of staphylococci, which were significantly lower in unsalted kefir cheese. All types of cheese produced with kefir as a starter were approved and accepted by the panel during the preliminary sensory evaluation compared to commercial feta-type cheese.

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Comprehensive SPME-GC-MS Analysis of VOC Profiles Obtained Following High-Temperature Heating of Pork Back Fat with Varying Boar Taint Intensities

Foods ◽

10.3390/foods10061311 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1311

Author(s):

Clément Burgeon ◽

Alice Markey ◽

Marc Debliquy ◽

Driss Lahem ◽

Justine Rodriguez ◽

...

Keyword(s):

High Temperature ◽

Sensory Evaluation ◽

Solid Phase ◽

Principal Component ◽

Boar Taint ◽

Detection Methods ◽

Gas Chromatography Mass Spectrometry ◽

Amide Derivatives ◽

Temperature Heating ◽

High Temperature Heating

Boar taint detection is a major concern for the pork industry. Currently, this taint is mainly detected through a sensory evaluation. However, little is known about the entire volatile organic compounds (VOCs) profile perceived by the assessor. Additionally, many research groups are working on the development of new rapid and reliable detection methods, which include the VOCs sensor-based methods. The latter are susceptible to sensor poisoning by interfering molecules produced during high-temperature heating of fat. Analyzing the VOC profiles obtained by solid phase microextraction gas chromatography–mass spectrometry (SPME-GC-MS) after incubation at 150 and 180 °C helps in the comprehension of the environment in which boar taint is perceived. Many similarities were observed between these temperatures; both profiles were rich in carboxylic acids and aldehydes. Through a principal component analysis (PCA) and analyses of variance (ANOVAs), differences were highlighted. Aldehydes such as (E,E)-nona-2,4-dienal exhibited higher concentrations at 150 °C, while heating at 180 °C resulted in significantly higher concentrations in fatty acids, several amide derivatives, and squalene. These differences stress the need for standardized parameters for sensory evaluation. Lastly, skatole and androstenone, the main compounds involved in boar taint, were perceived in the headspace at these temperatures but remained low (below 1 ppm). Higher temperature should be investigated to increase headspace concentrations provided that rigorous analyses of total VOC profiles are performed.

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Use of solid phase microextraction to identify volatile organic compounds in brazilian wines from different grape varieties

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.05817 ◽

2018 ◽

Vol 21 (0) ◽

Author(s):

Natália Cristina Morais Fernandes ◽

Fátima de Cássia Oliveira Gomes ◽

Cleverson Fernando Garcia ◽

Mariana de Lourdes Almeida Vieira ◽

Ana Maria de Resende Machado

Keyword(s):

Volatile Organic Compounds ◽

Organic Compounds ◽

Solid Phase Microextraction ◽

Solid Phase ◽

Principal Component ◽

Wine Industry ◽

Gas Chromatography Mass Spectrometry ◽

Wine Production ◽

Volatile Organic ◽

Grape Varieties

Abstract The Brazilian wine industry has shown significant growth in recent years and the insertion of new concepts, such as geographical indications as signs of quality, has placed Brazil in tune with the tendencies of world wine production. The aim of this work was to apply the Solid Phase Microextraction technique in combination with Gas Chromatography-Mass Spectrometry to study Brazilian wines made from different grape varieties, in order to separate and identify their volatile organic compounds. These substances were identified by comparisons between the spectra obtained with those presented in the NIST library database, and by comparisons with linear retention indices and literature data. The amounts of the compounds were calculated based on the total peak areas of the chromatograms. Forty-seven volatile compounds were identified and grouped into alcohols, aldehydes, fatty acids, esters, hydrocarbons, ketones and terpenes. Most of them belonged to the ester function, conferring a fruity aroma on the wines. The alcohols may have originated from the yeast metabolism, contributing to the alcoholic and floral aromas. Ethyl lactate, 1-hexanol and diethyl maleate were identified in all the varieties, except Merlot. Decanal, methyl citronellate, (E)-2-hexenyl-3-methylbutyrate were only found in Merlot, while 2,3-butanediol was only present in the Tannat wines. 2-Phenylethanol was present in all varieties and is recognized as giving pleasant rose and honey attributes to wines. This study showed that the volatile profile of red wines is mainly characterized by esters and higher alcohols. The statistical analysis of the comparison of averages showed a greater amount of averages significantly different in the relative areas of Merlot wine. The Principal Component Analysis showed one grouping composed only of the Merlot wine samples, and this was probably related to the existence of the volatile organic compounds that were specifically identified in these wines.

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Characterization of the Volatile Profile of Cultivated and Wild-Type Italian Celery (Apium graveolens L.) Varieties by HS-SPME/GC-MS

Applied Sciences ◽

10.3390/app11135855 ◽

2021 ◽

Vol 11 (13) ◽

pp. 5855

Author(s):

Samantha Reale ◽

Valter Di Cecco ◽

Francesca Di Donato ◽

Luciano Di Martino ◽

Aurelio Manzi ◽

...

Keyword(s):

Solid Phase ◽

Principal Component ◽

Apium Graveolens ◽

Gas Chromatography Mass Spectrometry ◽

Bioactive Metabolites ◽

Chemical Components ◽

Volatile Profile ◽

Wild Type ◽

Multivariate Statistical ◽

Clear Differentiation

Celery (Apium graveolens L.) is a vegetable belonging to the Apiaceae family that is widely used for its distinct flavor and contains a variety of bioactive metabolites with healthy properties. Some celery ecotypes cultivated in specific territories of Italy have recently attracted the attention of consumers and scientists because of their peculiar sensorial and nutritional properties. In this work, the volatile profiles of white celery “Sedano Bianco di Sperlonga” Protected Geographical Indication (PGI) ecotype, black celery “Sedano Nero di Torricella Peligna” and wild-type celery were investigated using head-space solid-phase microextraction combined with gas-chromatography/mass spectrometry (HS-SPME/GC-MS) and compared to that of the common ribbed celery. Exploratory multivariate statistical analyses were conducted using principal component analysis (PCA) on HS-SPME/GC-MS patterns, separately collected from celery leaves and petioles, to assess similarity/dissimilarity in the flavor composition of the investigated varieties. PCA revealed a clear differentiation of wild-type celery from the cultivated varieties. Among the cultivated varieties, black celery “Sedano Nero di Torricella Peligna” exhibited a significantly different composition in volatile profile in both leaves and petioles compared to the white celery and the prevalent commercial variety. The chemical components of aroma, potentially useful for the classification of celery according to the variety/origin, were identified.

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Influences of Smoking in Traditional and Industrial Conditions on Flavour Profile of Harbin Red Sausages by Comprehensive Two-Dimensional Gas Chromatography Mass Spectrometry

Foods ◽

10.3390/foods10061180 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1180

Author(s):

Xiaoyu Yin ◽

Qian Chen ◽

Qian Liu ◽

Yan Wang ◽

Baohua Kong

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Volatile Compounds ◽

Solid Phase ◽

Meat Products ◽

Principal Component ◽

Quality Characteristics ◽

Gas Chromatography Mass Spectrometry ◽

Two Dimensional ◽

Chromatography Mass Spectrometry

Smoking is mainly used to impart desirable flavour, colour and texture to the products. Various food smoking methods can be divided into traditional and industrial methods. The influences of three different smoking methods, including traditional smouldering smoke (TSS), industrial smouldering smoke (ISS) and industrial liquid smoke (ILS), on quality characteristics, sensory attributes and flavour profiles of Harbin red sausages were studied. The smoking methods had significant effects on the moisture content (55.74–61.72 g/100 g), L*-value (53.85–57.61), a*-value (11.97–13.15), b*-value (12.19–12.92), hardness (24.25–29.17 N) and chewiness (13.42–17.32). A total of 86 volatile compounds were identified by headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS). Among them, phenolic compounds were the most abundant compounds in the all sausages. Compared with sausages smoked with smouldering smoke, the ILS sausages showed the highest content of volatile compounds, especially phenols, alcohols, aldehydes and ketones. Principal component analysis showed that the sausages smoked with different methods had a good separation based on the quality characteristics and GC × GC-qMS data. These results will facilitate optimising the smoking methods in the industrial production of smoked meat products.

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Changes in Phenols, Polysaccharides and Volatile Profiles of Noni (Morinda citrifolia L.) Juice during Fermentation

Molecules ◽

10.3390/molecules26092604 ◽

2021 ◽

Vol 26 (9) ◽

pp. 2604

Author(s):

Zhulin Wang ◽

Rong Dou ◽

Ruili Yang ◽

Kun Cai ◽

Congfa Li ◽

...

Keyword(s):

Octanoic Acid ◽

Solid Phase ◽

Principal Component ◽

Hexanoic Acid ◽

Morinda Citrifolia ◽

Gas Chromatography Mass Spectrometry ◽

Aroma Characteristics ◽

Volatile Profiles ◽

The Difference ◽

Aroma Components

The change in phenols, polysaccharides and volatile profiles of noni juice from laboratory- and factory-scale fermentation was analyzed during a 63-day fermentation process. The phenol and polysaccharide contents and aroma characteristics clearly changed according to fermentation scale and time conditions. The flavonoid content in noni juice gradually increased with fermentation. Seventy-three volatile compounds were identified by solid-phase microextraction coupled with gas chromatography–mass spectrometry (SPME-GC-MS). Methyl hexanoate, 3-methyl-3-buten-1-ol, octanoic acid, hexanoic acid and 2-heptanone were found to be the main aroma components of fresh and fermented noni juice. A decrease in octanoic acid and hexanoic acid contents resulted in the less pungent aroma in noni juice from factory-scale fermentation. The results of principal component analysis of the electronic nose suggested that the difference in nitrogen oxide, alkanes, alcohols, and aromatic and sulfur compounds, contributed to the discrimination of noni juice from different fermentation times and scales.

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A high-throughput and sensitive methodology for the quantification of urinary 8-hydroxy-2′-deoxyguanosine: measurement with gas chromatography-mass spectrometry after single solid-phase extraction

Biochemical Journal ◽

10.1042/bj20040004 ◽

2004 ◽

Vol 380 (2) ◽

pp. 541-548 ◽

Cited By ~ 78

Author(s):

Hai-Shu LIN ◽

Andrew M. JENNER ◽

Choon Nam ONG ◽

Shan Hong HUANG ◽

Matthew WHITEMAN ◽

...

Keyword(s):

Gas Chromatography ◽

Solid Phase Extraction ◽

Healthy Subjects ◽

Solid Phase ◽

Large Population ◽

Urine Samples ◽

Gas Chromatography Mass Spectrometry ◽

Phase Extraction ◽

Freeze Dried ◽

Wide Range

8-Hydroxy-2´-deoxyguanosine (8OHdG) is a widely used biomarker for the measurement of endogenous oxidative DNA damage. A sensitive method for the quantification of 8OHdG in urine by single solid-phase extraction and GC-MS (gas chromatography with MS detection) using selective ion monitoring is described in the present study. After solid-phase extraction, samples are freeze-dried, derivatized by trimethylsilylation and analysed by GC-MS. The urinary 8OHdG was quantified using heavy isotope dilution with [18O]8OHdG. The recovery of 8OHdG after the solid-phase extraction ranged from 70 to 80% for a wide range of urinary 8OHdG levels. Using 1 ml of urine, the limit of quantification was >2.5 nM (2.5 pmol/ml) and the calibration curve was linear in the range 2.5–200 nM. This method was applied to measure 8OHdG in urine samples from 12 healthy subjects. The intra- and inter-day variations were <9%. Urinary 8OHdG levels in spot urine samples from four healthy subjects were also measured for 1 week and, again, the variation was small. The presence of H2O2 in urine did not cause artifactual formation of 8OHdG. Since this assay is simple, rapid, sensitive and reproducible, it seems suitable to be used as a routine methodology for the measurement of urinary excretion of 8OHdG in large population studies.

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Characteristic Volatile Composition of Seven Seaweeds from the Yellow Sea of China

Marine Drugs ◽

10.3390/md19040192 ◽

2021 ◽

Vol 19 (4) ◽

pp. 192

Author(s):

Pengrui Wang ◽

Jiapeng Chen ◽

Lujing Chen ◽

Li Shi ◽

Hongbing Liu

Keyword(s):

Yellow Sea ◽

Solid Phase ◽

Principal Component ◽

Chemical Diversity ◽

The Yellow Sea ◽

Gas Chromatography Mass Spectrometry ◽

Network Pharmacology ◽

Receptor Interaction ◽

Neuropsychiatric Diseases ◽

Yellow Sea Of China

Plant volatile organic compounds (VOCs) represent a relatively wide class of secondary metabolites. The VOC profiles of seven seaweeds (Grateloupia filicina, Polysiphonia senticulosa, Callithamnion corymbosum, Sargassum thunbergii, Dictyota dichotoma, Enteromorpha prolifera and Ulva lactuca) from the Yellow Sea of China were investigated using multifiber headspace solid phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME/GC–MS), among them, the VOCs of three red algae Grateloupia filicina, Polysiphonia senticulosa, and Callithamnion corymbosum were first reported. Principal component analysis (PCA) was used to disclose characteristic categories and molecules of VOCs and network pharmacology was performed to predict potential biomedical utilization of candidate seaweeds. Aldehyde was found to be the most abundant VOC category in the present study and (E)-β-ionone was the only compound found to exist in all seven seaweeds. The chemical diversity of aldehydes in E. prolifera suggest its potential application in chemotaxonomy and hinted that divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber is more suitable for aldehyde extraction. VOCs in D. dichotoma were characterized as sesquiterpenes and diterpenes and the most relevant pharmacological pathway was the neuroactive ligand–receptor interaction pathway, which suggests that D. dichotoma may have certain preventive and therapeutic values in cancer, especially in lung cancer, in addition to neuropsychiatric diseases.

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Development of Profiling Methods for Contraband Firearm Volatile Odor Signatures

Frontiers in Analytical Science ◽

10.3389/frans.2021.785271 ◽

2022 ◽

Vol 1 ◽

Author(s):

Kirsten Nettles ◽

Cameron Ford ◽

Paola A. Prada-Tiedemann

Keyword(s):

Law Enforcement ◽

National Security ◽

Solid Phase ◽

Headspace Analysis ◽

Principal Component ◽

Gas Chromatography Mass Spectrometry ◽

Security Threat ◽

Local Law Enforcement ◽

Mass Shooting ◽

And Performance

The early detection and location of firearm threats is critical to the success of any law enforcement operation to prevent a mass shooting event or illegal transport of weapons. Prevention tactics such as firearm detection canines have been at the front line of security tools to combat this national security threat. Firearm detection canines go through rigorous training regimens to achieve reliability in the detection of firearms as their target odor source. Currently, there is no scientific foundation as to the chemical odor signature emitted from the actual firearm device that could aid in increased and more efficient canine training and performance protocols or a better understanding of the chemistry of firearm-related odorants for better source identification. This study provides a novel method application of solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) as a rapid system for the evaluation of odor profiles from firearm devices (loaded and unloaded). Samples included magazines (n = 30) and firearms (n = 15) acquired from the local law enforcement shooting range. Headspace analysis depicted five frequently occurring compounds across sample matrices including aldehydes such as nonanal, decanal, octanal and hydrocarbons tetradecane and tridecane. Statistical analysis via principal component analysis (PCA) highlighted a preliminary clustering differentiating unloaded firearms from both loaded/unloaded magazines and loaded firearm devices. These results highlight potential odor signature differences associated with different firearm components. The understanding of key odorants above a firearm will have an impact on national security efforts, thereby enhancing training regimens to better prepare canine teams for current threats in our communities.

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Effect of Blender and Blending Time on Color and Aroma Characteristics of Juice and Its Freeze-Dried Powder of Pandanus amaryllifolius Roxb. Leaves (Pandan)

International Journal of Food Engineering ◽

10.1515/ijfe-2015-0096 ◽

2016 ◽

Vol 12 (1) ◽

pp. 75-81 ◽

Cited By ~ 1

Author(s):

Kandhasamy Sowndhararajan ◽

Nyuk Ling Chin ◽

Yus Aniza Yusof ◽

Lee Ling Lai ◽

Wan Aida Wan Mustapha

Keyword(s):

Solid Phase ◽

Gas Chromatography Mass Spectrometry ◽

Particle Size Reduction ◽

Ms Analysis ◽

Freeze Dried ◽

Aroma Characteristics ◽

Mechanical Extraction ◽

Aroma Components ◽

Color Pigment ◽

Pandanus Amaryllifolius

Abstract The color and aroma properties of Pandanus amaryllifolius Roxb. leaves (pandan) were studied by mechanical extraction using normal and turbo blade blenders under different blending times (60–180 s). The extracted juice was freeze-dried into powders and its aroma components were measured in a solid-phase microextraction using gas chromatography/mass spectrometry (SPME-GC/MS) analysis. The turbo blade blender provided maximum color pigment of greenness and yellowness at blending time of 90 s as compared to the normal blender that required 180 s. In GC-MS analysis, the major component, 2-acetyl-1-pyrroline, was found to be one time higher in the freeze-dried pandan juice samples obtained from turbo blade blender than normal blender. Other components including the cis-3-hexanal, 2-methylene-4-pentenenitrile and 1,2,4-trimethylbenzene were also detected in the samples. In conclusion, the turbo blade blender is more effective than normal laboratory blender in terms of color extraction, particle size reduction and the aroma retention.

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