Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma Descriptors

In the present study we aimed to investigate the volatile organic compounds (VOCs) that may potentially be responsible for specific descriptors of Madeira wine providing details about Madeira wine aroma notes at molecular level. Moreover, the wine aroma profile, based on the obtained data, will be a starting point to evaluate the impact of grape variety (Malvasia, Bual, Sercial, Verdelho and Tinta Negra), type (sweet, medium sweet, dry and medium dry), and age (from 3 to 20 years old) on Madeira wine sensorial properties. Firstly, a comprehensive and in-depth Madeira wine volatile profiling was carried out using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS–SPME/GC–qMS). Secondly, a relation among the varietal, fermentative and aging aroma compounds, and their aroma descriptors with the Madeira wine sensorial properties was assessed. A total of 82 VOCs, belonging to different chemical families were identified, namely 21 esters, 13 higher alcohols, ten terpenic compounds, nine fatty acids, seven furanic compounds, seven norisoprenoids, six lactones, four acetals, four volatile phenols and one sulphur compound. From a sensorial point of view, during the aging process the wine lost its freshness and fruitiness odor related to the presence of some varietal and fermentative compounds, whereas other descriptors such as caramel, dried fruits, spicy, toasty and woody, arose during ageing. The Maillard reaction and diffusion from the oak were the most important pathways related with these descriptors. A relationship-based approach was used to explore the impact of grape variety, wine type, and age on Madeira wine sensorial properties based on shared number of VOCs and their odors.

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Health Risk Assessment of Toxic and Harmful Air Pollutants Discharged by a Petrochemical Company in the Beijing-Tianjin-Hebei Region of China

Atmosphere ◽

10.3390/atmos12121604 ◽

2021 ◽

Vol 12 (12) ◽

pp. 1604

Author(s):

Tao Zhu ◽

Furong Li ◽

Wenfeng Niu ◽

Zijun Gao ◽

Yiwei Han ◽

...

Keyword(s):

Air Pollutants ◽

Solid Phase ◽

Carcinogenic Risk ◽

Pollutant Emissions ◽

Oil Refining ◽

Pollutant Emission ◽

Gas Chromatography Mass Spectrometry ◽

Hazardous Air Pollutants ◽

Petrochemical Company ◽

The Impact

Monitoring of toxic and hazardous air pollutants (HAPs) in a petrochemical company in the Beijing-Tianjin-Hebei region of China to assess the impact of HAPs on the health risks of workers in the petrochemical company. The samples were tested by solid-phase adsorption thermal desorption/gas chromatography-mass spectrometry (HJ734-2014), and the pollutant emission list was obtained. According to the pollutant emission inventory, it can be seen that benzene, toluene and xylene are the main components of toxic and harmful air pollutants emitted by the petrochemical enterprise. The method of combining actual monitoring and CALPUFF model prediction was used to evaluate the impact of the toxic and harmful air pollutants emitted by the enterprise on the health of workers. The risk characterization results show that when benzene is the maximum concentration value predicted by the model, it will pose a carcinogenic risk to the factory workers. Therefore, based on the results of this study, it is recommended not to allow residents to live within the predicted concentration range of the model. The results of this study can enable China’s oil refining industry to better understand the characteristics of pollutant emissions from petrochemical companies in the Beijing-Tianjin-Hebei region. Moreover, the results of this study can be used as a policy basis for improving the health of workers in petrochemical enterprises, and are of great significance to the protection of public health.

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Removal of Volatile Phenols From Wine Using Crosslinked Cyclodextrin Polymers

Molecules ◽

10.3390/molecules25040910 ◽

2020 ◽

Vol 25 (4) ◽

pp. 910 ◽

Cited By ~ 1

Author(s):

Chao Dang ◽

Vladimir Jiranek ◽

Dennis K. Taylor ◽

Kerry L. Wilkinson

Keyword(s):

Solid Phase ◽

Crosslinking Agent ◽

Wine Industry ◽

Hexamethylene Diisocyanate ◽

Gas Chromatography Mass Spectrometry ◽

Batch Adsorption ◽

Volatile Phenols ◽

Phenol Adsorption ◽

Volatile Phenol ◽

Langmuir And Freundlich Models

Volatile phenols have been implicated as contributors to off-odors associated with taints from bushfire smoke and microbial spoilage. Various methods for the amelioration of off-odors have been evaluated, but to date, they have not included cyclodextrin (CD) polymers. In the current study, two CD polymers were prepared from β- and γ-CD, using hexamethylene diisocyanate (HDI) as a crosslinking agent. Adsorption tests were performed with four volatile phenols (guaiacol, 4-methylguaiacol, 4-ethylguaiacol and 4-ethylphenol) at concentrations up to 1 mg/L. The removal of volatile phenols by CD polymers achieved equilibrium almost instantly, with isotherm tests suggesting an adsorption capacity of 20.7 µg of volatile phenol per gram of polymer. Langmuir and Freundlich models were subsequently used to fit the data. In batch adsorption tests, the CD polymers achieved 45 to 77% removal of volatile phenols. Polymer reusability was also evaluated and was found to be excellent. A comparison between volatile phenol adsorption by CDs vs. CD polymers, determined using a novel four-phase headspace solid-phase microextraction (HS-SPME) method for gas chromatography-mass spectrometry (GC-MS), suggests CD polymers offer several advantages for use by the wine industry.

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Characterization and Evolution of Volatile Compounds of Cabernet Sauvignon Wines from Two Different Clones during Oak Barrel Aging

Foods ◽

10.3390/foods11010074 ◽

2021 ◽

Vol 11 (1) ◽

pp. 74

Author(s):

Xu Qian ◽

Fangyuan Jia ◽

Jian Cai ◽

Ying Shi ◽

Changqing Duan ◽

...

Keyword(s):

Principal Component ◽

Sun Exposure ◽

Ethyl Esters ◽

Cabernet Sauvignon ◽

Wine Aroma ◽

Primary Role ◽

Volatile Phenols ◽

Aging Period ◽

Hot Climate ◽

Furanic Compounds

Xinjiang is a major wine-making region in China, but its hot climate in summer and intense sun exposure negatively affect the aroma quality of Cabernet Sauvignon wine. The aim of this study was to characterize and differentiate the volatile composition of Cabernet Sauvignon wines from two clones (169 and 191) in Xinjiang, and to study their aromatic profile evolution during 12-month oak barrel aging period. Results showed that before aging, clone 169 wine contained higher concentrations of several alcohols and ethyl esters, while acetate esters and furanic compounds were higher in clone 191 wine. After aging, levels of many terpenes, norisoprenoids, volatile phenols and phenolic aldehydes were significantly higher in clone 169 wine than 191 wine. Aroma series analysis revealed that clone 169 wine exhibited higher floral and roasty aromas after aging, while clone 191 wine had stronger chemical aroma. Principal component analysis indicated that aging process played a primary role in the alteration of volatile profile in these wines. Clone played a secondary role and oak barrel had a tertiary contribution to the variation. The present work indicates that clone 169 is a better choice for producing high-quality aged Cabernet Sauvignon wine with intense and elegant aroma in Xinjiang.

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Sealing effectiveness of different types of closures towards volatile phenols and haloanisoles

OENO One ◽

10.20870/oeno-one.2013.47.2.1545 ◽

2013 ◽

Vol 47 (2) ◽

pp. 145 ◽

Cited By ~ 1

Author(s):

Bruno Pereira ◽

Paulo Lopes ◽

Juliana Marques ◽

Maria Pimenta ◽

Cátia Alves ◽

...

Keyword(s):

Volatile Compounds ◽

Solid Phase Microextraction ◽

Solid Phase ◽

Gas Chromatography Mass Spectrometry ◽

Labeled Compounds ◽

Volatile Phenols ◽

Effective Barrier ◽

Different Types ◽

Practical Information ◽

Cork Stoppers

Aim: To determine if aerial contamination can induce the migration of volatile compounds through wine closures after bottling.Methods and results: Bottled white wines sealed with cork stoppers (natural and microagglomerate), synthetic closures and screw caps were stored under an environment contaminated with three deuterium-labeled compounds : (d5)-2,4,6-trichloroanisole (d5-TCA), (d4)-4-ethylphenol (d4-E4P) and (d5)-4-ethylguaiacol (d5-E4G). Wines, closure sections (outer, middle and inner) and screw cap liner were assessed over time for the concentration of different compounds by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results collected during 30 months of storage showed that large amounts of all compounds were essentially retained in the outer portion of cylindrical closures, both cork and synthetic. However, these compounds were able to penetrate through synthetics and screw caps and contaminate the wine.Conclusion: Cork stoppers have proven to be an effective barrier to the migration of aerial volatile compounds such as d5-TCA, d4-E4P and d5-E4G, whereas permeable closures such as synthetic and screwcap saranex did allow the migration of those compounds into bottled wines.Significance and impact of the study: This study provides practical information about the sealing properties of different closures for a sound decision-making with regard to packaging. To the best of our knowledge, this is the first report of post-bottling aerial contamination via migration of volatile compounds through wine closures.

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Contribution of Grape Skins and Yeast Choice on the Aroma Profiles of Wines Produced from Pinot Noir and Synthetic Grape Musts

Fermentation ◽

10.3390/fermentation7030168 ◽

2021 ◽

Vol 7 (3) ◽

pp. 168

Author(s):

Yifeng Qiao ◽

Diana Hawkins ◽

Katie Parish-Virtue ◽

Bruno Fedrizzi ◽

Sarah J. Knight ◽

...

Keyword(s):

Solid Phase Microextraction ◽

Solid Phase ◽

Fermentation Medium ◽

Pinot Noir ◽

Gas Chromatography Mass Spectrometry ◽

Wine Quality ◽

Aroma Profile ◽

Aroma Production ◽

Grape Skins ◽

The Impact

The aroma profile is a key component of Pinot noir wine quality, and this is influenced by the diversity, quantity, and typicity of volatile compounds present. Volatile concentrations are largely determined by the grape itself and by microbial communities that produce volatiles during fermentation, either from grape-derived precursors or as byproducts of secondary metabolism. The relative degree of aroma production from grape skins compared to the juice itself, and the impact on different yeasts on this production, has not been investigated for Pinot noir. The influence of fermentation media (Pinot noir juice or synthetic grape must (SGM), with and without inclusion of grape skins) and yeast choice (commercial Saccharomyces cerevisiae EC1118, a single vineyard mixed community (MSPC), or uninoculated) on aroma chemistry was determined by measuring 39 volatiles in finished wines using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC-MS). Fermentation medium clearly differentiated the volatile profile of wines with and without yeast, while differences between EC1118 and MSPC wines were only distinct for Pinot noir juice without skins. SGM with skins produced a similar aroma profile to Pinot noir with skins, suggesting that grape skins, and not the pulp, largely determine the aroma of Pinot noir wines.

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Preanalytical Variables Affecting the Quantification of Fatty Acid Ethyl Esters in Plasma and Serum Samples

Clinical Chemistry ◽

10.1093/clinchem/45.12.2183 ◽

1999 ◽

Vol 45 (12) ◽

pp. 2183-2190 ◽

Cited By ~ 30

Author(s):

Britt L Soderberg ◽

Ewa T Sicinska ◽

Emily Blodget ◽

Joanne E Cluette-Brown ◽

Paolo M Suter ◽

...

Keyword(s):

Fatty Acid ◽

Solid Phase ◽

Alcoholic Beverage ◽

Ethanol Consumption ◽

Ethanol Intake ◽

Fatty Acid Ethyl Esters ◽

Ethyl Esters ◽

Gas Chromatography Mass Spectrometry ◽

Clinical Test ◽

The Impact

Abstract Background: Fatty acid ethyl esters (FAEEs) are cytotoxic nonoxidative ethanol metabolites produced by esterification of fatty acids and ethanol. FAEEs are detectable in blood up to 24 h after ethanol consumption. The objective of this study was to assess the impact of gender, serum or plasma triglyceride concentration, time and temperature of specimen storage, type of alcoholic beverage ingested, and the rate of ethanol consumption on FAEE concentrations in plasma or serum. Methods: For some studies, subject were recruited volunteers; in others, residual blood samples after ethanol quantification were used. FAEEs were isolated by solid-phase extraction and quantified by gas chromatography–mass spectrometry. Results: For weight-adjusted amounts of ethanol intake, FAEE concentrations were twofold greater for men than women (P ≤0.05). Accounting for triglycerides improved the correlation between blood ethanol concentrations and FAEE concentrations for both men (from r = 0.640 to r = 0.874) and women (from r = 0.619 to r = 0.673). FAEE concentrations did not change when samples were stored at or below 4 °C, but doubled when stored at room temperature for ≥24 h. The type of alcoholic beverage and rate of consumption did not affect FAEE concentrations. Conclusion: These studies advance plasma and serum FAEE measurements closer to implementation as a clinical test for ethanol intake.

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Volatile Composition of Industrially Fermented Table Olives from Greece

Foods ◽

10.3390/foods10051000 ◽

2021 ◽

Vol 10 (5) ◽

pp. 1000

Author(s):

Theano Mikrou ◽

Katerina Kasimati ◽

Ioanna Doufexi ◽

Maria Kapsokefalou ◽

Chrysavgi Gardeli ◽

...

Keyword(s):

Solid Phase Microextraction ◽

Solid Phase ◽

Gas Chromatography Mass Spectrometry ◽

Volatile Components ◽

Table Olives ◽

Volatile Composition ◽

Volatile Phenols ◽

Olive Cultivar ◽

Qualitative And Quantitative ◽

Volatile Profiles

Table olives represent one of the most important fermented products in Greece. Their highly appreciated flavor is directly associated with the volatile composition. However, extensive data on the volatile profile of table olives from Greek cultivars are scarce in the literature. For this reason, the volatile components of industrially fermented table olives from Kalamata, Conservolea and Halkidiki cultivars grown in different geographical areas within Greece were determined using headspace solid-phase microextraction combined with gas chromatography–mass spectrometry. More than 100 volatile compounds were identified and distributed over different chemical classes. All samples were rich in esters, alcohols and acids, whereas the samples of cv. Halkidiki were also characterized by increased levels of volatile phenols. Both qualitative and quantitative differences were observed, which resulted in the discrimination of the table olives according to olive cultivar and growing location. To the best of our knowledge, this is the first systematic study on the volatile profiles of table olives from Greek cultivars that also highlights the pronounced effect of olives’ growing location.

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Effect of Microwave Maceration and SO2 Free Vinification on Volatile Composition of Red Wines

Foods ◽

10.3390/foods10061164 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1164

Author(s):

Raquel Muñoz García ◽

Rodrigo Oliver Simancas ◽

María Consuelo Díaz-Maroto ◽

María Elena Alañón Pardo ◽

María Soledad Pérez-Coello

Keyword(s):

Volatile Compounds ◽

Solid Phase ◽

Descriptive Analysis ◽

Microwave Treatment ◽

Gas Chromatography Mass Spectrometry ◽

Lag Phase ◽

Wine Aroma ◽

Quantitative Descriptive Analysis ◽

Floral Odor ◽

Quantitative Descriptive

This study evaluates the effect of microwave treatment in grape maceration at laboratory scale on the content of free and glycosidically bound varietal compounds of must and wines and on the overall aroma of wines produced with and without SO2. The volatile compounds were extracted by solid phase extraction and analyzed by gas chromatography–mass spectrometry, carrying out a sensory evaluation of wines by quantitative descriptive analysis. Microwave treatment significantly increased the free and bound fraction of most varietal compounds in the must. Wines from microwave maceration showed faster fermentation kinetics and shorter lag phase, resulting in an increase in some volatile compounds of sensory relevance. The absence of SO2 caused a decrease in concentration of some volatile compounds, mainly fatty acids and esters. The sensory assessment of wines from microwave treatment was higher than the control wine, especially in wines without SO2, which had higher scores in the “red berry” and “floral” odor attributes and a more intense aroma. This indicates that the pre-fermentative treatment of grapes with microwaves could be used to increase the wine aroma and to reduce the occurrence of SO2.

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The Impact of Optical Berry Sorting on Red Wine Composition and Sensory Properties

Foods ◽

10.3390/foods10020402 ◽

2021 ◽

Vol 10 (2) ◽

pp. 402

Author(s):

Robert C. Bruce ◽

Pauline Lestringant ◽

Charles A. Brenneman ◽

Hildegarde Heymann ◽

Anita Oberholster

Keyword(s):

Solid Phase ◽

Reversed Phase ◽

Sensory Properties ◽

Gas Chromatography Mass Spectrometry ◽

Cabernet Sauvignon ◽

Minimal Impact ◽

Color Parameters ◽

Optical Sorting ◽

And Control ◽

The Impact

The impact of optical berry sorting was investigated using Grenache, Barbera, and Cabernet Sauvignon grapes from Yolo County, California in 2016. Optical sorting parameters were adjusted to remove underripe berries and material other than grapes using color parameters. Wines were made from three treatments, control (no sorting), sort (accepted material), and reject (material rejected by the optical sorter). The rate of rejection was approximately 14.9%, 3.9%, and 1.5% (w/w) for Grenache, Barbera, and Cabernet Sauvignon, respectively. Chemical composition in the finished wines was analyzed by the Adams-Harbertson assay and reversed-phase high-performance liquid chromatography for phenolics, and head-space solid-phase microextraction gas chromatography mass spectrometry for aroma profiling. In general, optical sorting was successful in removing underripe berries and material other than grapes as evidenced by lower ethanol levels and higher concentrations of total phenolics and tannin (due to the inclusion of material other than grapes) in wine made from rejected material. Despite this, no difference in final ethanol content and minimal differences in phenolic composition were observed between control and sort treatment wines for the three varieties studied. Differences were observed in the aroma profiles of the reject treatments for all three varieties compared to sort and control; however, few compounds differed significantly between the sort and control treatments. Descriptive sensory analysis revealed that panelists had difficulty distinguishing aroma, taste, mouthfeel, and color parameters among wines made from different treatments for all three varieties. Thus, optical sorting had minimal impact on wine sensory properties using the varieties and vineyards studied. Optical sorting may be used to differentiate and sort for different ripeness levels using color as a primary criterion; however, the impact on the resulting wine is likely dependent on the initial variability in grape ripeness.

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

Biomolecules ◽

10.3390/biom10060853 ◽

2020 ◽

Vol 10 (6) ◽

pp. 853 ◽

Cited By ~ 1

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.

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