Article
Chemistry, Applied
Berta Baca-Bocanegra, Leticia Martinez-Lapuente, Julio Nogales-Bueno, Jose Miguel Hernandez-Hierro, Raill Ferrer-Gallego
Summary: Polysaccharides play a critical role in stabilizing and modifying the properties of wines. This study evaluates the use of Fourier transform infrared spectroscopy (FTIR) as a fast and non-destructive method for determining wine polysaccharides. The developed models show the potential of FTIR analysis for routine screening of different types of polysaccharides in wine samples.
CARBOHYDRATE POLYMERS
(2022)
Article
Ecology
Adam Shuttleworth, Steven D. Johnson
Summary: This study describes a novel method of incorporating mass spectrometry (MS) into a gas chromatography-electroantennographic detection (GC-EAD) system, allowing for simultaneous collection of EAD, FID, and MS data. This method is particularly useful for the analysis of thermally desorbed and solid-phase microextraction samples. By retaining the FID detector, it simplifies the practical challenges associated with dividing effluent between atmospheric pressure and vacuum detectors.
FRONTIERS IN ECOLOGY AND EVOLUTION
(2022)
Article
Biochemistry & Molecular Biology
Stefan Ivanovic, Katarina Simic, Vele Tesevic, Ljubodrag Vujisic, Marko Ljekocevic, Dejan Godevac
Summary: This study investigated the main volatiles and aroma compounds of non-aged plum brandies originating from different plum cultivars and fermented using different conditions, and applied multivariate data analysis to reveal the differences in chemical profiles. The correlation between the chemical composition and sensory characteristics of plum brandies was also performed. The results confirmed the potential of GC-FID-MS combined with multivariate data analysis in assessing the quality of plum brandy.
Article
Food Science & Technology
Mauro Paolini, Loris Tonidandel, Roberto Larcher
Summary: This study presents a fast GC-FID method for analyzing principal volatile compounds in spirit drinks and wines. Sixteen volatile compounds belonging to different chemical classes were identified and quantified. These compounds have a significant impact on the quality and safety of alcoholic beverages, making their quantification crucial for process optimization.
Article
Environmental Sciences
Wen-Tzu Liu, Wei-Cheng Liao, Stephen M. Griffith, Chih-Chung Chang, Yue-Chuen Wu, Chieh Heng Wang, Jia-Lin Wang
Summary: This study aimed to develop a technique to chemically characterize odor issues in neighborhoods near industrial zones with high emissions of volatile organic compounds (VOCs). Proton-transfer-reaction mass spectrometry (PTR-MS) was used as a detection tool in the industrial zone to guide in-laboratory analysis of VOCs. The combination of fast but less accurate PTR-MS and slow but accurate GC-MS/FID methods effectively improved the detection process.
Article
Green & Sustainable Science & Technology
Adelaide Calbry-Muzyka, Mohamed Tarik, Marta Gandiglio, Jianrong Li, Debora Foppiano, Iris de Krom, Dita Heikens, Christian Ludwig, Serge Biollaz
Summary: The study highlights the importance of efficient removal of harmful trace levels of impurities in biogas used in the energy sector, with a focus on total silicon and siloxanes. Online analytical equipment such as nondispersive infrared sensors were used to measure these impurities, with satisfactory performance even at parts per billion levels. Different sampling methods and offline techniques were employed to validate the online analyzer's accuracy and reliability, showing promising results for industrial applications.
Article
Food Science & Technology
Ioannis N. Pasias, Dimitris D. Ntakoulas, Kalomoira Raptopoulou, Chrysavgi Gardeli, Charalampos Proestos
Summary: The study identified major compounds in essential oils obtained from different plant species cultivated in Greece, showing strong antimicrobial properties against Staphylococcus aureus. However, high levels of certain compounds may pose a danger to sensitive populations due to allergic reactions. Overall, the essential oils contained high phenolic content and could potentially be used as food preservatives.
Article
Entomology
Maia Tsikolia, Nurhayat Tabanca, Daniel L. Kline, Betul Demirci, Liu Yang, Kenneth J. Linthicum, Jeffrey R. Bloomquist, Ulrich R. Bernier
Summary: Sheep wool, particularly when vibrated, was found to be an effective attractant for female adult Aedes aegypti mosquitoes. This readily available, affordable, and environmentally friendly material could be used in mosquito management and surveillance.
Article
Food Science & Technology
Shaowen Liu, Aijuan Bai, Le Song, Nan Zou, Yongtao Han, Li Zhou, Chuanshan Yu, Changjun Li, Canping Pan
Summary: A convenient and fast multi-residue method has been developed for the efficient identification and quantification of 72 pesticides in red and white grape wines. The method achieved consistent recoveries and reduced sample matrix compounds. It was successfully used to detect pesticide residues in commercial grape wines.
Article
Environmental Sciences
Yinzhi Huang, Song Gao, Shijian Wu, Xiang Che, Yong Yang, Junjie Gu, Wen Tan, Dinghua Ruan, Guangli Xiu, Qingyan Fu
Summary: In this study, different mass spectrometry instruments were used to monitor VOCs in the air of a chemical industrial park, and positive matrix factorization was used to identify eight sources, with four sources mainly detected by HMR-PTR-TOFMS containing hazardous and/or odorous compounds. These sources accounted for a significant proportion of total VOCs and ozone formation potential. The combination of GC-FID/MS and HMR-PTR-TOFMS in VOC source apportionment in industrial settings is highly practical for advanced VOCs abatement strategies.
SCIENCE OF THE TOTAL ENVIRONMENT
(2021)
Article
Biochemistry & Molecular Biology
William Craig Byrdwell, Robert J. Goldschmidt
Summary: Gas chromatography with flame ionization detection and mass spectrometry were used to characterize the fatty acid compositions of ten commonly consumed pulses. The study found significant differences in the fatty acid compositions of these pulses, indicating the possibility of breeding and genetic modification to produce pulses with the most desirable fatty acid composition for nutritional benefit.
Article
Food Science & Technology
Maria Guerrero-Chanivet, Fidel Ortega-Gavilan, Maria Gracia Bagur-Gonzalez, Manuel. J. J. Valcarcel-Munoz, Maria de Valme Garcia-Moreno, Dominico A. Guillen-Sanchez
Summary: Brandy de Jerez is a unique spirit produced in Southern Spain under Protected Geographical Indication Brandy de Jerez (PGI). The quality of brandies is influenced by the original wine spirit and its aging process, which are affected by variables related to the base wine and the distillation method. The chromatographic instrumental fingerprints of brandies were examined to identify the fermentation conditions of the original wine, the distillation method, and the aging process as the most influential factors on the volatile profile.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Biochemical Research Methods
Randi R. Carter, Alexander L. Kovach, Brian F. Thomas
Summary: This study utilized the UPC2-MS2 method to detect and quantify nicotine and minor alkaloids in NRC tobacco products. Compared to other methods, UPC2-MS2 demonstrated higher sensitivity by accurately detecting every analyte in every NRC formulation.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
(2022)
Article
Plant Sciences
Vincent Ferrer, Noemie Paymal, Carole Quinton, Felix Tomi, Francois Luro
Summary: This study examined the yield, chemical composition, and aromatic profile of sweet orange peel essential oil (PEO) during different stages of fruit development. The results showed that PEO composition was rich in oxygenated compounds and had a greener aroma during the early stages of fruit development. In the later stages of fruit maturation, the PEO composition and aroma remained relatively stable.
Article
Biochemistry & Molecular Biology
Danye Zhu, Armando Alcazar-Magana, Yan Ping Qian, Yongsheng Tao, Michael C. C. Qian
Summary: Polysaccharides in wine interact with tannins and other components, modifying its sensory properties. However, their contribution to wine quality is not well understood due to their complex structure and varied composition. This study isolated polysaccharides from pinot noir wine and analyzed their properties. The results showed that polysaccharides of different molecular weights had different chemical properties and compositions. Further research is needed to understand their impact on wine organoleptic properties.
Article
Agriculture, Multidisciplinary
Miriam Gonzalez-Lazaro, Leticia Martinez-Lapuente, Zenaida Guadalupe, Belen Ayestaran, Marta Bueno-Herrera, Pedro Lopez de la Cuesta, Silvia Perez-Magarino
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2020)
Article
Biochemistry & Molecular Biology
Raquel Munoz Garcia, Rodrigo Oliver-Simancas, Maria Arevalo Villena, Leticia Martinez-Lapuente, Belen Ayestaran, Lourdes Marchante-Cuevas, Maria Consuelo Diaz-Maroto, Maria Soledad Perez-Coello
Summary: This study evaluated the effect of microwave treatment on the yeast population, alcoholic fermentation, and extraction of compounds from grapes. Results showed that microwave treatment positively affected yeast species, increasing fermentation kinetics and reducing lag phase. It also enhanced the extraction of amino acids and polysaccharides from grapes, resulting in higher content of major amino acids and volatile compounds in the treated samples. The polysaccharide PRAGs, released from grapes during maceration, was most affected by the microwave treatment.
Article
Biochemistry & Molecular Biology
Silvia Perez-Magarino, Estela Cano-Mozo, Marta Bueno-Herrera, Diego Canalejo, Thierry Doco, Belen Ayestaran, Zenaida Guadalupe
Summary: This study aims to extract polysaccharides from grape pomace and musts and incorporate them into wines to improve their quality. The results show that these polysaccharide extracts can improve certain characteristics of wine, increase polysaccharide and volatile concentrations, modulate taste attributes, and prevent the loss of volatile compounds over time.
Article
Agronomy
Miguel Puelles, Pedro Balda, David Labarga, Andreu Mairata, Enrique Garcia-Escudero, Zenaida Guadalupe, Belen Ayestaran, Alicia Pou
Summary: This study examines the effects of different training systems on yield and quality under different irrigation regimes. The results show that the vertical cordon system significantly increases yield compared to the head-trained system, regardless of irrigation. It also leads to a higher concentration of aromatic compounds in the resulting wines. However, there are clear differences in source-sink ratios between the two training systems, but these differences do not affect grape ripening and quality.
Article
Food Science & Technology
Leticia Martinez-Lapuente, Zenaida Guadalupe, Belen Ayestaran, Paula Perez-Porras, Ana Belen Bautista-Ortin, Encarna Gomez-Plaza
Summary: In this study, different oenological techniques were applied to deconstruct the polysaccharide network of grape cells during maceration. It was found that ultrasound treatment showed a greater effect on increasing the polysaccharide content compared to enzyme treatment alone. However, the combination of both techniques did not improve the release of grape polysaccharides into the wine.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Zhao Feng, Leticia Martinez-Lapuente, Belen Ayestaran, Zenaida Guadalupe
Summary: Recent studies have found that the aroma of wine aged in oak barrels is not only influenced by the wood species, but also by the geographical origin of the wood. However, there is a lack of research on the effect of oak barrels from different areas of the USA. This study aimed to age Tempranillo red wines in Quercus alba oak barrels from four different origins in the United States and analyze the volatile composition and olfactory attributes after 6 and 12 months of aging. The results showed that wines aged in barrels from different origins had distinct aromatic profiles, especially after 6 months of aging. Wines aged in Missouri (M) and Pennsylvania (P) barrels for 6 months exhibited the highest Odour Activity Value (OAV) and concentrations of floral, fruity aromas, and wood-related compounds. Wines aged in M barrels for 12 months retained the highest OAV of wood aromas, as well as high levels of acetates, furanic compounds, vanillin, ethyl esters, gamma-lactones, beta-methyl-gamma-octa-lactones, and eugenol. Wines aged in M and Kentucky (K) barrels for 12 months were highly valued in terms of overall aromatic perception.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Alicia Pou, Pedro Balda, Josep Cifre, Joan Manuel Ochogavia, Belen Ayestaran, Zenaida Guadalupe, Miquel Llompart, Josefina Bota, Leticia Martinez-Lapuente
Summary: Most vineyards in Mediterranean areas are cultivated using drip irrigation, but water deficit stress due to global warming requires adaptation to a water-saving policy. A study on grapevine cultivation without irrigation showed significant yield reductions but improved wine quality parameters, with higher rainfall favoring the enrichment of sugars and phenolic compounds in the wine. However, lower rainfall diminished the quality of the wine, emphasizing the need for tailored water strategies.
Article
Food Science & Technology
Paula Perez-Porras, Encarna Gomez Plaza, Leticia Martinez-Lapuente, Belen Ayestaran, Zenaida Guadalupe, Ricardo Jurado, Ana Belen Bautista-Ortin
Summary: The disruptive effect of high-power ultrasound on grape cell walls leads to improvements in the color, aroma, and mouthfeel of red wines. This study investigates whether the effects of ultrasound treatment vary according to the grape variety used in a winery. Results show significant varietal effects, with different grape varieties responding differently to sonication treatment.
Article
Chemistry, Applied
R. Munoz Garcia, L. Martinez-Lapuente, Z. Guadalupe, B. Ayestaran, L. Marchante, M. C. Diaz-Maroto, P. Perez Porras, A. B. Bautista Ortin, E. Gomez-Plaza, M. S. Perez-Coello
Summary: This study evaluates the possibility of enhancing extraction of different compounds from lees by using combined strategies such as ultrasound or microwave and the addition of inactive dry yeasts, to reduce lees ageing time. The results show that combined treatments increased the release of total polysaccharides, mannoproteins, and total monosaccharides in the wines, as well as some amino acids. However, the wines treated with ultrasound and microwave showed a decrease in tannins and color intensity, and in some volatile compounds.
Article
Agriculture, Multidisciplinary
Maria Curiel-Fernandez, Estela Cano-Mozo, Belen Ayestaran, Zenaida Guadalupe, Silvia Perez-Magarino
Summary: This study investigated the effects of polysaccharide extracts obtained from grape products and byproducts on the phenolic composition and color of red wines stored for 2 months. The addition of polysaccharide extracts from grape pomace or marc, must, or yeast can be beneficial in modulating the astringency of red wines with high phenolic content. This research highlights the potential of grape byproducts in improving the technological and sensory characteristics of wines.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Biochemistry & Molecular Biology
Maria Curiel-Fernandez, Marta Bueno-Herrera, Zenaida Guadalupe, Belen Ayestaran, Silvia Perez-Magarino
Summary: The aim of this study was to characterize polysaccharide extracts obtained from pomace by-products of different white grape varieties. Significant differences in the types and concentrations of polysaccharides were found between the varietal extracts. The Verdejo and Puesta en Cruz varieties provided extracts with the highest polysaccharide purity and contents, but the type of polysaccharides differed in each case.
Article
Biochemistry & Molecular Biology
Diego Canalejo, Leticia Martinez-Lapuente, Belen Ayestaran, Silvia Perez-Magarino, Thierry Doco, Zenaida Guadalupe
Summary: This study investigates the potential use of grape-derived polysaccharides as fining agents in white wine, and the results show that polysaccharides rich in rhamnogalacturonans-II can modulate wine aroma and astringency. The use of these polysaccharides increases volatile compounds and reduces proanthocyanidin content, thus improving wine flavor. Polysaccharides with higher protein contents have a higher retention of volatile compounds, and the extract from winemaking by-products had a more positive effect on overall aroma.
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
