Food Chemistry-X
·
2025
·
IF 8.2
Xue Zhang,Hui Yang,Na Liu,Jian Sun,Ruijia Yao,Fangzhou Shi,Jiming Li,Wenguang Jiang,Hongying Li,Qingchen Zhang,JunXiang Zhang
This study aimed to analyze the characteristics of Cabernet Sauvignon (CS) and Marselan (M) wines from different subregions on the eastern foothills of Helan Mountain. UHPLC–ESI–Q–ToF and HS–SPME–GC–MS were employed to analyze the metabolic properties of the wines, and QDA was combined for sensory characterization. The results indicated that chromaticity, total phenols, ethyl isobutyrate, n-decanoic acid, (−)-epigallocatechin, and epigallocatechin were key indicators for distinguishing CS wines from different subregions, whereas total acids, total phenols, hexanol, ethyl butyrate, protocatechuic acid, and (+)-catenin were key indicators for distinguishing M wines from different subregions. The richness and coordination of fruit, floral, dried fruit, spice, and green flavors in the wine were key indicators determining the flavor characteristics of wine in winemaking area. The key compounds with aroma of green, fruity, and floral that determine the core aroma, aroma coordination, and elegance of wine in the winemaking area include cis-2-exen-1-ol, ethyl palmate, octanoic acid, and n-decanoic acid.
研究领域:
食品科学
·
葡萄栽培学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Yinghu Ma,Yuanyuan Wang,Jia Li,Bo Wang,Min Li,Tengzhen Ma,Yumei Jiang,Bo Zhang
In this study, the dynamic changes of volatile organic compounds (VOCs) in Ugni Blanc and Vidal wines during different fermentation stages in the Hexi Corridor region (China) were comprehensively investigated using a combination of GC-MS, GC-IMS, and E-nose techniques. 71 and 63 VOCs were identified through GC-MS and GC-IMS, respectively, with esters, alcohols, aldehydes, and ketones comprising the predominant compounds. The fermentation process induced significant changes in the composition and concentration of VOCs. Furthermore, E-nose analysis demonstrated effective discrimination between Ugni Blanc and Vidal wines. The orthogonal partial least squares discriminant analysis and Random Forest models were employed to analyze GC-MS and GC-IMS data, facilitating the identification of VOCs that significantly influence these wines at various fermentation stages. By combining the calculation of OAV and ROAV, 9 potential key aroma compounds were identified, including ( Z )-3-hexenyl acetate, isoamyl acetate, ethyl octanoate, ethyl laurate, 1-octanal, 1-pentanal, isobutyraldehyde, 1-octen-3-ol, and β -damascenone. This study provides valuable insights into the dynamic changes of VOCs during the fermentation of Ugni Blanc and Vidal wines, offering a foundation for improved fermentation control and enhanced wine quality.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
Frontiers in Microbiology
·
2025
·
IF 4.5
Xiao Hong Tang,Yan Ding,Ke Zhong,Yu Xia Sun,Xiao Mei Han,Zhi Yu Li,Rui Rui Li
The majority of aroma precursors in grapes exist as odorless glycosidic conjugates, which can be hydrolyzed by β-glucosidase to release free volatile aroma compounds, thereby enhancing the aromatic quality of wine. This study aimed to screen and characterize indigenous non-Saccharomyces cerevisiae strains with β-glucosidase activity for their potential to enhance terpenoid aroma compounds during wine fermentation. Grapes collected from 14 vineyard plots in the Penglai Wine Region (China) underwent spontaneous fermentation and yielded 203 single colonies. Among them, 85 strains of non-Saccharomyces cerevisiae were initially screened based on the geniposide chromogenic method, which were classified into 7 genera and 16 species. Nine high-performance strains were subsequently selected for small-scale fermentation trials using Petit Manseng grape juice. The physicochemical parameters of wines were analyzed by high-performance liquid chromatography (HPLC), while volatile aroma compounds were quantified using a headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC–MS). The results revealed that Starmerella bacillaris CGCD1-9, Pichia fermentans CGCD1-4, and Zygosaccharomyces bailii JDCD01 significantly enhanced glycerol production, which might contribute to improved wine sensory quality. Four Hanseniaspora yeast strains exhibited the ability to increase ethyl acetate content. Among these strains, Hanseniaspora vineae CGCD1-1, Hanseniaspora uvarum CGCD1-3, and Hanseniaspora opuntiae CGCD1-7 showed a pronounced tendency to elevate geraniol levels, whereas Hanseniaspora occidentalis CGCD1-5 selectively promoted the biosynthesis of β-damascenone and 2-furanmethyl acetate. Zygosaccharomyces bailii JDCD01 primarily increased the levels of isobutanol and phenylethyl alcohol, while also exhibiting a slight enhancement in terpenoid production. Notably, S. bacillaris CGCD1-9 significantly enhanced five key terpenoids, namely, linalool, geraniol, citronellol, α-terpineol, and nerolidol, yielding the highest total terpene content among all strains, while increasing the content of alcohols (less than JDCD01). In contrast, Issatchenkia terricola SIVE4101 and Metschnikowia andauensis LFSY0-17 showed preferential accumulation of β-damascenone and total furans, with the former also significantly increasing the acetate ester content. This study provides new ideas and theoretical support for r developing targeted co-inoculation protocols with S. cerevisiae to achieve precise modulation of wine terpenoid profiles.
研究领域:
微生物学
·
酿酒学
·
食品科学
·
生物技术
·
分析化学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2014
·
IF 3.259
Zhongqiu Hu,Lin Li,Yahong Yuan,Tianli Yue
Ultrasensitive and simultaneous determination of amino acids and amines (AAs) in media and winemaking products is very important for evaluating the relationship profile between the depletion of AAs and aroma compounds formation. In this work, by combing the advantages of Taguchi’s scheme with Pareto graphs and Range analysis pattern, an analytical method with efficiently improving fluorescence intensity and resolutions of AAs while saving the time and resources is developed to simultaneously and ultrasensitively detect 21 AAs in media, wine and beer. The results indicate the detection limit (DL) could be reached at ng L −1 level (3.34–284.3 ng L −1 ), which is 10 6 higher than that of DL obtained by general method. Furthermore, the linear ranges are also established so that the proposed method could be accurately applied. These results demonstrate the method provides an easy and effective way to ultrasensitively and simultaneously analyse AAs in complex products.
研究领域:
分析化学
·
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
MICROCHEMICAL JOURNAL
·
2025
·
IF 5.1
Yueru Chen,Zongning Guo,Xuelin Huang,Jiangying Qu,Feng Gao,Kai Wan,You Zhang,Xiaofang Zhao,Zhe Jiao
In this study, we designed a fluorescent Por-COF-MF, for selective detection SO 2 in wine. The fluorescence was quenched due to the intramolecular charge transfer (ICT) process blocked by SO 2 . A good linear relationship of fluorescent intensity with SO 2 in the concentration range of 0.01–1 ppm was found. To achieve facile solid-state detection, Por-COF-MF was loaded on polyvinyl alcohol (PVA) to fabricate a uniform fluorescent film Por-COF-MF@PVA. Then a portable device was designed by 3D printing technology. The device exhibited good linearity in the SO 2 concentration range of 0.5–3 ppm, with a detection limit of 0.06 ppm. The relative standard deviation (RSD) was less than 8 % when measuring SO 2 in three different types of wine. Compared to other portable technologies, our 3D-printed fluorescent device allowed for direct detection of SO 2 content in wine, which provided a more effective and economical method for food safety monitoring.
研究领域:
食品安全
·
化学传感器
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
Chemosensors
·
2023
·Vol. 11
·期 3
·165
·
IF 4.2
Yi Lv,Feng-Lian Ma,Jia-Nan Wang,Yao Zhang,Yuan Jiang,Qian Ge,Yong-Jie Yu
The time involved and the high economic cost of using oak barrels to age wines have led to a significant price difference compared to non-oak barrel aged wines and may lead to some fraudulent sales in the market. In this study, an untargeted metabolomic strategy was developed to detect the metabolite composition of oak barrel aged and non-oak barrel aged wines in both positive and negative ion modes by using UHPLC–HRMS combined with the recently developed chemometric method AntDAS. The results of partial least squares discrimination analysis (PLS-DA) showed that the samples were characterized into two categories. Finally, 51 compounds were identified in positive ion mode, while 26 compounds were identified in negative ion mode. The results indicate that combining UHPLC–HRMS with AntDAS can reveal the material basis of wines and has excellent potential to differentiate between oak barrel aged and non-oak barrel aged wines.Keywords:oak barrel aged wines;UHPLC-HRMS;AntDAS;chemometrics
研究领域:
食品科学
·
分析化学
·
化学计量学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2016
·
IF 2.711
Xiaoqun Wei,Linzhou Zhuang,Chaomin Wu,Wenrui Chen,Zhiyong Li,Baojun Xu
A novel method for quantitative analysis of ethylenediaminotetracetic acid (EDTA) in wines and beers by liquid chromatography coupled to tandem mass spectrometry has been developed. Positive-ion mode was applied as the scan mode, amine species were firstly used as the derivatization reagents of EDTA, and phenylboronic acid was used to react with maltose to eliminate its matrix interference. Primary amines could efficiently eliminate the interference from metal ions (Fe(III) and Cu(II)). The responsive intensity of EDTA with amine derivatization could be improved over 300 times than that without adding amine species. The recovery rate was significantly increased to 104.1% after adding phenylboronic acid at 20.0 mg/L as compared to the control spike-and-recovery experiment results (1.3–1.7%) of beer samples without adding phenylboronic acid. The validated method showed excellent detection sensitivity (0.001 mg/L for LOD (limit of detection) and 0.004 mg/L for LOQ (limit of quantification)) with satisfactory recovery rates (76.0%–97.2%), and good precision (1.40–5.40% RSD values). The optimized method has been satisfactorily applied to the analysis of actual wine and beer samples. It can be proposed as a powerful analytical method of EDTA in wines and beers, and can even be adapted to detect other chelates and polydentate compounds.
研究领域:
分析化学
·
食品科学
✓ 已验证
DOI
高影响因子
Food Science and Technology
·
2022
·
IF 2.602
WANG Lixia,DU Guorong,LIU Pei,WANG Xuehui,ZHAO Pengtao,ZHANG Qianting,LEI Xiaoqing,YUAN Huanhuan,CHEN Tongguo,WANG Xiaoyu
Since the grape skin and seed contain different phenolic substances, the proportion of the skin and seed will affect the wine mouthfeel during the wine making process. During the wine ageing, the interaction between flavanols with anthocyanins is an important reaction and considered linked to astringency. Hence, a major question is whether changing the skin-seed ratio will affect the polymerization of phenolic substances in wine, thus affecting the astringency of wine. To answer this, astringency of wine was studied by changing the content of grape skins and seeds by SDS-PAGE, fluorescence quenching and sensory taste. Besides, acetaldehyde-mediated condensation reaction between different flavan-3-ols and malvidin-3-glucoside were studied in model solution. The result showed that grape skins and seeds contribute differently to astringency sensation, mainly because of the difference in the type and content of flavanols and anthocyanins contained in them. In addition, acetaldehyde-induced flavan-3-ols: anthocyanin mixture presents a strong effect toward the interaction with BSA when compared to other phenolic combinations. Furthermore, it was observed that the protein-binding ability of the polyphenols in red wine has a strong correlation with the wine astringency intensity.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2015
·
IF 3.391
Xiangyu Sun,Xueyin Li,Peiyue Wang,Tingting Ma,Weidong Huang,Shen Han,Jicheng Zhan
A new detection method of natamycin via HPLC–MS/MS was developed that uses an Agilent 6460 HPLC–MS/MS instrument and an Agilent RP18 (2.1 mm × 50 mm, 1.8 μm); the LOD was 1 μg/L, the LOQ was 3.34 μg/L, the recovery was 70–94%, the RSD was approximately 2–4%, and the total run time was 5 min. In the new detection method of natamycin via HPLC–MS/MS, processing of the sample before detection is necessary, which can be performed using solid phase extraction. Surprisingly, natamycin was not detected in any the sampled retail commercial wines from the Chinese market. Natamycin is very unstable in wine because many process steps, including the malo-lactic fermentation, clarification and storage, could result in degradation of natamycin. Regarding the clarifying agents, bentonite exhibited the strongest effect on natamycin. During the storage period, natamycin is very sensitive to light.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD PROTECTION
·
2022
·
IF 2.745
Jia Zhang,Wei Jiang,Zhihang Jia,Wenjie Zhang,Ting Zhang,Meng Wei
Imazalil is a chiral fungicide widely used to protect strawberries against gray mold, which may pose threats to food safety. This study aims to investigate the stereoselective behavior of imazalil during strawberry growth and strawberry wine production. A method was proposed and validated for the extraction and quantitative analysis of imazalil residues in strawberry, strawberry pomace, and strawberry wine by using ultra-high performance liquid chromatography-tandem mass spectrometry. The method exhibited mean recoveries ranging from 86.2% to 119.7% with relative standard deviations of 0.1–11.3%. The dissipation curve of imazalil during strawberry growth followed the first-order kinetic model with a half-life ranging from 6.5 to 7.1 days. Significant enantioselectivity of imazalil was observed in strawberry grown under field conditions and strawberry wine production process, with enantiomeric fraction values ranging from 0.51 (2 h) to 0.42 (27d) and from 0.48 (0d) to 0.52 (10d), respectively. (+)-imazalil was preferentially degraded in strawberry under field conditions, while (−)-imazalil was preferentially degraded during the fermentation process. The processing factor was lower than 1 for each procedure, indicating that the wine-making process can reduce imazalil residue in strawberry. These findings may facilitate a more accurate risk assessment of imazalil and provide important guidance for the safe and efficacious use of imazalil in agriculture.
研究领域:
食品科学
·
农业化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Han Yang,Renqiang Chen,Linjun Dai,Boquan Ren,Feng Yang,Yan-Jun Xu,Qing Li
The purpose of this study was to develop a novel reaction-based fluorescent sensor for the detection of Cu 2+ and glutathione in real wine samples. The sensor, tris-(2-pyridyl)-methylamine rhodol derivative, was synthesized and validated for the tandem and selective detection of both Cu 2+ and glutathione. The sensor exhibited a strong linear correlation between fluorescence intensity and Cu 2+ concentration ranging from 100 to 900 nM, while the in situ generated Cu 2+ ensemble selectively detected glutathione with a robust linear response from 3 to 30 μM. The detection limits for Cu 2+ and glutathione were as low as 28 nM and 0.60 μM, respectively. Additionally, the sensor enabled quantitative detection of Cu 2+ and glutathione in real wine samples. This work provides the first reaction-based fluorescence sensor with an “on-off-on” fluorescence response for the tandem detection of Cu 2+ and glutathione in wine, offering potential applications in food and beverage quality control.
研究领域:
分析化学
·
食品科学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF ANALYTICAL ATOMIC SPECTROMETRY
·
2017
·Vol. 33
·期 2
·161-167
·
IF 3.379
Huimin Yu,Chengbin Zheng,Xiaoming Jiang,Xi Wu,Xiandeng Hou
Sulfur dioxide (SO2) is used as a universal additive to wine due to its excellent antioxidative, antimicrobic, and anti-brown characteristics and also because it is the product of natural fermentation of grapes. The concentration of SO2 in wine is strictly regulated since SO2 at high concentrations can damage tissues, organs, and various systems of human beings. In this study, an atomic fluorescence spectrometer (AFS) was used for the determination of SO2 by measuring its molecular fluorescence signal excited by a zinc hollow cathode lamp (Zn HCL, 213.8 nm) under simple and mild conditions without igniting the atomizer. The instrumental settings were first optimized by detecting gaseous SO2 prepared in advance. Under the optimal conditions, the instrumental limit of detection (LOD) for SO2 was found to be 0.17 μg, and the relative standard deviation (RSD) of 200 μg SO2 was 1.3%. The method was developed for determining the total SO2 in wine samples extracted by sodium hydroxide and generated in the form using sulfuric acid. The LOD of 0.79 μg mL−1 for this method was achieved for the total SO2 analysis of wine samples with a 5.2% RSD at a concentration level of 30 μg mL−1. The advantages of this method are simplicity, high throughput, less interference, relatively low cost, and less chemical consumption.
研究领域:
食品科学
·
分析化学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）